Page 1
Please make sure to read the enclosed Ninja® Owner’s Guide prior to using your unit.
AIR FRYER MAX XL
QUICK
START
GUIDE
+ COOKING CHARTS
+ 20 IRRESISTIBLE RECIPES
Page 2
AIR FRY 101
FUNCTION
ACCESSORY
REQUIRED
TEMP
TIME
3
MIN
PREHEAT
For best cooking and
crisping results, always
preheat your Ninja®
Air Fryer for 3 minutes.
CRISPER PLATE
The crisper plate promotes
overall browning. We
recommend using it
every time you air fry.
USING YOUR AIR FRYER’S FUNCTIONS
Pull crispy meals out of thin air.
The Ninja® Air Fryer Max XL circulates super-hot air around your food to remove
moisture from its surface to give it that golden-brown, crispy finish.
PREHEAT RECOMMENDATION: Preheat for 3 minutes before adding ingredients.
Select desired function and temperature, set time to 3 minutes, and press Start/Stop.
FUNCTION
MAX CRISP
Best for frozen
foods such as
French fries and
chicken nuggets.
ACCESSORY
REQUIRED
Crisper Plate
TEMP
MAX CRISP AIR FRY
There is no temp a djustment
available or necessary when
using th e Max Cri sp func tion
SHAKE OR TOSS
For best results, frequently
shake your food or toss
it with silicone-tipped
tongs to get it as crispy
as you’d like.
TIME
MAX CRISP AIR FRY
Set time, in minutes, an d
press S TART/STOP to begin
AIR ROAST
Best for
roasted vegetables
and meats.
AIR BROIL
Best for fish
and steaks.
BAKE
Best for cakes
and desserts.
REHEAT
Best for
reviving leftovers.
Broil Rack and
Crisper Plate
Crisper Plate
Crisper Plate
MAX CRISP AIR FRY
Adjust temp as needed
MAX CRISP AIR FRY
Adjust temp as needed
MAX CRISP AIR FRY
Adjust temp as needed
MAX CRISP AIR FRY
Adjust temp as needed Set time, in minutes, an d press
MAX CRISP AIR FRY
Set time, in minutes, an d press
START/STOP to beg in
MAX CRISP AIR FRY
Set time, in minutes, an d press
START/STOP to beg in
MAX CRISP AIR FRY
Set time, in minutes, an d press
START/STOP to beg in
MAX CRISP AIR FRY
START/STOP to beg in
AIR FRY
Best for fresh
foods such
as hand-cut
fries and
chicken wings.
Note: When setting time, the digital display shows HH:MM.
NINJA® AI R FRYER MAX XL2
Crisper Plate
MAX CRISP AIR FRY
Adjust temp as needed Set time, in minutes, an d press
MAX CRISP AIR FRY
START/STOP to beg in
DEHYDRATE
MAX CRISP AIR FRY
Best for making
veggies/fruit
chips or jerky.
Crisper Plate
Adjust temp as needed
For inspiring recipes and cooking charts, visit ninjakitchen.com.
MAX CRISP AIR FRY
Set time, in 15-minute increm ents,
and pre ss START/STOP to be gin
ninjakitchen.com 3
Page 3
AIR FRY TIPS & TRICKS
DEHYDRATE TIPS & TRICKS
SHAKE, SHAKE, SHAKE
Check food and shake basket
frequently for even browning.
–25°
CONVERT OVEN RECIPES
Convert oven recipes by using
the Roast or Bake function and
reducing the temperature by
25°F. Check food frequently
to avoid overcooking.
AIR FRYING FRESH INGREDIENTS
For best results with fresh
vegetables, using at least
1 tablespoon of oil is a good
rule of thumb, but you can use
more or less to achieve your
desired level of crispiness.
AUTO-STOP AND START
The unit will automatically pause
cooking when the basket is
removed and will resume cooking
when the basket is replaced.
FREESTYLING RECIPES
If you are cooking less food than
the recipe calls for, remember
to reduce the cook time. If you’re
cooking a bit more, increase the
cook time. Check food frequently.
DON’T OVERCROWD
Evenly arrange and space
ingredients out to ensure
consistent browning.
SLICING
Use a mandoline slicer to get
consistent, thin fruit and vegetable
slices. Fruits and veggies should
be sliced as thinly as possible
without falling apart.
DRY BEFORE YOU DEHYDRATE
Pat fruits and vegetables as
dry as possible before placing
them in the basket.
TRIM THE FAT
Before dehydrating beef or poultry,
make sure to trim off all fat,
as it does not dry out and
could turn rancid.
PREVENT OXIDATION
Fruits like apples and pears
brown quickly when cut.
To delay oxidation, soak them
in water with a squeeze of
lemon juice for 5 minutes.
DON’T OVERLAP
Lay ingredients flat and close
together to optimize space.
Individual pieces should not
overlap or be stacked.
PASTEURIZING JERKY
Finish off dehydrated meats
and fish by using the Roast
function at 330°F for 1 minute
to fully pasteurize them.
SECURE YOUR FOOD
To keep lightweight foods from
being blown around by the fan,
secure them with toothpicks.
MORE EVEN BROWNING
Use an oil spritzer or cooking spray
to evenly coat ingredients for
more consistent browning.
5–8
HRS
HOW LONG TO DEHYDRATE?
Most fruits and veggies take
6–8 hours, while jerky takes
5–7 hours. The longer you
dehydrate ingredients, the
crispier they will become.
STORAGE
To maximize shelf life, store
dehydrated foods at room
temperature in an airtight
container up to 2 weeks.
