Page 1
Please make sure to read the enclosed Ninja® Owner’s Guide prior to using your unit.
AIR FRYER
QUICK
START
GUIDE
+ COOKING CHARTS
+ 20 IRRESISTIBLE RECIPES
Page 2
USING YOUR AIR FRYER’S FUNCTIONS
Pull crispy meals out of thin air.
The Ninja® Air Fryer circulates super-hot air around your food to remove
moisture from its surface to give it that golden-brown, crispy finish.
PREHEAT RECOMMENDATION: Let the unit preheat for 3 minutes before adding ingredients.
AIR FRY 101
3
MIN
FUNCTION
AIR FRY
ROAST
REHEAT
ACCESSORY
REQUIRED
Crisper Plate
TEMP TIME
Adjust temp as needed
Adjust temp as needed
Adjust temp as neededCrisper Plate
Set time, in minutes,
and pre ss START/PAUSE
to begin
Set time, in minutes,
and pre ss START/PAUSE
to begin
Set time, in minutes,
and pre ss START/PAUSE
to begin
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.
DEHYDRATE
Multi-Layer Rack
Set time in 15-minute
Adjust temp as neededCrisper Plate
increments , and pre ss
START/PAUSE to begin
For best results, frequently shake your
SHAKE OR TOSS
food or toss it with silicone-tipped tongs
to get it as crispy as you’d like.
3ninjakitchen.comNINJA® AI R FRYER2
Page 3
Air Fry Cooking Chart
For best results,
shake or toss often.
INGREDIENT AMOUNT
VEGETABLES
Asparagus 1 bunch Whole, stems trimmed 2 tsp 390°F 8–12 mins
Beets 6 small or 4 large (about 2 lbs) Whole None 390°F 45–60 mins
Bell peppers
(for roasting)
Broccoli 1 head Cut in 1-inch florets 1 Tbsp 390°F 10–12 mins
Brussels sprouts 1 lb Cut in half, stem removed 1 Tbsp 390°F 15–20 mins
Butternut squash 1–1
Carrots 1 lb Peeled, cut in
Cauliflower 1 head Cut in 1-inch florets 2 Tbsp 390°F 15–20 mins
Corn on the cob 4 ears Whole ears, husks removed 1 Tbsp 390°F 12–15 mins
Green beans 1 bag (12 oz) Trimmed 1 Tbsp 390°F 8–10 mins
Kale (for chips) 6 cups, packed Torn in pieces, stems removed None 300°F 8–10 mins
Mushrooms 8 oz Rinsed, cut in quarters 1 Tbsp 390°F 7–9 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 22–26 mins
FISH & SEAFOOD
Crab cakes 2 cakes (6–8 oz each) None Brushed 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 Brushed with oil 390°F 10–13 mins
Shrimp 16 large Whole, peeled, tails on 1 Tbsp 390°F 7–1 0 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 drier th e fries th e better the resul ts.
4 peppers Whole None 400°F 25–30 mins
1
/2 lbs Cut in 1–2-inch pieces 1 Tbsp 390°F 20–25 mins
1
1
/2 lbs Cut in 1-inch wedges 1 Tbsp 390°F 18–20 mins
1 lb Hand-cut fries*, thin
1 lb Hand-cut fries*, thick
4 whole (6–8 oz) Pierced with fork 3 times None 390°F 30–35 mins
1
1
/2 lbs Cut in 1-inch chunks 1 Tbsp 390°F 15–20 mins
4 whole (6–8 oz) Pierced with fork 3 times None 390°F 30–35 mins
2 breasts (
2 breasts (
4 thighs (6–10 oz each) Bone in Brushed with oil 390°F 22–28 mins
4 thighs (4–8 oz each) Boneless Brushed with oil 390°F 18–22 m ins
3
/4–1 1/2 lbs each) Bone in Brushed with oil 375°F 25–35 mins
1
/2–3/4 lb each) Boneless Brushed with oil 375°F 18–2 2 mi ns
PREPARATION
1
/2-inch pieces 1 Tbsp 390°F 13–16 mins
Cut in quarters lengthwise,
then cut in 1-inch pieces
TOSS IN OIL TEMP COOK TIME
1
/2–3 Tbsp, canola 390°F 20–24 mins
1
/2–3 Tbsp, canola 390°F 2 3–2 6 mins
1 Tbsp 390°F 15–1 8 mins
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
5ninjakitchen.comNINJA® AI R FRYER4
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Air Fry Cooking Chart, continued
For best results,
shake or toss often.
