How to Air Fry Snap Peas

Rinse and dry the snap peas thoroughly. Remove any strings by snapping the stem end and pulling down the inner seam if present. Toss with 1 teaspoon of neutral oil, salt, and optional garlic powder. Completely dry pods crisp up far better than damp ones.

Air fry at 400°F (200°C) for 6–8 minutes, shaking at 3–4 minutes. Six minutes yields crisp-tender peas with some blistering; 8 minutes produces more charring and a slightly softer interior. Do not exceed 9 minutes or they become limp. They continue to soften slightly after removal so pull them at the crispier end of the range.

Simple salt and pepper is classic. Asian-inspired: toss with sesame oil after cooking, top with sesame seeds and a drizzle of soy sauce. Garlic parmesan: toss with garlic powder before cooking and grated parmesan after. Spicy: add chili flakes before cooking and a squeeze of lime after.

Air-fried snap peas are a great stand-alone snack or side dish. They also work well added to stir-fry dishes, served over rice, or alongside grilled proteins. They lose crispiness quickly once cooled so serve immediately. They do not reheat well.

What temperature for air fryer snap peas?

Air fry snap peas at 390°F (200°C). This temperature blisters and slightly chars the peas while keeping a satisfying crunch inside. Snap peas cook very quickly at this heat so watch carefully.

How long to cook snap peas in air fryer?

Snap peas take just 6–8 minutes at 390°F (200°C). Shake the basket at the halfway mark. They are done when the pods are blistered and lightly browned but still have a pleasant snap when bitten. Over-cooking results in mushy, dull peas.

Tips for air fryer snap peas?

Toss snap peas with oil, salt, and your choice of seasoning (garlic powder, sesame oil, or lemon zest all work well) before cooking. Do not overcook — snap peas should retain their crunch. Remove the string along the seam before cooking for a better eating experience.