Page 4
Air Fry Cooking Chart
INGREDIENT AMOUNT
VEGETABLES
Asparagus 2 bunches Whole, trim stems 2 tsp 390°F 11–13 mins
Beets 6 small or 4 large (about 2 lbs) Whole None 390°F 45–60 mins
Bell peppers (for roasting) 4 peppers Whole None 400°F 26–30 mins
Broccoli 1 head Cut in 1-inch florets 1 Tbsp 390°F 13–16 mins
Brussels sprouts 2 lbs Cut in half, remove stems 1 Tbsp 390°F 18–22 m ins
Butternut squash 2 lbs Cut in 1–2-inch pieces 1 Tbsp 390°F 23–26 mins
Carrots 2 lbs Peel, cut in
Cauliflower 2 heads (about 2 lbs) Cut in 1-inch florets 2 Tbsp 390°F 20–24 mins
Corn on the cob 4 ears Whole, remove husks 1 Tbsp 390°F 12–15 mins
Green beans 2 bags (12 oz each) Tri m 1 Tbsp 390°F 12–14 mins
Kale (for chips)
Mushrooms 2 packages (10 oz each) Rinse, cut in quarters 1 Tbsp 390°F 10–12 mins
Potatoes, russet
Potatoes, sweet
Zucchini 2 lbs
PO U LTRY
Chicken breasts
Chicken thighs
Chicken wings 3 lbs Drumettes & flats 1 Tbsp 390°F 22–26 mins
FISH & SEAFOOD
Crab cakes 2 cakes (6–8 oz each) None Brush with oil 350°F 12–15 mins
Lobster tails 4 tails (3–4 oz each) Whole None 375°F 5–8 mins
Salmon fillets 2 fillets (4 oz each) None Brush with oil 390°F 10–13 mins
Shrimp 16 large Whole, peeled, tails on 1 Tbsp 390°F 9–11 mins
BEEF
Burgers 4 patties (/ lb each), 80% lean 1 inch thick None 375°F 8–10 mins
Steaks 2 steaks (8 oz each) Whole None 390°F 10–20 mins
* After cutting p otatoes, allow raw fries to soak in cold water for at least 30 minutes to remove unn ecess ary starch. Pat fries dry. The d rier the fries , the b ette r the r esults.
1
/2 bag (8 oz) Tear in pieces, remove stems None 300°F 8–10 mins
2 lbs Cut in 1-inch wedges 1 Tbsp 390°F 20–25 mins
1 lb Hand-cut fries*, thin
2 lbs Hand-cut fries*, thick
4 whole (6–8 oz) Pierce with fork 3 times None 390°F 30–35 mins
2 lbs Cut in 1-inch chunks 1 Tbsp 390°F 20–24 mins
4 whole (6–8 oz) Pierce with fork 3 times None 390°F 30–35 mins
2 breasts (
2 breasts (
4 thighs (6–10 oz each) Bone in Brush with oil 390°F 22–28 mins
4 thighs (4–8 oz each) Boneless Brush with oil 390°F 18–22 m ins
3
/4–1 1/2 lbs each) Bone in Brush with oil 375°F 25–35 mins
1
/2–3/4 lb each) Boneless Brush with oil 375°F 18–2 2 mins
PREPARATION
1
/2-inch pieces 1 Tbsp 400°F 20–24 mins
Cut in quarters lengthwise,
then cut in 1-inch pieces
TOSS IN OIL TEMP COOK TIM E
1
/2–3 Tbsp, canola 390°F 20–24 mins
1
/2–3 Tbsp, canola 390°F 23–26 mins
1 Tbsp 390°F 18– 20 mins
Preheat.
Let the unit preheat for 3 minutes
before adding ingredients.
For best results,
shake or toss often.
We recommend frequently
checking your food
and shaking or tossing it
to ensure desired results.
Use these cook times
as a guide, adjusting
to your preference.
Shake your food
OR
Toss with
silicone-tipped tongs
ninjakitchen.com 7NINJA® AI R FRYER MAX XL6
Page 5
Air Fry Cooking Chart, continued
INGREDIENT AMOUNT
PORK & L AMB
Bacon 4 strips, cut in half None None 350°F 8–10 mins
Pork chops
Pork tenderloins 2 tenderloins (1–1
Sausages 6 sausages Whole None 390°F 8–10 mins
FROZEN FOODS
Chicken cutlets 5 cutlets None None 390°F 18–2 1 mi ns
Chicken nuggets, precooked 2 lbs None None 390°F 15–18 mins
Chicken nuggets, uncooked 3 boxes (12 oz each) None None 390°F 20–22 mins
Fish fillets 1 box (6 fillets) None None 390°F 14–16 mins
Fish sticks 1 box (25 oz) None None 390°F 12–14 mins
French fries 1 lb None None 350°F 20–25 mins
French fries 2 lbs None None 360°F 28–32 mins
Mozzarella sticks 2 boxes (12 oz each) None None 375°F 9 –10 mins
Pot stickers 2 lbs None None 390°F 14–17 mins
Pizza rolls 2 lbs None None 390°F 14–16 mins
Popcorn shrimp 2 boxes (14–16 oz each) None None 390°F 14–15 mins
Sweet potato fries 1 lb None None 375°F 20–22 mins
Tat er tot s 2 lbs None None 360°F 20 mins
2 thick-cut, bone-in chops (10 –12 oz each) Bone in Brush with oil 375°F 14 mins
4 boneless chops (8 oz each) Boneless Brush with oil 375°F 14–17 mins
1
/2 lbs each) Whole Brush with oil 375°F 25 –30 mins
PREPARATION
TOSS IN OIL TEMP COOK TIM E
Preheat.
Let the unit preheat for 3 minutes
before adding ingredients.
For best results,
shake or toss often.
We recommend frequently
checking your food
and shaking or tossing it
to ensure desired results.
Use these cook times
as a guide, adjusting
to your preference.
