Pioneer Woman Air Fryer Snap Peas

Pioneer Woman air fryer snap peas are a crisp, toasty side dish with sugar snap peas, olive oil and grated parmesan cheese that comes together in 30 minutes. This quick air fryer snap peas recipe is an easy spring side dish for Easter dinner, Mother's Day and Sunday lunch.

Pulling the basket out to toss the peas between rounds is the step that decides whether they cook evenly, because the ones on top char while the ones underneath stay pale. Skip the tossing and you get a mix of scorched and squeaky peas in the same bowl.

Adding the parmesan in two rounds, one tablespoon partway through and one near the end, gives you a toasty, crisp cheese coating plus a fresh layer of flavor on top. Lining the basket with foil also keeps the cheese from sticking, so cleanup is easy.

Pioneer Woman Air Fryer Snap Peas

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Course: Side DishCuisine: AmericanDifficulty: Easy

Servings

4

servings

Prep time

15

minutes

Cooking time

16

minutes

Calories

86

kcal

Sugar snap peas blister and turn tender-crisp in the hot air, while the parmesan toasts into a salty, nutty coating. Fresh oregano on top brings a bright, herby finish.

Ingredients

• 1 lb. sugar snap peas, trimmed, strings removed
  

• 2 tsp. olive oil
  

• 1/2 tsp. kosher salt
  

• 2 tbsp. grated parmesan cheese, plus more for topping
  

• 1 tsp. fresh oregano, chopped
  

Directions

• Toss the peas: Add 1 pound of trimmed sugar snap peas to a large bowl with 2 teaspoons olive oil and 1/2 teaspoon kosher salt. Toss until every pea has a light coat of oil.
• Load the basket: Line your air fryer basket with foil, then add the seasoned peas. Spread them out so they sit in a fairly even layer.
• First cook: Set the air fryer to 390°F and cook the peas for 6 minutes. They'll start to soften and pick up a little color.
• Add the first parmesan: Toss the snap peas and sprinkle 1 tablespoon of the parmesan over the top. Then cook for 6 more minutes so the cheese starts to toast.
• Finish cooking: Toss the peas again and sprinkle with the remaining 1 tablespoon parmesan. Cook for 4 more minutes until they're browned in spots and tender.
• Top and serve: Scatter 1 teaspoon chopped fresh oregano over the peas. Then finish with a little more grated parmesan and serve them hot.

Tools for this recipe

• Ninja AF101 4-quart air fryer, OXO 12-inch locking tongs, Pyrex 3-piece glass mixing bowl set, Parmigiano Reggiano wedges, aged 24 months. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use snow peas instead of sugar snap peas?

Snow peas work, but they're thinner and flatter, so they cook faster and can dry out. Check them a couple of minutes early, since the sturdier snap peas are what hold up to the full 16 minutes.

How long do air fryer snap peas keep in the fridge?

Store leftovers in an airtight container and they'll keep for about 2 days. They lose their snap as they sit, so reheat them in the air fryer for a few minutes rather than the microwave.

Can I prep the snap peas ahead of time?

Trim the peas and pull off the strings up to a day ahead, then keep them in the fridge in a sealed bag. Wait to add the oil and salt until you're ready to cook, so the peas don't turn soggy.

What if I don't have an air fryer?

A hot oven works fine, since it gives you a similar roasted texture. Spread the peas on a sheet pan, roast at a high temperature and toss them a few times, but watch closely because oven times will differ from the air fryer.

What's the most common mistake with air fryer snap peas?

Overcrowding the basket is the big one, because stacked peas steam instead of roast and come out limp. If your basket is small, cook the peas in two batches so the hot air can reach every one.