If you love homemade granola try one of these easy granola recipes next: Peanut Butter Granola, Pumpkin Granola and Cranberry Coconut Granola.

Homemade Granola Recipe

This homemade granola is one of my favorite make ahead breakfasts. It’s crunchy, slightly sweet and loaded with nuts and seeds for satiating protein and fiber. The best part about this recipe is that it’s so easily customizable! You can swap in your favorite nuts or seeds or add dried fruit, coconut flakes or even chocolate chips. I’ve listed lots of granola ideas below.

I love to serve this healthy granola over plain Greek yogurt for breakfast or a snack. You can layer yogurt, granola and fresh fruit to make a yogurt parfait. It’s also delicious served with fresh berries or sliced banana and milk.

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Granola Recipe Ingredients

• Old Fashioned Rolled Oats: You’ll need rolled oats, not quick oats or steel cut oats, for this recipe. If you need the granola to be gluten-free, be sure to use certified gluten free oats.
• Ground Flaxseed: Adding ground flaxseed to granola is an easy way to boost the fiber, protein and omega 3 fatty acids.
• Almonds, Pecans and Pepitas: This is my favorite combination of nuts and seeds for granola, but you can swap in others that you enjoy. I used sliced almonds; slivered or chopped whole almonds will also work.
• Coconut Oil or Olive Oil: The oil helps the granola to crisp up as it bakes. I’ve tested this recipe both with melted coconut oil and olive oil and it’s delicious both ways. When using coconut oil, I prefer to use unrefined (virgin) coconut oil because it is less processed. It has a slight coconut flavor that is delicious in granola.
• Pure Maple Syrup: For sweetness. Be sure to use pure maple syrup, not pancake syrup. You can substitute honey if desired. If you use honey, watch the granola more closely as it bakes because I find that honey makes the granola brown faster.
• Cinnamon: For a touch of warm spice.
• Vanilla: Adds a little extra sweetness.
• Salt: A dash of salt enhances all of the flavors.

How to Make Granola

Combine dry ingredients: In a large mixing bowl, stir together the oats, flaxseed, sliced almonds, pecans and pepitas.

Whisk wet ingredients: In a liquid measuring cup or small bowl, whisk together the oil, maple syrup, cinnamon, vanilla and salt.

Mix together: Pour the wet ingredients over the dry and mix until combined.

Spread the granola out in an even layer on a parchment paper-lined rimmed baking sheet.

Bake the granola at 300° F for 15 minutes. Then stir it gently and press it down into an even layer. Bake for 10-20 more minutes, until the granola is lightly golden brown.

Let the granola cool on the baking sheet. It will dry and crisp up as it cools.

Storage Instructions

Store granola in an airtight container for up to 2 weeks. For maximum freshness, store it in the refrigerator.

Looking for a granola bar recipe? Try these Banana Chocolate Chip Granola Bars or Chewy Chocolate Chip Granola Bars.

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Homemade Granola Recipe

This homemade granola is crunchy, slightly sweet and spiced with cinnamon. Use the recipe as written below or swap in your favorite nuts, seeds or dried fruit.

Course Breakfast, Snack

Cuisine American

Keyword granola, granola recipe, homemade granola

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Total Time 35 minutes minutes

Servings 14 servings

Calories 230kcal

Ingredients

• 4 cups old-fashioned rolled oats gluten free if needed
• ¼ cup ground flaxseed
• ½ cup sliced almonds
• ½ cup pecans coarsely chopped
• ⅓ cup pepitas
• ¼ cup melted coconut oil or olive oil
• ½ cup pure maple syrup
• 1 teaspoon ground cinnamon
• 1 teaspoon vanilla extract
• ½ teaspoon salt

Instructions

• Preheat oven to 300° F. Line a rimmed baking sheet with parchment paper.
• In a large bowl, stir together the oats, flaxseed, sliced almonds, pecans and pepitas.
• In a small bowl or liquid measuring cup, whisk together the melted coconut oil (or olive oil), maple syrup, cinnamon, vanilla and salt.
• Pour the wet ingredients over the dry and stir until well combined.
• Spread the granola in an even layer on the baking sheet. Bake for 15 minutes, then stir. Press the granola down into an even layer and bake for 10-20 more minutes, until lightly golden. Watch the granola carefully as it nears the end of the bake time since it can go from perfect to burnt quickly.
• Let granola cool completely on the baking sheet and then transfer to an airtight container for storage. Granola will keep in an airtight container for 2 weeks. For maximum freshness, store in the refrigerator.

Video

Nutrition

Serving: 0.5cup | Calories: 230kcal | Carbohydrates: 26g | Protein: 5g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Sodium: 87mg | Potassium: 198mg | Fiber: 4g | Sugar: 8g | Vitamin A: 3IU | Vitamin C: 0.1mg | Calcium: 50mg | Iron: 2mg

Read Granola Recipe for the full recipe. Originally posted at Kristine's Kitchen

10 minutes to homemade hummus? Yes please!

Making your own dips and spreads is healthier and more budget-friendly than buying them at the store. You might also enjoy these easy dip recipes: Tzatziki Sauce, White Bean Dip and Salsa Recipe.

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What is Hummus

Hummus is a dip or spread that originated in the Middle East and is often found in the Mediterranean diet. The primary ingredients are chickpeas, tahini and olive oil, along with garlic, lemon juice and often ground cumin for flavor. With fiber and protein, hummus is a healthy appetizer or snack, perfect for serving with fresh vegetables or pita bread for dipping. It also makes a great sandwich spread!

Do you have to peel the chickpeas?

You can, but personally I don’t find it worth it. Yes, peeling the chickpeas will make a slightly smoother hummus, but I don’t find that it makes enough difference to be worth the extra time and effort.

Blender or Food Processor?

I’ve tested this recipe in both a food processor and a blender, and didn’t notice a difference in the smoothness of the hummus. The key is to process the hummus long enough to get it smooth. I prefer using a food processor because it can be difficult to get all of the hummus out of a blender.

Hummus Ingredients

Here’s a look at the ingredients you’ll need to make hummus.

• Chickpeas: You’ll need one 15 ounce can of chickpeas or 1 1/2 cups of cooked chickpeas for this recipe.
• Aquafaba: Reserve this liquid from the can of chickpeas. Or, if you cook the chickpeas from dry, reserve some of the cooking liquid.
• Tahini: Tahini is a paste made of ground sesame seeds. It tastes a bit nutty (but is nut-free) and adds creaminess and flavor to hummus.
• Olive Oil: For richness, flavor and a luxurious texture.
• Lemon Juice: Brightens up the flavors. Fresh lemon juice is best.
• Garlic: For flavor. Err on the side of using less to start; since you’re adding the garlic raw a little goes a long way.
• Cumin: For warm, earthy flavor.
• Salt: Makes all of the flavors pop. I recommend using fine sea salt or kosher salt. If you use table salt, start with half of the amount listed in the recipe.

Find the full recipe with ingredient amounts in the recipe card below.

How to Make Hummus

Drain the chickpeas over a bowl or large liquid measuring cup to collect the liquid from the can (aquafaba).

Add all of the ingredients to a food processor or blender.

Process for 5 minutes, until the hummus is smooth and creamy. Stop and scrape down the sides of the bowl as needed. If the hummus is too thick, blend in a little more of the chickpea liquid to create your desired consistency.

Garnish hummus with a drizzle of olive oil and a sprinkle of paprika. It’s also delicious served with a sprinkle of toasted pine nuts or sesame seeds, chopped fresh parsley and/or a few additional chickpeas on top.

How to Store

Homemade hummus can be stored in an airtight container in the refrigerator for up to 1 week.

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Best Hummus Recipe

This Hummus Recipe makes the best creamy hummus, better than store-bought! Serve it with fresh cut vegetables or pita bread for an easy, healthy snack or appetizer.

Course Appetizer, DIY, Snack

Cuisine Mediterranean

Keyword hummus, hummus recipe

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 8 servings

Calories 154kcal

Ingredients

• 15 ounce can chickpeas drain, reserving the liquid from the can, or 1 ½ cups cooked chickpeas – reserve some of the cooking liquid
• 3 tablespoons aquafaba liquid from chickpea can
• ⅓ cup tahini
• 3 tablespoons olive oil
• 2 tablespoons fresh lemon juice plus up to 1 more tablespoon, to taste
• 1 small clove garlic
• ½ teaspoon ground cumin
• ½ teaspoon fine sea salt or Kosher salt or to taste

Instructions

• Add all ingredients to a food processor or blender.
• Process or blend for 5 minutes, until smooth and creamy, scraping down the sides of the bowl as needed. Add more of the chickpea liquid if needed to create your desired consistency.
• Serve immediately or store in an airtight container in the refrigerator for up to 1 week.

