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30 Minutes or Less

Crispy Air Fryer Sweet Potato Fries

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air fryer sweet potato fries on a plate with ketchup

Perfectly crispy, yet healthy sweet potato fries! Four ingredients and 15 minutes is all it takes for this addictive appetizer or side dish. Don’t have an air fryer? No worries, I’ve included an oven-baked option that still yields incredibly crispy fries!

close-up overhead image of air fryer sweet potato fries on a plate with ketchup on the side

The air fryer is truly the kitchen device of the century (ok, well it’s right up there with the Instant Pot). I only just got my hands on about a year ago, and holy moly it changed the homemade fry game for me, forever. After quite a bit of research for the best air fryer out there, I eventually landed on the Cosori Pro Air Fryer. It’s fairly priced and works like a champ, can’t recommend it enough!

What You Need To Make Air Fryer Sweet Potato Fries

Sweet Potatoes – The star of our show! You can use any variety of sweet potatoes you’d like for this recipe. Just remember, peel them and then slice them into thin matchsticks. Thinner = crispier. And try your best to cut them as evenly as possible, so that they “fry” evenly.

Avocado Oil – My oil of choice, but you can use any oil you’d like here. Just one tablespoon is all you’ll need, that’s A LOT less oil than if you deep-fried these!

Salt – Duh! Salt is non-negotiable for fries of any kind. Though start small and add more salt once the fries are done. You can, of course, salt to your preference.

Garlic Powder – This is my little special touch. I love the extra flavor garlic powder gives these fries, and I promise you will too. Though if you’re not a garlic fan (how?!), then you can leave this ingredient out.

air fryer sweet potato fries being dipped into ketchup

Tips and Tricks

  • The secret to these crispy sweet potato fries is working in batches when you air fry them. Just a single layer at a time, avoiding cramming too many into the air fryer, will give you the crispiest non-deep-fried sweet potato fry of all time.
  • No air fryer? No problem! See below for an oven baked option.
  • If you’re looking for something to pair with these sweet potato fries, I can’t help but recommend these crispy air fryer buffalo chicken wings! The perfect healthy game-day, or any day, appetizer duo.
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Air Fryer Sweet Potato Fries

Perfectly crispy, yet healthy sweet potato fries! Four ingredients and 15 minutes is all it takes for this addictive appetizer or side dish. Don’t have an air fryer? No worries, I’ve included an oven-baked option that still yields incredibly crispy fries!
Print Rate
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 4 servings

Ingredients

  • 2 large sweet potatoes, see Notes
  • 1 tablespoon avocado oil
  • 1 teaspoon salt
  • 1/2 teaspoon garlic powder

Instructions

In the air fryer:

  • Preheat air fryer to 380° Fahrenheit. While the air fryer preheats, peel and slice sweet potatoes into 1/4-inch sticks.
  • Toss sweet potatoes in a bowl with olive oil, salt and garlic powder. Make sure each fry is evenly coated in oil and spices.
  • Transfer a third of the potatoes to the air fryer, then spread in an even layer and cook for 15 minutes. Pause air fryer to shake pan halfway through.
  • Remove fries and repeat for remaining batches.

In the oven:

  • Preheat oven to 425° Fahrenheit. While the air fryer preheats, peel and slice sweet potatoes into 1/4-inch sticks.
  • Toss sweet potatoes in a bowl with olive oil, salt and garlic powder. Make sure each fry is evenly coated in oil and spices.
  • Spread potatoes in an even layer on a large baking sheet – space fries about 1/8-inch apart.
  • Bake for 20 minutes, flipping halfway through.

Video

Notes

  • Sweet Potatoes: Use any variety of sweet potatoes you’d like, white sweet potatoes are my favorite!

    • Nutrition

    Calories: 300kcal

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    30 Minutes or Less

    Perfect Almond Flour Pancakes

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    stacked almond flour pancakes with blueberries, butter, and powdered sugar on top

    These almond flour pancakes are extra fluffy, delicious, and super easy to make! One bowl, a handful of ingredients, and 15 minutes is all you need to throw this simple gluten-free breakfast together. These almond flour pancakes are also the perfect blank canvas to any toppings you’d like (I went with blueberries – yum!).

    stacked almond flour pancakes with blueberries, butter, and powdered sugar on top

    What You’ll Need

    Almond Flour – The star of our show – almond flour! It’s naturally gluten-free, grain-free, and paleo friendly. Almond flour is actually the only flour you’ll need for this healthy breakfast recipe. The most common misconception when it comes to almond flour is that it can be used as a 1:1 substitution for regular all purpose flour. However, that’s definitely not the case! Almond flour is much more dense and creates a heavier bake than regular flour. Though in this recipe we lighten the pancakes up with two whole eggs and a touch of milk.