Shake your food
NOTE There is no temperature adjustment available
Max Crisp Cooking Chart
INGREDIENT AMOUNT
FROZEN FOOD
Chicken nuggets 1 box (12 oz) None None 7–9 mins
Chicken wings 2 lbs (32 oz) None 1 Tbsp 25 mins
French fries 1 lb (1 6 oz) None None 15 mins
French fries 2 lbs (32 oz) None None 25 mins
Mini corn dogs 14 oz (20 –24 ct) None None 6 mins
Mini corn dogs 24 oz (40–46 ct) None None 8–10 mins
Mozzarella sticks 24 oz None None 6–8 mins
Pizza rolls 1 bag (20 oz, 40 ct) None None 6–8 mins
Pot stickers 24 oz (20 –24 ct) None None 8–10 mins
PREPARATION
or necessary when using the Max Crisp function.
TOSS IN OIL COOK TIME
OR
Toss with
silicone-tipped tongs
ninjakitchen.com 9NINJA® AIR FRYER MAX XL8
Page 6
Dehydrate Chart
INGREDIENTS
PREPARATION
TEMP DEHYDRATE TIME
FRUITS & VEGETABLES
Apples Cut in
1
/8-inch slices, remove core, rinse in lemon water, pat dry 135°F 7– 8 hrs
Asparagus Cut in 1-inch pieces, blanch 135°F 6–8 hrs
Bananas Peel, cut in
Beets Peel, cut in
Eggplant Peel, cut in
3
/8-inch slices 135°F 8 –10 hrs
1
/8-inch slices 135°F 6–8 hrs
1
/4-inch slices, blanch 135°F 6–8 hrs
Fresh herbs Rinse, pat dry, remove stems 135°F 4 hrs
Ginger root Cut in
Mangoes Peel, cut in
3
/8-inch slices 135°F 6 hrs
3
/8-inch slices, remove pits 135°F 6–8 hrs
Mushrooms Clean with soft brush (do not wash) 135°F 6–8 hrs
Pineapple Peel, core, cut in
Strawberries Cut in half or in
Tom ato es Cut in
3
/8-inch slices or grate; steam if planning to rehydrate 135°F 6–8 hrs
3
/8–1/2-inch slices 135°F 6–8 hrs
1
/2-inch slices 135°F 6–8 hrs
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 (refer to Chicken Jerky recipe, page 28) 150°F 5–7 hrs
1
/4-inch slices, marinated overnight (refer to Chicken Jerky recipe, page 28) 150°F 5–7 hrs
1
/4-inch slices, marinated overnight (refer to Chicken Jerky recipe, page 28) 150°F 5–7 hrs
1
/4-inch slices, marinated overnight (refer to Chicken Jerky recipe, page 28) 150°F 3–5 hrs
ninjakitchen.com 11NINJA® AIR FRYER MAX XL10
Page 7
FROZEN FRENCH FRIES
INGREDIENTS
2 pounds frozen French fries
COOK: 30 MINUTES | MAKES: 5–6 SERVINGS
CRISPY
CHICKEN WINGS
PREP: 5 MINUTES | COOK: 24 MINUTES | MAKES: 2–4 SERVINGS
BASICS
TIP Shake of ten or toss with
silicone-tipped tongs for
even, crispy results.
DIRECTIONS
Inser t crisper plate in basket
and insert basket in unit. Preheat
the unit by selecting AIR FRY,
setting temperature to 360 °F,
and setting time to 3 minutes.
Selec t START/STOP to begin .
TIP For faster and crispier results, select MAX CRISP and cook for
25 minutes, shaking twice throughout.
Once unit is preheated, add fries
to basket; reinsert basket. Select
AIR FRY, set time to 360°F, and
set time to 30 minutes. Select
START/STOP to begin.
After 10 minutes, remove basket
from unit and shake fries or
toss them with silicone-tipped
tongs. Reinsert basket to resume
cooking for 10 more minutes.
Check for desired crispiness,
cooking for up to an additional
10 minutes if needed. When
cooking is complete, serve with
your favorite dipping sauce.
INGREDIENTS
2 pounds uncooked
frozen chicken wings
1 tablespoon canola oil
1 tablespoon kosher salt
1 teaspoon black pepper
DIRECTIONS
1 Insert crisper plate in basket and basket in
unit. Preheat unit by selecting MAX CRISP and
setting time to 3 minutes. Select START/STOP
to begin.
2 In a bowl, toss wings with oil, salt, and pepper.
Once unit is preheated, place wings on crisper
plate; reinsert basket.
3 Select MAX CRISP and set time to 24 minutes.
Select START/STOP to begin.
4 After 12 minutes, toss wings with silicone-tipped
tongs. Reinsert basket to resume cooking.
5 When cooking is complete, toss wings with
desired flavorings and serve.
FLAVORINGS
Dijon Honey Mustard: Whisk together / cup Dijon
mustard, / cup mayonnaise, and 2 tablespoons
honey. Serve with wings after cooking.
Lemon Pepper: Before cooking the wings, toss with
2 tablespoons dried lemon and pepper seasoning
along with the oil, salt, and pepper. Cook the wings
as directed.
Bualo: Whisk together / cup hot sauce with
2 tablespoons melted butter. Toss wings in sauce
after cooking and serve with blue cheese dressing.
Soy & Sesame Ginger: Whisk together 1/4 cup soy
sauce, / cup rice wine vinegar, 2 tablespoons brown
sugar, 2 tablespoons ground ginger, 1 tablespoon
toasted sesame seeds, and 1 tablespoon cornstarch.
Toss wings in sauce after cooking.