Video

Notes

• Makes 2 cups.

Nutrition

Serving: 1/4 cup | Calories: 154kcal | Carbohydrates: 10g | Protein: 4g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Sodium: 297mg | Potassium: 130mg | Fiber: 3g | Sugar: 0.1g | Vitamin A: 17IU | Vitamin C: 2mg | Calcium: 35mg | Iron: 1mg

Read Hummus Recipe for the full recipe. Originally posted at Kristine's Kitchen

If you love mangoes, you are going to go crazy for this healthy mango smoothie! Every time I blend up this smoothie, I’m always surprised at how much it tastes like dessert. In fact, sometimes I eat it with a spoon and pretend it’s ice cream – it’s that thick and creamy. Of course, you can thin it out with more milk if you prefer a thinner smoothie.

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Mango Smoothie Ingredients

• Mango – Frozen mango is one of my favorite smoothie ingredients because it blends up to make an incredibly thick, smooth and creamy smoothie. You can also make this smoothie with fresh mango. You’ll need less liquid for a fresh mango smoothie.
• Banana – Half of a banana adds sweetness to the smoothie. If you make the smoothie with frozen mango, a fresh banana works fine. If you use fresh mango, use frozen banana to thicken the smoothie. Quick tip: Peel and quarter extra ripe bananas and then freeze them so they are always ready to use in smoothies.
• Greek Yogurt – Plain Greek yogurt is one of my favorite smoothie ingredients. It adds protein, flavor and creaminess to smoothie recipes. You can use vanilla yogurt for a sweeter smoothie.
• Milk – Milk helps the ingredients to blend well. Use your preferred milk or non-diary substitute, such as almond milk. I usually use unsweetened vanilla almond milk. You can also use orange juice, coconut water or coconut milk.

Recipe Variations

• Dairy-Free: Omit the yogurt or use a dairy-free yogurt. Use nondairy milk, juice or coconut water for the liquid. Orange juice is a good choice, since the citrus complements the mango flavor.
• Strawberry Mango Smoothie: Add 1 cup of fresh or frozen strawberries. You will need to add additional liquid if using frozen strawberries.
• Mango Pineapple Smoothie: For a tropical smoothie, add 1 cup of fresh or frozen pineapple. Increase the liquid amount as needed.
• Carrot Mango Smoothie: If you have a high powered blender, try adding a chopped carrot to the smoothie. The carrot will add sweetness and will brighten the orange color.
• Add Cauliflower: Adding frozen cauliflower to a smoothie is an easy way to boost the nutrition without changing the flavor.
• No Banana: You can omit the banana and substitute other fruits if desired.
• Add Chia Seeds or Ground Flaxseed: This is an easy way to boost the fiber content of a smoothie.
• Spinach: Add one cup of loosely packed fresh spinach leaves to the blender. Blend until smooth. The spinach will give your smoothie a green color, but it won’t make your smoothie taste like spinach.
• Make it Sweeter: Blend in a teaspoon or two of honey or pure maple syrup. Or use juice instead of milk for the liquid, or vanilla yogurt instead of plain yogurt.
• Add Vanilla: Add 1/4 teaspoon of pure vanilla extract for an added touch of sweetness.

More Smoothie Recipes

• Orange Smoothie
• Strawberry Banana Smoothie
• Berry Smoothie
• Banana Smoothie
• Healthy Breakfast Smoothies
• Green Smoothie

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Best Mango Smoothie Recipe

This Mango Smoothie is thick, creamy and refreshing. It's easy to make using just 4 ingredients. See the post above for lots of ways to customize this healthy smoothie recipe.

Course Smoothie

Cuisine American

Keyword mango smoothie

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 2 servings

Calories 160kcal

Ingredients

• 2 cups frozen mango pieces
• ½ medium banana
• ¼ cup plain Greek yogurt
• ¾ cup unsweetened vanilla almond milk can substitute dairy milk or your milk of choice

Instructions

• Place all ingredients in a blender. Blend until smooth. (If your blender has a tamper you may want to use it to help the smoothie blend evenly. Otherwise stop to stir with a spoon as needed.)
• If the smoothie is too thick, you can add a little more milk to thin it out. Serve immediately.

Notes

• If using frozen mango and frozen banana, you may need to add a little extra milk (or your liquid of choice) to thin out the smoothie. If using fresh mango, use frozen banana to thicken the smoothie.
• Make it dairy-free: Omit the yogurt or use a dairy-free yogurt. Use nondairy milk or juice for the liquid. Orange juice is a good choice, since the citrus complements the mango flavor.
• You can substitute orange juice or coconut water for the milk for a sweeter smoothie.
• Try adding strawberries or pineapple to this smoothie. Add additional liquid as needed if you use frozen fruit.

Nutrition

Serving: 1/2 recipe | Calories: 160kcal | Carbohydrates: 33g | Protein: 5g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 2mg | Sodium: 135mg | Potassium: 383mg | Fiber: 4g | Sugar: 27g | Vitamin A: 1821IU | Vitamin C: 63mg | Calcium: 165mg | Iron: 0.3mg

Read Mango Smoothie for the full recipe. Originally posted at Kristine's Kitchen

This Strawberry Banana Smoothie is sweet, creamy and bursting with fresh strawberry banana flavor.

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I love making smoothies because they’re quick, refreshing and nutritious. Blending up a smoothie is an easy way to add a few servings of fruits and vegetables to your daily intake. Our favorite smoothie recipes include this Berry Smoothie, Banana Smoothie and this strawberry banana smoothie. Strawberries and bananas are one of the best flavor combinations, and they really shine in this healthy smoothie. It blends up thick and creamy and contains protein, fiber, potassium and other nutrients.

When you need a quick breakfast or snack that you can enjoy on the go, this strawberry banana smoothie is a perfect choice. It’s made with one of my favorite smoothie ingredients: plain Greek yogurt. The yogurt gives the smoothie a creamy texture and adds satiating protein. I also sometimes blend in a spoonful of almond butter or peanut butter to make the smoothie even more filling.

Why You’ll Love this Strawberry Banana Smoothie

• You’ll need only 4 ingredients and 5 minutes to make it.
• It’s thick, creamy and flavorful.
• If you have extra ripe bananas on your counter, it’s a great way to use them.
• It’s a healthy way to satisfy a sweets craving and a kid favorite.
• This strawberry banana smoothie is endlessly customizable to add more protein, fiber and other nutrients. See the smoothie ideas below!

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I use this recipe so often. It’s simple but delicious!

Teresa

How to Make a Strawberry Banana Smoothie

This strawberry banana smoothie is so quick and easy to make. Just add everything to your blender and blend until smooth!

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Strawberry Banana Smoothie Recipe

This Strawberry Banana Smoothie is sweet, creamy and bursting with fresh strawberry banana flavor. Made with just 4 ingredients, it's perfect for an on-the-go breakfast or snack!

Course Breakfast, Drinks, Snack

Cuisine American

Keyword healthy smoothie recipe, strawberry banana smoothie

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 24 ounces

Calories 159kcal

Ingredients

• 2 cups frozen strawberries
• 1 medium banana fresh or frozen
• 1 cup almond milk or other milk of choice
• ½ cup plain Greek yogurt

Instructions

• Place all ingredients in a blender and blend until smooth. Serve.

Video

Notes

• Omit the yogurt (or use non dairy yogurt) and use non dairy milk for a dairy-free smoothie.
• For a higher protein smoothie, add 2 tablespoons of nut butter. Almond butter and peanut butter are both delicious in this smoothie.

Nutrition

Serving: 12ounces | Calories: 159kcal | Carbohydrates: 27g | Protein: 8g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 3mg | Sodium: 188mg | Potassium: 432mg | Fiber: 5g | Sugar: 17g | Vitamin A: 88IU | Vitamin C: 90mg | Calcium: 242mg | Iron: 1mg

Read Strawberry Banana Smoothie for the full recipe. Originally posted at Kristine's Kitchen

Homemade guacamole is one of my favorite appetizers. The best guacamole lets the flavor and creaminess of ripe avocados shine. It’s seasoned to taste and contains only real, fresh ingredients.

Guacamole is one of the simplest recipes to make, and it should also be fun! From mashing the avocados and tasting as you go, to serving it up with a platter of chips or crunchy veggies, this easy guacamole recipe is one that you’ll want to keep in your recipe collection.

The best part about making your own guacamole is that you can make it just the way you like it. Whether you like your guac spicy or mild, with or without tomatoes and cilantro, I’ll give you the tips you need to make your perfect bowl of guacamole!

