Page 1
Please make sure to read the enclosed Ninja® Owner’s Guide prior to using your unit.
2-BASKET AIR FRYER
QUICK
START
GUIDE
+ COOKING CHARTS
+ 15 IRRESISTIBLE RECIPES
Page 2
Using DualZoneTM Technology
SMART FINISH
MATCH COOK
MATCH COOK
SMART FINISH
MATCH COOK
SMART FINISH
MATCH COOK
SMART FINISH
Cooking 2 foods using 2 dierent functions, temps, or cook times?
Program each zone and use SMART SET to have both zones finish at the same time.
SMART FINISH
MATCH COOK
STEP 1: Program Zone 1
• Place food in baskets.
• The unit defaults to Zone 1.
• Select a cooking function (e.g., AIR FRY).
STEP 2: Set Time & Temperature
• Use the TEMP arrows to set the temperature.
• Use the TIME arrows to set the time.
STEP 3: Program Zone 2
• Select Zone 2.
• Select a cooking function (e.g., ROAST), and
repeat Step 2.
+
MATCH COOK
Cooking the same food in each zone?
Set Zone 1 and use MATCH COOK to automatically match settings to Zone 2.
SMART FINISH
MATCH COOK
STEP 1: Program Zone 1
• Place food in baskets.
• The unit defaults to Zone 1.
• Select a cooking function (e.g., AIR FRY).
STEP 2: Set Time & Temperature
• Use the TEMP arrows to set the temperature.
• Use the TIME arrows to set the time.
STEP 3: Begin Cooking
• Select MATCH COOK.
• Press START/PAUSE to begin cooking.
MATCH COOK
STEP 4: Begin Cooking
NOTE: To pause a zone or cancel time in a
zone, refer to page 6 for further instructions.
• Select SMART FINISH.
• Press START/PAUSE to begin cooking.
• The zone with the shorter cook time
will display HOLD.
SMART FINISH
NOTE: To ensure a synchronized cook time
completion, press the START/PAUSE button.
Refer to page 6 for further instructions.
NINJA® FOODI® 2-BAS KET AIR FRYER2 ninjakitchen.com 3
Page 3
Using DualZoneTM Technology — Cont.
SMART FINISH
MATCH COOK
SMART FINISH
MATCH COOK
SMART FINISH
MATCH COOK
Using A Single Zone
Want to cook two foods, but don't want to do it back to back?
Fill both zones and manually program each zone so they start at the same time.
SMART FINISH
MATCH COOK
STEP 1: Program Zone 1
• Place food in baskets.
• The unit defaults to Zone 1.
• Select a cooking function (e.g., AIR FRY).
STEP 2: Set Time & Temperature
• Use the TEMP arrows to set the temperature.
• Use the TIME arrows to set the time.
STEP 3: Program Zone 2
• Repeat Steps 1 and 2 for Zone 2.
+
STEP 4: Begin Cooking
Only cooking one thing?
Fill a single zone and use it like a traditional air fryer.
SMART FINISH
MATCH COOK
STEP 1: Program Zone 1
• Place food in baskets.
• The unit defaults to Zone 1.
• Select a cooking function (e.g., AIR FRY).
NOTE: If you would like to cook in Zone 2 only,
first select Zone 2, then select a function.
STEP 2: Set Time & Temperature
• Use the TEMP arrows to set the temperature.
• Use the TIME arrows to set the time.
STEP 3: Begin Cooking
• Press START/PAUSE to begin cooking.
NINJA® FOODI® 2-BAS KET AIR FRYER4
• Press START/PAUSE to begin cooking.
NOTE: To pause a zone or cancel time in a zone,
refer to page 6 for further instructions.
ninjakitchen.com
5
Page 4
Pausing and Ending the Cook Times
SMART FINISH
MATCH COOK
SMART FINISH
MATCH COOK
Pausing Time in a Single Zone (While Both Zones are Running)
STEP 1: Pausing a Single Zone
• Select the zone you want to pause (e.g., Zone 1).
• Press the START/PAUSE button.
NOTE: In SMART FINISH mode, we recommend
pressing the START/PAUSE button to pause
both zones. Pausing only one zone will impact
a synchronized finish time.
STEP 2: Resume Cooking
• To resume cooking, press the START/PAUSE
button again.
Ending the Cook Time in One Zone (While Using Both Zones)
SMART FINISH
MATCH COOK
STEP 1: Select Zone
• Select the zone you want to stop cooking in
(e.g., Zone 1).
STEP 2: Adjust Time
READY TO
START COOKING?
Learn how to make complete meals
that are done at the same time.
FLIP TO FIND:
Single Zone & DualZone
Technology
SMART FINISH Recipe Charts 14
15 Irresistible Recipes 16
TM
Cooking Charts 8
NINJA® FOODI® 2-BAS KET AIR FRYER ninjakitchen.com 76
• Press the down TIME arrow.
• Bring down the time to 0.
STEP 3: Resume Cooking
• After 3 seconds, END will appear on
the display.
• Cooking will continue in the other zone.
Page 5
Air Fry Cooking Chart
NOTE: Don't see the food you're looking for in the charts below? Find a similar food, and decrease
cook time by 25%. For frozen foods, decrease the cook time on the packaging by 25%. For best
results, check on food often, increasing cook time if necessary.