Honey, Siracha & Lime: Whisk together
2 tablespoons siracha, 2 tablespoons fresh lime
juice, 2 tablespoons honey, 2 tablespoons rice
wine vinegar and 1 tablespoon
in sauce af ter cooking.
sugar. Toss wings
ninjakitchen.com 1312 NINJA® AI R FRYER MAX XL
Page 8
BREAKFAST
TATER TOT
EGG BAKE
FRENCH TOAST
STICKS
BREAKFAST
PREP: 10 MINUTES | COOK: 25 MINUTES | MAKES: 4–6 SERVINGS
INGREDIENTS
5 eggs
/ cup whole milk
1 teaspoon kosher salt
1 teaspoon black pepper
Cooking spray
2 pre-cooked andouille sausages
(3 ounces each), cut in
/-inch slices
1 cup shredded cheddar cheese
1 pound frozen tater tots
Fresh scallions, sliced,
for serving
DIRECTIONS
1 Remove crisper plate from basket. Preheat
unit by selecting BAKE, setting temperature
to 390°F, and setting time to 3 minutes.
Select START/STOP to begin.
2 In a bowl, whisk together the eggs, milk,
salt and pepper.
3 Remove basket and spray it with cooking spray.
Pour the egg mixture into the basket.
4 Reinsert basket and cook for 5 minutes. After
5 minutes, remove basket and place sliced
sausage evenly on top of eggs, then sprinkle
cheese on top. Place frozen tater tots in an even
layer on top; reinsert basket.
5 Select BAKE, set temperature to 390°F, and
set time to 20 minutes. Select START/STOP
to begin.
6 When cooking is complete, let rest for
2 minutes. Top with scallions and serve.
PREP: 10 MINUTES | COOK: 16 MINUTES | MAKES: 4–6 SERVINGS
INGREDIENTS
1 tablespoon maple syrup,
plus more for serving
4 eggs, lightly beaten
1 cup coconut milk
(or whole milk)
1
/4 cup brown sugar
1 teaspoon ground cinnamon
1
/2 teaspoon ground nutmeg
1 loaf (approximately 14 ounces)
sliced bread (preferably challah,
French, or sourdough), cut in
1-inch-thick strips
Cooking spray
Fresh fruit, for serving
DIRECTIONS
1 In a shallow baking dish, whisk together
1 tablespoon syrup, eggs, milk, brown sugar,
cinnamon, and nutmeg. Place the bread
sticks into the mixture and allow them
to absorb batter for at least 5 minutes.
2 Insert crisper plate in basket and basket in
unit. Preheat unit by selecting AIR FRY, setting
temperature to 390°F, and setting time to
3 minutes. Select START/STOP to begin.
3 Once unit is preheated, spray the crisper plate
with cooking spray. Working in batches, fill the
basket with the sticks in a single layer, making
sure not to crowd the basket.
4 Select AIR FRY, set temperature to 390°F,
and set time to 8 minutes. Select START/STOP
to begin.
5 After 3 minutes, remove basket and flip the
sticks. Reinsert basket to resume cooking for
3 more minutes. If desired, cook for up to
2 additional minutes.
6 Repeat steps 4 and 5 for the remaining sticks.
7 When cooking is complete, serve immediately
with maple syrup and fresh fruit.
TIP Substitute any other cooked sausage for
the andouille.
NINJA® AI R FRYER MAX XL ninjakitchen.com 1514
TIP Leave the bread out for a few hours before cooking so
it can dry out a bit—it will soak up more egg that way.
Page 9
BREAKFAST
CRESCENT ROLL
BREAKFAST TARTS
CRISPY
FRIED FISH
MAINS
PREP: 10 MINUTES | COOK: 12–14 MINUTES | MAKES: 4–6 SERVINGS
INGREDIENTS
1 package (4 ounces)
cream cheese, softened
1
/4 cup fruit preserves
(strawbe rr y, r as pberry,
blueberry, etc.)
3 tablespoons powdered sugar
1 tube (8 ounces) refrigerated
crescent roll dough
Flour, for dusting
Cooking spray
DIRECTIONS
1 In a mixing bowl, combine the cream cheese,
fruit preserves, and powdered sugar. Using an
electric hand mixer or a whisk, mix together
to fully incorporate. Set aside.
2 Cut crescent roll dough into 4 squares. Dust
a small amount of flour onto each square. Roll
out squares with a rolling pin until they are
approximately 5 inches wide and 5 inches long.
3 Spread approximately 1/3 cup cream cheese
mixture onto each square. Make sure to leave
space at each end of square.
4 Working one at a time, take one corner of
the square and roll towards the other end.
Squeeze ends to create a seal. Repeat with
remaining squares.
5 Insert crisper plate in basket and basket in unit.
Preheat unit by selecting AIR FRY, setting
temperature to 325°F, and setting time to
3 minutes. Select START/STOP to begin.
6 Once unit is preheated, spray the pastries
liberally with cooking spray. Place onto the
crisper plate.
7 Select AIR FRY, set temperature to 325°F,
and set time to 14 minutes. Select START/STOP
to begin.
8 After 12 minutes, remove basket and check
doneness of pastries. If desired, reinsert basket
and resume cooking up to 2 more minutes.
9 Cooking is complete when pastries are
golden brown. Allow pastries to cool slightly
before serving.
PREP: 10 MINUTES | COOK: 8 MINUTES | MAKES: 4 SERVINGS
INGREDIENTS
2 tablespoons olive oil
1
/2 cup Dijon mustard
1 teaspoon kosher salt
2 cups butter crackers, crushed
1 cup plain bread crumbs
4 uncooked cod or haddock
fillets (6 ounces each)
Cooking spray
DIRECTIONS
1 Place olive oil, mustard, and salt into a bowl;
whisk to combine. Add crushed butter crackers
and bread crumbs to another bowl, stirring
to combine.
2 Working in small batches, coat fish fillets in
mustard mixture. Transfer fish to bread crumb
mixture, tossing well to evenly coat. Set aside.
