25 Air Fryer Sides to Complete Any Meal
Let’s be real—the main dish might get all the glory, but the sides? They’re the real MVPs. And if you’ve been sleeping on your air fryer as just a chicken nugget machine, it’s time to wake up. This thing can transform boring vegetables and standard sides into crispy, golden perfection that’ll have people asking for seconds.
I’m talking about sides that actually taste good. Not steamed broccoli that makes you question your life choices, but legitimately crave-worthy dishes that happen to be ready in under 20 minutes. Whether you’re hosting a dinner party or just trying to get vegetables into your kids without a fight, these 25 air fryer sides are about to change your weeknight game.
The best part? Most of these need less than five ingredients. No complicated techniques, no watching pots, just toss, season, and let your air fryer do the heavy lifting.
Why Your Air Fryer Makes Better Sides Than Your Oven
Here’s something I wish someone had told me sooner: air fryers essentially eliminate added oils while creating that crispy texture we all love. According to registered dietitians, this cooking method can slash calories by using a fraction of the oil needed for traditional frying or even oven roasting.
But it’s not just about health. Your air fryer cooks faster and more evenly than a conventional oven. While your oven needs 10-15 minutes just to preheat, your air fryer is ready to go in about three minutes. That means your Brussels sprouts go from raw to caramelized in the time it takes your oven to warm up.
Plus, the concentrated heat and air circulation create this almost magical browning effect. You know that char you only get on restaurant vegetables? Yeah, you can do that at home now. I use this compact 4-quart air fryer for most of my sides—it’s the perfect size for two to four people and doesn’t hog my entire counter.
The Classics: Vegetables That Were Born for the Air Fryer
1. Brussels Sprouts That Don’t Taste Like Punishment
I used to think I hated Brussels sprouts until I air fried them. Turns out I just hated mushy, boiled ones. Halve them, toss with olive oil and salt, and cook at 375°F for 12-15 minutes. They come out with these insanely crispy outer leaves and a tender center. Add a drizzle of balsamic glaze if you’re feeling fancy.
The secret? That dry heat helps retain more nutrients than boiling while creating caramelization that brings out natural sweetness. No more sulfury, cabbage-y flavor—just nutty, crispy deliciousness.
2. Sweet Potato Fries (Finally, Crispy Ones)
You know how sweet potato fries always come out soggy in the oven? Not anymore. Cut them into even wedges, pat them completely dry, then toss with just a tablespoon of oil and your favorite seasoning. The key is cooking them at 380°F for 15-20 minutes, shaking halfway through.
I grab this mandoline slicer when I want perfectly uniform fries. Worth every penny for the consistency alone—plus way less knife work.
3. Green Beans with Actual Texture
Forget limp, overcooked green beans. Air fry them at 400°F for 8-10 minutes with garlic powder and a squeeze of lemon at the end. They get slightly charred edges while staying crisp-tender. If you want to take these to the next level, toss them with toasted almonds and a bit of parmesan.
Speaking of weeknight vegetables, you might want to check out these air fryer veggies that actually taste good—they’ve become my go-to for meal planning.
4. Broccoli That Doesn’t Need Cheese to Be Good
This one shocked me. Toss broccoli florets with olive oil, garlic powder, and red pepper flakes, then air fry at 375°F for 8-10 minutes. The edges get crispy and almost nutty while the stems stay tender. Research shows that dry heat methods like air frying help retain nutrients better than boiling, so you’re getting more nutritional bang for your buck.
5. Cauliflower Rice (But Make It Interesting)
Forget sad, watery cauliflower rice. Season it with cumin, paprika, and a touch of lime, then air fry at 350°F for 10 minutes, stirring once. It gets this slightly toasted, nutty flavor that’s actually crave-worthy. Mix in some cilantro and you’ve got a side that works with basically any protein.
The Carb Lovers: Potatoes and Beyond
6. Classic French Fries (Without the Guilt Trip)
Real talk: these won’t taste exactly like deep-fried McDonald’s fries. But they come pretty dang close, and you’re using like 90% less oil. Soak your cut potatoes in cold water for 30 minutes, pat completely dry, then toss with a tablespoon of oil. Cook at 380°F for 20 minutes, shaking every 5 minutes.