INGREDIENT AMOUNT PER ZONE
VEGETABLES
Asparagus 1 bunch Whole, stems trimmed 2 tsp 390°F 8–12 mins 20–25 mins
Beets 6–7 sma ll Whole None 390°F 30–35 mins 35–40 mins
Bell peppers
(for roasting)
Broccoli 1 head Cut in 1-inch florets 1 Tbsp 390°F 8–10 mins 15–17 mins
Brussels sprouts 1 lb Cut in half, stem removed 1 Tbsp 400°F 15–20 mins 20–25 mins
Butternut squash 1
Carrots 1 lb Peeled, cut in
Cauliflower 1 head Cut in 1-inch florets 2 Tbsp 390°F 17–20 mins 20–25 mins
Corn on the cob 2 ears, cut in half Husks removed 1 Tbsp 390°F 12–15 mins 18–20 mins
Green beans 1 bag (12 oz) Trimmed 1 Tbsp 390°F 8–10 mins 10–15 mins
Kale (for chips) 5 cups, packed Torn in pieces, stems removed None 300°F 7–9 min s 15–20 mins
Mushrooms 8 oz Rinsed, cut in quarters 1 Tbsp 390°F 7–9 mi ns 13–15 mins
Potatoes, russet
Potatoes, sweet
Zucchini 1 lb
PO U LTRY
Chicken breasts
Chicken thighs
Chicken wings 2 lbs Drumettes & flats 1 Tbsp 390°F 18–2 2 mins 43–47 mins
FISH & SEAFOOD
Crab cakes 2 cakes (6–8 oz each) None Brushed with oil 390°F 5–10 mins 10–13 mins
Lobster tails 4 tails (3–4 oz each) Whole None 390°F 5–8 mins 15–18 mins
Salmon fillets 3 fillets (4 oz each) None Brushed with oil 400°F 7–12 mins 13–17 mins
Shrimp 1 lb Whole, peeled, tails on 1 Tbsp 390°F 7–10 m ins 10 –13 mins
* After cutting potato es, allow raw fries to soak in cold water for at leas t 30 minu tes to remove u nnecessary starch .
Pat fries dry. The drier the fries , the better the res ults.
3 small peppers Whole None 390°F 10–15 mins 15–20 mins
1
/2 lbs Cut in 1–2-inch pieces 1 Tbsp 390°F 20–25 mins 35–40 mins
1
1
/2 lbs Cut in 1-inch wedges 1 Tbsp 400°F 20–22 mins 35–38 mins
1 lb Hand-cut fries*, thin
1 lb Hand-cut fries*, thick
3 whole (6–8 oz) Pierced with fork 3 times None 400°F 30–35 mins 37–40 mins
1
1
/2 lbs Cut in 1-inch chunks 1 Tbsp 400°F 15–20 mins 30–35 mins
3 whole (6–8 oz) Pierced with fork 3 times None 400°F 36–42 mins 40 –45 mins
2 breasts (
4 breasts (
2 thighs (6–10 oz each) Bone in Brushed with oil 390°F 22–28 mins 26 –29 m ins
4 thighs (4–8 oz each) Boneless Brushed with oil 390°F 18–22 mins 25 –28 mins
3
/4–1 1/2 lbs each) Bone in Brushed with oil 390°F 25–30 mins 30–35 mins
1
/2–3/4 lb each) Boneless Brushed with oil 390°F 22–24 mins 25–28 mins
PREPARATION
1
/2-inch pieces 1 Tbsp 390°F 13–16 mins 25–30 mins
Cut in quarters lengthwise,
then cut in 1-inch pieces
TOSS IN OIL TEMP
1
/2–3 Tbsp, canola 400°F 20–24 mins 30–35 mins
1
/2–3 Tbsp, canola 400°F 19–24 mins 35–40 mins
1 Tbsp 390°F 15–18 mins 25 –28 m ins
SINGLE ZONE
when coo king in one zone —
not usin g the other zone.
DUALZONE
when coo king in both zone s —
same or d ierent food s.
For best results,
shake or toss often.
To pause both zones while using
SMART FINISH press the
START/PAUSE button.
To pause an individual zone
while both zones are cooking,
press the zone you would like
to pause, then press the
START/PAUSE button.
To resume cooking,
press START/PAUSE again.
Use these cook times as a guide,
adjusting to your preference.
Shake your food
We recommend shaking your
food at least twice during the
cooking cycle for best results.
OR
Toss with
silicone-tipped
tongs
ninjakitchen.com 9NINJA® FOODI® 2-BAS KET AIR FRYER8
Page 6
Air Fry Cooking Chart, continued
NOTE: Don't see the food you're looking for in the charts below? Find a similar food, and decrease
cook time by 25%. For frozen foods, decrease the cook time on the packaging by 25%. For best
results, check on food often, increasing cook time if necessary.
INGREDIENT AMOU NT PER ZONE
BEEF
Burgers 2 quarter-pound patties, 80% lean / inch thick Brushed with oil 390°F 8–10 mins 10–13 mins
Steaks 2 steaks (8 oz each) Whole Brushed with oil 390°F 10–20 mins 14 –18 mins
PORK
Bacon 3 strips, cut in half None None 350°F 8–1 0 mins 9–12 mins
2 thick-cut, bone-in chops
Pork chops
Pork tenderloins 1 lb None Brushed with oil 375°F 15–20 mins 25–30 mins
Sausages 5 sausages None None 390°F 7–10 mins 17–22 m ins
FROZEN FOODS
Chicken cutlets 3 cutlets None None 400°F 18–21 m ins 20–25 mins
Chicken nuggets 1 box (12 oz) None None 390°F 10 –13 mins 18–21 mins
Fish fillets 1 box (6 fillets) None None 390°F 14–16 mins 17–22 mins
Fish sticks 18 fish sticks (11 oz) None None 390°F 10 –13 mins 16–19 mins
French fries 1 lb None None 400°F 18–22 m ins 28–32 mins
French fries 2 lbs None None 400°F 32–36 mins 50 –55 mins
Mozzarella sticks 1 box (11 oz) None None 375°F 8–10 mins 10–12 mins
Pot stickers 2 bags (10.5 oz) None 1 Tbsp 390°F 12–14 mins 16–18 mins
Pizza rolls 1 bag (20 oz, 40 count) None None 390°F 12–15 mins 15 –18 mins
Popcorn shrimp 1 box ( 14–16 oz) None None 390°F 9–11 mins 14 –18 mins
Sweet potato fries 1 lb None None 375°F 20–22 mins 30–32 mins
Tat er tot s 1 lb None None 375°F 18 –22 min s 25–27 min s
Onion Rings 10 oz None None 375°F 13–16 mins 18–22 m ins
(10 –12 oz each)
2 boneless chops (8 oz each) Boneless Brushed with oil 390°F 14 –17 mins 17–20 mins
PREPARATION
Bone in Brushed with oil 390°F 15–17 mins 23–27 mins
TOSS IN OIL TEMP
SINGLE ZONE
when coo king in one zone —
not usin g the other zone.