INGREDIENT AMOUNT
BEEF
Burgers 4 quarter-pound patties, 80% lean 1 inch thick None 375°F 8–10 mins
Steaks 2 steaks (8 oz each) Whole None 390°F 10–20 mins
PORK & LAMB
Bacon 4 strips, cut in half None None 350°F 8–10 mins
Pork chops
Pork tenderloins 2 tenderloins (1–1
Sausages 4 sausages Whole None 390°F 8–10 mins
FROZEN FOODS
Chicken cutlets 5 cutlets None None 390°F 18–21 m ins
Chicken nuggets 1 box (12 oz) None None 390°F 10–13 mins
Fish fillets 1 box (6 fillets) None None 390°F 14–16 mins
Fish sticks 18 fish sticks (11 ounces) None None 390°F 10–13 mins
French fries 1 lb None None 350°F 20–25 mins
French fries 2 lb None None 360°F 28–32 mins
Mozzarella sticks 1 box (11 oz) None None 375°F 8–10 mins
Pot stickers 1 bag (24 oz, 20 count) None None 390°F 12–14 mins
Pizza rolls 1 bag (20 oz, 40 count) None None 390°F 12–15 mins
Popcorn shrimp 1 box (14–16 ounces) None None 390°F 9–11 mins
Tat er tot s 1 lb None None 360°F 18–2 2 mins
2 thick-cut, bone-in chops (10 –12 ounces each) Bone in Brushed with oil 375°F 15–17 mins
4 boneless chops (8 ounces each) Boneless Brushed with oil 375°F 14–17 mins
1
/2 lbs each) Whole Brushed with oil 375°F 25–35 mins
PREPARATION
TOSS IN OIL TEMP COOK TIME
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
TIPS & TRICKS
1 We recommend 3 minutes of preheating. You can use the built-in timer to set
a 3-minute countdown.
2 To convert recipes designed for conventional ovens, reduce the temperature of the
Air Fryer by 25°F. Check food frequently to avoid overcooking.
3 For best results with fresh vegetables and potatoes, use at least 1 tablespoon of oil.
Add more oil as desired to achieve the preferred level of crispiness.
4 Use the crisper plate when you want food to come out crispy. The crisper plate elevates
food in the basket, allowing air to go under the plate and evenly crisp ingredients.
5 Make sure the basket is fully inserted during cooking. For consistent browning, arrange
ingredients in an even layer on the bottom of the basket with no overlapping.
6 Cook time and temperature can also be adjusted at any time during cooking. Simply
press the up and down TIME or TEMP arrows to adjust the time or temperature.
7 For best results, check progress throughout cooking, and shake basket frequently.
Remove food when desired level of brownness has been achieved. We recommend
using an instant-read thermometer to monitor the internal temperature of proteins.
Remove food immediately after the cook time is complete remove food immediately
to avoid overcooking.
8 Occasionally, the fan from the air fryer will blow lightweight food around. To alleviate
this, secure food (like the top slice of bread on a sandwich) with toothpicks.
7ninjakitchen.comNINJA® AI R FRYER6
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Dehydrate Chart
INGREDIENTS
FRUITS & VEGETABLES
Apples Core removed, cut in 1/8-inch slices, rinsed in lemon water, patted dry 135°F 7–8 h ours
Asparagus Cut in 1-inch pieces, blanch 135°F 6–8 hrs
Bananas Peeled, cut in
Beets Peeled, cut in
Eggplant Peeled, cut in
Fresh Herbs Rinsed, patted dry, stems removed 135°F 4 hrs
Ginger root Cut in
Mangoes Peeled, cut in
Mushrooms Cleaned with soft brush (do not wash) 135°F 6–8 hrs
Pineapple Peeled, cored, cut in
Strawberries Cut in half or in
Tom ato es Cut in
MEAT, POULTRY, FISH
Beef Cut in
Chicken Cut in
Turkey Cut in
Salmon Cut in
PREPARATION
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
3
/8-inch slices 135°F 6 hrs
3
/8-inch slices, pit removed 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
3
/8-inch slices or grated; steam if planning to rehydrate 135°F 6–8 hrs
1
/4-inch slices, marinated overnight (refer to Beef Jerky recipe page 17) 150°F 5–7 ho urs
1
/4-inch slices, marinated overnight (refer to Beef Jerky recipe page 17) 150°F 5–7 ho urs
1
/4-inch slices, marinated overnight (refer to Beef Jerky recipe page 17) 150°F 5–7 ho urs
1
/4-inch slices, marinated overnight (refer to Beef Jerky recipe page 17) 150°F 3–5 hours
TEMP DEHYDRATE TIME
TIPS & TRICKS
1 Use a kitchen mandolin slicer to slice fruits and vegetables to a consistent, thin size.
2 In most cases, fruits and vegetables should be sliced as thin as possible without
falling apart.
3 Some fruits, like apples and pears, will oxidize and should be soaked for 5 minutes
in water with a squeeze of lemon juice. This will help them retain their color while
they dehydrate.
4 Fruits and vegetables should be patted as dry as possible before being loaded into
the dehydrator.
5 Lay raw food flat on bottom of basket, crisper plate, and multi-layer rack. Food
should be placed close together to optimize space but individual pieces should not
overlap or be stacked.
6 Most fruits and vegetables take between 6 and 8 hours (at 135°F) to dehydrate.
When trying a new food load, start checking doneness at 6 hours and monitor
until it is cooked to your liking.
7 To maximize longevity, store dehydrated foods at room temperature in an air-tight
container for up to 2 weeks.
8 When dehydrating meats and fish, it is recommended to Roast at 330°F for
1 minute as a final step in order to fully pasteurize the food.
9 For jerky, the longer you dehydrate it, the crispier it will be.
9ninjakitchen.comNINJA® AI R FRYER8
Page 6
FROZEN FRENCH FRIES
INGREDIENTS
1 pound frozen French fries
COOK: 20 -23 MINUTES | MAKES: 5–6 SERVINGS
HAND-CUT
FRIES
PREP: 10 MINUTES | COOK: 20-25 MINUTES | MAKES: 5-6 SERVINGS
BASICS
TIP: For crispier fries, shake
or toss with silicone-tipped
tongs 2 separate times during
cooking.