3 Insert crisper plate in basket and basket in
unit. Preheat unit by selecting AIR FRY, setting
temperature to 390°F, and setting time to
3 minutes. Select START/STOP to begin.
4 Spray each breaded fillet liberally with cooking
spray. Once unit is preheated, place fillets onto
the crisper plate.
5 Select AIR FRY, set temperature to 390°F,
and set time to 8 minutes. Select START/STOP
to begin.
6 After 4 minutes, remove basket and flip fillets.
Reinsert basket to resume cooking.
7 When cooking is complete, serve fish immediately.
NINJA® AI R FRYER MAX XL ninjakitchen.com 1716
Page 10
MAINS
BACON-WRAPPED
SAUSAGES
MINI CHEESEBURGER
MEATLOAVES
MAINS
PREP: 5 MINUTES | COOK: 20–22 MINUTES | MAKES: 4 SERVINGS
INGREDIENTS
4 uncooked sausages
(mild/hot Italian, chorizo, etc.)
8 slices uncooked bacon
4 toothpicks, cut in
1
/2-inch pieces
4 hot dog buns, for serving
DIRECTIONS
1 Insert crisper plate in basket and basket in unit.
Preheat unit by selecting AIR FRY, setting
temperature to 360°F, and setting time to
3 minutes. Select START/STOP to begin.
2 While unit is preheating, wrap each sausage
with 2 slices of bacon. Secure each end of
bacon with half of a toothpick.
3 Once unit is preheated, place sausages on
crisper plate.
4 Select AIR FRY, set temperature to 360°F,
and set time to 22 minutes. Select START/STOP
to begin.
5 After 10 minutes, remove basket and flip
sausages. Reinsert basket and resume cooking
for 10 minutes.
6 After 10 minutes, check sausages for doneness.
If desired, cook sausages up to 2 more minutes.
When cooking is complete, serve sausages in
buns with condiments.
PREP: 10 MINUTES | COOK: 32 MINUTES | MAKES: 6 SERVINGS
INGREDIENTS
2 pounds uncooked ground
beef (80/20 blend)
5 slices uncooked bacon
(6 ounces), chopped
/ cup white onion, diced
2 eggs, lightly beaten
/ cup seasoned bread crumbs
/ cup ketchup, plus more
for serving
/ cup yellow mustard
2 tablespoons sweet relish
1 cup shredded cheddar cheese
1 tablespoon kosher salt
1 teaspoon black pepper
8 slices American cheese
8 slices bread
DIRECTIONS
1 Insert crisper plate in basket and basket in
unit. Preheat unit by selecting AIR FRY, setting
temperature to 390°F, and setting time to
3 minutes. Select START/STOP to begin.
2 In a large mixing bowl, combine beef, bacon,
onion, eggs, bread crumbs, ketchup, mustard,
relish, cheddar cheese, salt, and pepper. Mix
thoroughly to fully incorporate ingredients.
Form mixture into 8 mini meatloaves (about
6-7 ounces each).
3 Once unit is preheated, place 4 loaves on the
crisper plate; reinsert basket.
4 Select AIR FRY, set temperature to 390°F,
and set time to 16 minutes. Select START/STOP
to begin.
5 After 10 minutes, remove basket and flip
meatloaves. Reinsert basket to resume cooking
for remaining 6 minutes.
6 When cooking is complete, top each meatloaf
with a slice of American cheese. Cover
meatloaves to keep warm and set aside.
7 Repeat steps 3 through 6 with remaining
meatloaves.
8 Place each mini meatloaf on a slice of bread
and drizzle with ketchup or your favorite burger
condiments before serving.
NINJA® AI R FRYER MAX XL ninjakitchen.com 1918
Page 11
MAINS
CAJUN SHRIMP &
VEGETABLES
RANCH CHICKEN
TENDERS
MAINS
PREP: 5 MINUTES | COOK: 16 MINUTES | MAKES: 3–4 SERVINGS
INGREDIENTS
1 bag (16 ounces) frozen mixed
vegetables (Asian medley)
2 tablespoons olive oil, divided
1 teaspoon kosher salt
1 pound frozen raw jumbo
shrimp, peeled, deveined
2 tablespoons Cajun
seasoning blend
DIRECTIONS
1 Insert crisper plate in basket and basket in
unit. Preheat unit by selecting MAX CRISP
and setting time to 3 minutes. Select
START/STOP to begin.
2 While unit is preheating, toss the frozen
vegetables with 1 tablespoon oil and salt
in a bowl.
3 Once unit is preheated, place vegetables
on crisper plate.
4 Select MAX CRISP and set time to 6 minutes.
Select START/STOP to begin. Shake vegetables
halfway through cooking.
5 While vegetables are cooking, toss shrimp
with remaining 1 tablespoon olive oil and Cajun
seasoning blend in a bowl.
6 When cooking is complete, open basket
and place shrimp on top of the vegetables.
Reinsert basket.
7 Select AIR FRY, set temperature to 390°F, and
set time to 10 minutes. Select START/STOP to
begin. Shake basket halfway through cooking.
8 When the cooking is complete, stir to combine
and serve immediately.
PREP: 10 MINUTES | MARINATE: 1 HOUR
COOK: 24 MINUTES | MAKES: 4–6 SERVINGS
INGREDIENTS
2 pounds uncooked
chicken tenderloins
1 tablespoon olive oil
1 packet (1 ounce) ranch
dressing seasoning mix
1 tablespoon kosher salt
4 cups corn flakes,
finely crushed
DIRECTIONS
1 In a large mixing bowl, toss chicken with oil. Add
ranch seasoning and toss to coat. Cover bowl
with plastic wrap and refrigerate for 1 hour.
2 In a separate bowl, combine the kosher salt and
crushed corn flakes. Working in batches, coat
the marinated chicken in the corn flake mixture.
