Today, we are mastering a life skill: Baked Bacon in the oven. Here’s how to cook bacon that is impeccably crispy and uniformly cooked with less mess. You’ll call yourself a bacon perfection!

The Oven is the Best Way to Cook Bacon

The secret to perfect fried bacon is that it isn’t fried; it’s baked.

Baked bacon is one of those rare culinary situations where the method that yields a superior result (baked bacon) is actually easier than the conventional method (pan frying).

• Even Cooking. An oven-safe rack allows the heat to circulate evenly around the bacon, a key component of bacon excellence.
• Hands-Free. No standing at the stove to babysit your bacon. It cooks in the oven unattended.
• Safer. Oven bacon won’t splatter you with hot grease while you fry it.
• Restaurant-Worthy. Ever wonder how your favorite brunch, burger or BLT spot achieves those flat, thick, and magically crisp bacon slices? I’d wager my last piece that the bacon is baked. It’s the method most restaurants use.
• Bigger Batches. Cooking for a crowd? Bake two sheet pans at once.
• Easy Clean Up. Let the grease harden on the foil, then discard it. Simple!
• Healthier than Fried. The grease from the bacon drips off and is collected below the rack, which means it stays off your bacon and out of your body. I also pat the bacon to remove some extra grease and keep it crisp.

Conculsion: Oven baked bacon is easier to make, healthier, and produces better results than fried bacon (Air Fryer Bacon is another great method).

Ready to dive into how to cook perfect baked bacon? Let’s do it!

A Quick Note. While baked bacon is arguably healthier than fried bacon, it is still bacon.

Enjoy it in moderation as one tasty component of a balanced diet.

Whenever we have bacon, I like to serve it with other lean proteins, fruits, whole grains, or vegetables to make a complete meal.

How to Cook Bacon in the Oven

The ONLY Ingredient

• High-Quality Bacon. This might sound obvious, but I can’t overstate its importance: the better quality of bacon you buy, the better your final baked bacon will taste. I promise it’s worth it!

Tips for Buying Bacon

• Purchase bacon from the butcher counter at the grocery store. It’s usually only a dollar or two more than the pre-packaged stuff, but the taste is remarkably better.
• Go for the thick cut bacon (no wimpy bacon here!). It’s easier to layer onto to sandwiches, makes more of an impact when sprinkled on salads, and is extra satisfying when munched on its own.
• For flavor, focus on the quality of the bacon first. Bacon that is applewood smoked is always good, but any flavor is delicious when it’s well-sourced.

Tips for Perfect Baked Bacon

• Bake at 400 Degrees F. Some recipes recommend baking bacon at other temperatures or starting the bacon in a cold oven, but I found that a preheated 400 degrees F is the best temperature for baking bacon. It cooks the bacon evenly no matter its thickness and the bacon won’t splatter.
• Use a Rack. Not only does the rack make the bacon healthier, but it also helps make it crispy and evenly-cooked.

How Long to Bake Bacon

How long bacon should be cooked in the oven will vary based upon the thickness of your bacon and your desired crispness.

• For Thin-Cut Bacon. Regular, thin-cut bacon will typically bake in 12 minutes at 400 degrees F. If you want it extra crispy, you can let it bake a little longer, but keep a close eye on it.
• For Thick-Cut Bacon. Thicker bacon will take 14 to 20 minutes, depending upon your thickness and how crisp you would like it to be.

The time the bacon takes to cook will also vary by how many slices you are making at once.

If your sheet pan is very crowded, you may need to extend the baking time by a few minutes.

Cooked Bacon Storage Tips

• To Store. Cooked bacon will last in the refrigerator for 3 to 5 days. If it starts to smell funny or change appearance, throw it out.
• To Reheat. Recrisp your bacon slices on a baking sheet in the oven at 350 degrees F.
• To Freeze. Store baked bacon slices in an airtight freezer-safe storage container in the freezer for up to 3 months. Remove and thaw slices as desired.

How to Use Baked Bacon

Now that you’ve mastered the life skill of how to make oven baked bacon, it’s time to use it!

• Use It in Any Recipe That Calls for Cooked/Crumbled Bacon. In addition to the most obvious end (gobbling the slices directly from the plate), baking bacon in the oven is an ideal method any time you have a recipe that calls for adding cooked, crumbled bacon, or if you want to make a standard recipe a little more decadent. These Roasted Brussels Sprouts are delicious with a little bacon sprinkle, to name but one example.
• Loaded Potatoes. A classic Baked Potato, Air Fryer Baked Potato, or Crockpot Potato Soup are all better with bacon.
• Salads. Crumbled bacon makes salads scrumptious and extra appealing. Try BLT Chopped Salad, 7 Layer Salad, Cobb Salad, or add it to Apple Walnut Salad.
• Top Pizzas. Dice it and use it to top Naan Pizza, Ricotta Pizza, and Brussels Sprouts Bacon Pizza.
• Sandwiches and Burgers. A slice of crisp bacon is always a good choice on a BLT, Air Fryer Grilled Cheese, Turkey Burgers, and more!

Favorite Recipes Using Cooked Bacon

Appetizers

Jalapeño Poppers

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Side Dishes

Sweet Potato Salad with Bacon

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Pastas

Chicken Bacon Ranch Pasta

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Recommended Tools for Making Bacon in the Oven

• Rimmed Baking Sheet. Your oven baked bacon BFF.
• Aluminum Foil. Adding a layer of this to your baking sheet makes cooking bacon in the oven a breeze to clean up.
• Oven-Safe Baking Rack. A key component in our crispy baked bacon.

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Baked Bacon

Delicious oven baked bacon recipe. Cooking bacon in an oven results in perfect, evenly cooked, crispy bacon every time. Healthier than fried!

Course Breakfast, Side Dish

Cuisine American

Prep Time 5 minutes minutes

Cook Time 20 minutes minutes

Total Time 25 minutes minutes

Servings 1 to 100!

Calories 92kcal

Author Erin Clarke / Well Plated

Ingredients

• 6 slices bacon or any number of strips and thickness you like (see notes for recommendations)
• Nonstick cooking spray

Instructions

• If making an amount of bacon that will fit on a single baking sheet without overlapping (about 6 to 8 slices, depending upon the bacon and sheet), place a rack in the center of your oven. If making a larger amount, place the racks in the upper and lower thirds. Preheat your oven to 400 degrees F.
• Line a large, rimmed baking sheet with foil for easy clean up (if you prefer to bake the bacon without foil, leave the foil off), then place an ovenproof baking rack on top. Spritz the baking rack lightly with nonstick spray. Arrange the bacon in a single layer on the baking rack.
  
• Bake until you reach your desired level of crispness. This could be as early as 12 minutes if you are using thinner bacon and like it less crisp or 20 minutes or more if you using a thicker cut and like your bacon really crispy. If baking two racks at once, rotate their positions halfway through.
  
• Once cooked, immediately transfer the bacon to a paper-towel-lined plate and lightly pat dry (this keeps it from getting soggy). Let cool just enough so that you don’t (completely) burn your tongue. Devour immediately or use to top salads, pastas, and sandwiches, or in any of these recipes.
• To clean up: Let the bacon grease cool and harden, then crumple it up inside the foil and discard. If you’d like to use the bacon grease for another purpose, let it cool for a few minutes, transfer it to a lidded container or jar, and refrigerate.

Video

Notes

• I like and recommend thick-cut applewood smoked bacon. The applewood smoke flavor is classic, and the thick cut provides maximum bacon crunch and full flavor. I also prefer center cut bacon when possible, as it is more lean and “meaty.” If you can get the bacon from the butcher directly or from a local supplier, that’s even better. With bacon, quality really counts, and it’s worth the splurge. We are making bacon, after all.
• TO STORE: Cooked bacon will last in the refrigerator for 3 to 5 days. If it starts to smell funny or change appearance, throw it out.
• TO REHEAT: Rewarm gently in the microwave or use at room temperature.
• TO FREEZE: Store baked bacon slices in an airtight freezer-safe storage container in the freezer for up to 3 months. Remove and thaw slices as desired.

Nutrition

Serving: 1bacon strip | Calories: 92kcal | Carbohydrates: 1g | Protein: 3g | Fat: 9g | Saturated Fat: 3g | Cholesterol: 15mg | Potassium: 44mg

Meet the most fall-off-the-bone tender, no oven, I-think-I’m-gonna-need-a-bigger-bib Crockpot Ribs. Do yourself and every rib lover in your life a finger-lickin’ favor: put a batch in your slow cooker. Baby backs, spare ribs, country…this recipe works with any of your favorite cuts.