The pre-soak removes excess starch, which is the secret to actually crispy fries. Trust me on this one. For more potato inspiration, these crispy air fryer potatoes are worth bookmarking.
7. Smashed Baby Potatoes
This is one of those recipes that looks impressive but is stupid easy. Boil baby potatoes until tender, smash them gently with a fork, brush with oil and herbs, then air fry at 400°F for 12-15 minutes. You get these crispy, golden edges with fluffy centers. Top with sour cream and chives if you want to really commit.
I use this potato masher for the smashing part—makes the whole process way easier than using a fork.
8. Hash Browns That Don’t Fall Apart
Shredded potatoes, squeezed dry, formed into patties, and air fried at 370°F for 15 minutes. Flip halfway through and prepare for the crispiest hash browns you’ve ever made at home. The air fryer creates an even crust on both sides without using half a bottle of oil.
9. Tater Tots (Yes, Really)
Store-bought or homemade, tater tots in the air fryer are a revelation. Cook at 400°F for 12-15 minutes, shaking occasionally. They get evenly golden and crispy on all sides, unlike the oven where half of them inevitably get soggy. Load them up with cheese and bacon for loaded tots, or keep them simple as a side.
10. Garlic Parmesan Roasted Potatoes
Cube your potatoes, toss with minced garlic, olive oil, and Italian seasoning, then finish with freshly grated parmesan in the last 2 minutes of cooking. Air fry at 380°F for 18-20 minutes for potato perfection that rivals any restaurant.
For more ideas on maximizing your air fryer, these air fryer meals anyone can make are perfect if you’re just getting started.
The Crowd Pleasers: Sides That Disappear Fast
11. Mozzarella Sticks (Without the Deep Fryer Drama)
These are dangerous. Freeze your breaded mozzarella sticks for at least 30 minutes before air frying at 390°F for 6-8 minutes. The freezing step is crucial—skip it and you’ll have a melted cheese puddle. But do it right and you get golden, crispy exteriors with perfectly melty cheese inside.
12. Onion Rings That Actually Stay Together
The trick to air fryer onion rings is double-dipping in your coating. Dip in flour, then buttermilk, then panko breadcrumbs, and repeat. Air fry at 375°F for 10-12 minutes. They come out crunchy and golden without swimming in grease. I keep this canister of panko stocked at all times—it’s the secret to extra-crispy coatings.
13. Zucchini Fries
Cut zucchini into fry shapes, coat in breadcrumbs mixed with parmesan, and air fry at 400°F for 8-10 minutes. They’re like a healthier mozzarella stick, if you can believe it. Serve with marinara for dipping and watch them vanish.
14. Bacon-Wrapped Asparagus
This is one of those sides that makes you look like you tried way harder than you did. Wrap bacon around asparagus bundles, secure with toothpicks, and air fry at 400°F for 10-12 minutes. The bacon gets crispy, the asparagus stays tender, and everyone thinks you’re a culinary genius.
15. Buffalo Cauliflower Bites
For the buffalo wing lovers who occasionally eat vegetables. Toss cauliflower florets in buffalo sauce and breadcrumbs, then air fry at 375°F for 15 minutes. All the flavor, none of the chicken. Serve with ranch or blue cheese dressing for the full experience.
Kitchen Tools That Make Air Frying Easier
These reusable liners have saved me so much cleanup time. No more scrubbing stuck-on bits from the basket, and they’re way better for the environment than parchment paper. I have three so I can rotate them.
Way better than aerosol cooking spray. You can use your own olive oil and control exactly how much you’re using. Plus it gives you that even coating without drowning your food.
Regular metal tongs scratch up your air fryer basket. These silicone ones grip food perfectly without damaging your equipment. Totally worth the $12.
Digital Resources for Air Fryer Success
This handy chart converts regular oven recipes to air fryer times and temps. Stick it on your fridge and never guess again.
If you want to go beyond the basics, this collection has everything from Asian-inspired sides to comfort food classics. Great for meal planning.
A simple spreadsheet that helps you plan air fryer meals for the week. Takes the guesswork out of batch cooking sides.
The Fancy Ones: When You Want to Impress
16. Blistered Cherry Tomatoes
This side is so simple it feels like cheating, but it looks and tastes restaurant-quality. Toss cherry tomatoes with olive oil, garlic, and basil, then air fry at 400°F for 6-8 minutes until they burst. They release their juices and create this amazing concentrated tomato flavor. Serve them over anything or eat them straight from the bowl.