DUALZONE
when coo king in both zone s —
same or d ierent food s.
For best results,
shake or toss often.
To pause both zones while using
SMART FINISH, press the
START/PAUSE button.
To pause an individual zone
while both zones are cooking,
press the zone you would like
to pause, then press the
START/PAUSE button.
To resume cooking,
press START/PAUSE again.
Use these cook times as a guide,
adjusting to your preference.
Shake your food
We recommend shaking your
food at least twice during the
cooking cycle for best results.
OR
Toss with
silicone-tipped
tongs
NINJA® FOODI® 2-BAS KET AIR FRYER10
ninjakitchen.com 11
Page 7
Dehydrate Chart
SINGLE ZONE
INGREDIENTS
PREPARATION
FRUITS & VEGETABLES
Apples Cored, cut in
TEMP
TIMES ARE THE SAME FOR BOTH ZONES
1
/8-inch slices, rinsed in lemon water, patted dr y 135°F 7–8 h ours
when coo king in one zone —
not usin g the other zone.
Asparagus Cut in 1-inch pieces, blanched 135°F 6–8 hours
Bananas Peeled, cut in
Beets Peeled, cut in
Eggplant Peeled, cut in
3
/8-inch slices 135°F 8–10 hours
1
/8-inch slices 135°F 6–8 hours
1
/4-inch slices, blanched 135°F 6–8 hours
Fresh herbs Rinsed, patted dry, stems removed 135°F 4 hours
Ginger root Cut in
Mangoes Peeled, cut in
3
/8-inch slices 135°F 6 hours
3
/8-inch slices, pit removed 135°F 6–8 hours
Mushrooms Cleaned with soft brush (do not wash) 135°F 6–8 hours
Pineapple Peeled, cored, cut in
Strawberries Cut in half or in
Tom ato es Cut in
3
/8-inch slices or grated; steam if planning to rehydrate 135°F 6–8 hours
3
/8–1/2-inch slices 135°F 6–8 hours
1
/2-inch slices 135°F 6–8 hours
MEAT, POULTRY, FISH
Beef jerky Cut in
Chicken jerky Cut in
Turkey jerky Cut in
Salmon jerky Cut in
1
/4-inch slices, marinated overnight 150°F 5–7 hou rs
1
/4-inch slices, marinated overnight 150°F 5–7 hou rs
1
/4-inch slices, marinated overnight 150°F 5–7 hou rs
1
/4-inch slices, marinated overnight 150°F 3–5 hours
DUALZONE
when coo king in both zone s —
same or d ierent food s.
ninjakitchen.com 13NINJA® FOODI ® 2-BASKET AIR FRYE R12
Page 8
Using DualZoneTM Technology: SMART FINISH
SMART FINISH eliminates the need for back-to-back cooking. Now you can cook two
dierent foods with two dierent cook times, and watch as they finish at the same time.
Simply program each zone, and let the SMART FINISH feature do the rest.
CHOOSE ANY TWO ADD ONE RECIPE PER ZONE
RECIPE AMOUNT MIX OR COMBINE THESE INGREDIENTS FUNCTION TEMP/TIME
Crab Cakes 2 crab cakes Brush with melted butter Air Fry 390°F | 15 minutes
NOTE: For all recipes in this chart, season with salt and pepper as desired.
SET BOTH ZONES
AND USE SMART FINISH
Balsamic Roasted Tomatoes 2 pints cherry tomatoes
Maple Sage Pork Chops 2–3 boneless pork chops (4 oz each)
Cajun Russet Potatoes 4 medium potatoes, diced
Classic Meatloaf 1 lb meatloaf mix (beef, pork, veal)
Green Beans with Almonds 1 lb green beans, ends trimmed
Miso Glazed Salmon 3 salmon fillets (6 oz each)
Honey Hazelnut Brussels Sprouts 1 lb Brussels sprouts, cut in half
Bualo Chicken Thighs 4 boneless skin-on chicken thighs (4–5 oz each) 1 cup bualo sauce, toss with chicken Air Fry 400°F | 27 minutes
Plant Based "Meat" Burger 1 lb plant-based ground "meat" (4 4-oz patties) 1 Tbsp minced garlic, 1 Tbsp minced onion Air Fry 375°F | 20 minutes
/ cup balsamic vinegar
1 Tbsp canola oil
1 Tbsp canola oil
1 Tbsp maple syrup
2 Tbsp canola oil
2 Tbsp Cajun seasoning
/ cup ketchup, / cup yellow mustard,
1 egg, / cup panko breadcrumbs,
/ cup Parmesan cheese
2 Tbsp canola oil
/ cup sliced almonds
2 Tbsp miso paste, 1 teaspoon canola oil
Rub onto salmon
2 Tbsp canola oil, / cup honey,
/ cup chopped hazelnuts
Roast 390°F | 15 minutes
Roast 390°F | 17–20 minutes
Air Fry 400°F | 30 minutes
Air Fry 330°F | 35 minutes
Air Fry 390°F | 15 minutes
Air Fry 390°F | 15 minutes
Air Fry 390°F | 23 minutes
Mediterranean Cauliflower 1 head cauliflower, cut in /-inch florets / cup tahini, 2 Tbsp canola oil Air Fry 390°F | 35 minutes
French Fries 1 lb French fries Season as desired Air Fry 400°F | 30 minutes
NOTE: For your own best results, start checking food for doneness 2 minutes before
cook time is complete. Stop cooking at any time if the desired level of crispiness has been
achieved, but make sure any raw proteins have reached a food-safe temperature.
