Air Fryer Recipe
Garlic bread
Garlic bread is a much-loved side, and the air fryer makes it especially simple, giving you a crisp outside with a soft, buttery centre.
Ingredients
- 1 baguette or loaf of ciabatta bread
- 100g unsalted butter, softened
- 4 cloves of garlic, finely minced
- 2 tablespoons freshly chopped parsley
- Salt and pepper to taste
- Optional: 50g grated parmesan cheese
Method
- Preheat your air fryer to 180°C (356°F).
- Cut the bread loaf into 1-inch thick slices, taking care not to slice right through, so the loaf remains joined at the base.
- In a bowl, stir together the softened butter, minced garlic, chopped parsley, salt, and pepper until well combined. For an extra cheesy kick, mix in the grated parmesan cheese.
- Spread the butter mixture generously between each slice and across the top of the bread.
- Place the prepared bread in the air fryer basket. Make sure it sits comfortably; if your air fryer is small, you may need to cook it in batches.
- Air fry for about 8-10 minutes, or until the bread is crisp and golden on top. If you prefer softer garlic bread, reduce the time slightly.
- Remove from the air fryer and leave to cool for a minute before serving.
Why this works in an air fryer
The air fryer’s fast convection dries the cut faces quickly, crisping the starch while the butter melts into the crumb. Keeping the loaf joined at the base traps some steam, so the centre stays soft while exposed edges brown. Garlic needs butter coverage to avoid scorching before the bread crisps.
Equipment notes
Assumes a 4–6 litre basket that can take a half baguette or small ciabatta without touching the element; in a single-drawer model place it cut-side up in the centre, while dual-zone drawers run slightly cooler per drawer so add 1–2 minutes or cook smaller sections in one zone for stronger browning.
Common pitfalls
- Top dark but middle still pale and greasy? The loaf is too tall or too close to the element; lower to 170°C and give it 2–3 more minutes, or cut the loaf into shorter sections.
- Garlic tastes sharp and raw after cooking? The mince is too coarse or trapped in thick butter pockets; mince more finely or mash with a pinch of salt before mixing so it disperses and cooks through.
- Edges are crisp but the base is soggy? Too much butter has pooled in the uncut hinge; use a little less filling near the bottom and air fry on a perforated liner or directly in the basket for airflow.
- Parmesan browns before the bread crisps? Grated cheese is exposed on the surface; mix most of it into the butter and reserve only a light sprinkle for the final 2 minutes.
Variations & substitutions
- Use sourdough instead of baguette for a chewier crumb; it usually needs 1–2 extra minutes because the slices are denser and hold more moisture.
- Swap parsley for chives or basil; add softer herbs after cooking or mix them lightly into the butter to reduce darkening in the hot airflow.
- Add a pinch of chilli flakes; they toast quickly in the butter, so keep the temperature at 180°C rather than increasing it.
- Use olive oil for part of the butter for a lighter finish; the bread will crisp well but the filling may run more, so apply sparingly near the base cuts.
Storage & reheating
Keep leftovers chilled for up to 2 days, then reheat in the air fryer at 160°C for 3–5 minutes until the butter has remelted and the edges are crisp.
Nutrition
Calories: 250