Why You’ll Love Slow Cooker Ribs

In addition to being one of the best crock pot recipes to come out of my kitchen in a long time, these slow cooker ribs have a full rack of winning qualities.

• Barbecue Paradise. Like my Instant Pot Ribs, these crockpot ribs have the deep, smoky barbecue that you love. When the cooking time has ended, you’ll open your crockpot to find the best slow cooker ribs you’ve ever had.
• The Prep is Quick and Easy. You’ll need less than 10 minutes to get them sauced and in your slow cooker (perhaps only this Shredded Chicken Sandwich recipe is easier). The slow cooker does the rest of the work while you go about your day.
• The BBQ Sauce is Homemade. Seriously once you go with homemade BBQ, there’s no going back (this is my favorite from-scratch Barbecue Sauce recipe).
• Keep the Oven Off. Ribs in the oven at 200 degrees take 3 to 4 hours, which is a looooong time to have my oven running. The slow cooker will keep the house cool and the oven available if you need it for other endeavors (like making a side of this Beer Bread to go with your ribs).
• Less Risk of Overcooking. While I adore the flavor of meat made on the grill (hello, Grilled Chicken Breast), how long to cook ribs on the grill is challenging even for pit masters. Keep it simple and let the slow cooker do the work.
• Falling Off the Bone Tender. You can pull them apart with your fingers!

These tender ribs are ideal for game day parties, easy weeknight dinners, or anytime you’re in the mood for something undeniably delicious.

How to Make Crockpot Ribs

The Ingredients

• Pork Ribs. This crockpot ribs recipe will work for any style of pork ribs. We did baby back ribs, but country-style ribs or spare ribs could be used too. I haven’t tried crock pot boneless ribs or beef ribs yet, but I see no reason why those wouldn’t work so feel free to experiment. (Just save the pork shoulder or pork butt for Slow Cooker Pulled Pork.)
• Ketchup. A key ingredient in our BBQ sauce. While I’m not usually a fan (true confession), here it adds thickness and sweetness (so there’s no need for brown sugar).
• Molasses. Another essential element in our sweet, sticky sauce (also key for this crockpot Pulled Chicken Sandwich recipe).
• Apple Cider Vinegar. To add tangy flavor and acidity to balance the sauce.
• Hot Sauce. For a little bit of heat.
• Spices. Spices are the final component that takes our BBQ sauce to the next level. This recipe uses a combination of chili powder, garlic powder, salt, and pepper.

The Directions

1. Add the Ribs to a Slow Cooker. It’s OK to stack them if needed.

2. Mix the Sauce Ingredients. You can make it from scratch or swap storebought.

3. Pour Half Over the Ribs. Save the rest for serving.

4. Slow Cook. Cook on low for 8 hours, until tender. Serve immediately with the reserved sauce, and DIG IN!

Storage Tips

• To Store. Leftover ribs may be stored, in an airtight container, for up to 3 days in the fridge.
• To Freeze: Cooked crockpot ribs may be stored in the freezer for up to 3 months. Defrost overnight in the refrigerator before warming.
• To Reheat. Warm the ribs in a slow cooker on LOW until heated through. You may also warm in a large, covered, saucepan on the stovetop over LOW heat or in the microwave in a covered container until heated through. I suggest adding a bit of water and/or barbecue sauce to the ribs before warming to prevent them from drying out.

What to Serve with Tender Ribs

• Slaws. Try this Healthy Coleslaw for something classic or Brussels Sprouts Slaw for something different.
• Cornbread. Perfect for sopping up extra sauce! Try Mexican Cornbread, Jalapeno Cornbread, or Cornbread Muffins.
• Baked Beans. Boston Baked Beans cook gently in the oven. Easy Baked Beans are fast and easy.
• Corn on the Cobb. Everyone loves Grilled Corn with their ribs!

Recommended Tools to Make this Recipe

• Programmable Slow Cooker. This one switches to warm when done so food doesn’t overcook.
• Pastry Brush. Perfect for brushing the ribs with plenty of sticky sauce.
• Mixing Bowl. For stirring together all of that finger-licking good BBQ sauce.

What was once reserved for weekend summer cookouts, now you can enjoy tender ribs any night of the week thanks to this easy slow cooker ribs recipe.

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Crockpot Ribs

This easy slow cooker ribs recipe with homemade barbecue sauce makes the BEST fall-off-the-bone tender crockpot ribs. Perfect for a crowd.

Course Main Course

Cuisine American

Prep Time 10 minutes minutes

Cook Time 8 hours hours

Total Time 8 hours hours

Servings 6 servings

Calories 579kcal

Author Erin Clarke / Well Plated

Ingredients

• 3 1/2 to 4 pounds pork ribs cut into individual ribs (spare ribs, baby back, or country-style will all work with this method; I used baby back)
• 1 cup ketchup
• 1/2 cup molasses
• 2 tablespoons apple cider vinegar
• 1/2 teaspoon hot sauce
• 2 teaspoons chili powder
• 1 teaspoon garlic powder
• 1 teaspoon kosher salt
• 1 teaspoon freshly ground black pepper

Instructions

• Spray a 6-quart or larger slow cooker with nonstick spray. Add the ribs in an even layer.
  
• In a small bowl or large measuring cup, stir together the ketchup, molasses, vinegar, hot sauce, chili powder, garlic powder, salt, and pepper.
  
• Pour half of the sauce over the ribs, then cover the sauce bowl and save the rest in the refrigerator.
  
• Cover the ribs and cook on LOW for 8 hours, until they are cooked and ultra-tender. Serve immediately with the reserved sauce (I like to warm up the extra sauce for serving too).
  

Video

Notes

• STORE-BOUGHT SAUCE: You can also make crockpot ribs with store-bought sauce, like Sweet Baby Rays, if you prefer. Simply swap the homemade bbq sauce ingredients for 1-2 cups of your favorite premade variety and cook as directed in the recipe.
• TO STORE: Leftover ribs may be stored, in an airtight container, for up to 3 days in the refrigerator.
• TO FREEZE: Cooked crockpot ribs may be stored in the freezer for up to 3 months. Defrost overnight in the refrigerator before warming.
• TO REHEAT: Warm the ribs in a slow cooker on LOW until heated through. You may also warm in a large, covered, saucepan on the stovetop over LOW heat or in the microwave in a covered container until heated through. I suggest adding a bit of water and/or barbecue sauce to the ribs before warming to prevent them from drying out. 

Nutrition

Serving: 1(of 6), without additional sauce | Calories: 579kcal | Carbohydrates: 16g | Protein: 29g | Fat: 43g | Saturated Fat: 14g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 16g | Trans Fat: 1g | Cholesterol: 148mg | Potassium: 731mg | Fiber: 1g | Sugar: 15g | Vitamin A: 203IU | Vitamin C: 1mg | Calcium: 62mg | Iron: 3mg

Related Recipes

Ribs in a slow cooker? What’s next? Try one of these other surprising crockpot recipes next:

Slow Cooker

Slow Cooker Carnitas

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Slow Cooker

Crockpot BBQ Chicken

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Slow Cooker

Crockpot Pork Roast

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There are nights when I want to feel adventurous in the kitchen, and then there are nights when I want my dinner to come up, give me a hug, and tell me that, yes, I am doing a good job. Those are the nights I make Baked Turkey Meatballs.

Why You’ll Love These Baked Meatballs

Fork-tender, filling, and layered with Italian spices and herbs, these healthy turkey meatballs want to be your mealtime cheerleader.

• Easy to Make. Like all of my 30-minute meals, these turkey meatballs come together fast, making them a hero on busy evenings. Baking makes them hands-free!
• Super Juicy. Burned by bland (or, gasp!, dry) turkey meatballs in the past? Me too! That’s why I made sure these turkey meatballs are juicy and tasty.
• Healthy. Turkey is a lean source of protein and a nice change of pace from Chicken Meatballs.
• No Hunting For Ingredients. Once you have your ground turkey and Parmesan in the fridge, you’re likely to already have everything else in your pantry to make this simple turkey meatballs recipe. They won’t make you hunt through the grocery store for ingredients.
• Pure Comfort. It’s hard to get more intrinsically satisfying than good ol’ spaghetti and meatballs! No matter the day, pasta recipes always seem to hit the spot.

The recipe yields about 20 meatballs, so it covers a few dinners for our leftover-loving household of two, or it feeds a small dinner group.

The Best Meatball Cooking Method

Whereas most meatball recipes require that the meatballs be browned in a pan on the stove—undoubtedly delicious but also messy and a bit of a pain—this streamlined version skips the stove altogether.