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The Best Guacamole Recipe

Start with Ripe Avocados

This guacamole recipe starts with perfectly ripe avocados. A ripe avocado should be firm but will give to gentle pressure when you squeeze it. When you shop, choose avocados that will ripen in time for you to make your guacamole. Firm avocados will ripen in a few days if you leave them on your kitchen counter.

Don’t Skimp on the Salt

Salt enhances the flavors of the ingredients in a recipe. If you skimp on the salt you risk ending up with a bowl of bland guacamole. I recommend starting with 1/4 teaspoon of salt for every 2-3 large avocados, and then adding more to taste, if needed.

Excellent!!!!
So simple and it tastes amazing!
My husband was so impressed!

Michelle

How to Make Guacamole

Mash the avocado. Once you have your avocados peeled and pitted, place them in a mixing bowl and mash them with a fork. Using a fork is the easiest way to mash them to a perfectly smooth or chunky consistency, depending on how you like your guacamole.

Stir and taste! Then add the remaining ingredients and stir until combined. Taste and adjust the seasonings. I like to taste the guacamole on a tortilla chip. Be careful though, it’s tempting to eat the whole bowl right away!

Guacamole tastes best chilled so I like to refrigerate it for about 20 minutes before serving. This also gives the flavors some time to meld together.

How to Store Guacamole

If you do a quick internet search you will find many different methods for how to keep guacamole from turning brown. I did some testing of my own and found the very best way to store guacamole. It will stay fresh for 3 days in the refrigerator this way, although you will probably eat it all before then.

Cover your guacamole with a thin layer of water. To do this, with your leftover guacamole in a bowl, first smooth out the surface. Gently pour a thin layer of water over the guacamole, just enough to cover the surface. Place a lid or some plastic wrap over the container and store it in your refrigerator.

When you’re ready to serve your guacamole, pour off the water. Then gently blot up any excess moisture with a paper towel, stir and serve.

Why does this method work? Avocado can turn brown when it is exposed to air, but the layer of water blocks all air from reaching the guacamole. Another popular way to keep guacamole from turning brown is to cover it with plastic wrap pressed up against the surface of the dip. But even plastic wrap can be porous and it’s hard to keep all of the air out.

In case you’re wondering, this water trick also works for storing half of an avocado that you’ve cut. Just submerge the avocado in water, cut side down. It’s so easy!

Guacamole Serving Suggestions

• Chips & Dip: Serve this guacamole recipe with tortilla chips as an appetizer when Mexican food is on the menu. Also make this easy salsa recipe or pico de gallo to serve a crowd.
• Snack: Serve your guacamole dip with fresh vegetables for a healthy, filling snack full of nutritious fats and fiber.
• As a Condiment: I can’t think of many meals that aren’t made better with guacamole! Try it on chicken fajitas, crockpot chicken tacos, turkey burgers or as a dip for baked chicken taquitos. It’s also delicious with chicken enchiladas, vegetarian enchiladas or this southwest quinoa salad.

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The Best Guacamole Recipe

This guacamole recipe is easy to make with just a few simple, fresh ingredients. Learn how to make the best guacamole, perfect for serving with tortilla chips, as a dip for veggies, with tacos, as a sandwich spread, and more!

Course Appetizer, Snack

Cuisine Mexican

Keyword best guacamole recipe, guacamole, guacamole recipe, how to make guacamole

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 4 servings

Calories 166kcal

Ingredients

• 2 large ripe avocados*
• 2 teaspoons fresh lime juice plus more to taste
• ¼ cup finely chopped white onion or red onion
• ½ jalapeno or serrano chile, seeds and ribs removed and finely chopped
• 2 tablespoons chopped fresh cilantro
• ¼ teaspoon salt or to taste
• ¼ teaspoon ground cumin optional
• 1 Roma tomato seeds removed and chopped, optional

Instructions

• Quarter the avocados, then remove the pits and peel. Place the avocado flesh in a large bowl.
• Mash the avocados with a fork to your desired consistency.
• Add the remaining ingredients to the bowl. Stir to combine. Taste and adjust the ingredients as needed.
• Guacamole tastes best chilled, so refrigerate for about 20 minutes before serving. This time also allows the flavors to meld. Serve with tortilla chips, fresh vegetables, on tacos, etc.

Video

Notes

• If your avocados are not large you may want to scale down the amounts of the other ingredients.
• Guacamole will last for 3 days in the refrigerator. Smooth out the surface of the guacamole and pour on a thin layer of water. Cover the container and store in the fridge. Pour off water and blot dry with a paper towel before serving.

Nutrition

Serving: 1/4 recipe | Calories: 166kcal | Carbohydrates: 10g | Protein: 2g | Fat: 15g | Saturated Fat: 2g | Sodium: 299mg | Potassium: 502mg | Fiber: 7g | Sugar: 1g | Vitamin A: 180IU | Vitamin C: 13.6mg | Calcium: 12mg | Iron: 0.6mg

Read The Best Guacamole Recipe for the full recipe. Originally posted at Kristine's Kitchen

Eggs are a nutritional powerhouse, full of protein and other nutrients. Like my easy egg salad recipe, this deviled eggs recipe is a family favorite.

These deviled eggs are often the first thing to disappear from a spread of appetizers at a party. Don’t save this recipe just for special occasions, though! These eggs are one of my favorite healthy, protein-packed snacks.

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How to Make Deviled Eggs

Here’s an overview of how to make deviled eggs. You’ll find the full instructions, including ingredient amounts, in the recipe card below.

1. First, hard boil the eggs. You can do this on the stove top using my easy hard boiled eggs recipe. You can also cook the eggs in the Instant Pot or make air fryer hard boiled eggs.
2. After the eggs are cooked, place them in an ice bath for a few minutes to cool and stop the cooking process. Then peel off the shells.
3. Slice the eggs in half lengthwise. Use a small spoon to scoop out the yolk. Gently wiggling the egg white can help to loosen the yolk from the egg. Place the egg yolks in a small bowl and the egg whites on a serving plate.

4. Use a fork to mash the egg yolks and then mix in the mayonnaise or plain Greek yogurt, Dijon, apple cider vinegar, salt and pepper.

5. Once the deviled egg filling is well mixed, taste it and adjust the seasonings as needed. It may need a little more salt, pepper or Dijon mustard. If it’s not creamy enough, mix in a little more mayonnaise or Greek yogurt.
6. Use a small spoon to scoop the yolk mixture into the egg whites. You can also pipe the filling into the whites using a piping bag with a star tip or round tip, or a zip-top baggie with one corner cut off. Sprinkle the eggs with paprika and serve.

The eggs I made were wonderful! My kids LOVED them. The only comment, I should have made more!!! 🤣 This recipe is very close to mine. This was great!

Caryn

Recipe Tips

• Don’t overcook the eggs, since this can cause a green ring around the edge of the yolks.
• You can boil the eggs ahead of time to make this recipe faster to prep.
• Double the recipe if you are serving these at a large gathering. They disappear quickly!
• For a pretty presentation, garnish the eggs with small sprigs of fresh dill, as seen in the photos in this post.

Make Ahead and Storage Tips

• Deviled eggs are best served the day that they are made, but you can make them a day ahead if you’ll be too busy to make them the day of. Arrange the eggs in a single layer and keep them in a covered container in the refrigerator. You can place a dry paper towel under the eggs to absorb excess moisture. Wait and sprinkle the eggs with paprika right before serving.
• Another option is to prepare the yolk filling and refrigerate the egg whites and filling separately, and then assemble the eggs the day you will serve them. I recommend preparing the yolk filling no more than one day before you plan to fill the eggs.
• For food safety, do not let eggs sit out at room temperature for more than 2 hours.

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Classic Deviled Eggs Recipe

This classic deviled eggs recipe is easy to make with just a few simple ingredients. Enjoy them on holidays such as Easter or serve them as a healthy snack.

Course Appetizer

Cuisine American

Keyword deviled egg recipe, deviled eggs, how to make deviled eggs

Prep Time 15 minutes minutes

Cook Time 14 minutes minutes

Total Time 29 minutes minutes

Servings 6 servings

Calories 68kcal

Ingredients

• 6 large eggs
• ¼ cup plain Greek yogurt or mayonnaise
• 1 teaspoon Dijon mustard or to taste
• 1 teaspoon apple cider vinegar
• salt and pepper to taste
• smoked paprika or sweet paprika, for sprinkling

Instructions

Hard Boil the Eggs:

• Cook your eggs, either with my Instant Pot hard boiled eggs recipe or make stove top hard boiled eggs. To cook on the stove, fill a medium pot with water and bring to a boil. Then reduce the heat to a gentle boil, add the eggs using a slotted spoon, and increase the heat again to a gentle rolling boil. Boil eggs for 14 minutes.
• Immediately transfer the eggs to a bowl of ice water. As soon as they are cool enough to handle, peel the eggs under cool running water.
  