INGREDIENTS
1 pound russet or Idaho
potatoes, cut in thin 2-inch strips
1
/2–3 tablespoons canola oil
DIRECTIONS
1 Soak cut potatoes in cold water for 30 minutes
to remove excess starch. Drain well, then pat
with a paper towel until very dry.
2 Place all ingredients into a large mixing bowl;
toss to combine. Use at least 1/2 tablespoon oil.
For crispier results, use up to 3 tablespoons oil.
3 Insert crisper plate in basket and basket in unit.
Preheat unit by selecting AIR FRY, setting the
temperature to 390°F, and setting the time to
3 minutes. Select START/PAUSE to begin.
4 After 3 minutes, place fries on the crisper plate;
reinsert basket. Select AIR FRY, set temperature
to 390°F, and set time to 25 minutes. Select
START/PAUSE to begin.
5 After 10 minutes, select START/PAUSE to pause
cooking. Remove basket from unit and shake
fries or toss them with silicone-tipped tongs.
Reinsert basket and select START/PAUSE to
resume cooking.
6 Check fries after 20 minutes. For crispier fries,
continue cooking for up to 25 minutes.
7 When cooking is complete, serve immediately
with your favorite dipping sauce.
Inser t crisper plate in basket
and insert basket in unit. Preheat
the unit by selecting AIR FRY,
setting the temperature to
350°F, and setting the time to
3 minutes. Select START/PAUSE
to begin.
10 NINJA® AI R FRYER Questions? 1-877-646-5288 11
After 3 minutes, add fries to
basket; reinsert basket. Select
AIR FRY, set temperature to
350°F, and set time to 23 minutes.
Selec t START/PAUSE to begin.
After 10 minutes, select
START/PAUSE to pause cooking.
Remove basket from unit and
shake fries or toss them with
silicone-tipped tongs. Reinsert
basket and select START/PAUSE
to resume cooking for 10 more
minutes. Check for desired
crispiness, cooking for an
additional 3 minutes if needed.
When cooking is complete, serve
with your favorite dipping sauce.
TIP: Shaking the fries is key for getting them crisp and
golden brown, so shake or toss with silicone-tipped
tongs frequently.
Page 7
BASICS
JALAPEÑO
POPPERS
BRUSSELS SPROUTS
& BACON
BASICS
PREP: 15 MINUTES | COOK: 15 MINUTES | MAKES: 8 SERVINGS
INGREDIENTS
1
/2 block (4 ounces) cream
cheese, softened
1
/2 bag (4 ounces) shredded
cheddar cheese
1 tablespoon kosher salt
8 jalapeño peppers, cut in half
lengthwise, stems left on, seeds
and membranes removed
8 strips uncooked bacon
DIRECTIONS
1 In a small mixing bowl, mix together the cream
cheese, cheddar, and salt.
2 Using a small teaspoon or coee spoon, fill each
jalapeño half with the cheese mixture, making
sure not to overfill.
3 Place 2 pepper halves together, then wrap
each pepper with 1 piece of bacon. Repeat with
remaining peppers.
4 Insert crisper plate in basket and basket in unit.
Then preheat the unit by selecting AIR FRY,
setting the temperature to 360°F, and setting the
time to 3 minutes. Select START/PAUSE to begin.
5 After 3 minutes, place peppers on crisper plate;
reinsert basket. Select AIR FRY, set temperature
to 360°F, and set time to 15 minutes. Select
START/PAUSE to begin.
6 After 7 minutes, select START/PAUSE to pause
cooking. Remove basket from unit and rotate
peppers to ensure the bacon crisps on all sides.
Reinsert basket and select START/PAUSE to
resume cooking.
7 When cooking is complete, remove peppers and
allow to cool for 10 minutes and then serve warm.
PREP: 10 MINUTES | COOK: 18–20 MINUTES | MAKES: 4–6 SERVINGS
INGREDIENTS
1 pound Brussels sprouts,
cut in half
5 strips uncooked bacon,
cut in 1/8-inch pieces
2 teaspoons garlic powder
2 teaspoons black pepper
4 teaspoons kosher salt
1 tablespoon olive oil
DIRECTIONS
1 Place all ingredients into a large mixing bowl;
toss to combine.
2 Insert crisper plate in basket and basket in unit.
Preheat unit by selecting AIR FRY, setting the
temperature to 390°F, and setting the time to
3 minutes. Select START/PAUSE to begin.
3 After 3 minutes, place Brussels sprouts mixture on
the crisper plate; reinsert basket. Select AIR FRY,
set temperature to 390°F, and set time to
20 minutes. Select START/PAUSE to begin.
4 Halfway through cooking, select START/PAUSE
to pause cooking. Remove basket from unit and
toss Brussels sprouts. Reinsert basket and select
START/PAUSE to resume cooking.
5 Begin checking Brussels sprouts for doneness/
crispiness after 18 minutes and continue cooking
for up to an additional 2 minutes if desired.
When cooking is complete, serve immediately.