    Eggs – Eggs are crucial to keeping these almond flour pancakes held together! They are our binding agent, and without them the pancakes would simply fall apart. I highly recommend using large or extra large eggs for this recipe, though really any size will work.

    Coconut Oil or Butter – Whether you’re using a non-stick pan or not, a touch or butter or oil is very useful to prevent sticking. For a non-stick pan, you may be able to get away with using less oil or butter than the recipe calls for. But for either a stainless steel or cast-iron pan, you’ll need the full tablespoon. And if you ever begin to notice sticking throughout the cooking process, then go ahead and add a bit more butter or oil to your pan!

    How to Make Almond Flour Pancakes

    Making homemade almond flour pancakes is super easy! Start by adding the almond flour and baking powder to a large bowl. Whisk those dry ingredients together before adding in the eggs, milk, maple syrup, and vanilla extract. Once your pancake batter is completely combined, then you can add in any fillings/toppings you’d like – fresh blueberries and chocolate chips are my personal favorite!

    Now that your batter is all prepped, heat a tablespoon of either butter, coconut oil, or any other neutral-tasting oil in a large skillet over medium heat. Once hot, scoop about 1/4 cup of batter into the skillet. The batter will disperse out and form that signature circular pancake shape.

    Cook each pancake in the skillet for about 3-5 minutes, or until the bottom is nicely golden brown. Then, use a spatula to carefully flip the pancake and cook the other side. Repeat this cooking process with your remaining better then serve your almond flour pancakes! I recommend finishing them off with a dusting of powdered sugar and a drizzle of maple syrup.

    Adjust This Recipe to Your Dietary Needs

    Make it Vegan – Make this a vegan almond flour pancake recipe by substituting the two eggs for one flax egg (1 tablespoon of ground flax meal + 3 tablespoons water) and one mashed banana. The flax egg and banana will work together to bind your pancakes and prevent them from falling apart. Also, use your favorite vegan milk in place of the regular milk this recipe calls for.

    Make it Dairy-Free – To make this a dairy-free breakfast, simply use almond milk or your favorite non-dairy milk in place of the regular milk in this recipe. Also, be sure to use coconut oil for cooking, instead of butter.

    almond flour pancakes with blueberries on a marble board
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    Perfect Almond Flour Pancakes

    These almond flour pancakes are extra fluffy, delicious, and super easy to make! One bowl, a handful of ingredients, and 15 minutes is all you need to throw this simple gluten-free breakfast together. These almond flour pancakes are also the perfect blank canvas to any toppings you’d like (I went with blueberries – yum!).
    Print Pin Rate
    Prep Time: 5 minutes
    Cook Time: 10 minutes
    Total Time: 15 minutes
    Servings: 2 servings

    Ingredients

    • 1 cup almond flour, see Notes
    • 1 teaspoon baking powder
    • 2 eggs
    • 1/4 cup milk, I used non-dairy milk
    • 1 tablespoon maple syrup
    • 1 teaspoon vanilla extract
    • 1 tablespoon coconut oil or butter

    Instructions

    • Whisk together the almond flour and baking powder in a large bowl.
    • Add in eggs, milk, maple syrup, and vanilla extract, whisk to combine.
    • Melt coconut oil or butter in a large skillet over medium low-medium heat and spoon ¼ cup batter into skillet.
    • Cook pancakes for 2-3 minutes per side or until edges are slightly golden brown. Repeat until no more batter remains.

    Notes

  • Almond Flour: Be sure to use blanched almond flour, not almond meal in this recipe.

    • Nutrition

    Calories: 300kcal
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    30 Minutes or Less

    Perfect Paleo Brownies

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    close up image of the inside of paleo brownies

    These paleo brownies are total perfection! Extra chocolatey and extremely indulgent, yet are entirely gluten-free, grain-free, dairy-free, and refined sugar-free.

    overhead image of paleo brownies with milk and cocoa powder on the side

    What You’ll Need

    Almond Flour – Be sure to use almond flour, and not almond meal in these paleo brownies! Almond flour is ground much finer than meal, resulting in a lighter and overall better brownie. I’ve tried many different brands of almond flour and truly loved them all. Trader Joe’s makes a great almond flour, as does Costco. Almond flour was once hard to come by, but thankfully, it’s sold in most grocery stores these days!