Make the Deviled Eggs:

• Pat the eggs dry with a paper towel.
  
• Cut the eggs in half lengthwise. Use a small spoon to carefully scoop out the yolks. Put the yolks in a small bowl and the whites on a serving platter.
  
• Use a fork to mash the egg yolks. Add the plain Greek yogurt or mayonnaise, Dijon mustard, apple cider vinegar, salt and pepper to the bowl. Stir to combine. Taste and adjust the seasonings as needed. You may need to add more Dijon, salt or pepper. If the filling isn't creamy enough, mix in a little more mayonnaise or Greek yogurt.
• Spoon or pipe the yolk mixture into the egg whites.
• Sprinkle the deviled eggs with paprika right before serving.
  

Video

Notes

• You can use yellow mustard in place of the Dijon mustard.
• You can pipe the yolk filling into the egg whites using a piping bag for a fancy presentation. Use a star tip or a round tip. You can also pipe the filling into the egg whites using a small plastic baggie with one corner cut off.
• Deviled eggs are best served the day that they are made, but you can make them a day ahead if you’ll be too busy to make them the day of. Arrange the eggs in a single layer and keep them in a covered container in the refrigerator. You can place a dry paper towel under the eggs to absorb excess moisture. Wait and sprinkle the eggs with paprika right before serving.
• For food safety, do not let eggs sit out at room temperature for more than 2 hours.
• Nutrition estimate is for deviled eggs made with plain Greek yogurt.

Nutrition

Serving: 2deviled egg halves | Calories: 68kcal | Protein: 6g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 164mg | Sodium: 74mg | Potassium: 72mg | Vitamin A: 240IU | Calcium: 34mg | Iron: 0.8mg

Read Deviled Eggs for the full recipe. Originally posted at Kristine's Kitchen

Hard Boiled Eggs

If you’ve been disappointed by hard boiled eggs recipes in the past, then you are going to love this easy method for making hard boiled eggs.

This egg recipe has revolutionized the way that I make hard boiled eggs. (Yes, I still love Instant Pot Hard Boiled Eggs and Air Fryer Hard Boiled Eggs, but sometimes you just want a basic stove top recipe, right?)

I used to use the cold start method to make hard boiled eggs, adding eggs to cold water and then bringing the pot to a boil. The problem with this method is that the cook time can vary depending on how long it takes the water to come to a boil. This method also often produced eggs that were frustratingly difficult to peel. Something about the cold start method tends to make the shells cling to the eggs.

But no more! The best way to make hard boiled eggs is to bring the water to a boil first, and then add the eggs. This method is much more foolproof when it comes to cook times, and it also makes eggs that are so easy to peel.

These hard boiled eggs have creamy, yellow yolks and soft, tender egg whites. You can cook them a little more or a little less, depending on how you like your yolks cooked: slightly jammy in the center or fully cooked but still creamy and golden yellow.

Enjoy these hard boiled eggs for breakfast, as a protein-packed snack, or use them in your favorite egg recipes. They’re perfect for making Deviled Eggs, Egg Salad, Spinach Salad, and more!

How to Make Hard Boiled Eggs

Here is an overview of how to boil eggs. Find the full printable instructions in the recipe card below.

First, fill a medium saucepan or pot with water and bring it to a boil over high heat.

Now you’re ready to add the eggs to the pot. Reduce the heat so that the water is at a low boil and gently lower the eggs into the pot using a slotted spoon. Then immediately increase the heat to bring the water back to a gentle rolling boil.

Boil the eggs for 12-14 minutes, depending on how firm you like your egg yolks.

Use a slotted spoon to immediately transfer the eggs to a bowl of ice water. Let the eggs sit in the ice bath for 5 minutes.

Then, remove the eggs from the ice bath and either peel them right away or store them in the refrigerator.

How Long to Boil Eggs

Boil eggs for 12-14 minutes, depending on how firm you want the egg yolks to be. I usually use a cook time of 13-14 minutes for completely set egg yolks. 12 minutes will give you set yolks that are still creamy and a bit soft in the center. If you’d like to make soft boiled eggs, boil the eggs for 7 minutes.

Boiling eggs for longer than 14 minutes will usually give you overcooked eggs. If your yolks turn out chalky or green around the edges, they are overcooked.

Recipe Tips

• Add eggs to the pot cold from the refrigerator. There is no need to let them come to room temperature (and doing so could alter the cook time).
• You can cook as many or as few eggs as will fit comfortably in the pot in a single layer.
• Reducing the heat when you add the eggs helps to prevent cracking. Be sure to increase the heat to bring the pot back to a rolling boil after adding the eggs.
• Set a timer after adding the eggs to the pot so that you don’t accidentally overcook the eggs.
• The ice bath stops the cooking process so that you don’t end up with overcooked eggs, so don’t skip it!

How Long Do Hard Boiled Eggs Last

According to the USDA, hard boiled eggs can be stored in the refrigerator for up to 7 days. Refrigerate eggs within two hours of cooking. You can store the eggs in the fridge before or after removing the shells, but if you plan to keep the eggs for more than 5 days I recommend storing them with the shells on.

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Perfect Hard Boiled Eggs {Easy Peel}

How to cook perfect hard boiled eggs with creamy yellow yolks and soft, tender whites. This foolproof method makes the best easy peel hard boiled eggs. Enjoy them for breakfast or a snack, or use them to make egg salad, deviled eggs and more!

Course Breakfast

Cuisine American

Keyword hard boiled eggs, how long to boil eggs, how to boil eggs, how to make hard boiled eggs

Prep Time 5 minutes minutes

Cook Time 14 minutes minutes

Total Time 29 minutes minutes

Servings 6 eggs

Calories 63kcal

Ingredients

• 6 large eggs*

Instructions

• Fill a medium saucepan or pot with enough water so that it will cover the eggs by ¾ to 1 inch when you add the eggs to the pot (but do not add the eggs yet).
• Put the pot on the stove over high heat and bring to a rolling boil. Then reduce the heat to a gentle boil and very gently lower the eggs into the water using a slotted spoon or metal strainer. Immediately increase the heat so that the pot comes back to a gentle rolling boil.
• Boil the eggs for 14 minutes, adjusting the heat as necessary to maintain a gentle rolling boil. (14 minutes will give you eggs with fully set yolks; reduce the time to 12 or 13 minutes for eggs with soft, creamy yolks that may not be fully set in the center.)
• Immediately transfer the cooked eggs to a bowl of ice water using a slotted spoon. Let the eggs sit in the ice bath for 5 minutes.
• After the ice bath, the eggs can either be peeled right away or stored in their shells in the refrigerator. Hard boiled eggs can be stored in the refrigerator in an airtight container for up to one week. Unpeeled eggs will stay fresher in the refrigerator than peeled eggs, so leave the shells on if you plan to store them for more than a few days.

Video

Notes

• You can cook fewer or more than 6 eggs, just be careful to not overcrowd the pot. You want the eggs to fit in a single layer, with a bit of room to move.
• Eggs usually peel easiest when you crack them all over and start peeling from the bottom of the egg, where there is usually an air pocket. Older eggs will peel easier than fresh eggs.
• To make soft boiled eggs, boil the eggs for 7 minutes.

Nutrition

Serving: 1egg | Calories: 63kcal | Carbohydrates: 1g | Protein: 6g | Fat: 4g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 164mg | Sodium: 62mg | Potassium: 61mg | Sugar: 1g | Vitamin A: 238IU | Calcium: 25mg | Iron: 1mg

Read Perfect Hard Boiled Eggs for the full recipe. Originally posted at Kristine's Kitchen

If you like having hard boiled eggs in your fridge for quick meals and snacks, you’ll love this air fryer hard boiled eggs recipe!

Cooking eggs in the air fryer is so easy, and once you find your perfect cook time, this method is foolproof. Since air fryer wattages can vary between different air fryer models, I suggest you cook only 1-2 eggs in your first batch or two to find the cook time that works best for your air fryer. I’m sharing below the cook time and method that works for me, but you may have to experiment a little bit.