Make sure to press the flakes onto the chicken
to fully coat.
3 Insert crisper plate in basket and basket in
unit. Preheat unit by selecting AIR FRY, setting
temperature to 390°F, and setting time to
3 minutes. Select START/STOP to begin.
4 Once unit is preheated, place half the chicken
in the basket in a single layer.
5 Select AIR FRY, set temperature to 390°F, and
set time to 12 minutes. Select START/STOP
to begin.
6 After 6 minutes, remove basket and flip chicken.
Reinsert basket to resume cooking for the
remaining 4 minutes.
7 Repeat steps 4–6 with remaining chicken.
8 When cooking is complete, serve immediately
with dipping sauce.
NINJA® AI R FRYER MAX XL ninjakitchen.com 2120
Page 12
MAINS
CUBAN-STYLE
BISCUITS
ITALIAN PORK LOIN
& ROASTED
VEGETABLES
MAINS
PREP: 10 MINUTES | COOK: 26 MINUTES | MAKES: 8 SERVINGS
INGREDIENTS
1 tube (16.3 ounces)
refrigerated biscuit dough
/ cup Dijon mustard, divided
4 kosher dill pickle
spears, chopped
16 slices deli ham
(honey, oven roasted, etc.)
8 slices Swiss cheese
DIRECTIONS
1 Insert crisper plate in basket and basket in
unit. Preheat unit by selecting BAKE, setting
temperature to 325°F, and setting time to
3 minutes. Select START/STOP to begin.
2 Unpackage the biscuit dough and separate
the biscuits.
3 Once unit is preheated, place 4 biscuits
in the basket; reinsert basket.
4 Select BAKE, set temperature to 325°F, and set
time to 10 minutes. Select START/STOP to begin.
5 After 8 minutes, check biscuits for doneness. If
necessary, cook up to 2 more minutes.
6 Repeat steps 3 and 4 with remaining biscuits.
7 When cooking is complete, allow biscuits
to cool slightly. When they are cool enough
to handle, start by pressing down on the
biscuits with the flats of your palm. Spread
1 / teaspoons Dijon mustard on each biscuit,
then add 1 tablespoon chopped pickles on top.
Fold 2 pieces of ham and place on top. Finish by
placing 1 slice of cheese on top of each biscuit.
8 Place 4 assembled biscuits in the basket;
reinsert basket. Select AIR FRY, set
temperature to 390°F, and set time to
3 minutes. Select START/STOP to begin.
Repeat with remaining biscuits.
9 Allow to cool slightly before serving.
PREP: 20 MINUTES | MARINATE: 2–4 HOURS | COOK: 23 MINUTES | MAKES: 4–6 SERVINGS
INGREDIENTS
1 uncooked boneless pork
tenderloin (1 /–2 pounds),
cut in half widthwise
1
/2 cup Italian dressing
1 eggplant, peeled,
cut in 1-inch pieces
2 Roma tomatoes, diced
1 zucchini, sliced in half moons
1 summer squash,
sliced in half moons
1 red bell pepper, diced
3 cloves garlic, peeled, minced
2 tablespoons extra virgin
olive oil
/ cup fresh basil, torn
3 teaspoons kosher salt, divided
DIRECTIONS
1 Place pork loin into a bowl or large zip-top
bag. Coat pork with Italian dressing. Cover
and refrigerate for 2 to 4 hours.
2 In a large bowl, toss eggplant, tomatoes,
zucchini, squash, and garlic with oil, basil,
and 2 teaspoons salt.
3 Insert crisper plate in basket and basket in unit.
Preheat unit by selecting AIR ROAST, setting
temperature to 375°F, and setting time to
3 minutes. Select START/STOP to begin.
4 While unit is preheating, remove pork
from marinade and season with remaining
1 teaspoon salt.
5 Once unit is preheated, place vegetable
mixture on the crisper plate. Place pork
on top of vegetables.
6 Select AIR ROAST, set temperature to
375°F, and set time to 23 minutes. Select
START/STOP to begin.
7 After 10 minutes, remove basket. Stir
vegetables and flip the pork. Reinsert
basket to resume cooking.
8 After 20 minutes, check pork for doneness.
If necessary, cook up to 3 more minutes.
9 When cooking is complete, let pork rest
for 5 minutes before slicing.
NINJA® AI R FRYER MAX XL ninjakitchen.com 2322
Page 13
MAINS
PROSCIUTTO-STUFFED
CHEESY CHICKEN
BREASTS
GREEK-STYLE
POTATOES
SNACKS
& SIDES
PREP: 20 MINUTES | COOK: 26 MINUTES | MAKES: 4–6 SERVINGS
INGREDIENTS
3 uncooked boneless,
skinless chicken breasts
(6–8 ounces each), butterflied
6 slices prosciutto
1 bunch asparagus, trimmed
/ cup sundried tomatoes in oil
1 cup shredded mozzarella,
divided
1 tablespoon kosher salt
1 teaspoon ground black pepper
Cooking spray
DIRECTIONS
1 Lay out butterflied chicken breasts, insides
facing up, on a clean work surface. Place 2
slices of prosciutto on each breast. Place a
small bundle of asparagus (about 5 standard
asparagus or 3 jumbo asparagus) on top
of the prosciutto, toward one side of each
breast. Divide sun-dried tomatoes and / cup
mozzarella between the breasts. Season with
salt and pepper.
2 Working one at a time, hold the asparagus in
place with your fingers, then roll the chicken
over the asparagus and other fillings. Repeat
with remaining chicken breasts. Use toothpicks
to secure the stued breasts.
3 Insert crisper plate in basket and basket in
unit. Preheat unit by selecting AIR FRY, setting
temperature to 390°F, and setting time to
3 minutes. Select START/STOP to begin.