    Almond Butter – Almond butter makes these brownies exceptionally rich and delicious! Don’t worry though, your brownies won’t at all taste like almonds. Almond butter also gives these brownies structure, in the absence of gluten or grains.

    Coconut Sugar – This unrefined sugar is a paleo-friendly alternative to regular white sugar. Also, unflike white sugar, coconut sugar contains vitamins, minerals, and even fiber. The fiber in particular aids in slowing down the absorption of sugar in our body, placing it lower on the glycemic index. Basically, what this means is you’re less likely to experience that sugar spike and crash with coconut sugar, than with refined white sugar.

    three paleo brownies stacked on top of each other

    Top Tips

    • Let the brownies cool slightly before cutting! Trust me, I understand the temptation of wanting to dive straight into a pan of brownies as soon as they’re out of the oven. But try your best to fight those urges and let the paleo brownies cool for at least 10 minutes before slicing. This’ll help them hold their shape!
    • Bring any chilled ingredients to room temperature before getting started. If the eggs, for example, are too cold, they’ll cause the melted coconut oil to seize up and harden in the batter. Therefore, place all ingredients out on the counter about an hour before diving into this recipe!

    Adjust This Recipe To Your Dietary Needs

    Make it Vegan: Simply swap out the eggs for 2 flax eggs (1 flax egg = 1 tablespoon flaxseed meal + 3 tablespoons water) for vegan paleo brownies!

    Make it Nut-Free: I haven’t tested this version myself yet, but you can try using sunflower seed butter in place of the almond butter and 1/4 cup of coconut flour in place of the almond flour. If you give this nut-free version a try, please let me know how it is!

    close up image of the inside of paleo brownies
    5 from 1 vote

    Perfect Paleo Brownies

    These paleo brownies are total perfection! Extra chocolatey and extremely indulgent, yet are entirely gluten-free, grain-free, dairy-free, and refined sugar-free.
    Print Pin Rate
    Prep Time: 5 minutes
    Cook Time: 20 minutes
    Total Time: 25 minutes
    Servings: 16 servings

    Ingredients

    • 2 eggs, at room temperature
    • 1/2 cup almond butter
    • 1/2 cup coconut sugar
    • 1/4 cup maple syrup
    • 1/4 cup coconut oil, melted
    • 1 teaspoon vanilla extract
    • 1/2 cup almond flour
    • 3/4 cup cocoa powder
    • 1 teaspoon baking soda
    • 1/2 teaspoon salt
    • 1/2 cup chocolate chips, optional

    Instructions

    • Preheat oven to 350° Fahrenheit and line or grease a 9×9-inch baking dish.
    • Add eggs, almond butter, coconut sugar, maple syrup, coconut oil, and vanilla extract to a large bowl and beat together either by hand or with an electric mixer.
    • Add in almond flour, cocoa powder, baking soda, and salt and mix until completely smooth and combined. Fold chocolate chips into brownie batter.
    • Transfer batter to your prepared baking dish and bake for 20-25 minutes. Let cool slightly before slicing and serving.

    Notes

  • Leftover paleo brownies can be stored at room temperature in an airtight container for up to 5 days.

    • Nutrition

    Calories: 300kcal
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    30 Minutes or Less

    Easy Breakfast Tacos (Freezer Friendly!)

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    breakfast tacos with sliced avocado and vegan sour cream on top, and coffee on the side

    One pan and a few simple ingredients is all you’ll need for the best EVER breakfast tacos! Smoky chorizo, creamy refried beans, fluffy eggs, and fresh avocado piled high atop warm tortillas. And did I mention they take just 15 minutes to make?! There truly is no better way to start the day.

    breakfast tacos with sliced avocado and vegan sour cream on top, and coffee on the side

    What You’ll Need

    Tortillas – Either corn or flour tortillas will work for these breakfast tacos! I actually used Siete’s grain-free tortillas to keep my tacos a little lighter and healthier. Whatever tortillas you use, be sure to heat them up slightly in your pan to make them pliable and crispy around the edges.