Why You’ll Love Air Fryer Hard Boiled Eggs

• Hands-off: You don’t need to wait for a pot of water to boil, or watch a pot on the stove. Just put your eggs in the air fryer, turn it on, and set a timer so you won’t forget about the eggs. That’s it!
• Easy to peel: There’s nothing more frustrating than trying to peel a hard boiled egg whose shell won’t come off easily. Air fryer hard boiled eggs are easy to peel.
• Versatile: There are so many ways to enjoy hard boiled eggs, from Egg Salad to Deviled Eggs, avocado toast and more. You’ll find more ideas for using hard boiled eggs below.

How to Make Hard Boiled Eggs in the Air Fryer

First, place the eggs in the air fryer basket, in a single layer. You can cook as many eggs as you’d like, as long as they fit in a single layer in the basket with a bit of space in between for air circulation.

Air fry the eggs at 250° F for 18-19 minutes.

As soon as the cook time ends, immediately transfer the eggs to an ice bath (a bowl of ice water). This stops the cooking process so that your eggs don’t turn out overcooked. Let the eggs sit in the ice bath for 5-10 minutes.

Then, peel the eggs to enjoy right away, or store them in the refrigerator for up to one week. They’ll stay freshest stored in their shells, but they are easiest to peel right when they come out of the ice bath.

Air Fryer Hard Boiled Eggs Recipe Tips

• This is the most important tip! When you cook your first batch of air fryer hard boiled eggs, I recommend cooking only 1-2 eggs to find your perfect cook time. Different air fryers have different wattages and thus can cook differently, and you may like your eggs a little more or less cooked than I do. The cook time needed can also vary with the size of your eggs. My air fryer is 1700 watts and 19 minutes (with no preheating) works perfect for me. You don’t want to cook a dozen eggs in your first batch and then have them not turn out how you’d like.
• Don’t preheat: I don’t preheat the air fryer for making hard boiled eggs. If you decide to preheat, you may need to shorten the cook time by a few minutes. 
• Use cold eggs: The cook time in this recipe is for cold eggs straight from the refrigerator. If you let the eggs come to room temperature first, they may cook a bit faster.
• Spots on eggs: You might notice some raised spots on the shells of air fryer eggs after cooking. These may be due to the porous nature of the egg shells. The spots usually go away after the eggs are placed in the ice bath.
• What if your air fryer doesn’t go below 300 degrees? Some air fryer models don’t go below 300° F on the air fryer setting. I have not tested eggs at 300 degrees, but I would suggest trying a cook time of 12-14 minutes to start. I have also heard that some air fryers have a bake setting that you can set to 250° F, even if the air fryer setting doesn’t go that low.
• Soft boiled eggs: To make soft boiled eggs, cook cold eggs in the air fryer for 15-16 minutes.

How to Store Hard Boiled Eggs

Hard boiled eggs can be stored in an airtight container in the refrigerator for up to 1 week. They can be stored peeled or unpeeled, but stay freshest when stored in their shells. If you plan to store hard boiled eggs for more than 5 days, I recommend storing them unpeeled.

Hard boiled eggs are great for meal prep! I often cook 6-8 eggs at once, and store them in the refrigerator for quick breakfasts and snacks throughout the week.

More Easy Air Fryer Recipes

• Air Fryer Bacon
• Air Fryer Chicken Breast
• Air Fryer Baked Potatoes
• Air Fryer Salmon
• Or try any of these 29+ Best Air Fryer Recipes.

You might also enjoy these Instant Pot Hard Boiled Eggs and stove top Hard Boiled Eggs recipes.

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Air Fryer Hard Boiled Eggs

Air Fryer Hard Boiled Eggs are incredibly easy to make! They peel easily and are perfect for meal prep. Enjoy them for breakfast or a snack, add them to salads, or use them to make egg salad.

Course Breakfast

Cuisine American

Keyword air fryer hard boiled eggs, hard boiled eggs in air fryer

Prep Time 2 minutes minutes

Cook Time 19 minutes minutes

Ice Bath 5 minutes minutes

Total Time 26 minutes minutes

Servings 6 servings

Calories 63kcal

Ingredients

• 6 large eggs*

Instructions

• Place the eggs in the air fryer basket. (I do not preheat the air fryer for this recipe. If you preheat, you should decrease the cook time by a few minutes.)
• Cook at 250° F for 18-19 minutes for hard boiled eggs. (See note below.) For soft boiled eggs, cook for 15-16 minutes.
• As soon as the cook time ends, immediately place the eggs in a bowl of ice water. Let the eggs sit in the ice bath for 5-10 minutes.
• Hard boiled eggs can be stored in an airtight container in the refrigerator for up to one week. They stay freshest when stored unpeeled. (But they will peel most easily right after cooking and sitting in the ice bath.)

Notes

• You may cook more or less eggs at once, as long as they fit in a single layer in the air fryer basket without being overcrowded.
• When you cook your first batch of air fryer hard boiled eggs, I recommend cooking only 1-2 eggs to find your perfect cook time. Different air fryers have different wattages and thus can cook differently, and you may like your eggs a little more or less cooked than I do. The cook time needed can also vary with the size of your eggs. My air fryer is 1700 watts and 19 minutes (with no preheating) works perfect for me.

Nutrition

Serving: 1egg | Calories: 63kcal | Carbohydrates: 0.3g | Protein: 6g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 164mg | Sodium: 62mg | Potassium: 61mg | Sugar: 0.2g | Vitamin A: 238IU | Calcium: 25mg | Iron: 1mg

Read Air Fryer Hard Boiled Eggs for the full recipe. Originally posted at Kristine's Kitchen

Smoothies are a great way to add fresh produce to your diet because they’re quick, easy and delicious. There are endless ways to combine ingredients to make healthy smoothies, and I’ve shared many of our favorite smoothie recipes over the years.

This orange smoothie is one of the most refreshing smoothies I’ve tried. Orange, mango and banana are blended together with almond milk and a few drops of vanilla extract. The vanilla is the secret ingredient that makes this smoothie so good, with a taste similar to an Orange Julius (but without the added sugar).

We love to make this orange smoothie in the summer as a way to cool off, but we also love it in the winter months, when fresh citrus is in season. The oranges and mangos are a good source of Vitamin C, which I like to think gives our immune system a little boost during cold and flu season. Whether or not that’s true, or just wishful thinking, I can’t say for sure. What I can say is that this fruit smoothie is delicious, either way

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If you love this orange smoothie recipe, you’ll also enjoy this Mango Smoothie, Berry Smoothie and Green Smoothie.

Orange Smoothie Ingredients

This orange smoothie is made with only five ingredients.

• Fresh Orange: You’ll need one large orange, peeled. I like to use fresh oranges in smoothies, rather than orange juice, because with the whole fruit you get more fiber than with juice.
• Banana: The banana helps to thicken the smoothie and makes it a little creamy. The banana also adds sweetness.
• Frozen Mango: Using frozen mango, rather than fresh, helps to thicken the smoothie. It’s also easy to keep on hand and it’s already prepped and ready to go into the blender. If you need a substitute for mango, frozen peaches work well in this recipe, too.
• Almond Milk: Using almond milk keeps this smoothie dairy-free. If you prefer, you can use dairy milk or another type of non dairy milk.
• Vanilla Extract: Just 1/4 teaspoon of vanilla adds the best flavor to this orange smoothie.

How to Make an Orange Smoothie

This recipe couldn’t be easier! To make it, add all of the ingredients to a blender and blend until smooth. That’s it!

Recipe Tips

• To make this smoothie extra creamy and also add more protein, you can blend in 1/4 cup of plain Greek yogurt. If the yogurt makes your smoothie too tart, you can add a small amount of honey or pure maple syrup.
• You can use frozen banana instead of fresh. If the smoothie is too thick, blend in a little more almond milk.
• A high powered blender is best for fully pureeing the orange to a smooth texture.
• This smoothie is best served right after making it. If you’d like to prep it ahead, I suggest freezing the orange, banana and mango together in a zip-top plastic bag. When you’re ready to make the smoothie, add the frozen fruit, almond milk and vanilla to your blender and blend, adding more milk if needed to thin out the smoothie.

More Smoothie Recipes

Try one of these easy smoothie recipes next:

• Strawberry Banana Smoothie
• Green Monster Smoothie
• Cocoa Almond Protein Smoothie
• Oatmeal Breakfast Smoothie

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Orange Smoothie

This orange smoothie is refreshing and easy to make with only 5 ingredients. A touch of vanilla makes this smoothie so irresistible!

Course Smoothie

Cuisine American

Keyword immunity smoothie, orange smoothie, smoothie

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 1 serving

Calories 233kcal

Ingredients

• 1 large orange peeled
• ½ medium banana
• 1 cup frozen mango pieces
• ½ cup almond milk
• ¼ teaspoon vanilla extract

Instructions

• Place all ingredients in a blender and blend until smooth. Serve immediately.