• Instead of browning the meatballs in oil on the stove, arrange them on a baking sheet lined with aluminum foil (or parchment paper if you prefer) for easy cleanup.
• Brushing with olive oil ensures the meatballs become nicely golden on the outside and juicy on the inside, no messy frying required.

Save the stovetop method for when you’re looking to prepare a meatball recipe for a slow evening or special occasion (as with this Mozzarella Meatball Casserole).

For fast, less-fuss weeknights, baked meatballs are the move.

How to Make Turkey Meatballs

The Ingredients

• Ground Turkey. While traditional meatball recipes usually call for a mix of different meats (sometimes up to 3!), this turkey meatball recipe keeps it straightforward with ground turkey only. Turkey is lean and mild.

• Italian Seasoned Bread Crumbs. Along with an egg, you need bread crumbs in meatballs to bind the meat and to keep the meatballs moist. I like Italian seasoned ones because they build in extra flavor without any extra effort.

• Lazy Girl Basic Spices. Garlic powder, onion powder, dried oregano, red pepper flakes. Because sometimes I am hungry and I want to eat meatballs…without having to grate an onion or mince garlic cloves for them.
• Parmesan. Because meatballs are better with cheese. It’s true. Parmesan also helps to ensure the meatballs are moist.

The Directions

1. Grab a Large Bowl. Add the spices, Parmesan, and ground turkey.

2. Add the Egg. Be gentle when combining.

3. Shape into Meatballs. Place on a foil-lined baking sheet.

4. Brush the Meatballs with Olive Oil. These helps them crisp outside and stay moist.
5. Bake. Cook the turkey Meatballs at 375 degrees F for 15 Minutes for a 1 1/2-inch meatball, or until the meatballs reach an internal temperature of 165 degrees F on a meat thermometer. When you cut into a meatball, it should be cooked through.

Recipe Variations

• Pesto Sauce. Serve these meatballs with Basil Pesto and Pesto Pasta.
• Creamy Sauce. Serve your meatballs with a creamy Penne Alla Vodka, use them in place of chicken in this Chicken Alfredo Bake, or swap your favorite alfredo sauce.
• Spicy. Check out these Buffalo Chicken Meatballs.
• Middle Eastern. Check out these Moroccan Meatballs for a warmly spiced version.

Storage Tips

• To Store. Refrigerate meatballs in an airtight storage container for up to 4 days (either with or separately from the sauce).
• To Reheat. Reheat leftovers gently on the stovetop, in the oven at 350 degrees F, or in the microwave (with or without the sauce).
• To Freeze. Turkey meatballs can be frozen cooked or raw. Place meatballs on a parchment-lined baking sheet and freeze until solid. Transfer frozen meatballs to an airtight freezer-safe storage container or ziptop bag for up to 3 months.

How to Serve Meatballs

Here are a few of our favorite ways to enjoy these tasty meatballs:

• Sauce. Turkey meatballs in tomato sauce are pure comfort! You can warm the sauce in a small pot on the stove, then serve the turkey meatballs in sauce, or take our favorite approach: warm the sauce in a large skillet, then simmer the meatballs at the end to heat them through.
• Pasta. Whole wheat dry pasta is perfect for healthy dinners. You can use your favorite pasta shape, though when we’re feeling ultra traditional, I like to do the baked turkey meatballs and spaghetti.
• Sandwich. Grab a hoagie bun and turn these meatballs into a meatball sub!
• Appetizer. Place the meatballs on a plate with toothpicks and enjoy as an appetizer with a side of sauce for dipping.

What to Serve with Turkey Meatballs

• Vegetables. Pair meatballs with Sauteed Zucchini Recipe, Air Fryer Broccoli, or Roasted Mushrooms.
• Bread. Bread goes well with turkey meatballs. No Knead Focaccia or Rosemary Olive Oil Bread would be scrumptious.
• Pasta. Take Instant Pot Spaghetti up a notch by adding these meatballs.
• Veggie Noodles. A low-carb option that sneaks in extra veggies. Try a blend of zoodles and spaghetti for a happy balance. Or add meatballs to Zucchini Pasta or Crockpot Spaghetti Squash.
• Polenta. Serve meatballs with Creamy Polenta with Zucchini and Tomatoes.

Recommended Tools to Make this Recipe

• Scoop. For easy, uniform portioning. I use mine for cookie dough too!
• Instant-Read Thermometer. The easiest, best way to see if the meatballs are cooked all the way through.
• Baking Sheet. I use these for everything, from meatballs to veggies to sheet pan suppers.

Recipe Tips & Tricks

• Don’t Overwork the Meat. Overworking will make the meatballs tough; handle it lightly and you’ll have tender, juicy turkey meatballs every time.
• Don’t Skip the Egg and Breadcrumbs. These keep the meatballs from falling apart.
• Use a Meat Thermometer. Your meatballs can still be a little pink inside and be cooked safely. The best way to know if they are done without drying them out is to use a meat thermometer.
• Add Herbs if You’ve Got ‘Em. No matter how you are serving meatballs, if you have fresh basil or other herbs on hand, it makes a nice addition.

These baked turkey meatballs are my keeper for when I’m craving simple comfort food that won’t lock me to my stove.

I hope you love them too! As always, if you try this recipe, please leave a comment below. It means so much to hear from you.

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Turkey Meatballs

Baked Turkey Meatballs. Easy to make, tender, and absolutely delicious! Serve with spaghetti, buns, or over zucchini noodles.

Course Appetizer, Main Course

Cuisine Italian

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 20 meatballs

Calories 62kcal

Author Erin Clarke / Well Plated

Ingredients

For the Baked Turkey Meatballs:

• 1/3 cup grated Parmesan cheese plus additional for serving
• 1/3 cup Italian-seasoned breadcrumbs whole wheat if possible
• 3 tablespoons finely chopped fresh herbs basil, parsley, or chives a combo, plus additional for serving
• 1 teaspoon kosher salt
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon dried oregano
• 1/4 teaspoon black pepper
• 1/4 teaspoon red pepper flakes optional
• 1 pound 93% lean ground turkey keep in your refrigerator until the last possible second
• 1 large egg
• 1 1/2 tablespoons extra-virgin olive oil plus more as needed

For serving:

• Prepared pasta sauce
• Cooked whole wheat pasta or zucchini noodles
• Creamy Polenta
• Split and toasted hoagie buns
• Prepared brown rice

Instructions

• Preheat your oven to 375°F. Line a rimmed baking sheet with aluminum foil and coat with nonstick spray.
• In a large mixing bowl, add the cheese, bread crumbs, herbs, salt, garlic powder, onion powder, oregano, pepper, and red pepper flakes and stir well to combine. Add the turkey.
  
• In a small bowl, beat the egg, then add it to the meat mixture. With a fork or your fingers, mix just until combined, being careful not to compact the meat.
  
• With a scoop or spoon, scoop the meat and shape into 1 1/2-inch meatballs. Arrange on the prepared baking sheet. You will have about 20 meatballs total.
  
• Brush the tops of the meatballs with the olive oil.
  
• Bake for 15 minutes, or until the meatballs reach an internal temperature of 165°F on an instant-read thermometer. As an alternate way to check, a meatball in the center of the baking sheet should be fully cooked through when cut in half.
• While the meatballs cook, warm the sauce and any other items you’d like to serve them with (pasta, hoagie buns, rice, etc.). Serve the meatballs hot, topped with the sauce, cheese, herbs, and any other additions.

Video

Notes

• Adapted from my Crock Pot Turkey Meatballs.
• TO STORE: Store leftovers in the refrigerator for up to 4 days (either with or separately from the sauce). Rewarm gently with the sauce on the stove.
• TO FREEZE: Cooked meatballs can be frozen baked or unbaked for up to 3 months. See detailed notes in the post above for a step-by-step.

Nutrition

Serving: 1meatball | Calories: 62kcal | Carbohydrates: 2g | Protein: 5g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 26mg | Potassium: 58mg | Fiber: 1g | Sugar: 1g | Vitamin A: 55IU | Vitamin C: 0.1mg | Calcium: 29mg | Iron: 0.4mg

More Turkey Recipes

Pastas

Turkey Bolognese

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Sandwiches

Italian Turkey Burgers

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Recipe

Turkey Meatloaf

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Delightfully crispy, surprisingly healthy, and incredibly easy—these Air Fryer Sweet Potato Fries have it all! Pair them with your favorite dipping sauce and just try not to eat them all.

A dead ringer for their deep-fried counterparts, these air fryer sweet potato fries have the irresistibility of your restaurant favorites but with a fraction of the oil (you can even make air fryer sweet potato fries with NO oil if you prefer).