1312 ninjakitchen.comNINJA® AIR FRYER
Page 8
BASICS
CRISPY POTATOES
WITH SPICY MAYO
FRIED
PICKLES
BASICS
PREP: 15 MINUTES | COOK: 25 MINUTES | MAKES: 4–6 SERVINGS
INGREDIENTS
1 pound baby potatoes,
cut in quarters
2 tablespoons extra virgin
olive oil
3 teaspoons hot paprika, divided
1 tablespoon plus 1 teaspoon
smoked paprika, divided
1 tablespoon plus 1 teaspoon
garlic powder, divided
4 teaspoons kosher salt, divided
1
/2 cup mayonnaise
2 tablespoons sundried
tomato paste
2 tablespoons sherry or
white wine vinegar
1
/2 cup fresh parsley,
finely chopped, for garnish
DIRECTIONS
1 In a large mixing bowl, toss the potatoes in
olive oil, 2 teaspoons hot paprika, 1 tablespoon
smoked paprika, 1 tablespoon garlic powder, and
2 teaspoons salt.
2 Insert crisper plate in basket and basket in unit.
Preheat unit by selecting AIR FRY, setting the
temperature to 360°F, and setting the time to
3 minutes. Select START/PAUSE to begin.
3 After 3 minutes, place seasoned potatoes on
crisper plate; reinsert basket. Select AIR FRY,
set temperature to 360°F, and set time to
25 minutes. Select START/PAUSE to begin.
4 Halfway through cooking, select START/PAUSE
to pause cooking. Remove basket from unit
and toss potatoes. Reinsert basket and select
START/PAUSE to resume cooking.
5 While potatoes are cooking, mix together
mayonnaise, tomato paste, vinegar, and
remaining seasonings in a small bowl.
6 When cooking is complete, garnish potatoes
with parsley and serve with spicy mayo.
PREP: 10 MINUTES | COOK: 10 MINUTES | MAKES: 4–6 SERVINGS
INGREDIENTS
20 dill pickle slices
1
/4 cup all-purpose flour
1
/8 teaspoon baking powder
3 tablespoons beer or
seltzer water
1
/8 teaspoon kosher salt
2 tablespoons water,
plus more if needed
2 tablespoons cornstarch
1 1/2 cups panko bread crumbs
1 teaspoon paprika
1 teaspoon garlic powder
1
/4 teaspoon cayenne pepper
2 tablespoons canola oil, divided
DIRECTIONS
1 Pat the pickle slices dry and place them on
a dry plate in the freezer.
2 In a mixing bowl, stir together flour, baking
powder, beer or seltzer water, salt, and
2 tablespoons water. Batter should be the
consistency of cake batter. If batter is too thick,
add more water, 1 teaspoon at a time.
3 Place cornstarch in a shallow bowl. Combine
bread crumbs, paprika, garlic powder, and
cayenne pepper in a separate shallow bowl.
4 Remove pickles from freezer. Dredge each one
in cornstarch. Tap o excess, then coat in batter.
Then coat evenly with bread crumbs.
5 Insert crisper plate in basket and basket in unit.
Preheat unit by selecting AIR FRY, setting the
temperature to 360°F, and setting the time to
3 minutes. Select START/PAUSE to begin.
6 After 3 minutes, place breaded pickles on
crisper plate. Spray or gently brush them with
1 tablespoon canola oil. Insert basket in unit.
7 Select AIR FRY, set temperature to 360°F,
and set time to 10 minutes. Select START/PAUSE
to begin.
8 Halfway through cooking, select START/PAUSE
to pause cooking. Remove basket from unit and
flip pickles and spray or gently brush them with
remaining 1 tablespoon oil. Reinsert basket and
select START/PAUSE to resume cooking.
9 When cooking is complete, serve immediately
with your favorite dipping sauce.
1514 ninjakitchen.comNINJA® AIR FRYER
Page 9
BASICS
ZUCCHINI STICKS
WITH MARINARA
SAUCE
BEEF
JERKY
BASICS
PREP: 25 MINUTES | FREEZE: 30–45 MINUTES
COOK: 20 MINUTES | MAKES: 8 SERVINGS
INGREDIENTS
2 large zucchini, cut in sticks
1
/4 inch thick and 3 inches long
2 teaspoons kosher salt
1 1/2 cups all-purpose flour
2 eggs, beaten
2 cups seasoned bread crumbs
1
/4 cup grated Parmesan cheese
1 tablespoon garlic powder
2 teaspoons onion powder
1
/2 cup marinara sauce,
for serving
DIRECTIONS
1 Place zucchini sticks on a plate and sprinkle
with salt. Allow to sit at room temperature for
15 minutes to remove excess water. Pat dry.
2 Place flour in a shallow bowl. Place eggs in
another shallow bowl. Combine bread crumbs,
Parmesan cheese, garlic powder, and onion
powder into a third bowl or plate, stirring
to combine.
3 Working in small batches, toss zucchini sticks in
flour. Tap o excess, then coat in egg. Then toss
with bread crumbs, coating evenly. Set breaded
zucchini sticks on a dry plate.
4 Cover plate with plastic wrap and freeze
for 30 to 45 minutes, or until the breading
has hardened.
5 Insert crisper plate in basket and basket in unit.
Preheat unit by selecting AIR FRY, setting the
temperature to 360°F, and setting the time to
3 minutes. Select START/PAUSE to begin.