Nutrition

Serving: 1g | Calories: 233kcal | Carbohydrates: 54g | Protein: 4g | Fat: 2g | Saturated Fat: 0.2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 165mg | Potassium: 727mg | Fiber: 8g | Sugar: 42g | Vitamin A: 2118IU | Vitamin C: 135mg | Calcium: 224mg | Iron: 1mg

Read Orange Smoothie for the full recipe. Originally posted at Kristine's Kitchen

I try not to label recipes as, “The Best,” unless I really mean it. I confidently call this healthy banana bread the best. It has the sweetness, moisture and flavor that you are looking for in a loaf of banana bread, healthy or otherwise.

I can’t even tell you how many times I have tested this recipe to make sure it is just perfect before sharing it here. I’ve tried out different amounts of banana, butter, sweetener and flour. I’ve made this banana bread with and without milk. I’ve found the perfect balance of ingredients and can’t wait for you to try this healthy banana bread recipe for yourself.

Healthy Banana Bread Recipe Ingredients

You’ll love the simple ingredient list for this recipe.

• Butter: I like to use real butter even in healthy baking recipes because you just can’t beat the rich, buttery flavor that it brings to baked goods. In this recipe, I’ve used a modest 5 tablespoons.
• Honey: For sweetness. You can substitute pure maple syrup if desired.
• Ripe Bananas: Be sure to use very ripe bananas for the best banana flavor. You’ll need about 3 1/2 large or 5 medium bananas.
• Eggs: The eggs provide structure and flavor and help the bread to rise.
• Baking Soda: Helps the loaf to rise as it bakes.
• Salt: Enhances all of the flavors.
• Cinnamon: Complements the banana flavor.
• Vanilla Extract: For an extra touch of sweetness.
• White Whole Wheat Flour: This whole grain flour has a milder flavor and texture than regular whole wheat. Sometimes white whole wheat flour can be hard to find; you can substitute regular whole wheat flour or all-purpose flour if needed.

How to Make Healthy Banana Bread

This whole wheat banana bread is made in one bowl, except for mashing the banana. I always mash my bananas in a separate bowl using a fork. You can also mash the bananas in a stand mixer.

First, whisk together the melted butter, honey and mashed banana. Then, whisk in the eggs.

Once the wet ingredients are well combined, add the baking soda, salt, cinnamon and vanilla to the bowl. I like to add the vanilla last so that I can use the same measuring spoon that I used for the dry ingredients without washing in between.

Use your whisk to mix the batter up really well before adding the flour. You want to make sure that there are no clumps of baking soda or salt left in the batter.

Finally, add the flour to the bowl. Use a rubber spatula to mix in the flour until it is just combined. Mix until you don’t see any more streaks of flour and then stop. Over-mixing the batter will make your banana bread dense instead of light and soft.

When I bake quick breads like this banana bread, I prepare my loaf pan by cutting a sheet of parchment paper to fit in the pan, as you see in the photo above. Lining the pan with parchment as well as greasing the pan will make sure that your banana bread comes out of the pan easily, without sticking to the bottom of the pan.

Recipe Variations

• To make dairy-free banana bread, substitute coconut oil for the butter in the recipe.
• To make banana nut bread, mix chopped walnuts or pecans into the batter after adding the flour.
• Craving chocolate? Mix some chocolate chips into the batter to make chocolate chip banana bread. Or try this Chocolate Banana Bread.
• If you like blueberries in your banana bread, try my healthy Blueberry Banana Bread Recipe.

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The Best Healthy Banana Bread Recipe

This healthy banana bread is truly the best! It's so moist, full of rich banana flavor and incredibly easy to make. This bread freezes well for quick breakfasts and snacks; see the notes below for storage instructions.

Course Breakfast

Cuisine American

Keyword healthy banana bread, healthy banana bread recipe

Prep Time 10 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 10 minutes minutes

Servings 12 servings

Calories 193kcal

Ingredients

• 5 tablespoons unsalted butter or coconut oil
• ½ cup honey or pure maple syrup
• 1 ¾ cups mashed ripe banana about 3 ½ large or 5 medium bananas
• 2 eggs
• 1 teaspoon baking soda
• ½ teaspoon salt
• ½ teaspoon cinnamon
• 1 teaspoon vanilla extract
• 2 cups (250 grams) white whole wheat flour or regular whole wheat flour or all-purpose flour

Instructions

• Preheat oven to 350° F. Spray a 9×5-inch loaf pan with cooking spray. Lay a sheet of parchment paper across the bottom and up the sides of the pan (see photo in post above).
• Melt the butter in a large glass bowl in the microwave (or melt butter in a pot on the stove and transfer to a large mixing bowl).
  
• Add the honey and mashed banana to the bowl and whisk to combine. Whisk in the eggs.
  
• Add the baking soda, salt, cinnamon and vanilla to the bowl. Whisk until very well combined.
  
• Add the flour and mix with a rubber spatula until just combined. You want all of the flour to be incorporated into the batter, but try not to over-mix.
  
• Transfer the batter to the prepared baking pan. Bake for 55-65 minutes, until a toothpick inserted into the center of the loaf comes out clean. Check on the banana bread after 35 minutes and loosely cover with foil as needed to prevent the top from over-browning.
  
• Let the bread cool in the pan for 10 minutes and then transfer it to a wire rack to finish cooling.
  

Video

Notes

• To make dairy-free banana bread, use coconut oil instead of butter in the recipe.
• Store banana bread at room temperature/in the refrigerator for up to 4 days or in the freezer for up to 3 months. Allow bread to cool completely before freezing.

Nutrition

Serving: 1/12 loaf | Calories: 193kcal | Carbohydrates: 33g | Protein: 4g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 39mg | Sodium: 200mg | Potassium: 162mg | Fiber: 2g | Sugar: 15g | Vitamin A: 205IU | Vitamin C: 3.1mg | Calcium: 21mg | Iron: 0.7mg

Read The Best Healthy Banana Bread Recipe for the full recipe. Originally posted at Kristine's Kitchen

It’s hard to beat a good sweet potato fry. The best sweet potato fries are crispy and perfectly seasoned. They combine sweet and savory flavors in the most irresistible way! Like our favorite Roasted Sweet Potatoes, roasting at high temperature brings out the flavor of the sweet potatoes in this easy sweet potato fries recipe. Looking for an air fryer recipe? Try these Air Fryer Sweet Potato Fries. 

I’ve tested batch after batch of baked sweet potato fries to find the best way to make homemade sweet potato fries that are crispy and flavorful. These fries are one of my very favorite sweet potato recipes. I love regular Baked French Fries, but I find this sweet potato version to be even more flavorful. Sweet potatoes pack a lot of extra nutrition, too!

If you search for baked sweet potato fries recipes, you will find all sorts of methods that promise you the crispy, healthier fries that you crave. When I’m testing recipes to share with you, my goal is always to find the best balance between taste and convenience. I’m not willing to take extra steps in the kitchen unless those steps make a big difference in the final product.

In the case of this sweet potato fries recipe, the biggest question was whether or not soaking the fries in water before baking produced a noticeable difference in crispiness. The theory is that soaking the fries removes excess starch, giving you crispier baked fries. In my kitchen, a side by side taste test of soaked and unsoaked fries showed that soaking makes baked sweet potato fries slightly crispier. But the difference was so small, it wasn’t enough to justify the extra step and time involved. Originally, I included the soaking step in this recipe, but I’ve since updated the method to skip the soak.

You’re never going to get oven baked fries to be as crispy as if you were to fry them in oil, but with this recipe your fries will have noticeably crispy outsides and soft centers. I’ve made at least fifty batches of sweet potato fries in my lifetime, and these are truly the best!