4 Once unit is preheated, place stued chicken
in the basket. Spray each with cooking spray.
Insert basket in unit.
5 Select AIR FRY, set temperature to 390°F,
and set time to 26 minutes. Select START/STOP
to begin.
6 After 12 minutes, remove basket and rotate
chicken. Reinsert basket to resume cooking.
7 In the last 2 minutes, remove basket and top
chicken with remaining mozzarella. Reinsert
basket to resume cooking.
8 When cooking is complete, allow chicken
to rest for 5 minutes before serving.
PREP: 10 MINUTES | COOK: 18 MINUTES | MAKES: 4 SERVINGS
INGREDIENTS
1 pound red bliss potatoes,
cut in quarters
2 tablespoons olive oil
1 teaspoon kosher salt
2 teaspoons dried oregano
1 teaspoon black pepper
1 teaspoon paprika
/ cup red onion, diced
/ cup crumbled feta cheese
1 tomato, diced
/ cup sliced black olives
2 tablespoons lemon juice
Fresh dill, for serving
DIRECTIONS
1 Insert crisper plate in basket and basket in
unit. Preheat unit by selecting AIR FRY, setting
temperature to 390°F, and setting time to
3 minutes. Select START/STOP to begin.
2 In a large bowl, toss the potatoes with olive oil,
salt, oregano, pepper, and paprika.
3 Once unit is preheated, place potatoes in the
basket; reinsert basket.
4 Select AIR FRY, set temperature to 390°F, and
set time to 18 minutes. Select START/STOP to
begin. Shake basket halfway through cooking.
5 After 13 minutes, add onion to basket, shaking
to incorporate; reinsert basket.
6 When cooking is complete, transfer potatoes
to a bowl. Add feta, tomato, olives, and lemon
juice and toss to combine. Top with fresh dill
and serve.
TIP If you do not know how to butterfly chicken
yourself, you can ask your butcher to do it for you.
NINJA® AI R FRYER MAX XL ninjakitchen.com 2524
Page 14
SNACKS
& SIDES
BRUSSELS SPROUT
& BACON GRATIN
GARLIC PARMESAN
HAND-CUT
FRENCH FRIES
SNACKS
& SIDES
PREP: 10 MINUTES | COOK: 26 MINUTES | MAKES: 4 SERVINGS
INGREDIENTS
1 pound Brussels sprouts,
trimmed, cut in quarters
1 small red onion, peeled,
thinly sliced
3 slices bacon, thinly sliced
/ cup shredded Parmesan
cheese, divided
2 tablespoons olive oil
1 teaspoon kosher salt
1 teaspoon finely ground
black pepper
1 cup shredded cheddar cheese
/ cup seasoned bread crumbs
/ cup heavy cream
Fresh parsley, chopped,
for serving
DIRECTIONS
1 Remove crisper plate from basket. Preheat unit
by selecting AIR ROAST, setting temperature
to 400°F, and setting time to 3 minutes. Select
START/STOP to begin.
2 In a large mixing bowl, combine the Brussels
sprouts, red onion, bacon, 1/4 cup Parmesan,
olive oil, salt, and pepper.
3 Once unit is preheated, place mixture in the
basket; reinsert basket.
4 Select AIR ROAST, set temperature to 400°F,
and set time to 24 minutes. Select START/STOP
to begin.
5 After 8 minutes, remove the basket and stir
mixture; reinsert basket.
6 In a mixing bowl, combine / cup Parmesan,
cheddar, and bread crumbs.
7 After 16 minutes, remove basket and stir heavy
cream into Brussels sprout mixture. Top with
bread crumb mixture. Reinsert basket to
resume cooking.
8 When cooking is complete, remove gratin
from the basket. Top with parsley and
serve immediately.
PREP: 15 MINUTES | SOAK: 30 MINUTES | COOK: 24–26 MINUTES | MAKES: 4 SERVINGS
INGREDIENTS
1 pound russet potatoes
(about 3 medium potatoes),
cut in thin matchsticks
2 tablespoons canola oil, divided
2 cloves garlic, peeled, minced
1 teaspoon garlic powder
1 teaspoon kosher salt
2 tablespoons fresh parsley,
chopped
/ cup grated Parmesan cheese
DIRECTIONS
1 Soak raw fries in cold water for 30 minutes to
remove excess starch. After 30 minutes, strain
fries and pat completely dry. The drier the fries,
the better they will crisp.
2 Place fries and 1 tablespoon canola oil in a large
mixing bowl; toss to combine.
3 Insert crisper plate in basket and basket in
unit. Preheat unit by selecting AIR FRY, setting
temperature to 360°F, and setting the time
to 3 minutes. Select START/STOP to begin.
4 Once unit is preheated, place fries on crisper
plate; reinsert basket.
5 Select AIR FRY, set temperature to 360°F,
and set time to 26 minutes. Select START/STOP
to begin.
6 After 12 minutes, remove basket and shake fries
or toss them with silicone-tipped tongs. Reinsert
basket to resume cooking.
7 While fries are cooking, in a large mixing bowl,
combine remaining canola oil, minced garlic,
garlic powder, salt, parsley, and Parmesan.
8 Check fries after 24 minutes. For crispier fries,
continue cooking up to 2 more minutes.
9 When cooking is complete, toss fries
in bowl with garlic-Parmesan mix and
serve immediately.
TIP Omit the bacon to make this dish vegetarian.
NINJA® AI R FRYER MAX XL ninjakitchen.com 2726
TIP Shaking fries during cooking is key for making them
crispy and golden brown, so shake or toss with
silicone-tipped tongs frequently.