6 After 3 minutes, place zucchini sticks on crisper
plate. Select AIR FRY, set temperature to 360°F,
and set time to 20 minutes. Select START/PAUSE
to begin.
7 Halfway through cooking, select START/PAUSE
to pause cooking. Remove basket from unit and
toss zucchini sticks. Reinsert basket and select
START/PAUSE to resume cooking.
8 When cooking is complete, serve immediately
with marinara sauce.
PREP: 15 MINUTES | MARINATE: 8 HOURS | COOK: 5-8 HOURS
MAKES: 3 CUPS (6 OUNCES) DRIED JERKY
INGREDIENTS
1
/4 cup soy sauce
2 tablespoons
Worcestershire sauce
2 tablespoons dark brown sugar
1 teaspoon ground black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon paprika
2 teaspoons kosher salt
1 pound uncooked beef eye
of round, cut in 1/4-inch slices
DIRECTIONS
1 Whisk together all ingredients, except beef.
Place mixture into large resealable plastic bag.
2 Add beef to bag and rub to coat. Marinate in
refrigerator for 8 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 one 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 7 hours.
Select START/PAUSE to begin. Check after 5
hours, then cook until desired texture is reached.
6 When cooking is complete, remove jerky
and store in an airtight container.
1716 ninjakitchen.comNINJA® AIR FRYER
Page 10
BREAKFAST
FRENCH TOAST
BREAD PUDDING
BACON & PEPPER
BREAKFAST HASH
BREAKFAST
PREP: 10 MINUTES | CHILL: 30 MINUTES–8 HOURS
COOK: 40 MINUTES | MAKES: 4–6 SERVINGS
INGREDIENTS
4 eggs
3
/4 cup heavy cream
1 tablespoon sugar
2 teaspoons orange liqueur
1 teaspoon kosher salt
1
/4 teaspoon ground cloves
9 precooked pecan sticky
or cinnamon buns
(2 1/4 ounces each),
cut in quarters
1
/2 cup dried cherries
DIRECTIONS
1 In a large mixing bowl, whisk together eggs,
heavy cream, and sugar until smooth. Add
orange liqueur, salt, and ground cloves and
whisk to incorporate.
2 Add sticky buns and cherries to the egg mixture
and liberally coat. Cover the bowl and refrigerate
for 30 minutes to 8 hours.
3 Remove the crisper plate from the basket
and insert basket in unit. Preheat the unit by
selecting ROAST, setting the temperature to
400°F, and setting the time to 3 minutes. Select
START/PAUSE to begin.
4 After 3 minutes, remove the basket and spray
liberally with cooking spray. Pour the bread
mixture directly into the bottom of the basket.
Pat the mixture down evenly using a spatula,
then reinsert basket.
5 Select ROAST, set temperature to 325°F, and set
time to 45 minutes. Select START/PAUSE
to begin.
6 After 30 minutes, select START/PAUSE to pause
cooking. Remove basket from unit and cover the
surface of bread pudding with aluminum foil to
allow the eggs to fully set without burning the
tops. Reinsert basket and select START/PAUSE
to resume cooking.
7 Cooking is complete when internal temperature
reaches 160°F. Remove basket and let bread
pudding cool for 10 minutes before serving.
PREP: 15 MINUTES | COOK: 43–45 MINUTES | MAKES: 4 SERVINGS
INGREDIENTS
1
/2 package (8 ounces) uncooked
bacon, cut in 1/4-inch pieces
1 small yellow onion,
peeled, diced
1 red bell pepper, diced
2 russet potatoes, peeled, diced
1 teaspoon paprika
1 teaspoon black pepper,
plus more for seasoning
1 teaspoon celery or garlic salt
1 teaspoon kosher salt,
plus more for seasoning
4 eggs
DIRECTIONS
1 Remove the crisper plate from the basket
and insert basket in unit. Preheat the unit by
selecting ROAST, setting the temperature
to 300°F, and setting the time to 3 minutes.
Select START/PAUSE to begin.
2 After 3 minutes, add bacon to the basket.
Select ROAST, set temperature to 300°F, and
set time to 45 minutes. Select START/PAUSE
to begin. Cook for 5 minutes, or until bacon
is crispy, stirring occasionally.
3 Add the onion, pepper, potatoes, and spices to
the basket. Stir to incorporate, then insert basket
in unit.
4 Cook for 35 minutes, stirring occasionally, until
potatoes are cooked through and golden brown.
5 Once vegetables are cooked, select START/PAUSE
to pause cooking. Remove basket from unit and
crack four eggs onto the surface of the hash.
Season with additional salt and pepper, to taste.
Reinsert basket and select START/PAUSE to
resume cooking.
6 Cook for 3 to 5 minutes, or until eggs are cooked
to desired doneness. Serve immediately.
1918 NINJA® AIR FRY ER ninjakitchen.com
Page 11
BREAKFAST
BREAKFAST
POCKETS
SPICE-RUBBED
CHICKEN BREASTS
WITH CHIMICHURRI
MAINS
PREP: 15 MINUTES | COOK: 39 MINUTES | MAKES: 4 SERVINGS
INGREDIENTS
2 sheets pu pastry (one 17.25
ounce box), room temperature
1 package (6 ounces) ground
breakfast sausage, crumbled
2 eggs, lightly beaten
1 teaspoon kosher salt
1
/2 teaspoon ground
black pepper
1 cup shredded cheddar cheese
2 tablespoons canola oil
DIRECTIONS
1 Cut each pu pastry sheet into 4 equal-sized
rectangles; set aside.