As with these baked Sweet Potato Fries and Sweet Potato Wedges, there’s ZERO deep frying, but the fries are still golden and crisp.

They’re a guilt-free, healthy side dish you can enjoy as often as you please.

As a bonus, these air fryer sweet potato fries are easy and weeknight-friendly too, especially when paired with Air Fryer Hamburgers.

How to Make Crispy Air Fryer Sweet Potato Fries

This recipe has all the tips you need to make sure your sweet potato fries don’t get soggy. (Nope, you don’t need to soak your sweet potato fries in water!)

Season these healthy fries however you please, and dip to your heart’s content.

The Ingredients

• Sweet Potatoes. An excellent source of fiber, beta carotene, potassium, and more, sweet potatoes are a nutritional powerhouse. (Love ‘em? Be sure to check out these yummy oven Roasted Sweet Potatoes. Or try this Air Fryer Sweet Potato recipe if you don’t want fries.)

• Olive Oil. 2 teaspoons per pound of sweet potato is all the oil you need to air fry them with success.

• Seasonings. Keep it simple with salt and pepper or switch it up with your favorite seasoning blends. Garlic and paprika are our go-to’s; see below for more ideas.

The Directions

1. Peel and cut the sweet potatoes lengthwise into strips. Then, preheat the air fryer.

2. Drizzle with oil and sprinkle with seasoning.

3. For extra crispiness, place in the air fryer in one layer.

4. Air fry sweet potato fries for 4 minutes, flip, then continue for 4 to 8 additional minutes, until they’re as crispy as you’d like. Sprinkle with a bit more salt. Enjoy!

Keeping Sweet Potato Fries from Getting Soggy

If your air fryer fries are soggy, it is likely because you over-crowded them in the basket. The sweet potatoes steam when crowded together, instead of air frying.

• For the best, most crispy results, cook the fries in a single layer so that the air has room to circulate.
• For decent results, you can cook up to two layers of sweet potato fries at once. Be sure the layers are not tightly packed and toss the fries in the basket often to promote even cooking.

Some recipes call for soaking the sweet potatoes in water prior to cooking them to help remove some of the starch and make the fries more crispy.

When making fries with sweet potatoes, I found this step didn’t make enough of a difference to be worth the effort. (Save soaking for Baked French Fries and Air Fryer Potato Wedges; regular potatoes have more starch than sweet potatoes, so soaking does make an important difference!)

Sweet Potato Seasoning Ideas

• Cajun Sweet Potato Fries. Toss the fries in your favorite Cajun seasoning. Wait to season with salt to taste at the end, since Cajun seasoning blends typically already contain salt.
• Spicy Sweet Potato Fries. Add 1/4 teaspoon cayenne pepper.
• Parmesan Sweet Potato Fries. Top your air fried sweet potato fries with 1 to 2 tablespoons of freshly grated Parmesan.
• Sweet Sweet Potato Fries. Toss the sweet potatoes with salt, a pinch of cinnamon, and a pinch of brown sugar.

Storage Tips

• To Store. Refrigerate leftover sweet potato fries in an airtight container for up to 3 days.
• To Reheat. For the best results, reheat leftover fries in the air fryer at 375 degrees F or in a 400 degrees F oven (I like to preheat the pan in the oven while it warms up); spread the fries in a single layer on the hot pan and recrisp. Air fryer fries reheat better than regular fries, since the lesser amount of oil prevents them from getting soggy.
• To Freeze. Freeze fries in a single layer on a baking sheet until solid. Transfer to an airtight container or ziptop bag and freeze for up to 3 months. Reheat directly from frozen.

What to Serve With Air Fryer Sweet Potato Fries

• Sandwiches. Pair your crispy sweet potato fries with my Apple Grilled Cheese with Turkey or Spicy Chicken Sandwich.
• Burgers. You can’t beat burgers and fries! Try my Blue Cheese Burger or make it meatless with my Portobello Mushroom Burger.
• Sauces and Toppings. Go to town and top these sweet potato fries with Instant Pot Chili and cheese, or keep it simple with a side of ketchup, ranch dressing, or homemade Barbecue Sauce for dipping.

Recommended Tools to Make this Recipe

• Chef Knife. This 8-inch chef knife is made from a single piece of steel and stays sharper for longer.
• Cutting Board. A durable, non porous, polypropylene cutting board that doesn’t dull knives.
• Air Fryer. This 5.5-quart Ninja air fryer preheats fast, thoroughly circulates air for prime crispiness, and cleans in a breeze.

I hope you fight over these sweet potato fries as much as we do. And I mean that in the best possible way!

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Air Fryer Sweet Potato Fries

These crispy air fryer sweet potato fries use only 2 teaspoons of oil. Seasoned to perfection, they're a healthy way to enjoy fries at home!

Course Side Dish

Cuisine American

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 40 minutes minutes

Servings 3 to 4 people

Calories 91kcal

Author Erin Clarke / Well Plated

Ingredients

• 1 large or 2 small/medium sweet potatoes about 1 pound
• 2 teaspoons extra virgin olive oil*
• 1/2 teaspoon kosher salt plus additional for serving
• 1/2 teaspoon garlic powder
• 1/2 teaspoon paprika
• 1/4 teaspoon ground black pepper
• Chopped fresh chives

Instructions

• Scrub the sweet potatoes and peel if desired (I leave the peels on). Cut the sweet potatoes in half lengthwise. Turn the halves cut-side down onto your cutting board, the slice each half lengthwise into 1/4-inch-wide strips (a mandoline is the best way to get even fries; watch your fingers!).
  
• Turn the strips on their sides and cut each into 1/4-inch sticks. If the sticks are long, slice them in half crosswise so that your fries are about 3 to 4 inches. Transfer the fries to a large mixing bowl.
• To keep the fries warm between batches, preheat the oven to 200°F and keep a baking sheet handy.
• Drizzle the sweet potato fries with the oil and sprinkle with salt, garlic powder, paprika, and black pepper. Toss to coat, making sure the spices and oil are well distributed.
  
• Preheat the air fryer to 375°F according to the manufacturer’s instructions. (For my air fryer, that is 3 minutes of preheat time).

FOR SOMEWHAT CRISPY, HIGHLY SATISFYING SWEET POTATO FRIES IN FEWER BATCHES:

• Place the potatoes in the air fryer basket, doing no more than two layers (my air fryer is 5 1/2 quarts and I can add about 1/3 of the fries). Make sure the fries have plenty of room so that the air can circulate. Cook the sweet potato fries for 5 minutes.
• Slide the basket out and use tongs to toss. Return to the air fryer and continue cooking for 5 to 7 additional minutes, until browned at the edges and crispy. The time can vary by several minutes based on your air fryer model and how done you like your fries. Check often during the last few minutes to make sure the fries don’t burn.

FOR SUPER CRISPY SWEET POTATO FRIES IN MORE BATCHES:

• Place the sweet potatoes in just one layer in the basket, being careful that they do not overlap. Cook for 4 minutes, slide the basket out and flip, then continue cooking for 4 to 8 additional minutes, until the fries are as crispy as you would like (again, the time will vary based on your model, so check them several times and adjust as needed).
  
• Remove the sweet potato fries to a baking sheet or a serving plate and immediately sprinkle with an additional pinch of kosher salt. Repeat with remaining sweet potatoes, keeping the cooked fries warm in the oven between batches as desired. Top with chives and enjoy!
  

Video

Notes

• *You can make the sweet potato fries with no oil if you prefer, but they will not be as crisp. Be sure to coat the fryer basket very well with nonstick spray.
• In the recipe video, I am making a curry variation with salt, black pepper, and 1 tablespoon curry powder.
• TO STORE: Refrigerate leftover sweet potato fries in an airtight container for up to 3 days.
• TO REHEAT: For the best results, rewarm leftover fries in the air fryer at 375°F or in a 400°F oven (I like to preheat the pan in the oven while it warms up); spread the fries in a single layer on the hot pan and recrisp. Air fryer fries reheat better than regular fries, since the lesser amount of oil inherently prevents them from getting soggy.
• TO FREEZE: Freeze fries in a single layer on a baking sheet until solid. Transfer to an airtight container or ziptop bag and freeze for up to 3 months. Reheat directly from frozen.