NINJA® FOODI® 2-BAS KET AIR FRYER ninjakitchen.com 1514
Page 9
SALT & PEPPER TORTELLINI WITH
SPICY ITALIAN SAUSAGE,
LEMONY BROCCOLINI
PREP: 10 MINUTES | TOTAL COOK TIME: 17 MINUTES | MAKES: 2 SERVINGS
INGREDIENTS
1 bunch broccolini
(approx. 8 ounces)
4 teaspoons canola oil, divided
2 teaspoons kosher salt, divided
2 teaspoons ground black
pepper, divided
/ teaspoon crushed red pepper
1 bag fresh tortellini
(approx. 10 ounces)
2 tablespoons grated Parmesan
cheese
Juice of / lemon
(approx. 1 tablespoon)
DIRECTIONS
1 In a mixing bowl, toss broccolini with 2
teaspoons canola oil, 1 teaspoon salt, 1
teaspoon pepper, and crushed red pepper.
2 In a separate bowl, toss tortellini with
remaining canola oil, salt, and pepper.
3 Install a crisper plate in both baskets. Place
broccolini in the Zone 1 basket, then insert
basket in unit. Place tortellini in the Zone 2
basket, then insert basket in uni.
4 Select Zone 1, select AIR FRY, set temperature to
390°F, and set time to 17 minutes. Select Zone
2, select AIR FRY, set temperature to 350°F, and
set time for 12 minutes. Select SMART FINISH.
Press START/PAUSE to begin cooking.
5 When 6 minutes remain on both zones’
timers, remove the Zone 1 basket and use
rubber-tipped tongs to flip broccolini.
Reinsert basket to continue cooking. Remove
the Zone 2 basket and shake ingredients.
Reinsert basket to continue cooking.
6 When cooking is complete, toss broccolini
with lemon juice and toss tortellini with
Parmesan cheese. Serve immediately.
BELL PEPPER & ONION SUBS
PREP: 10 MINUTES | TOTAL COOK TIME: 18 MINUTES | MAKES: 5 SERVINGS
INGREDIENTS
1
/2 yellow onion, peeled,
thinly sliced
1 red bell pepper, thinly sliced
1 green bell pepper, thinly sliced
1
/2 teaspoon kosher salt
1
/4 teaspoon ground black pepper
1 tablespoon canola oil
5 uncooked spicy Italian
sausage links
5 sub rolls
DIRECTIONS
1 Toss together onions, bell peppers, salt, black
pepper, and canola oil in a bowl.
2 Install a crisper plate in both baskets. Place
sausages in the Zone 1 basket, then insert
basket in unit. Place onion and bell peppers in
the Zone 2 basket, then insert basket in unit.
3 Select Zone 1, select AIR FRY, set temperature
to 390°F, and set time to 18 minutes. Select
MATCH COOK to match Zone 2 settings to
Zone 1. Press the START/PAUSE button to
begin cooking.
4 When cooking is complete, remove baskets
from unit. Divide the onion and bell peppers
between the buns, then place sausages in
buns and serve.
NINJA® FOODI® 2-BAS KET AIR FRYER ninjakitchen.com 1716
Page 10
AIR FRYER DOUGHNUTS
JERK-RUBBED PORK LOIN
PREP: 5 MINUTES | TOTAL COOK TIME: 10 MINUTES | MAKES: 4–8 SERVINGS
INGREDIENTS
1 cup granulated sugar
2 tbsp ground cinnamon
1 can refrigerated flaky
buttermilk biscuits
1
/4 cup (1/2 stick) unsalted butter,
melted
DIRECTIONS
1 In a small shallow bowl, mix together sugar
and cinnamon and set aside.
2 Remove the biscuits from the can, separate
them, and place them on a cutting board. Use
a 1-inch round biscuit cutter (or similarly-sized
bottle cap) to cut holes out of the center of
each biscuit.
3 Install a crisper plate in both baskets. Place 4
donuts in a single layer in each basket.
4 Select Zone 1, select AIR FRY, set temperature
to 360°F, and set time to 10 minutes. Select
MATCH COOK to match Zone 2 settings to
Zone 1. Select START/PAUSE to begin.
5 Once timer has finished, remove donuts
from drawers.
6 Dip both sides of the warm donuts into the
melted butter, place in the cinnamon sugar,
and flip to coat both sides. Serve warm.
7 Repeat step 4–6 to cook the donut holes.
Set time for 5 minutes.
8 Alternatively, donuts can be topped with a
powdered sugar glaze or a chocolate glaze
with toppings of choice such as sprinkles.