2 Remove crisper plate from basket. Place
crumbled sausage in basket. Insert basket
in unit.
3 Select ROAST, set temperature to 375°F, and set
time to 15 minutes. Select START/PAUSE to begin.
Check sausage every 2 or 3 minutes, breaking
apart larger pieces with a wooden spoon.
4 After 10 minutes, select START/PAUSE to pause
cooking. Remove basket from unit and pour
eggs into basket. Stir to evenly incorporate
with the sausage. Reinsert basket and select
START/PAUSE to resume cooking. Allow eggs
to cook for the remaining 5 minutes, then
transfer sausage and egg mixture to a plate
to cool slightly. Season with salt and pepper.
5 Divide sausage and egg mixture evenly between
4 rectangles of pu pastry. Top each with 1/4 cup
shredded cheese. Place another piece of pu
pastry on top of each, crimping pastry sheets
together with a fork. Brush each assembled
pocket gently with canola oil.
6 Insert crisper plate in basket and place one
pocket on the crisper plate. Insert basket in
unit. Select AIR FRY, set temperature to 400°F,
and set time to 6 minutes. Select START/PAUSE
to begin.
7 Cooking is complete when pastry has risen and
the top is golden brown.
8 Repeat steps 6 and 7 with remaining pockets.
PREP: 15 MINUTES | COOK: 35 MINUTES | MAKES: 2 SERVINGS
INGREDIENTS
2 teaspoons kosher salt
1 tablespoon ground paprika
1 tablespoon chili powder
1 tablespoon ground fennel
1 teaspoon fresh cracked
black pepper
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon ground cumin
2 uncooked bone-in,
skin-on chicken breasts
(3/4–1 1/4 pounds each)
1 tablespoon canola oil
CHIMICHURRI
1
/4 cup olive oil
1
/2 bunch fresh cilantro
1
/2 bunch fresh parsley
1 shallot, peeled, cut in quarters
4 cloves garlic, peeled
Zest and juice of 1 lemon
1 teaspoon kosher salt
DIRECTIONS
1 In a small mixing bowl, stir together all dried
spices.
2 Pat the chicken breasts dry. Coat with canola oil,
then season them liberally on all sides with spice
mixture.
3 Insert crisper plate in basket and basket in unit.
Preheat the unit by selecting AIR FRY, setting
the temperature to 300°F, and setting the time
to 3 minutes. Select START/PAUSE to begin.
4 After 3 minutes, add chicken to the basket. Select
AIR FRY, set temperature to 300°F, and set time
to 35 minutes. Select START/PAUSE to begin.
5 While chicken is cooking, combine the
chimichurri ingredients in a food processor
and process until finely minced, being careful
not to over-process.
6 Cooking is complete when internal temperature
reaches 165°F. Remove basket and let chicken
cool for 5 minutes, then serve with a generous
amount of chimichurri.
2120 N INJA® AIR FRYER ninjakitchen.com
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MAINS
LEMON &
HERB PANKO
PORK LOIN
WITH
MAINS
CRUSTED COD
PREP: 5 MINUTES | COOK: 12 MINUTES | MAKES: 2 SERVINGS
INGREDIENTS
2 uncooked cod fillets
(6 ounces each)
3 teaspoons kosher salt, divided
3
/4 cup panko bread crumbs
2 tablespoons butter, melted
1
/4 cup fresh parsley, minced
Zest and juice of 1 lemon
DIRECTIONS
1 Insert crisper plate in basket and basket in unit.
Preheat the unit by selecting AIR FRY, setting
the temperature to 360°F, and setting the time
to 3 minutes. Select START/PAUSE to begin.
2 While unit is preheating, season each cod fillet
on all sides with 1 teaspoon salt.
3 In a mixing bowl, stir together bread crumbs,
butter, parsley, lemon zest and juice, and remaining
1 teaspoon salt. Mix thoroughly so the bread
crumbs are coated with lemon and butter.
4 Generously pack the top of each cod fillet with
seasoned breading.
5 After 3 minutes, place the fillets, breaded side up,
in the basket. Insert basket in unit.
6 Select AIR FRY, set temperature to 360°F, and set
time to 15 minutes. Select START/PAUSE to begin.
7 Cook for 12 to 15 minutes. Cooking is complete
when internal temperature reaches 145°F.
Remove fillets and serve immediately.
VEGETABLES
PREP: 15 MINUTES | COOK: 40 MINUTES | MAKES: 2 SERVINGS
INGREDIENTS
1 medium zucchini,
cut in 1-inch pieces
1 medium yellow squash,
cut in 1-inch pieces
1 red onion, peeled,
cut in eighths
3 teaspoons kosher salt, divided
3 teaspoons ground black
pepper, divided
2 teaspoons fresh oregano,
chopped
1 tablespoon olive oil
1 uncooked pork loin roast
(24 o unc es)
DIRECTIONS
1 In a large mixing bowl, toss zucchini, squash, and
onion (making sure to separate the onion layers)
with 1 teaspoon salt, 1 teaspoon pepper, oregano,
and olive oil. Season the pork loin on all sides
with the remaining salt and pepper.