Tips for the BEST Baked Sweet Potato Fries

• Cut thin, evenly sized fries: Thin fries will crisp up better than thick fries. Cut your fries into 1/4-inch thick matchsticks. Try to cut all of your fries approximately the same size to help them bake evenly. You don’t need to peel your sweet potatoes before cutting them. The peel adds extra fiber and other nutrients, and I find that leaving the skins on makes the fries crispier.
• Coat the fries with cornstarch: Cornstarch is the secret ingredient for crispy sweet potato fries! The cornstarch will absorb extra moisture from the sweet potatoes to help them get crispy as they bake. I’ve tested this recipe with and without the cornstarch and the cornstarch really does make a difference!
• Season your fries well: Not only do we want our fries to be crispy, we also want them to be seasoned well! You are going to love the seasoning on these sweet potato fries. It’s so simple and so good! The ingredients for my sweet potato seasoning blend are chili powder, paprika, garlic powder, and pepper and salt. Or, use this Cajun seasoning for extra spice.
• Use olive oil: Oil is needed to get a crisp exterior on your baked fries. I choose olive oil since it’s a healthier option. The oil also helps the seasonings to stick to the fries.
• Bake on parchment paper: Parchment paper will keep your fries from sticking to the baking pan. This saves you from the sad situation of stuck fries and also makes clean up easier.
• Don’t overcrowd the pan: This is crucial. You want to leave some room between each of your fries on the pan so that air can circulate around them. If the sweet potato pieces are too close or laying on top of each other, your fries will steam instead of roast and they’ll turn out soft. I find that one medium-large sweet potato’s worth of fries will fit on one baking sheet. If you’re using two sweet potatoes, use two baking sheets and rotate them halfway through the bake time.
• Bake at a high temperature: Cook your sweet potato fries at 425° F. A high temperature is essential for those crispy edges.
• Take the time to flip each fry: I know. You don’t really want to. But guess what? I timed myself and it took just two minutes to flip each fry over. Well worth it for evenly baked, crispy fries.
• Serve immediately: As the fries rest they will soften up, so these are best served hot out of the oven.

How to Make Sweet Potato Fries

First, preheat your oven with racks in the upper and lower third of the oven. This recipe makes two pans of sweet potato fries, enough to generously serve four people. You can halve the recipe to make just one pan of fries.

Next, cut the sweet potatoes into fries. To do this, first slice the sweet potatoes into 1/4-inch thick flat slices and then cut each potato slice into fries. Place the sweet potato fries in a large bowl, drizzle them with olive oil, and toss to coat.

Sprinkle the cornstarch and seasonings over the sweet potatoes. Use your hands to rub the cornstarch and seasonings into the sweet potatoes, until the seasonings are evenly distributed and you no longer see the cornstarch on the fries.

Arrange the fries in a single layer on two parchment paper lined baking sheets. Spread the sweet potato fries out so that there is a little space between each one.

Bake the fries in the oven for 15 minutes, then flip the fries and rotate the pans top to bottom on the oven racks. Bake for 10-20 more minutes, until the fries are crispy and brown on the edges. Serve immediately and enjoy!

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Baked Sweet Potato Fries

This is the BEST baked sweet potato fries recipe! With a secret ingredient and a few simple tips, you'll be making perfectly seasoned, crispy (healthy!) sweet potato fries at home. Serve them as a side dish with burgers, BBQ chicken, and more.

Course Side Dish

Cuisine American

Keyword baked sweet potato fries, crispy sweet potato fries, how to make sweet potato fries, sweet potato fries, sweet potato fries recipe

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 4 servings

Calories 222kcal

Ingredients

• 1 ½ pounds sweet potatoes 2-3 medium, scrubbed clean
• 2 tablespoons olive oil
• 1 ½ tablespoons cornstarch*
• ½ teaspoon chili powder*
• ½ teaspoon paprika I used sweet paprika
• ¼ teaspoon garlic powder
• ¼ teaspoon salt to taste
• ⅛ teaspoon black pepper

Instructions

• Preheat oven to 425° F, with racks in the upper third and lower third of the oven.
• Cut the sweet potatoes into ¼-inch thick french fry shapes. (You do not need to peel the sweet potatoes.)
• Place cut sweet potatoes in a large mixing bowl. Drizzle with the olive oil and toss to coat.
• Evenly sprinkle the cornstarch, chili powder, paprika, garlic powder, salt and black pepper over the sweet potatoes. Use your hands to rub the cornstarch and seasonings over the sweet potatoes, until you no longer see the cornstarch on the fries and the seasonings are evenly distributed.
• Divide the fries between two parchment paper-lined rimmed baking sheets. Arrange the sweet potatoes in a single layer on the baking sheets, with a little space in between each fry.
• Bake for 15 minutes, then remove the pans from the oven, and flip each fry over. Rotate the pans in the oven from top to bottom and bake for 10-20 minutes more, until fries begin to brown on the edges and become crispy. Serve immediately.

Video

Notes

• If you do not have cornstarch you can omit it. It gives the fries a slightly crispier texture but they are still delicious without it.
• The chili powder makes the fries slightly spicy, but not overpoweringly so. If you prefer no spice, you can omit it.
• This recipe makes two pans worth of sweet potato fries, and serves 4. You can halve the recipe and bake on one pan to make less fries.

Nutrition

Serving: 1/4 recipe | Calories: 222kcal | Carbohydrates: 37g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 244mg | Potassium: 587mg | Fiber: 5g | Sugar: 7g | Vitamin A: 24329IU | Vitamin C: 4mg | Calcium: 53mg | Iron: 1mg

Read Baked Sweet Potato Fries for the full recipe. Originally posted at Kristine's Kitchen

We love cooking French fries in the air fryer. It’s one of the best ways to make hot, crispy fries at home. I usually like to make homemade Air Fryer French Fries, but sometimes, with five young kids to take care of, there’s just not time. That’s where these air fryer frozen fries come in.

Cooking frozen fries in the air fryer is as easy as pouring the fries into the preheated air fryer basket, setting the cook time, and then giving the basket a shake every 5 minutes or so to ensure that the fries cook evenly. That’s it! You can cook any shape of fry that you like, and I’ve included the cook times for different French fry shapes below. (I’ve found that those air fryer cook times listed on the frozen fry packages aren’t always very accurate.)

You’re going to love having this recipe on hand on those super busy nights. And when you have a little more time to spend in the kitchen, try these homemade air fryer fries recipes: Air Fryer Sweet Potato Fries, Air Fryer Potato Wedges (perfect steak fries) and Air Fryer Zucchini Fries.

Air Fryer Frozen French Fries Recipe Tips

• Preheat the air fryer so that the fries start cooking as soon as they hit the hot basket.
• For the crispiest fries, put them in a single layer in the air fryer basket. This allows the hot air to best circulate around each fry. If you want to cook more fries at once and are ok with them being slightly less crispy, you can stack them on top of each other, just don’t fill the basket too full.
• Crinkle cut fries need to be in a single layer or they won’t get crispy. 
• If you are cooking more than one batch of fries, once they’re all done you can put all of the fries back in the air fryer at once and air fry for about 2 minutes to get them hot again before serving.
• If you’d like to add additional seasonings to the fries (salt, pepper, garlic powder, onion powder, Cajun Seasoning, etc.) you can sprinkle them on after cooking, to taste.

Dipping Sauces

Serve your French fries with ketchup, BBQ Sauce, Ranch Dressing or Honey Mustard.

More Air Fryer Recipes

• Air Fryer Onion Rings
• Air Fryer Baked Potatoes
• Air Fryer Fried Chicken
• Air Fryer Bacon
• Air Fryer Grilled Cheese
• Or try one of these Best Air Fryer Recipes.

Air fryer frozen French fries are a delicious, easy addition to your favorite meals. Try them with Instant Pot BBQ Chicken, Turkey Burgers or Air Fryer Hamburgers.

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Air Fryer Frozen French Fries

Air Fryer Frozen French Fries cook up nice and crispy with golden brown edges. They're an easy, almost no effort side dish that's perfect for busy days. See below for cook times for different fry shapes.

Course Side Dish, Snack

Cuisine American

Keyword air fryer frozen french fries, frozen french fries in air fryer, frozen fries in air fryer

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

Servings 5 servings

Ingredients

• 16 ounce bag frozen French fries

Instructions

• Preheat air fryer to 400° F for 5 minutes.
• Arrange fries in a single layer in the air fryer basket. (Cook in batches as needed.)*
• Cook at 400° F until hot and crispy, tossing the basket every 5-6 minutes to help the fries cook and crisp evenly:

  Regular French Fries: 13-18 minutes

  Crinkle Cut Fries: 11-13 minutes

  Waffle Cut Fries: 14-16 minutes

  Sweet Potato Fries: 12-14 minutes
• Serve fries immediately. If cooking in batches, you can put all of the cooked fries back in the air fryer at once and air fry for about 2 minutes to get them hot again before serving.

Notes

• For the crispiest fries, cook them in a single layer in the basket. If you want to cook more fries at once and are ok with them being slightly less crispy, you can stack them on top of each other, just don’t fill the basket too full. Crinkle cut fries need to be in a single layer or they won’t get crispy.

Read Air Fryer Frozen French Fries for the full recipe. Originally posted at Kristine's Kitchen

I’m powerless to resist a bowl of salsa and crunchy tortilla chips, especially if the salsa is this homemade pico de gallo!