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Page 15
SNACKS
& SIDES
CHICKEN JERKY
CRISPY
ASPARAGUS
FINGERS
SNACKS
& SIDES
PREP: 15 MINUTES | MARINATE: 4–8 HOURS | COOK: 6 HOURS | MAKES: 3 CUPS
INGREDIENTS
1 pound uncooked boneless
skinless chicken breasts,
cut in / inch thin strips
/ cup sriracha
2 tablespoons soy sauce
1 tablespoon kosher salt
3 tablespoons brown sugar
1 teaspoon black pepper
1 teaspoon smoked paprika
DIRECTIONS
1 Whisk together all the ingredients, except
chicken. Place mixture into a large resealable
plastic bag.
2 Add chicken to bag and rub to coat. Marinate
in refrigerator for 4–6 hours or overnight.
3 Strain meat; discard excess marinade.
4 Remove the crisper plate from the basket. Lay
half the sliced meat flat on the bottom of the
basket in 1 layer. Place the crisper plate on top
of the meat. Place remaining meat on the
crisper plate.
5 Insert basket in unit. Select DEHYDRATE, set
temperature to 150°F, and set time to 6 hours.
Select START/STOP to begin. Check after 4 hours,
cooking until desired texture is reached.
6 When cooking is complete, remove jerky and
store in an airtight container.
PREP: 15 MINUTES | COOK: 8 MINUTES | MAKES: 2–4 SERVINGS
INGREDIENTS
/ cup all purpose flour
1 1/2 teaspoons kosher salt
2 eggs, lightly beaten
1
/2 cup seasoned bread crumbs
/ cup grated Parmesan cheese
1 bunch jumbo asparagus,
trimmed
Cooking spray
SRI-RANCH-A
DIPPING SAUCE
2 tablespoons sriracha
1
/4 cup ranch dressing
1 teaspoon lime juice
DIRECTIONS
1 Place flour and salt in a shallow bowl or on a
plate; stirring to combine. Add eggs to another
bowl. Place bread crumbs and Parmesan cheese
into a third bowl; stirring to combine.
2 Working in small batches, coat asparagus with
cooking spray. Toss in flour. Tap o excess flour,
then coat asparagus in egg. Transfer asparagus to
bread crumb mixture, tossing well to evenly coat.
Place the coated asparagus on a tray or plate.
3 Insert crisper plate in basket and basket in
unit. Preheat unit by selecting AIR FRY, setting
temperature to 390°F, and setting time to
3 minutes. Select START/STOP to begin.
4 Once unit is preheated, place asparagus on
the crisper plate in a single layer (if all spears
won't fit, set additional ones aside). Spray with
cooking spray; reinsert basket.
5 Select AIR FRY, set temperature to 390°F,
and set time to 8 minutes. Select START/STOP
to begin.
6 After 4 minutes, remove basket and shake
asparagus or toss with silicone-tipped tongs.
Reinsert basket to resume cooking.
7 While asparagus is cooking, stir together
all dipping sauce ingredients in a bowl. If there
are additional spears, repeat steps 4-6.
8 When cooking is complete, serve asparagus
immediately with dipping sauce.
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Page 16
DESSERTS
AIR-FRIED
PEANUT BUTTER CUP
PEANUT BUTTER,
JELLY & BANANA
DESSERTS
S’MORES
PREP: 3 MINUTES | COOK: 2 MINUTES | MAKES: 4 SERVINGS
INGREDIENTS
4 large graham crackers
4 peanut butter cups
(/ ounce each)
4 marshmallows
DIRECTIONS
1 Insert crisper plate in basket and basket in
unit. Preheat unit by selecting AIR FRY, setting
temperature to 360°F, and setting time to
3 minutes. Select START/STOP to begin.
2 While unit is preheating, break graham crackers
in half.
3 Once unit is preheated, place 4 graham cracker
halves on the crisper plate. Then top each with
a peanut butter cup; reinsert basket.
4 Select AIR FRY, set temperature to 360°F,
and set time to 2 minutes. Select START/STOP
to begin.
5 After 1 minute, top each peanut butter cup with
a marshmallow; reinsert basket and cook for the
remaining 1 minute.
6 When cooking is complete, top each s'more with
another graham cracker half. Serve immediately.
BITES
PREP: 15 MINUTES | COOK: 24 MINUTES | MAKES: 4 SERVINGS
INGREDIENTS
Creamy peanut or almond
butter, as desired
8 slices white or whole
wheat bread
Jam, jelly, or preserves
(grape, strawberry, or
raspberry), as desired
2 ripe bananas, sliced
/ cup white sugar
2 teaspoons ground cinnamon
Cooking spray
Chocolate hazelnut spread,
for serving
Marshmallow spread, for serving
DIRECTIONS
1 Start by building the sandwiches: spread the
nut butter on one slice of bread and jelly or
jam on another. Add half of a sliced banana
and then close sandwich. Repeat with
remaining ingredients.
2 In a small bowl, stir together the sugar and
cinnamon. Set aside.
3 Insert crisper plate in basket and basket
in unit. Preheat unit by selecting AIR FRY,
setting temperature to 390°F, and setting time
to 3 minutes. Select START/STOP to begin.
4 While unit is preheating, spray both sides of
sandwiches with cooking spray. Dust each
side with the cinnamon sugar mixture.
5 Once unit is preheated, place a sandwich on the
crisper plate. Select AIR FRY, set temperature
to 390°F, and set time to 6 minutes. Select
START/STOP to begin.
6 After 3 minutes, remove basket and flip
sandwich. Reinsert basket to resume cooking.
7 Repeat steps 5 and 6 with remaining sandwiches.
8 When cooking is complete, allow to cool slightly
before cutting into strips. Serve with a side
of chocolate hazelnut or marshmallow spread,
if desired.
NINJA® AI R FRYER MAX XL ninjakitchen.com 3130
Page 17
AIR FRYER MAX XL
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