WITH CARROTS & SAGE
PREP: 10 MINUTES | MARINATE: 10 MINUTES–8 HOURS
TOTAL COOK TIME: 25 MINUTES | MAKES: 4 SERVINGS
INGREDIENTS
1 1/2 pounds pork loin
3 teaspoons canola oil, divided
2 tablespoons jerk seasoning
1 pound carrots, peeled,
cut in 1-inch pieces
1 tablespoon honey
1
/2 teaspoon kosher salt
1
/2 teaspoon fresh chopped sage
DIRECTIONS
1 Place pork loin in a pan or high-walled dish.
Blot pork dry with a paper towel. Use your
hands to rub 2 teaspoons canola oil evenly
over pork. Then use your hands to rub the jerk
seasoning evenly over it. Wrap pork loin in
plastic wrap or seal in a plastic bag and allow to
marinate for a minimum of 10 minutes or up to
8 hours in the refrigerator.
2 In a medium bowl, toss carrots with remaining
canola oil and 1/2 teaspoon salt.
3 Install a crisper plate in both baskets. Place
marinated pork loin in the Zone 1 basket, then
insert basket in unit. Place carrots in the Zone
2 basket, then insert basket in unit.
4 Select Zone 1, select AIR FRY, set temperature
to 390°F, and set time to 25 minutes. Select
Zone 2, select AIR FRY, set temperature to
390°F, and set time to 16 minutes. Select
SMART FINISH. Press the START/PAUSE
button to begin cooking.
5 When zones have finished cooking, check
pork loin for doneness. Cooking is complete
when the internal temperature of the loin
reaches 145°F on an instant-read thermometer.
Transfer pork loin to a plate or cutting board
and let rest for at least 5 minutes.
6 Transfer carrots to a bowl and combine
with sage.
7 When resting is complete, cut pork loin into
slices of your desired thickness and serve
with carrots.
NINJA® FOODI® 2-BAS KET AIR FRYER ninjakitchen.com 1918
Page 11
CAULIFLOWER PIZZA BAKE
CHICKEN FRIED PORK WITH
WITH TEXAS TOAST
PREP: 10 MINUTES | TOTAL COOK TIME: 28 MINUTES | MAKES: 2 SERVINGS
INGREDIENTS
1 head of cauliflower, cut in 2-inch
pieces, green leaves and stem
removed
1 tablespoon canola oil
1 teaspoon kosher salt
1 teaspoon ground black pepper
1 teaspoon dried oregano
1 cup prepared pizza sauce,
divided
1/2 cup shredded cheese, like
mozzarella or four-cheese blend
12 slices pepperoni or Genoa
salami
4 slices frozen prepared
Texas toast
DIRECTIONS
1 In a mixing bowl, toss cauliflower with
canola oil, salt, pepper, and oregano.
2 Install a crisper plate in both baskets.
Place cauliflower in the Zone 1 basket and
insert basket in unit. Place Texas toast in
the Zone 2 basket and insert basket in unit.
3 Select Zone 1, select AIR FRY, set
temperature to 390°F, and set time to
28 minutes. Select Zone 2, select AIR FRY,
set temperature to 360°F, and set time for
7 minutes. Select SMART FINISH. Press
START/PAUSE to begin cooking.
4 When 10 minutes remain on the Zone
1 timer, press START/PAUSE, remove
basket, and add half the pizza sauce to
cauliflower. Shake basket well to coat
cauliflower evenly with sauce, then spoon
remaining sauce evenly over the top.
Sprinkle cheese evenly over the top of
cauliflower, then add pepperoni or salami
slices on top. Reinsert basket and press
START/PAUSE to continue cooking.
5 When cooking is complete, serve
cauliflower with Texas toast.
SWEET POTATO FRIES
PREP: 20 MINUTES | TOTAL COOK TIME: 31 MINUTES | MAKES: 2–4 SERVINGS
INGREDIENTS
1 cup all-purpose flour
1 teaspoon smoked paprika
1 teaspoon garlic powder
1 teaspoon kosher salt
1 teaspoon ground black pepper
2 large eggs
2–4 uncooked boneless pork
chops, cut in half lengthwise,
pounded ½ inch thick
1 pound frozen sweet
potato fries
DIRECTIONS
1 Place flour, paprika, garlic powder, salt, and
pepper in a bowl and mix well.
2 Place eggs in a shallow bowl and whisk
thoroughly for 60 seconds. Place seasoned
flour in a second shallow bowl.
3 Working one at a time, dredge the pork chops
in egg, then in seasoned flour, then again in
egg, then again in flour. Set aside.
4 Install a crisper plate in both baskets. Place
pork chops in the Zone 1 basket, then insert
basket in unit. Place sweet potato fries in the
Zone 2 basket, then insert basket in unit.
5 Select AIR FRY, set temperature to 400°F, and
set time to 15 minutes. Select Zone 2, select
AIR FRY, set temperature to 390°F, and set time
to 31 minutes. Select SMART FINISH. Press the
START/PAUSE button to begin cooking.
6 When the Zone 2 time reaches 10 minutes,
press START/PAUSE and remove basket from
unit and shake basket for 10 seconds. Reinsert
basket and press START/PAUSE to continue
cooking.
7 When the Zone 1 time reaches 7 minutes, press
START/PAUSE and remove basket from unit
and flip pork chops using silicone-tipped tongs.
Reinsert basket and press START/PAUSE to
continue cooking.
8 When cooking is complete, transfer pork chops
to a plate. Serve with sweet potato fries.