    Chorizo – The two most common types of chorizo are semi-cooked chorizo and dried chorizo. For this recipe, we’re looking for either semi-cooked chorizo or fresh chorizo. While uncommon, fresh chorizo works best in this recipe, so if you can find it definitely use it! Though I used semi-cooked chorizo and my breakfast tacos still turned out perfect. For semi-cooked, chop the chorizo into half or quarter moons then quickly cook in a hot skillet. For fresh chorizo, remove the meat from its casing and cook in a hot skillet until completely cooked through, crumbling the sausage as it cooks.

    Eggs – They wouldn’t be breakfast tacos without some scrambled eggs! Luckily, scrambled eggs are super easy to throw together. Use as many or as few eggs as you’d like, I sometimes add a couple more into my scramble for extra protein.

    Refried Beans – Either canned or homemade refried beans will taste delicious in this easy breakfast recipe. For homemade, I recommend this recipe, and for store bought, I prefer the Amy’s Organic Refried Beans.

    Adjust This Recipe To Your Dietary Needs

    • Make it Vegan: Making vegan breakfast tacos is surprisingly easy with a few simple swaps. Cook up some scrambled tofu and double up on refried beans to make up for the lack of chorizo. The end result will be a delicious vegan breakfast with plenty of protein!
    • Make it Paleo: Use Siete Almond Flour Tortillas in place of regular tortillas to turn this into a paleo meal.
    • Make it Whole30: Ditch the tortillas and wrap these breakfast tacos in butter lettuce leaves instead! Also, make sure your refried beans and chorizo are Whole30 compliant. If you can’t find Whole30 compliant chorizo, use Whole30 compliant bacon instead.

    How to Freeze Breakfast Tacos

    1. Wrap tortilla completely around filling, then wrap each individual taco in aluminum foil.
    2. Store in the freezer for up to 1 month.
    3. To reheat, place tacos still in foil in the oven at 350° Fahrenheit for 15-20 minutes or until heated through.
    breakfast tacos being listed off of a plate
    No ratings yet

    Easy Breakfast Tacos (Freezer Friendly)

    One pan and a few simple ingredients is all you’ll need for the best EVER breakfast tacos! Smoky chorizo, creamy refried beans, fluffy eggs, and fresh avocado piled high atop warm tortillas. And did I mention they take just 15 minutes to make?! There truly is no better way to start the day.
    Print Pin Rate
    Prep Time: 5 minutes
    Cook Time: 10 minutes
    Total Time: 15 minutes
    Servings: 4 servings

    Ingredients

    • 8 small corn or flour tortillas
    • 4 ounces chorizo sausage, removed from casing or chopped
    • 8 large eggs, whisked
    • salt and pepper, to taste
    • 1 cup refried beans
    • 2 avocados, peeled and sliced

    Optional toppings:

    • salsa
    • fresh cilantro, chopped
    • cheese
    • sour cream
    • hot sauce

    Instructions

    • Heat tortillas in a skillet over medium-low heat, one at a time, until soft and pliable then set aside.
    • Add olive oil to skillet and cook chorizo sausage until browned and cooked through, then remove and set aside.
    • Add whisked eggs to skillet, season with salt and pepper, and scramble until full cooked.
    • Warm refried beans in either the microwave or a small saucepan over low heat.
    • Assemble tacos by spooning some refried beans, then chorizo, then scrambled eggs into each tortilla. Top with sliced avocado and any other toppings you’d like.

    Nutrition

    Calories: 300kcal

    More Quick and Delicious Breakfast Recipes

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    Dairy-Free

    Vegan Eggplant Parmesan (Gluten-Free)

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    holding a baking dish with vegan eggplant parmesan inside

    This mouthwatering Vegan Eggplant Parmesan recipe is made with delicious vegan mozzarella, breadcrumbs and marinara sauce baked to bubbly perfection. Whip this super easy meal together for friends, family, or when you’re craving something comforting!

    holding a baking dish with vegan eggplant parmesan inside

    Mmm, who doesn’t love a good eggplant parm?! When you’re craving something plant-based and super hearty, this is the perfect meal to cook. This recipe also freezes easily, making it the perfect make-ahead dish. 

