Rolled my eyes at the 'toast in an air fryer' crowd...

My roommate kept bragging about air fryer toast and I was like, it's just toast dude, use the toaster... But then our toaster broke last week and I didn't want to buy a new one so I caved. Put two slices of sourdough in at 350 for 4 minutes and honestly it came out way crispier and more even than my old toaster ever did. I hate admitting she was right but now I'm about to try bagels the same way... has anyone else had a weird food item turn out better in the air fryer than expected?

3 comments

3 Comments

vera_murphy1mo ago

350 degrees for 4 minutes? I almost spit out my coffee reading that. My air fryer runs hot and I've scorched more things than I care to admit so that number seems crazy low to me. But now I'm sitting here wondering if I've been doing everything wrong this whole time. Did you spray the bread with anything or just throw it in dry?

the_logan1mo ago

Just throw them in dry, no spray needed. I was skeptical too until I tried it with a stale croissant that was basically a rock. Four minutes at 350 and it came out flaky on the outside, soft in the middle, like it just came from a bakery. My toaster would've just burned the outside and left the middle cold. For bagels, I'd say go a little less time, maybe 3 minutes, because they're denser and can get tough fast. I've also done pizza slices in there and they come out way better than a microwave. The whole thing is basically a tiny convection oven, so it makes sense once you stop fighting it.

drew6901mo ago

Four minutes at 350" sounds like you found the sweet spot for sure. Makes me wonder if the real trick is just ignoring whatever the manual says and experimenting like that.