17. Hasselback Sweet Potatoes
Make thin slits in your sweet potato without cutting all the way through, stuff with butter and herbs, and air fry at 380°F for 25-30 minutes. The slits fan out and get crispy while the inside stays tender. They look impressive as hell for something that takes five minutes of actual work.
18. Honey-Glazed Carrots
Baby carrots tossed with honey, butter, and thyme, air fried at 375°F for 12-15 minutes. The honey caramelizes and creates this glossy coating that makes even the veggie-averse come back for more. This is my secret weapon for getting kids to eat vegetables.
19. Garlic Butter Mushrooms
Whole mushrooms tossed in garlic butter and herbs, air fried at 375°F for 10 minutes. They soak up the butter while developing these crispy edges. I keep this garlic press handy because fresh garlic makes such a difference here—the pre-minced stuff just doesn’t hit the same.
20. Balsamic Brussels Sprouts with Walnuts
Take those Brussels sprouts from earlier, but kick them up a notch with balsamic reduction and toasted walnuts. Add the balsamic in the last 2 minutes so it caramelizes without burning. Top with crumbled walnuts and maybe some goat cheese if you’re feeling extra.
If you’re looking for more sophisticated air fryer options, check out these high-protein air fryer bowls—they’re perfect for meal prep.
The No-Fuss Options: Minimal Effort, Maximum Flavor
21. Roasted Bell Peppers
Slice bell peppers into strips, toss with olive oil and Italian seasoning, air fry at 380°F for 10-12 minutes. They get slightly charred and sweet, perfect alongside any protein. The air fryer concentrates their natural sugars way better than stovetop sautéing.
22. Corn on the Cob
Brush corn with butter, season however you want (I’m partial to chili powder and lime), and air fry at 390°F for 12-15 minutes, rotating halfway. The kernels get slightly charred and the butter caramelizes. Way easier than firing up a grill.
23. Parmesan Zucchini Chips
Slice zucchini into thin rounds, coat with parmesan and breadcrumbs, air fry at 400°F for 10 minutes. They’re like healthier potato chips, and addictive enough that you might want to make a double batch. These are fantastic as a snack too, not just a side.
24. Crispy Chickpeas
Drain and dry a can of chickpeas thoroughly, toss with your favorite spices, and air fry at 380°F for 12-15 minutes, shaking every 5 minutes. They turn into crunchy little nuggets of protein that work as a side or a snack. I make these all the time—they’re basically better-for-you croutons.
For more chickpea inspiration, these crispy air fryer chickpeas only need three ingredients.
25. Stuffed Mini Peppers
Mini sweet peppers stuffed with cream cheese and herbs, air fried at 370°F for 10-12 minutes. The peppers get tender and slightly blistered while the cheese gets warm and creamy. These are particularly dangerous because one is never enough.
Making Air Fryer Sides Work for Your Life
Here’s the thing about air fryer sides—they’re only useful if you actually make them. So let’s talk strategy. Pick two or three sides that sound good and make them this week. Don’t try to master all 25 at once. Figure out what your family likes, what fits your time constraints, and what you’ll actually want to eat.
I batch-prep vegetables on Sunday: wash, cut, and store them in containers so they’re ready to season and throw in the air fryer during the week. Takes maybe 30 minutes on Sunday and saves me at least that much every single weeknight. Plus, using less oil in your cooking can help with weight management according to nutrition research, which is a nice bonus.
Another hack: double your batch and save leftovers. Most of these sides reheat beautifully in the air fryer—just hit them with 350°F for 3-4 minutes and they’re crispy again. Way better than nuking them in the microwave.
Looking for complete meal ideas? These easiest air fryer dinners pair perfectly with these sides.
The Temperature and Timing Cheat Sheet
Since I get asked this constantly: most vegetables do great at 375-400°F. Denser vegetables like potatoes need the full 380°F for 20 minutes, while tender stuff like tomatoes only needs 400°F for 6-8 minutes. When in doubt, start with 375°F for 10 minutes and adjust from there.