2 Insert crisper plate in basket and basket in unit.
Preheat the unit by selecting AIR FRY, setting
the temperature to 325°F, and setting the time
to 3 minutes. Select START/PAUSE to begin.
3 After 3 minutes, place vegetables on the crisper
plate. Lay the pork, fat-side down, on top of the
vegetables.
4 Select AIR FRY, set temperature to 325°F, and
set time to 40 minutes. Select START/PAUSE
to begin.
5 After 20 minutes, select START/PAUSE to pause
cooking. Remove basket from unit and flip pork
loin. Stir vegetables. Reinsert basket and select
START/PAUSE to resume cooking.
6 Cooking is complete when internal temperature
reaches 145°F. Remove basket and let the pork
cool for 5 to 10 minutes before serving.
2322 NINJA® AIR FRYER ninjakitchen.com
Page 13
MAINS
FRENCH
BREAD
LOADED
BAKED
MAINS
PIZZA
PREP: 5 MINUTES | COOK: 8 MINUTES | MAKES: 4 SERVINGS
INGREDIENTS
1 (12-inch) baguette, cut in half
lengthwise, then cut in half
across to make 4 pizza crusts
1
/2 cup pizza or marinara sauce
1 cup shredded mozzarella
cheese, divided
TOPPINGS
12 pieces sliced pepperoni
or sausage
1
/2 green bell pepper,
thinly sliced
2 button mushrooms,
thinly sliced
Black olives
GARNISHES
Grated Parmesan cheese
Dried oregano
Crushed red pepper
DIRECTIONS
1 Coat each piece of bread with 2 tablespoons
pizza sauce, allowing bread to absorb sauce.
2 Cover each piece of bread with 2 tablespoons
cheese. Add desired toppings, then cover with
the remaining cheese.
3 Insert crisper plate in basket and basket in unit.
Preheat unit by selecting AIR FRY, setting the
temperature to 400°F, and setting the time to
3 minutes. Select START/PAUSE to begin.
4 After 3 minutes, place 2 pizzas on crisper
plate; insert basket in unit. Select AIR FRY,
set temperature to 400°F, and set time to
4 minutes. Select START/PAUSE to begin.
5 When cooking is complete, remove pizzas from
crisper plate. Repeat step 4 with remaining
pizzas.
6 Serve pizzas warm, with desired garnishes.
POTATOES
PREP: 15 MINUTES | COOK: 38 MINUTES | MAKES: 2–4 SERVINGS
INGREDIENTS
2 russet potatoes
1
/2 cup shredded cheddar cheese
1
/2 can (7.5 ounces) chili
without beans
2 teaspoons kosher salt
FOR SERVING
2 tablespoons cooked
bacon bits
2 tablespoons sour cream
Fresh scallions, thinly sliced
DIRECTIONS
1 Pierce each potato 4 times with a fork.
2 Insert crisper plate in basket and place potatoes
on crisper plate; insert basket in unit. Select
AIR FRY, set temperature to 390°F, and set time
to 35 minutes. Select START/PAUSE to begin.
3 After 35 minutes, remove potatoes from
crisper plate. Slice them in half and spoon
chili and cheese into each one. Return potatoes
to crisper plate.
4 Select AIR FRY, set temperature to 390°F, and set
time to 3 minutes. Select START/PAUSE to begin.
5 When cooking is complete, remove potatoes
from crisper plate and top each with bacon bits,
sour cream, and sliced scallions.
2524 NINJA® AIR FRYER ninjakitchen.com
Page 14
MAINS
BEEF &
BROCCOLI
HOMEMADE
FISH STICKS
MAINS
PREP: 10 MINUTES | MARINATE: 30 MINUTES
COOK: 15 MINUTES | MAKES: 2–4 SERVINGS
INGREDIENTS
1 jar (12 ounces) teriyaki sauce,
divided
1 tablespoon garlic powder
1
/4 cup soy sauce
1 teaspoon crushed red pepper
(optional)
1 pound uncooked sirloin steak,
thinly sliced
1 head broccoli,
cut in 1-inch florets
1 tablespoon canola oil
1 teaspoon kosher salt
1 teaspoon pepper
Cooked rice, for serving
DIRECTIONS
1 In a large resealable plastic bag, mix together
3
/4 cup teriyaki sauce, garlic powder, soy sauce,
crushed red pepper, and beef. Let marinate in
the refrigerator for at least 30 minutes, or up
to 24 hours.
2 In a large mixing bowl, toss the broccoli with
canola oil, salt, and pepper.
3 Insert crisper plate in basket and basket in unit.
Preheat unit by selecting AIR FRY, setting the
temperature to 375°F, and setting the time to
3 minutes. Select START/PAUSE to begin.
4 After 3 minutes, place broccoli on the crisper
plate; reinsert basket. Select AIR FRY, set
temperature to 375°F, and set time to
15 minutes. Select START/PAUSE to begin.
5 After 5 minutes, select START/PAUSE to pause
cooking. Remove basket from unit and move
broccoli to one side of the crisper plate. Place
beef on the other side. Reinsert basket and
select START/PAUSE to resume cooking.
6 Cook beef and broccoli for remaining
10 minutes, stirring once halfway through.