 

 

Nutrition

Serving: 1of 3 | Calories: 91kcal | Carbohydrates: 16g | Protein: 1g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Potassium: 270mg | Fiber: 2g | Sugar: 3g | Vitamin A: 10853IU | Vitamin C: 2mg | Calcium: 25mg | Iron: 1mg

Related Recipes

It’s always good to have some back-pocket sides to round out your dinner. Here are some of my favorite side dish recipes:

Side Dishes

Zucchini Fries

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Grilling

Grilled Sweet Potato Fries

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Air Fryer

Air Fryer Brussels Sprouts

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Meet the hands-down best guacamole recipe that blends tips from authentic guacamole in Mexico (simple, high quality ingredients), my mom’s legendary guac (it’s all about seasoning), and of course eating copious amounts of it. Learn How to Make Guacamole that will wow your friends, including tips for picking the perfect avocado and more!

This guacamole recipe yields perfect guac that is:

• Not too chunky. Not too smooth.
• Properly salted and seasoned (no bland guac for us!).
• A little savory (thanks to my mom’s secret ingredient).
• FRESH and vibrant.
• Tastes like a beach vacation!

This is the kind of fresh, pure, properly-seasoned guacamole that you’ll devour in one sitting.

How to Make The Best Guacamole EVER

Traditional guacamole ingredients are simple and need no fillers—avocado, lime juice, cilantro, jalapeno, onion, and salt.

Once you have the base recipe, you can vary it up to make it spicy, more savory, or add festive toppings.

You can serve it as an appetizer alongside Mexican Corn Dip, use it for tacos like Carnitas, or tuck it inside a Vegetarian Burrito.

Just know this—however much of this guacamole you make, that’s how much will get eaten.

It’s too good to last!

The Ingredients

• Avocados. Looks are not everything! For the best guacamole (and Avocado Egg Salad), use Hass avocados, which are dark, brown, and bumpy. They have a superior flavor and creamier texture compared to the sleeker green avocados with bright, shiny skin.
• Lime Juice AND Lemon Juice. Surprise! While lime juice only is traditional for guacamole, a combo is especially delicious. Be sure you are using FRESH lime juice and lemon juice. Do not use the kind in the bottle for guacamo
• Kosher Salt. Kosher salt or fine sea salt is the most important thing to add to guacamole to make it taste great. Do not use table salt, which is iodized and has a metallic flavor. I use Morton’s Kosher Salt in all of my recipes
• Worcestershire Sauce. Mom’s secret ingredient. It adds a subtle savoriness that makes the guac even harder to stop eating than it already is (you’ve been warned). If you prefer an authentic guacamole recipe, omit this.
• Hot Sauce. My addition to this spicy guacamole recipe to make it the BEST guacamole recipe without jalapeños. Feel free to adjust the amount to suit your heat preference. Or you can use jalapeños instead. (For another spicy dip, try this Chicken Enchilada Dip.)
• Tomatoes. Does traditional guacamole have tomatoes? It seems people are divided on whether authentic guacamole has tomatoes in it or not. Personally, I think they’re a delicious addition. They add freshness, texture, acidity, and beautiful red color.
• Red Onions. Fresh, crisp, and crunchy. I feel red onions are the best for guacamole but white onions are another nice option with a clean onion flavor.
• Garlic. For that garlicky goodness.

The Directions

1. Slice the avocados in half and remove the pits.

2. Use a spoon to scoop the flesh into a bowl.

3. Add the remaining ingredients to the bowl (minus the tomato).

4. Mash until half creamy and half chunky.

5. Stir in the tomato (if using). Add desired toppings and DIG IN!

How to Pick a Ripe Avocado

A perfectly ripe avocado is key for the best guacamole. Here’s how to know when an avocado is ripe and ready to use.

• Color. Choose a Hass avocado that is deep dark green, brown, or black in color.
• Skin. A ripe avocado will have bumpy skin instead of smooth.
• Firmness. Give the avocado a gentle squeeze. It should feel soft but firm. An avocado that’s very firm isn’t ripe, and an avocado that’s mushy and dents when lightly squeezed is overripe and won’t give you great-tasting guac.

Avoiding Bland Guacamole

First, before you begin tinkering with your guacamole, if you will be serving it with chips, use those chips when taste-testing, especially if the chips are particularly salty.

• If you taste your guac and it is bland, start with more salt. Homemade guacamole needs more seasoning than you think.
• Next, add lime juice. Often an additional pop of citrus is all guac needs to come alive and taste better.
• If you still aren’t happy with the taste, you can rely on mix-ins to jazz it up. Try adding cilantro, salsa, a diced jalapeno or serrano pepper, feta cheese, or a few dashes of hot sauce.

How to Keep Guacamole From Turning Brown

Homemade guacamole turns brown because an enzyme in the green avocado flesh reacts with oxygen in the air (this process is called oxidation).

That’s why avocado flesh doesn’t turn brown until it is peeled and exposed to air.

To deter browning, the most important tips are:

• Use acid (which in this recipe is the lemon juice and lime juice). Acid is the most important thing you can put in guacamole to keep it from turning brown. It deters oxidation.
• Keep it airtight. When storing the guacamole, use the smallest container possible and press a piece of plastic wrap against the surface to keep the air away from the guacamole as much as possible.

Topping Ideas

While you can’t go wrong with this simple guacamole recipe, every now and then, it’s fun to vary it up. Here are some toppings to make your guacamole stand out among the rest.

• Crumbled feta cheese
• Pomegranates (great for holidays! Especially combined with the feta.)
• Toasted pumpkin seeds (a.k.a. pepitas)
• Bacon (see Baked Bacon and Air Fryer Bacon for easy ways to cook it)
• Diced cherry tomatoes
• Diced mango, peaches, or pineapple
• Grilled Corn kernels
• Fresh cilantro or green onions

What to Dip with Guacamole

• Tortilla Chips. The classic! Make sure your chips are sturdy enough to stand up to those yummy chunks. I like scoop-style chips.
• Carrots. To make this an extra healthy guacamole recipe, serve it with fresh carrot sticks or baby carrots.
• Pita Chips. A similarly crunchy alternative to tortilla chips.
• Thinly Sliced Red Bell Peppers. Nutritious and delightfully crisp.
• Thinly Sliced Radishes. Their pungent sharpness contrasts deliciously with the cooling, creamy guacamole.

Ways To Use Homemade Guacamole

• On Sandwiches and Burgers. Take your sandwich game up a notch by spreading guacamole onto a BLT, Turkey Burgers, or Salmon Burgers.
• On Mexican Food. This guacamole would be tasty on top of a Mushroom Quesadilla or Veggie Burritos. It would be equally delish with Beef Fajitas, Instant Pot Chicken Enchiladas, or Taco Salad. Or use this easy guacamole recipe for nachos (Chicken Nachos are the house favorite).
• On Fish. This Grilled Salmon and Shrimp Skewers are begging to be topped with fresh guacamole.
• On Meat. Elevate your favorite basic protein with homemade guacamole. Grilled Chicken Breast, Grilled Pork Tenderloin, and Baked Chicken Breast are some of my go-to’s.
• On Eggs. Top plain scrambled eggs with guacamole, or serve it with an Egg White Frittata or Egg Muffins.
• For Appetizers. Use the guacamole to make my scrumptious Shrimp Guacamole Bites or 7 Layer Taco Dip.

Storage Tips

• To Store. Tightly pack leftover guacamole into an airtight storage container, cover with plastic wrap, and seal with the lid. Refrigerate for 1 to 2 days.

Recommended Tools to Make this Recipe

• Non-Slip Cutting Board. Won’t slip away from you like other cutting boards do.
• Mixing Bowls. The largest size of this set would be ideal for making guacamole.
• Citrus Juicer. I won’t juice a lemon or lime without this handy tool.

This homemade guacamole has become a household signature for us (served up with a spicy Jalapeño Margarita.)

Grab a few extra avocados the next time you are at the store and make it a signature dish in your home too.

If you’d like to take this guacamole dip to a party, you’re sure to be popular, but be prepared: once your friends try it, they might not let you bring anything else!

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How to Make Guacamole

How to make guacamole that is the best you'll ever eat and tastes authentic! Simple, fresh, and perfectly seasoned. The only guac recipe you need!

Course Appetizer

Cuisine American, Mexican

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 12 servings (about 3 cups)

Calories 113kcal

Author Erin Clarke / Well Plated

Ingredients

• 4 large ripe Hass avocados
• 1/2 cup finely chopped red onion about 1 small
• 2 tablespoons freshly squeezed lemon juice about 1/2 medium lemon
• 1 tablespoon freshly squeezed lime juice about 1/2 small lime
• 6 to 8 dashes hot sauce depending upon how spicy you like your guacamole
• 1 teaspoon Worcestershire sauce
• 1 clove garlic minced (about 1 teaspoon)
• 1 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1 large roma tomato diced (optional)

TOPPINGS (optional):

• Crumbled feta
• Cooked and crumbled bacon*
• Chopped fresh cilantro
• Toasted pepitas

FOR SERVING:

• Salty tortilla chips
• Fresh veggies such as carrots, snap peas, bell peppers, thinly sliced radishes, or jicama

Instructions

• Halve the avocados lengthwise and remove their pits (be sure to cut them on the cutting board, not in your hand).
  