NINJA® FOODI® 2-BAS KET AIR FRYER ninjakitchen.com 2120
Page 12
SWEET POTATO SAUSAGE HASH
CHICKEN TENDERS & CURLY FRIES
PREP: 20 MINUTES | TOTAL COOK TIME: 30 MINUTES | MAKES: 4 SERVINGS
INGREDIENTS
1 1/2 pounds sweet potatoes,
peeled, diced into 1/2-inch pieces
1 tablespoon minced garlic
1 teaspoon kosher salt plus more,
as desired
Ground black pepper, as desired
2 tablespoons canola oil
1 tablespoon dried sage
1 pound uncooked mild ground
breakfast sausage
1
/2 large onion, peeled, diced
1
/2 teaspoon ground cinnamon
1 teaspoon chili powder
4 large eggs, poached or fried
(optional)
DIRECTIONS
1 In a bowl, toss sweet potatoes with garlic, salt,
pepper, and canola oil.
2 Install a crisper plate in the Zone 1 basket,
then place potatoes in the basket and insert
basket in unit. Spread out the ground sausage
in the Zone 2 basket (without a crisper plate
installed), then insert basket in unit.
3 Select Zone 1, select AIR FRY, set temperature
to 400°F, and set time to 30 minutes. Select
Zone 2, select ROAST, set temperature to
400°F, and set time to 20 minutes. Select
SMART FINISH. Press the START/PAUSE
button to begin cooking.
4 When the Zone 1 and Zone 2 times reach
10 minutes, press START/PAUSE and remove
baskets from unit and shake for 10 seconds.
5 In Zone 1, stir in half the sage. In Zone 2, add
onion and stir to combine. Once complete, press
START/PAUSE and reinsert baskets to continue
cooking
6 When cooking is complete, remove both
baskets from the unit and add potatoes to the
sausage mixture. Add cinnamon, sage, chili
powder, and salt as desired and mix thoroughly.
7 When cooking is complete, stir hash, then serve
immediately with a poached or fried egg on top,
if desired.
PREP: 5 MINUTES | TOTAL COOK TIME: 30 MINUTES | MAKES: 4 SERVINGS
INGREDIENTS
1 pound frozen chicken tenders
1 pound frozen curly French fries
Dipping sauces of your choice
DIRECTIONS
1 Install a crisper plate in both baskets. Place
chicken tenders in the Zone 1 basket, then
insert basket in unit. Place curly French fries in
the Zone 2 basket, then insert basket in unit.
2 Select Zone 1, select AIR FRY, set temperature
to 390°F, and set time to 22 minutes. Select
Zone 2, select AIR FRY, set temperature to
400°F, and set time to 30 minutes. Select
SMART FINISH. Press the START/PAUSE
button to begin cooking.
3 When the Zone 1 and 2 times reach 8 minutes,
press START/PAUSE to pause the unit. Remove
the baskets from unit and shake for 10 seconds.
Reinsert baskets in unit and press START/PAUSE
to resume cooking.
4 When cooking is complete, serve immediately
with your favorite dipping sauces.
TIP: If you're not a fan of sausage, you can
replace with your favorite meatless option or
chicken sausage alternative.
NINJA® FOODI® 2-BAS KET AIR FRYER ninjakitchen.com 2322
Page 13
MAPLE-GLAZED TURKEY BREASTS
GARLIC SHRIMP & BLISTERED
& GREEN BEAN CASSEROLE
PREP: 20 MINUTES | TOTAL COOK TIME: 40 MINUTES | MAKES: 4 SERVINGS
INGREDIENTS
TURKEY
2 tablespoons pure
maple syrup, warmed
1 tablespoon canola oil
2 teaspoons chili powder
/ tablespoon smoked paprika
1 teaspoon kosher salt
/ teaspoon ground black pepper
1 uncooked split turkey breast
(2 pounds), fat trimmed,
bone removed
GREEN BEAN CASSEROLE
1 bag (16 oz) French-style
frozen green beans
1 can (10.5 ounces) cream
of mushroom soup
/ cup milk
Kosher salt and ground black
pepper, to taste
1 cup store-bought crispy
fried onions, divided
DIRECTIONS
1 In a bowl, stir together the maple syrup and all
turkey breast seasonings. Toss turkey breasts in
the mixture.
2 In a separate bowl, whisk together the
mushroom soup, milk, salt, and pepper for the
green bean casserole. Add green beans and
/ cup fried onions and toss together.
3 Install a crisper plate in the Zone 1 basket,
then place turkey breasts in the basket and
insert basket in unit. Place green bean mixture
in the Zone 2 basket (without a crisper plate
installed), then insert basket in unit.
4 Select Zone 1, select AIR FRY, set temperature
to 360°F, and set time to 40 minutes. Select
Zone 2, select ROAST, set temperature to
350°F, and set time to 30 minutes. Select
SMART FINISH. Press the START/PAUSE
button to begin cooking.
5 When the Zone 1 and Zone 2 times reach 15
minutes, remove Zone 1 basket from unit and
flip turkey breasts using silicone-tipped tongs.
Reinsert basket to continue cooking. Remove
Zone 2 basket from unit and stir green bean
mixture then cover the top with remaining
onions. Reinsert basket to continue cooking.
6 When the Zone 1 time reaches zero, check
turkey breasts for doneness. Cooking is
complete when their internal temperature
reaches at least 165°F on an instant-read
thermometer. Serve green bean casserole with
the turkey breasts.
ROSEMARY TOMATOES
PREP: 10 MINUTES | TOTAL COOK TIME: 11 MINUTES | MAKES: 2–4 SERVINGS
INGREDIENTS
1 pound uncooked large shrimp,
peeled, deveined
10 cloves garlic, peeled,
finely chopped
2 teaspoons dried thyme
/ tablespoon chili powder
2 tablespoons canola oil
Kosher salt, as desired
Ground black pepper, as desired
2 pints cherry tomatoes
1 tablespoon dried rosemary
DIRECTIONS
1 In a bowl, toss shrimp with garlic, thyme, chili
powder, 1 tablespoon canola oil, salt, and
pepper.