Like our Restaurant-Style Salsa Recipe, this pico de gallo is bursting with fresh flavor. This addictive salsa is a colorful combination of juicy tomatoes, onion, cilantro and lime juice, with finely chopped jalapeño for a bit of heat. You can skip the jalapeño if you’re sensitive to spice, or double up on it for a spicy salsa!

Making this recipe requires no cooking, since the ingredients are simply chopped and then stirred together. It’s a breeze to whip up, and usually disappears just as fast!

What is Pico de Gallo

Pico de Gallo (also called salsa fresca) is a chunky fresh salsa recipe, made with fresh ripe tomatoes, onion, cilantro, jalapeño or serrano pepper and lime juice. The ingredients are typically finely chopped by hand to make the ideal chunky texture, ready for spooning on tacos or scooping up with tortilla chips. The name pico de gallo translates to “rooster’s beak,” and there are various theories about how it got its name. Pico de gallo is incredibly easy to make, and perfect for serving with your favorite Mexican recipes.

Pico de Gallo Ingredients

Since fresh tomatoes play a starring role in this pico de gallo recipe, be sure to use the best ripe, bright red tomatoes you can find. Besides the tomatoes, you’ll need just six ingredients, including salt.

• Tomatoes: Use ripe red tomatoes such as plum tomatoes or Roma tomatoes.
• White Onion: For a bit of sharp flavor to balance out the sweetness of the tomatoes.
• Fresh Cilantro: Adds fresh herby flavor. If you don’t like cilantro you can leave it out.
• Jalapeño: For heat. Remove the seeds and ribs or the pico will turn out too spicy.
• Garlic: A clove of fresh garlic adds another flavor dimension to this pico recipe. 
• Lime Juice: A squeeze of bright citrus adds zippy flavor.
• Salt: Makes all of the flavors pop!

How to Make the Best Pico de Gallo

Making pico de gallo is as simple as chopping the ingredients and stirring everything together. It couldn’t be easier! Follow these tips for making homemade pico with the best texture and flavor:

• Before chopping the tomatoes, I like to remove the core, tomato seeds and juice so that they don’t water down the salsa.
• Pico de gallo will be best when made with tomatoes that are are ripe and flavorful. Make this recipe during tomato season!
• Chop everything up finely so that you get a little bit of everything in every bite. It’s best to chop by hand, as using a food processor won’t give you the chunky texture of authentic pico de gallo.
• Taste it and adjust the seasonings to your tastes. Sometimes a little more salt or lime juice, for example, can make all the difference!
• You can serve the salsa right away or chill it in the fridge for an hour or two to let the flavors meld together.

Recipe Variations

You can play with this basic recipe to make all sorts of delicious variations! Try adding:

• Diced avocado for creaminess and healthy fats.
• Diced peaches or mango for a fun and fruity twist.
• Chopped cucumber or bell pepper for extra crunch.
• Swap the white onion for red onion for a slightly different flavor.

Ways to Serve Pico de Gallo

Pico de gallo makes a delicious topping for tacos, burritos, enchiladas and Mexican casseroles. It’s also perfect for serving as an appetizer, with tortilla chips for scooping. Make a batch of pico and some of our Best Guacamole and dig in! Serve this homemade pico with:

• Tacos: Try Carnitas or Fish Tacos.
• Enchiladas: Spoon it over Chicken Enchiladas or Beef Enchiladas.
• Casseroles: Use it as a topping for an Enchilada Casserole, Mexican Casserole or Taco Casserole.
• Burritos: Serve it with your Breakfast Burrito or add a spoonful to a Burrito Bowl.

Storage Instructions

Store pico de gallo in an airtight container in the refrigerator for up to 3-4 days. The tomatoes may release some liquid over time, which you can drain off if desired. Give the salsa a stir to recombine the flavors before serving. (more…)

Read Pico de Gallo for the full recipe. Originally posted at Kristine's Kitchen

When Mexican food is on the menu, salsa is an essential. This easy salsa recipe is so good, once you try it you’ll have a hard time buying store-bought salsa again. It’s fresh, spicy and totally addicting!

Just like my Guacamole Recipe, this salsa recipe is made with simple ingredients. It’s easy to adjust the flavors to your tastes, and you can make it more or less spicy. Serve it with your favorite Mexican recipes, including Chicken Enchiladas, Beef Enchiladas and Taco Salad. (more…)

Read Best Homemade Salsa Recipe for the full recipe. Originally posted at Kristine's Kitchen

When I want to bake something quick, sweet and on the healthy side, muffins are my go-to. I’ve shared so many easy muffin recipes over the years, and I wanted to collect them together in one place to make them easy to find. 

Below you’ll find a healthier twist on many classic muffin recipes. These recipes use wholesome ingredients such as whole wheat flour, applesauce and mashed banana to create crave-worthy muffins for every occasion, from a weekend brunch to after school snacks.

These muffins bake up slightly sweet and fluffy, and include a variety of mix-ins. Fresh berries, vegetables (zucchini and carrots!), chocolate chips, peanut butter… you’ll love all of the delicious options in this collection of muffin recipes. All of these muffins freeze well for a quick make ahead breakfast or snack, and you’ll find my tips for storing muffins below. Now let’s get baking! (more…)

Read 23 Healthy Muffin Recipes for the full recipe. Originally posted at Kristine's Kitchen

I love baking healthy muffins because they’re quick, easy and the perfect size for snacking. Like these Healthy Blueberry Muffins and our favorite Banana Muffins, these blueberry oatmeal muffins are a healthy muffin recipe. You’d never guess it though after taking a bite! You will love the soft, fluffy texture and sweet flavor of these blueberry oatmeal muffins. 

Like most muffins, these freeze wonderfully for a healthy breakfast or quick snack later on. I’ve even been known to enjoy one for dessert! (more…)

Read Blueberry Oatmeal Muffins for the full recipe. Originally posted at Kristine's Kitchen

These air fryer potato wedges are so good, we could not stop eating them! Even the kids devoured these crispy potatoes. I shouldn’t be surprised, considering the fluffy insides, crispy edges and delicious seasonings (including Parmesan!)

I based the seasoning blend for these potato wedges off of our favorite Breakfast Potatoes recipe. This simple mix of seasonings makes these air fryer potato wedges so flavorful, with an irresistible touch of spice. Not set your mouth on fire spice, but just enough to make you want to go back for more. 

If you love this recipe, you might also enjoy Air Fryer French Fries and Air Fryer Sweet Potato Fries. Or try one of these scrumptious air fryer recipes.

Crispy Air Fryer Potato Wedges

Let’s talk about how to make these potato wedges CRISPY. A few simple tips will ensure success! (more…)

Read Air Fryer Potato Wedges for the full recipe. Originally posted at Kristine's Kitchen

You are going to love making onion rings in the air fryer! These air fryer onion rings have the same crispy texture and delicious flavor as deep fried onion rings, but they’re so much healthier. They’re also a lot less messy to make, since you won’t have to worry about cooking them in a deep fryer full of hot oil.

Ever since I got my air fryer, I’ve been hooked on air fryer cooking. An air fryer allows you to easily make your favorite crispy foods and snacks with much less oil. From Air Fryer French Fries to Air Fryer Chicken Wings, Air Fryer Chicken Tenders and these crispy onion rings, air fryer recipes are the best when it comes to making appetizers and snacks for game day or any day! (more…)

Read Air Fryer Onion Rings for the full recipe. Originally posted at Kristine's Kitchen

These Cajun fries are a delicious variation of my Baked French Fries recipe, kicked up a notch! Flavorful Cajun spices make crispy French fries even more irresistible.

Making these Cajun fries is quick and easy, using either my homemade Cajun Seasoning or a store-bought spice blend. The hardest part is waiting for them to finish baking. Once the hot fries come out of the oven, they rarely make it onto our plates. We usually find ourselves eating most of them straight from the baking sheet!

Serve your Cajun fries with Turkey Burgers, Black Bean Burgers, Baked Chicken Thighs or Air Fryer Grilled Cheese. They are sure to hit the spot! (more…)

Read Cajun Fries for the full recipe. Originally posted at Kristine's Kitchen

There is so much to love about smoothies! They’re easy to make, refreshing, and perfect for sipping on the go or as you work. Most smoothie recipes call for just a handful of ingredients, and they can be a great way to add more fiber, protein and other nutrients to your diet. The best part is that you can use up what you have on hand – there are no hard and fast rules when it comes to smoothies, and so many delicious flavor combinations.

To help you get ideas going for your next blended drink, I’ve collected my favorite smoothie recipes below. Whatever you’re craving, whether it be sweet and fruity, chocolate or peanut butter, I have a smoothie flavor for you! (more…)

Read Best Smoothie Recipes for the full recipe. Originally posted at Kristine's Kitchen