• Scoop the flesh into a large mixing bowl.
  
• Add the red onion, lemon juice, lime juice, hot sauce, Worcestershire sauce, garlic, salt, and pepper.
  
• With a fork, mash together until the mixture is half chunky and half creamy.
  
• Gently stir in the diced tomato. Don't overmix! Chunky guac is happy guac.
  
• Taste and add additional salt, pepper, hot sauce, and lemon or lime juice to taste. Serve with salty tortilla chips and veggies.

Video

Notes

• *To easily cook bacon, try this Oven Baked Bacon or Air Fryer Bacon.
• TO STORE: Tightly pack leftover guacamole into an airtight storage container, cover with plastic wrap, and seal with the lid. Refrigerate for 1 to 2 days.

Nutrition

Serving: 1(of 12) without toppings or chips, about 1/4 cup | Calories: 113kcal | Carbohydrates: 7g | Protein: 1g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Potassium: 357mg | Fiber: 5g | Sugar: 1g | Vitamin A: 143IU | Vitamin C: 10mg | Calcium: 12mg | Iron: 1mg

More Delicious Dip Recipes

Complete your party spread with one of these other tasty dip recipes for a crowd:

Dips

Hot Crab Dip

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Dips

Feta Dip

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Dips

Roasted Red Pepper Dip

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Give me big, beautiful hunks of Air Fryer Potato Wedges! Made quickly and without oil, these potato wedges are golden and crisp on the outside and fluffy mashed-potato-like on the inside.

This is the restaurant-style version of a crispy potato wedge, but turned healthy thanks to the air fryer.

These homemade potato wedges are seasoned to salty, smoky perfection, served piping hot, and ready to devour as a side dish, appetizer, or snack.

The air fryer has been a delicious experiment, and I’m excited to have perfected several potato-related items now.

The results are unstoppably good (without the icky greasy feeling after):

• Air Fryer French Fries. This is the how-to to the BEST method for making homemade French fries in the air fryer.
• Air Fryer Sweet Potato Fries. The sweet version of the perfect air fryer French fry.
• Air Fryer Baked Potato. OH MY your life will not be the same after having made a baked potato in the air fryer. The interior is oh-so fluffable (and toppable…with Air Fryer Bacon, might I suggest).
• Air Fryer Potato Chips. Making homemade potato chips is no longer intimidating or messy thanks to the air fryer and this recipe.

Quick Air Fryer Potato Wedges Tips

Here we go; let’s dive into the perfect method for making air fryer potato wedges and my top tips.

• Make them Appeeling. Go ahead and leave the peels on! It gives a nice, rustic texture and flavor (plus adds fiber, vitamin C, B vitamins, and iron). If you hate peels, no worries; go ahead and peel if you prefer.
• Boiling Not Necessary. You do not boil air fryer potato wedges first.
• Rinse and Soak Potatoes Before Air Frying. Sliced potato wedges need to be rinsed AND soaked prior to air frying. Skipping the rinsing or soaking steps will not make them as crisp, and we are all about the crisp when it comes to fries and potato wedges!

1. Rinse step: Potatoes will be swished in a bowl of cold water, drained, and then repeated once or twice more until the water runs clear. This removes excess starch so they can crisp.
2. Soak step: After rinsing, you’ll pour very hot water over the potatoes and let them sit for 10 minutes. This softens the potatoes enough to cook them evenly, no par-boil needed.

• Dry ‘Em Well. After soaking, pat the potatoes very dry with a clean kitchen towel or paper towels.
• Air Fry Potato Wedges at TWO Different Temps. My secret to getting potato wedges as crispy as possible is to first air fry them at 350 degrees for 15 minutes in order to fully cook the inside without the outside burning, and then air fry at 400 degrees F for 15 minutes more to completely crisp.
• Toss Toss Toss. To get every square millimeter of each potato perfectly crisp, as well as prevent any from burning, toss your potatoes in the air fryer periodically, especially toward the end.

How to Make Air Fryer Potato Wedges

No deep frying to fiddle with for restaurant-worthy potato wedges. The air fryer makes it easy, and the ingredient list is short.

The Ingredients

• Potatoes. Russet potatoes are best for air fryer potato wedges because their higher starch content makes for extra-fluffy interiors. They crisp up beautifully. Yukon gold potatoes would be denser.

• Olive Oil. Just 2 tablespoons of EVOO. You could even make the air fryer potatoes wedges without any oil, but they just won’t be as crispy and satisfying.
• Seasoning. Potatoes are all about the seasoning! I used a mix of salt, garlic powder, and chili powder (optional, for a little spice).

The Directions

1. Scrub the potatoes and cut into wedges.

2. Rinse potatoes. Soak in hot water.

3. Pat very dry. Toss with seasonings.

4. Air fry potato wedges at 350 degrees F for 10 minutes.

5. Toss, then continue to air fry for 5 minutes more.

6. Toss potatoes again, and then increase air fryer temperature to 400 degrees F and cook for about 15 minutes more, tossing potatoes every 5 minutes. Transfer crispy potato wedges to serving plate, sprinkle with salt, and ENJOY!

Seasoning Variations

I will honestly never tire of just plain, plenty-salty potato wedges dunked in Barbecue Sauce (or other tantalizing sauces like Greek Yogurt Ranch Dip or Vegan Queso or ketchup for something classic), but feel free to get creative!

• Cajun. Sprinkle with a Cajun seasoning blend for a different spicy flavor; reduce the salt, as Cajun seasoning usually includes it.
• Taco. Chili powder, paprika, cumin, garlic powder, pepper, and oregano, or your taco seasoning mix of choice.
• Season Salt. Such as Lawry’s. This is a particularly addictive version. No need to add additional salt, as there is already salt in this seasoning mix.
• Truffle. For fancy pants version, use truffle salt and add freshly-grated Parmesan cheese, then garnish with fresh parsley.
• Ranch. Onion powder, garlic powder, and dried dill are a winning combo.

Storage Tips

• To Store. Place leftover air fryer potato wedges in an airtight storage container in the refrigerator for up to 3 days.
• To Reheat. Reheat leftover potato wedges in the air fryer at 375 degrees F and recrisp for a few minutes.
• To Freeze. Freeze potato wedges in a single layer on a baking sheet until solid. Transfer the frozen fries to an airtight, freezer-safe storage container or ziptop bag for up to 3 months. Reheat directly from frozen.

What to Serve with Air Fryer Potato Wedges

• Steak. For a French bistro experience, pop your air fried potatoes wedges into the oven to keep them warm while you cook up the perfect Air Fryer Steak. For a lighter take, try Steak Salad or a Steak Sandwich.
• Pork Chops. From simple Air Fryer Pork Chops or Baked Pork Chops to more elevated Smothered Pork Chops and Stuffed Pork Chops, you have a great pairing.
• Burger. A juice burger and potato wedges are all kinds of classic. Try Air Fryer Hamburgers, Italian Turkey Burgers, Salmon Burgers, or this smoky Vegan Burger.

Recommended Tools to Make this Recipe

• Air Fryer. The must-have for all the air fryer recipes.
• Mixing Bowls. Perfect for soaking your potatoes and tossing them with the spices. I love how they stack to store, and there’s a size for every kitchen need.
• French Fry Serving Basket. How fun is this? Serve all your air fryer fries, chips, and potatoes in this wire basket with included dipping dish, and then you’ll really feel like you’re in a restaurant.

My Air Fryer

I like this air fryer in particular because it heats up fast and has higher capacity than a standard air fryer.

Get on AMazon

Welcome to your new favorite side!

I can’t wait to hear about your delicious results.

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Air Fryer Potato Wedges

How to cook potato wedges perfectly in the air fryer. Crispy outside, fluffy inside, and seasoned just right. Healthy and restaurant quality!

Course Side Dish, Snack

Cuisine American

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Total Time 50 minutes minutes

Servings 4 (about 36 wedges total)

Calories 188kcal

Author Erin Clarke / Well Plated

Ingredients

• 3 small russet potatoes* about 1 1/2 pounds
• 2 tablespoons extra-virgin olive oil
• 1 teaspoon kosher salt plus a few pinches
• 1/2 teaspoon garlic powder optional
• 1 teaspoon chili powder optional

Instructions

• Scrub the potatoes (leave the peels on). Cut each in half lengthwise, then cut lengthwise again to make quarters. Cut each quarter such that you end up with 1/2-inch wedges (likely you’ll be cutting each quarter into thirds depending upon your potato). You will have about 12 or so wedges per potato.
  