    What You’ll Need To Make Vegan Eggplant Parmesan

    Panko Breadcrumbs – For a gluten-free option, Panko Breadcrumbs are my go-to. Panko crumbs are larger, crispier and lighter, so they coat without “packing” like regular bread crumbs, allowing foods to stay crispier longer. 

    Cashews– Made from cashews, my recipe for the vegan-based mozzarella cheese is perfect wherever you would normally use mozzarella. This mozzarella spreads, melts, and has a mild flavor that makes it versatile and omnivore-approved.

    Nutritional Yeast– Nutritional yeast has a natural sharp and cheesy flavor, so it’s an ideal substitute for vegan cheese or a perfect addition to any dish to make it a little more decadent.

    Adjust This Recipe To Your Diet

    Make it Paleo: Substitute the Panko breadcrumbs for 1 cup coconut flour.

    Add Cheese: If not vegan or dairy-free, then use regular mozzarella and parmesan cheese in place of the vegan options.

    Tips For Making Vegan Eggplant Parmesan

    • Soak the Cashews: Before making the vegan mozzarella, soak the cashews to get them nice and soft. This will ensure the mozzarella blends up super smooth and creamy!

    • Make it in Advance: If you don’t plan on eating this vegan eggplant parmesan recipe right away, no worries! It can be stored in the freezer before baking. Just make sure you put it in the fridge the night before to let it thaw out.

    • Shelf Life / Storage: Tightly seal any leftovers in the original baking dish, or transfer them to an airtight container. Store them in the fridge for up to 3 days, or in the freezer for up to 3 months.
    Vegan Eggplant Parmesan Recipe
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    Vegan Eggplant Parmesan Recipe

    0 from 0 votes
    Recipe by Samantha Course: MainDifficulty: Easy

    This mouthwatering Vegan Eggplant Parmesan is made with delicious vegan mozzarella, breadcrumbs and marinara sauce baked to bubbly perfection. Whip this super easy meal together for friends, family, or when you’re craving something comforting!

    Ingredients For eggplant

    • 1 large eggplant, cut into ½-inch thick slices

    • 1 teaspoon salt

    • 1/2 cup non-dairy milk

    • 1/2 cup cassava flour

    • 2 cups Panko breadcrumbs (I used gluten-free)

    • ¼ cup nutritional yeast

    • 1 tablespoon Italian seasoning

    • INGREDIENTS FOR MOZZARELLA

    • ½ cup raw cashews, soaked in boiling water for 15 minutes

    • ½ cup almond milk

    • 3/4 cup water

    • 1 tablespoon lemon juice

    • 1 tablespoon apple cider vinegar

    • ½ teaspoon garlic powder

    • ½ teaspoon salt

    • 4 tablespoons tapioca starch

    • FOR THE DISH

    • 1 (24-ounce) jar marinara sauce

    • ¼ cup vegan parmesan (optional)

    Directions

    • Preheat oven to 375° Fahrenheit and line a baking sheet with parchment paper.
    • Lay eggplant slices out on a dish towel and sprinkle with salt, let sit for 10 minutes then pat dry with a paper towel.
    • Mix together non-dairy milk and cassava flour in a bowl, then mix together breadcrumbs, nutritional yeast, and Italian seasoning in a separate bowl.
    • Dunk each eggplant slice into the milk and flour mixture, then coat in the breadcrumb mixture.
    • Transfer coated eggplant to baking sheet and bake for 20 minutes or until golden brown.
    • While eggplant bakes, add all vegan mozzarella ingredients to a blender and blend until smooth.
    • Transfer mozzarella mixture to a small saucepan over medium heat and cook for 5-10 minutes, stirring constantly. Remove from heat once smooth, thick, and stretchy.
    • Spread 1/3 of the marinara sauce into an even layer at the bottom of a 9×13-inch baking dish. Place an even layer of eggplant on top of marinara, then top eggplant with another 1/3 of marinara.
    • Dollop half of vegan mozzarella over the eggplant and marinara, then repeat those layers – remaining eggplant, marinara, and mozzarella.
    • Sprinkle vegan parmesan over top if using, then cover with foil and bake for 15 minutes. Remove foil and bake for another 5-10 minutes or until lightly brown and bubbly.

    Recipe Video

    Notes

    • If you don’t have almond milk, any non-dairy milk (like oatmilk) will work just as well!
    • If you don’t have cassava flour, rice flour or all purpose flour will work in its place.

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