7 When cooking is complete, serve immediately
with remaining teriyaki sauce and rice.
PREP: 15 MINUTES | COOK: 12 MINUTES | MAKES: 8 SERVINGS
INGREDIENTS
4 frozen tilapia fillets
(4 ounces each)
1 cup all-purpose flour
2 large eggs, beaten
1 1/2 cups seasoned bread
crumbs
1 tablespoon kosher salt
FOR SERVING
1 lemon, cut in wedges
Tartar sauce
Ketchup
DIRECTIONS
1 Remove tilapia from freezer. Allow to sit at room
temperature for 10 minutes, then cut each fillet
into quarters.
2 Place flour in a shallow bowl. Add eggs to
another bowl. Combine bread crumbs and salt
in a third bowl.
3 Working in small batches, dredge tilapia in flour.
Tap o excess, then coat in egg. Then coat evenly
with bread crumbs.
4 Insert crisper plate in basket. Preheat unit by
selecting AIR FRY, setting the temperature to
390°F, and setting the time to 3 minutes. Select
START/PAUSE to begin.
5 After 3 minutes, place 8 fish sticks on crisper
plate; insert basket in unit.
6 Select AIR FRY, set temperature to 390°F, and
set time to 12 minutes. Select START/PAUSE
to begin.
7 Halfway through cooking, select START/PAUSE
to pause cooking. Remove basket from unit
and flip fish sticks. Reinsert basket and select
START/PAUSE to resume cooking.
8 When cooking is complete, remove fish sticks
from crisping plate. Squeeze lemon wedges
over them and serve immediately with tartar
sauce or ketchup.
9 Repeat steps 4 through 8 with remaining fish
sticks. They can also be placed in a resealable
plastic bag and frozen for cooking later.
2726 NINJA® AIR FRYER ninjakitchen.com
Page 15
DESSERTS
FUDGE
BROWNIES
BAKED
APPLES
DESSERTS
PREP: 15 MINUTES | COOK: 1 HOUR | MAKES: 6–8 SERVINGS
INGREDIENTS
1
/2 cup all-purpose flour
1
/4 cup unsweetened
cocoa powder
3
/4 teaspoon kosher salt
2 large eggs
1 tablespoon water
1
/2 cup granulated sugar
1
/2 cup packed dark brown sugar
1 tablespoon vanilla extract
1
/2 bag (6 ounces) semisweet
chocolate chips, melted
1 1/2 sticks (3/4 cup) unsalted
butter, cut in pieces, melted
DIRECTIONS
1 In a medium bowl, whisk together flour, cocoa
powder, and salt.
2 In a separate large bowl, whisk together eggs,
water, sugars, and vanilla until smooth.
3 In a separate bowl, stir together melted
chocolate and butter until evenly combined,
then whisk into the egg mixture. Slowly add dry
ingredients to the mixture, stirring just
until incorporated.
4 Spray a 7-inch round baking pan with cooking
spray and add batter to the pan.
5 Insert crisper plate in basket and basket in unit.
Preheat unit by selecting AIR FRY, setting the
temperature to 300°F, and setting the time to
3 minutes. Select START/PAUSE to begin.
6 After 3 minutes, place baking pan on crisper
plate; reinsert basket. Select AIR FRY, set
temperature to 300°F, and set time to 1 hour.
Select START/PAUSE to begin.
7 Begin checking brownies after 45 minutes.
Cooking is complete when a wooden toothpick
inserted in center comes out clean. Allow
brownies to cool to room temperature before
removing them from the pan.
PREP: 5 MINUTES | COOK: 45 MINUTES | MAKES: 4 SERVINGS
INGREDIENTS
2 apples (Fuji, Gala, or other
baking apples), cut in half,
core removed, skin left on
Juice of 1 lemon
4 teaspoons light brown sugar
1
/2 stick (1/4 cup) butter,
cut in 16 pieces
8 teaspoons granulated sugar
TOPPINGS
Vanilla ice cream
Caramel syrup
Chopped peanuts
Crushed vanilla wafers
Crumbled graham crackers
DIRECTIONS
1 Pierce each apple half with a fork 6 times.
2 Insert crisper plate in basket and basket in unit.
Preheat unit by selecting AIR FRY, setting the
temperature to 325°F, and setting the time to
3 minutes. Select START/PAUSE to begin.
3 Place aluminum foil into the basket, over crisper
plate. Place apple halves onto foil, cut-side up.
Sprinkle with lemon juice and brown sugar and
top each apple half with 4 pieces of butter.
4 Select AIR FRY, set temperature to 325°F, and set
time to 45 minutes. Press START/PAUSE to begin.
5 After 25 minutes, select START/PAUSE to pause
cooking. Remove basket from unit and sprinkle
granulated sugar on top of the apples. Reinsert
basket and select START/PAUSE to resume
cooking for another 20 minutes, or until centers
of apples are softened.
6 When cooking is complete, serve apples with
your favorite toppings.
2928 NI NJA® AIR FRYER ninjakitchen.com
Page 16
NOTESNOTES
3130 NINJA® AIR FRYER ninjakitchen.com
Page 17
For questions or to register your product,
visit us online at ninjakitchen.com
NINJA i s a registe red trademark of S harkN inja Ope rating LLC .
AF101_ IG_QSG _20Recipe_MP_180626
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