• Place the wedges in a large bowl. Fill the bowl with cool water, swish the potatoes around, then pour off the water. Repeat once or twice more, until the water runs clear (this removes the starch from the potatoes and helps them crisp). Once you’ve rinsed the potatoes, pour very hot tap water over the top so that it covers the potatoes by at least 1 inch. Let sit 10 minutes. Do not skip rinsing or soaking or the fries will not be as crisp.
  
• Spread the potato wedges onto a clean towel and pat very dry. Dry out the bowl you used to rinse them, then return the potatoes to the bowl. Top the potatoes with the oil, salt, garlic powder, and chili powder and toss to coat.
  
• Preheat your air fryer to 350 degrees F. Add all of the potato wedges to the air fryer basket (it’s OK if that they’re overlapping; that’s the beauty of this method).
  
• Air fry the potato wedges for 10 minutes, then use tongs to gently but thoroughly toss and redistribute them. Continue to air fry at 350 degrees F for 5 minutes more.
  
• Gently toss and turn the potatoes once more, then increase the air fryer temperature to 400 degrees F. Continue air frying until the potato wedges are crisp, about 15 minutes more, tossing the potatoes every 5 minutes and checking them fairly often towards the end to ensure then do not burn.
  
• Transfer the wedges to a serving plate and sprinkle lightly with additional salt. Enjoy immediately.

Notes

*If possible, use potatoes that are 5-inches or less in length; longer ones still work, but they tend to break when tossed in the air fryer.

• TO STORE: Place leftover air fryer potato wedges in an airtight storage container in the refrigerator for up to 3 days.
• TO REHEAT: Reheat leftover potato wedges in the air fryer at 375 degrees F and recrisp for a few minutes.
• TO FREEZE: Freeze potato wedges in a single layer on a baking sheet until solid. Transfer the frozen fries to an airtight, freezer-safe storage container or ziptop bag for up to 3 months. Reheat from frozen.

Nutrition

Serving: 1(approx. 9 wedges) | Calories: 188kcal | Carbohydrates: 29g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Potassium: 666mg | Fiber: 2g | Sugar: 1g | Vitamin A: 2IU | Vitamin C: 9mg | Calcium: 21mg | Iron: 1mg

More Air Fryer Sides & Apps

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Air Fryer Mozzarella Sticks

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Air Fryer Onion Rings

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Appetizers

Air Fryer Pickles

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Praise the heavens, and let there be hope that warmer days are ahead. My favorite spring veggie, asparagus, has returned. Made with Greek yogurt instead of heavy cream, this creamy Asparagus Soup is equally healthy and satisfying.

A day of the year I anticipate most can’t be marked on a calendar or planned in advance.

It’s the first moment in March when I walk into the store and see a big, beautiful display of well-priced, vibrant green asparagus.

Asparagus season is preciously short.

As soon as it’s here, I fill our menu with this easy Asparagus Tart, Roasted Asparagus, add asparagus to our favorite Easy Quiche, and of course, today’s easy asparagus soup.

Why I Love Asparagus Soup

Not only does this creamy asparagus soup celebrate one of the best, most precious vegetables of the season, it does so in a way that manages to be healthy and comforting at the same time, which suits my March mood.

• On the one hand, I’m ready to shed winter’s heft and crave something lighter (like this Pea Salad). Greek yogurt does the trick by making the soup creamy without adding tons of extra fat or calories.
• On the other, it’s still chilly out, and I need comfort food (hello, Potato Leek Soup) to warm and protect me from winter’s lingering dregs.

This asparagus soup recipe is the perfect balance my body craves needs from early March through April…or for as long as I can get my paws on in-season asparagus.

How to Make the Best Asparagus Soup

As much as I love asparagus soup, I rarely order it out, as most restaurant versions tend to focus more on the cream and less on the asparagus. (The same is true for Mushroom Soup.)

My easy cream of asparagus soup celebrates this special spring vegetable and lets it be the star of the show.

The best part? This creamy dream of a soup recipe is healthy and made entirely without cream (like this Vegan Potato Soup)!

The Ingredients

• Asparagus. Packed with fiber and essential nutrients such as folate and vitamin A, vitamin C, and vitamin K, it’s no wonder why I have such a robust collection of asparagus recipes in my library.

• Greek Yogurt. You won’t find heavy cream, half and half, or even sour cream in this healthy asparagus soup. Instead, you’ll only find a few dollops of protein-rich, low-fat Greek yogurt.

• Leeks. Another spring vegetable favorite that pairs beautifully with asparagus and potatoes. Curious about how to cut and clean leeks? Check out my how-to guide about all things leeks.
• Yukon Gold Potatoes. My secret trick to making soups creamy without dairy. These buttery potatoes become velvety and smooth once cooked and pureed.
• Bacon. An optional, but scrumptious topping. I personally love how smoky bacon pairs with the subtle sweetness of in-season asparagus, as seen in Bacon Wrapped Asparagus.

• Vegetable Broth. Our base for this simple vegetable-forward soup recipe.
• Garlic. A simple aromatic that infuses the soup with a tantalizing bonus layer of flavor.

The Directions

1. Cook and crumble the bacon, if using (Baked Bacon and Air Fryer Bacon) are two easy ways to prepare it).

2. Saute the leeks with the potatoes and cook until the leeks begin to soften.

3. Add the garlic, broth, cut asparagus stalks, salt, and pepper to the leek and potato mixture.

4. Bring to a boil, then reduce heat and simmer until the vegetables are tender.

5. Purée soup until it reaches the desired consistency, then let cool for a few minutes.

6. Add a scoop of Greek yogurt.

7. Stir until the yogurt is fully incorporated into the soup, and then season with additional salt and pepper to taste. Serve, with a garnish of crumbled bacon, chives, crumbled goat cheese, and additional Greek yogurt as desired. ENJOY!

Storage Tips

• To Store. Store leftovers in an airtight container for up to 4 days.
• To Freeze. Place leftover soup in an airtight, freezer-safe storage container and store it in the freezer for up to 3 months. Let thaw overnight in the refrigerator before warming.
• To Reheat. Warm gently on the stovetop or in the microwave until heated through.

What to Serve with Asparagus Soup

While I adore asparagus soup on its own, it’s also one of my favorite recipes to serve alongside another dish too.

• Salad. Pair this springtime soup with this Vegetarian Niçoise Salad or Steak Salad.
• Bread. Dunk a hunk of Beer Bread, No Knead Focaccia, or Drop Biscuits into your bowl of asparagus goodness.
• Entrees. Serve asparagus soup as a first course ahead of Poached Salmon, Goat Cheese Quiche, or Stuffed Pork Tenderloin.

Recommended Tools to Make this Recipe

• Dutch Oven. My go-to vessel for making all of my favorite stovetop soup recipes.
• Immersion Blender. A handy tool that keeps all the mess in a single pot. A high-powered blender can also be used, of course, too.
• Ladle. For serving (hopefully, copious) amounts of this creamy asparagus soup.

The Best Immersion Blender

This immersion blender has 12 speeds and an 800-watt motor with a turbo boost. Plus with snap-on attachments, it saves time and money in the kitchen!

Get on AMazon

Dare to be hopeful. Asparagus (and thus spring!) will be here soon.

When they arrive, we’ll be ready with this lovely recipe for easy and healthy cream of asparagus soup.

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Asparagus Soup

The BEST asparagus soup recipe without cream! This creamy spring soup recipe tastes decadent but is lightened up thanks to Greek yogurt.

Course Main Course, Soup

Cuisine American

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 4 servings

Calories 329kcal

Author Erin Clarke / Well Plated

Ingredients

• 3 slices thick cut bacon (optional)
• 1 tablespoon extra virgin olive oil
• 1 cup finely chopped leeks white and light green parts; or swap yellow onion or shallot
• 2 medium Yukon gold potatoes peeled and cut into 1/2-inch dice (about 10 ounces)
• 2 cloves garlic minced
• 3 cups low-sodium vegetable broth or chicken broth
• 2 pounds asparagus trimmed and cut into 1-inch pieces
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1/2 cup 2% Greek yogurt plus additional for serving (do not use fat free or it may curdle and the soup will not be as creamy)

Instructions

• If preparing with bacon: Prepare it according to this guide for Oven Baked Bacon or Air Fryer Bacon. Crumble or dice and set aside.
• Heat olive oil in a Dutch oven or similar medium/large saucepan over medium heat. Add leeks and potatoes cook, stirring occasionally, until the leeks begin to soften, about 2 to 3 minutes. Add the garlic and cook until fragrant, about 30 seconds.
  