The biggest mistake people make is not shaking or flipping their food halfway through. Set a timer. Seriously. Those few extra seconds of effort make the difference between crispy and burnt, or between perfectly cooked and disappointingly raw in the middle.
Also, preheating matters more than you think. Give your air fryer 3 minutes to heat up before adding food. It makes a noticeable difference in texture and cooking time.
Seasoning Combos That Never Fail
You don’t need fancy spice blends. Garlic powder, paprika, and onion powder work on basically everything. Add dried Italian herbs for Mediterranean vibes, or cumin and chili powder for Mexican-inspired sides.
For Asian-inspired vegetables, I keep a bottle of toasted sesame oil around. A few drops go a long way and add this nutty depth that regular oil can’t touch. Mix it with soy sauce and a pinch of ginger powder for instant flavor.
And here’s a secret: finish your vegetables with something acidic. A squeeze of lemon, a splash of vinegar, or even a bit of hot sauce brightens everything up and makes the flavors pop. The acid cuts through the richness and makes you actually want to take another bite.
For more versatile air fryer ideas, these 5-ingredient air fryer sides are minimal effort with maximum payoff.
When Air Fryer Sides Don’t Work Out
Not every vegetable is air fryer-friendly, FYI. Leafy greens like spinach are a disaster—they just blow around and burn. Same with anything really wet or delicate. Air fryers work best with vegetables that have some structure and can handle dry heat.
Also, if you’re cooking for more than four people, you might need to do multiple batches. Don’t try to cram everything in there at once. Overcrowding = steaming = sad, soggy vegetables. Give everything room to breathe and accept that sometimes you need to work in batches.
And yeah, not everything is going to taste exactly like deep-fried restaurant food. But it’ll taste good in its own right, and you won’t feel like you need a nap after eating it.
Mix and Match for Complete Meals
The real magic happens when you start combining these sides with your mains. Pick one veggie, one starch, and you’ve got a complete meal. Brussels sprouts + sweet potato fries + grilled chicken. Green beans + smashed potatoes + salmon. Cauliflower rice + roasted peppers + shrimp.
I usually cook my protein in the air fryer first while I prep the sides, then cook the sides while the meat rests. Everything hits the table at the same temperature, and you only used one appliance. This is especially clutch during summer when you don’t want to heat up your whole house with the oven.
If you want even more variety, check out these simple air fryer lunches that work just as well for dinner.
Frequently Asked Questions
Do I need to preheat my air fryer for sides?
Yes, and it only takes 3 minutes. Preheating helps your vegetables cook more evenly and get that crispy exterior. The only time I skip it is for really quick items like cherry tomatoes that cook in under 8 minutes total.
Can I use frozen vegetables in the air fryer?
Absolutely. In fact, frozen veggies often air fry better than you’d expect because they’re already partially cooked. Just add a couple minutes to the cooking time and don’t bother thawing them first. The air fryer will handle it.
Why do my vegetables keep burning on the outside but staying raw inside?
Your temperature is too high or your pieces are too big. Try lowering the temp by 25 degrees and cutting your vegetables into smaller, more uniform pieces. Dense veggies like potatoes need to be cut small enough that heat can reach the center before the outside burns.
How much oil do I actually need for air fryer sides?
Way less than you think. Usually one tablespoon is plenty for a full basket of vegetables. I use an oil mister to get an even coating without overdoing it. The air fryer creates crispiness through heat circulation, not oil absorption.
Can I stack vegetables in the air fryer basket?
Don’t do it if you want them crispy. Overcrowding traps steam and creates soggy vegetables instead of the crispy texture you’re after. Cook in batches if needed—it takes an extra 10 minutes but the results are exponentially better.
Making This Work Long-Term
The goal isn’t to become some air fryer zealot who thinks it’s the answer to everything. It’s just about having another tool that makes getting decent vegetables on the table easier. That’s it.
Start with whatever sides your family already likes and just make them in the air fryer instead. Figure out your timing, nail down a few go-to recipes, and build from there. You don’t need to revolutionize your entire cooking approach—just swap out one or two things that’ll make your weeknights less chaotic.
And honestly? Once you’ve got a few solid air fryer sides in your rotation, you’ll wonder how you managed without them. It’s not about being perfect—it’s about making vegetables that people actually want to eat. Mission accomplished.