2 In a separate bowl, toss tomatoes with
remaining oil, rosemary, salt, and pepper.
3 Install a crisper plate in both baskets. Place
shrimp in the Zone 1 basket, then insert basket
in unit. Place tomatoes in the Zone 2 basket,
then insert basket in unit.
4 Select Zone 1, select AIR FRY, set temperature
to 390°F, and set time to 11 minutes. Select
MATCH COOK to match Zone 2 settings to
Zone 1. Press the START/PAUSE button to
begin cooking.
5 When the Zone 1 and Zone 2 times reach
5 minutes, press START/PAUSE to pause the
unit. Remove the baskets from unit and shake
for 10 seconds. Reinsert baskets in unit and
press START/PAUSE to resume cooking.
6 When cooking is complete, serve immediately
over salad greens or toasted bread.
NINJA® FOODI® 2-BAS KET AIR FRYER ninjakitchen.com 2524
Page 14
ROASTED SALMON &
CHEESY SPINACH STUFFED
PARMESAN ASPARAGUS
PREP: 10 MINUTES | TOTAL COOK TIME: 17 MINUTES | MAKES: 2–4 SERVINGS
INGREDIENTS
2 tablespoons Montreal
Steak Seasoning
3 tablespoons brown sugar
3 uncooked salmon fillets
(6 ounces each)
2 tablespoons canola oil, divided
1 pound asparagus,
ends trimmed
Kosher salt, as desired
Ground black pepper, as desired
/ cup shredded Parmesan
cheese, divided
DIRECTIONS
1 In a small bowl, mix together steak seasoning
and brown sugar.
2 Rub tops of each salmon fillet with 1 teaspoon
oil, then cover fillets generously with sugar
mixture. Set aside.
3 In a bowl, toss asparagus with remaining 1
tablespoon oil, salt, and pepper.
4 Install a crisper plate in both baskets. Place the
fillets in the Zone 1 basket, skin side down, then
insert basket in unit. Place the asparagus in the
Zone 2 basket, then insert basket in unit.
5 Select Zone 1, select ROAST, set temperature
to 390°F, and set time to 17 minutes. Select
MATCH COOK to match Zone 2 settings to
Zone 1. Press the START/PAUSE button to
begin cooking.
6 When the Zone 2 time reaches 7 minutes,
remove basket from unit and flip asparagus
using silicone-tipped tongs. Reinsert basket
to continue cooking.
7 When the Zone 2 time reaches 2 minutes,
remove basket from unit and sprinkle half
the parmesan cheese over the asparagus and
give the basket a light toss. Reinsert basket to
continue cooking.
8 When cooking is complete, transfer fillets
and asparagus to a serving plate. Sprinkle the
remaining Parmesan cheese over the asparagus
and serve.
MUSHROOMS & VEGETABLE MEDLEY
PREP: 20 MINUTES | TOTAL COOK TIME: 27 MINUTES | MAKES: 4 SERVINGS
INGREDIENTS
MUSHROOMS
1 (12 oz) bag frozen chopped
spinach, defrosted
1
/4 cup cream cheese
1
/4 cup shredded parmesan
cheese
1
/2 cup shredded mozzarella
cheese, divided
1 tablespoon minced garlic
1
/2 teaspoon kosher salt
1
/2 teaspoon ground black pepper
2 large portobello mushrooms,
cleaned, stems removed
VEGETABLE MEDLEY
1
1 zucchini, diced in
1 red bell pepper, diced in 1/2 inch
pieces
1 onion, sliced in wedges and
petals seperated
2 tablespoons canola oil
1 tablespoon dried thyme
Kosher salt and ground black
pepper, to taste
/2 inch pieces
DIRECTIONS
1 Wrap spinach in a cotton towel or paper
towels and squeeze out excess liquid.
2 In a bowl, mix together cream cheese, parmesan
cheese, 1/4 cup mozzarella cheese, garlic salt,
and pepper. Add spinach and mix well.
3 Fill the mushrooms with the spinach and
cheese mixture.
4 In a separate bowl, combine all vegetable
medley ingredients and toss well.
5 Install a crisper plate in both baskets. Place
prepared mushrooms in the Zone 1 basket,
then insert basket in unit. Place vegetables in
the Zone 2 basket, then insert basket in unit.
6 Select Zone 1, select ROAST, set temperature
to 360°F, and set time to 15 minutes. Select
Zone 2, select AIR FRY, set temperature to
360°F, and set time to 27 minutes. Select
SMART FINISH. Press the START/PAUSE
button to begin cooking.
7 When the Zone 1 and Zone 2 times reach
10 minutes, press START/PAUSE to pause the
unit. Remove the Zone 2 basket from unit and
shake for 10 seconds. Reinsert basket in unit
and press START/PAUSE to resume cooking.
8 When cooking is complete, serve immediately.
NINJA® FOODI® 2-BAS KET AIR FRYER ninjakitchen.com 2726
Page 15
BUFFALO TOFU WITH CHEESY
COCONUT-LIME COD WITH GREEN
RANCH BROCCOLI
PREP: 5 MINUTES | TOTAL COOK TIME: 35 MINUTES
MAKES: 3 SERVINGS
INGREDIENTS
1 container (14 ounces) extra firm
tofu, cut into 1/4 -inch pieces
1
/2 cup bualo sauce, divided
12 ounces broccoli florets
1 packet (1 ounce) ranch
seasoning and dressing mix
3 tablespoon canola oil
1
/4 cup shredded cheddar cheese
1
/4 blue cheese crumbles
2 tablespoons sliced scallions
DIRECTIONS
1 IIn a bowl, toss tofu with 1/4 cup Bualo sauce
until tofu is coated. In a separate bowl, toss
broccoli with ranch seasoning and oil.