• Add the broth, asparagus, salt, and pepper.
  
• Bring to a boil, then reduce heat and simmer until the vegetables are tender, 10 to 15 minutes.
  
• With an immersion blender, puree the soup until smooth. (You can also carefully pour it into a blender or food processor in batches and blend it that way. Be careful as hot soup tends to splatter!) Return the blended soup to the pot and let cool a few minutes.
  
• Add in the Greek yogurt.
  
• Stir, then season to taste with additional salt and pepper. Remember that if you are adding the bacon on top, it will also be salty, so be careful not to overdo it.
  
• Serve hot, topped with crumbled bacon, a sprinkle of fresh chives, and an extra dollop of Greek yogurt as desired.
  

Video

Notes

• VEGETARIAN OPTION: Omit the bacon. For some crunch, try swapping for the roasted chickpea “croutons” in my recipe for Caesar Shaved Brussels Sprouts Salad.
• VEGAN OPTION: Omit the bacon and the Greek yogurt. To make a creamy asparagus soup vegan, try swapping for your favorite non-dairy yogurt.
• TO STORE: Store leftovers in an airtight container for up to 4 days.
• TO REHEAT: Warm gently on the stovetop or in the microwave until heated through.
• TO FREEZE: You can freeze asparagus soup for up to 3 months in a freezer-safe storage container. Let thaw overnight in the refrigerator before reheating.

Nutrition

Serving: 1(of 4), without bacon | Calories: 329kcal | Carbohydrates: 37g | Protein: 15g | Fat: 15g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.04g | Cholesterol: 19mg | Potassium: 1057mg | Fiber: 9g | Sugar: 8g | Vitamin A: 2115IU | Vitamin C: 39mg | Calcium: 120mg | Iron: 6mg

More Asparagus Recipes

Breakfast & Brunch

Scrambled Egg Toast with Roasted Asparagus

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Asparagus Casserole

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Air Fryer

Air Fryer Asparagus

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“Spread the love” is going literal (and deliciously snackable!) with this Chocolate Hummus. Sound odd? Stay with me here. It’s thick and creamy, lightly sweet, and made for dipping with fruit, pretzels, graham crackers, or my preferred consumption method: from the bowl with a spoon.

My first chocolate hummus experience was at a friend’s house.

She’d bought a container of Trader Joe’s chocolate hummus (apparently, it has a bit of a cult following), and I took a tiny bite out of pure curiosity.

My verdict was a progressive one.

• First, it tasted different (like Avocado Brownies), but not in a bad way.
• Then it was quite enjoyable.
• Then I started piling it onto my plate with what would probably be regarded as bad manners.

Basically, I was hooked from that moment onward and knew I needed to create a homemade chocolate hummus recipe ASAP.

About Chocolate Hummus

If you’re new to the chocolate hummus game, you may be wondering when and how to serve chocolate hummus.

You can serve it as an appetizer with fruit and pretzels, or as a dessert with graham crackers or shortbread cookies.

I especially love to bring it to parties because it’s unique and unexpected (like my favorite Edamame Hummus).

Another reason I love to bring this recipe to parties: chocolate hummus is healthy for you overall, especially when compared to other typical party dishes.

• Chickpeas are high in fiber and protein, and they contain several vitamins and minerals.
• Tahini offers tons of vitamins, minerals, and antioxidants.
• Maple syrup sweetens the hummus naturally, and it also offers tons of antioxidants.
• What you serve chocolate hummus with makes it healthy, too, especially if you add fruit.

This recipe is a nice way to sneak a healthy option into any spread (as are these Sweet Potato Brownies). It’s also naturally vegan, gluten-free, and dairy-free.

How to Make Chocolate Hummus

Unbeknownst to those at your table, this creamy and healthy chocolate hummus recipe isn’t just loaded with plenty of chocolate flavor but PACKED with protein, fiber, and the natural sweetness of maple syrup.

Fool them next with this healthy Avocado Chocolate Mousse.

The Ingredients

• Chickpeas. The key to the creamy texture and richness. Choose low-sodium canned chickpeas or cooked garbanzo beans for this hummus. For another chickpea dessert, try these Chickpea Blondies.
• Cocoa Powder. The main event for scrumptious chocolatey goodness!
• Tahini. Deliciously savory and creamy. Depending on which grocery store you visit, tahini can be located in a couple of different places. Most often, you will find it near the nut butter or in the international/ethnic aisle.

• Maple Syrup. For natural sweetness! You can easily adjust the amount to suit your tastes. If you don’t need the chocolate hummus vegan, you can use honey.
• Espresso Powder. This is my secret to intensifying the chocolate flavor of any recipe. It’s optional, but if you are a serious dark chocolate lover, I highly recommend it.
• Vanilla. Vanilla + chocolate = dream team!

The Directions

1. Add the tahini and cocoa powder to the bowl of a food processor. Drizzle hot water over the cocoa, then puree it until smooth. Pour in the maple syrup and puree again.
2. Add the remaining ingredients, and puree once more. If needed, adjust the sweetness and consistency to your tastes.
3. Serve the hummus in a bowl with dippers of choice. ENJOY!

Storage Tips

• To Store. Place leftover hummus in an airtight storage container in the refrigerator for up to 10 days.
• To Freeze. Store chocolate hummus in an airtight freezer-safe storage container in the freezer for up to 3 months. Before serving, let thaw overnight in the refrigerator and stir well.

What to Serve with Chocolate Hummus

Round out your appetizer spread with more of these dippable delights.

Dips

Roasted Red Pepper Dip

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Dips

7 Layer Taco Dip

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Dips

Greek Layer Dip

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Recommended Tools to Make This Recipe

• Food Processor. For perfectly smooth and creamy hummus.
• High-Powered Blender. If you don’t have a food processor, you could also try using a quality blender instead.
• Measuring Spoons. Double-sided measuring spoons = less dishes to wash.

Be the cool kid at your next gathering who brings the chocolate hummus.

No one has to know it’s healthy chocolate ;)

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Chocolate Hummus

This healthy chocolate hummus recipe is made entirely in a food processor. A vegan, gluten free, and dairy free snack for chocolate lovers.

Course Appetizer, Dessert

Cuisine American

Prep Time 5 minutes minutes

Cook Time 5 minutes minutes

Total Time 10 minutes minutes

Servings 8 servings

Calories 143kcal

Author Erin Clarke / Well Plated

Ingredients

• 1/4 cup tahini
• 1/3 cup cocoa powder plus 1 tablespoon
• 2 tablespoons hot water plus additional as needed
• 6 tablespoons maple syrup plus additional to taste
• 15 ounces low sodium chickpeas rinsed and drained, or 1 1/2 cups cooked garbanzo beans (1 can)
• 1/2 teaspoon instant espresso powder optional; will yield a more intense chocolate flavor
• 2 teaspoons pure vanilla extract
• 1/2 teaspoon kosher salt
• For serving: pretzels strawberries, sliced green apple, dried apricots, banana chips, grapes

Instructions

• To the bowl of a food processor fitted with a steel blade, add the tahini and cocoa powder, placing the cocoa directly on top of the tahini. Drizzle the hot water on top of the cocoa. Puree until smooth.
  
• Pour in the maple syrup. Puree again, then scrape down the bowl.
• Add the chickpeas, espresso powder, vanilla, and salt. Puree for 3 to 4 minutes, stopping the bowl to scrape down the bowl halfway through. Taste and blend in additional maple syrup if you’d like the hummus sweeter. Once you have it as sweet as you like, if it is thicker than you would like, blend in an additional 1 to 2 tablespoons water. It should be thick and creamy, but still “dippable.”
  
• Transfer the hummus to a serving bowl. Serve with dippers of choice and dive in!
  

Notes

• TO STORE: Place in an airtight storage container in the refrigerator for up to 10 days.
• TO FREEZE: Store chocolate hummus in an airtight freezer-safe storage container in the freezer for up to 3 months. Before serving, let thaw overnight in the refrigerator and stir well. 

Nutrition

Serving: 1(of 8), about 1/4 cup | Calories: 143kcal | Carbohydrates: 21g | Protein: 5g | Fat: 6g | Saturated Fat: 1g | Potassium: 199mg | Fiber: 4g | Sugar: 9g | Vitamin A: 8IU | Vitamin C: 1mg | Calcium: 50mg | Iron: 1mg

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More healthy snacks for chocolate lovers.

Snacks

Energy Balls

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No Bake Granola Bars

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Desserts

Chocolate Quinoa Bark

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