2 Install a crisper plate in both baskets. Place
tofu in the Zone 1 basket, then insert basket in
unit. Place broccoli in the Zone 2 basket, then
insert basket in unit.
3 Select Zone 1, select AIR FRY, set temperature
to 400°F, and set time to 35 minutes. Select
Zone 2, select AIR FRY, set temperature to
390°F, and set time to 20 minutes. Select
SMART FINISH. Press the START/PAUSE button
to begin cooking.
4 After 10 minutes, remove Zone 1 basket from
unit and shake for 10 seconds. Reinsert basket
to continue cooking.
5 After 10 more minutes, remove Zone 1 basket
from unit and shake again for 10 seconds.
Reinsert basket to continue cooking.
6 When 10 minutes are remaining in both zones,
remove each basket from unit and shake for 10
seconds. Reinsert baskets to continue cooking.
7 When 1 minute remains in both zones, remove
Zone 2 basket and add cheddar cheese, tossing
to incorporate into the broccoli. Reinsert
basket to continue cooking.
8 When cooking is complete, remove tofu from
Zone 1 basket and toss tofu with remaining
bualo sauce and half the blue cheese. Serve
tofu topped with remaining blue cheese and
scallions.
PEPPER CAULIFLOWER RICE
PREP: 10 MINUTES | MARINATE: 20 MINUTES | TOTAL COOK TIME: 20 MINUTES
MAKES: 4 SERVINGS
INGREDIENTS
1 can (13.5 ounces) unsweetened
coconut milk
1 ½ teaspoons lime juice
4 cod fillets (4 ounces each)
3 teaspoons kosher salt, divided
½ white onion, peeled, diced
½ teaspoon garlic powder
4 teaspoons canola oil, divided
10 ounces cauliflower rice
½ green bell pepper, chopped
½ cup fresh cilantro, stems
removed, for garnish
DIRECTIONS
1 Install a crisper plate in the Zone 1 basket. In
a medium bowl, combine coconut milk and
lime juice. Season each fillet with 1/2 teaspoon
salt, then place them in coconut milk mixture
and marinate for 20 minutes. After fillets have
marinated, place them in the Zone 1 basket.
2 In a small bowl, gently toss diced onion and
garlic powder with 1 teaspoon canola oil and
place in the Zone 2 basket (with no crisper
plate installed).
3 Select Zone 1, select AIR FRY set temperature
to 375°F, and set time to 20 minutes. Select
Zone 2, select ROAST, set temperature to
325°F, and set time to 16 minutes. Select
SMART FINISH. Press the START/PAUSE
button to begin cooking.
4 In a separate medium bowl, gently toss
cauliflower rice, bell pepper, remaining salt,
and remaining canola oil.
5 When the Zone 2 time reaches 10 minutes,
remove basket from unit and add cauliflower
rice mixture to the onion and stir to combine.
Reinsert basket to continue cooking.
6 When cooking is complete, serve cauliflower
rice in a bowl, gently placing cod fillets on top.
Garnish with fresh cilantro, if desired.
TIP: Salmon can be substituted for cod in this
recipe if desired.
NINJA® FOODI® 2-BAS KET AIR FRYER ninjakitchen.com 2928
Page 16
FAUX COUNTRY BOIL
PREP: 10 MINUTES | TOTAL COOK TIME: 30 MINUTES | MAKES: 4 SERVINGS
Notes
INGREDIENTS
1 pound fresh shrimp, peeled and
deveined, tails on, patted dry
2 teaspoons canola oil, divided
2 teaspoons crab spice, divided,
plus more as desired
2 teaspoons kosher salt, divided
2 teaspoons ground black
pepper, divided
/ large white onion, cut in
1-inch petals
5 small red potatoes, cut in half
then cut in /-inch pieces
2 smoked andouille sausages (3
ounces each), cut in 1-inch pieces
1 corn on the cob, cut in 2-inch
pieces, husk removed
DIRECTIONS
1 In a mixing bowl, toss shrimp with canola oil,
1 teaspoon crab spice (plus more as desired),
1 teaspoon salt, and 1 teaspoon pepper.
2 In a separate bowl, toss onion, potatoes,
sausage, and corn with remaining canola
oil, crab spice (plus more as desired), salt,
and pepper.
3 Install a crisper plate in baskets. Place the
shrimp in the Zone 1 basket, then insert basket
in unit. Place potato and corn mixture in the
Zone 2 basket, then insert basket in unit.
4 Select Zone 1, select AIR FRY, set temperature to
390°F, and set time to 13 minutes. Select Zone
2, select AIR FRY, set temperature to 390°F, and
set time for 30 minutes. Select SMART FINISH.
Press START/PAUSE to begin cooking.
5 When 20 minutes remain on the Zone 2
timer, remove basket and shake ingredients.
Reinsert basket to continue cooking.
6 When 7 minutes remain on the Zone 2 timer,
remove basket and shake ingredients again.
Reinsert basket to continue cooking. Then
remove the Zone 1 basket and shake ingredients.
Reinsert basket to continue cooking.
7 When cooking is complete, serve shrimp over
the potato and corn mixture.
NINJA® FOODI® 2-BAS KET AIR FRYER ninjakitchen.com 3130
Page 17
2-BASKET AIR FRYER
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