Meanwhile, heat a large cast iron skillet over high heat for 5 minutes. Add asparagus and serrano to the pan and arrange in a single layer. Cook, turning occasionally until asparagus and serrano are charred all over and asparagus is just cooked through, 4 to 6 minutes for thin spears, 5 to 8 minutes for thick spears. Carefully add 1 teaspoon (5ml) pork fat (or vegetable oil) to the skillet, toss to coat vegetables, and season lightly with salt and pepper. Transfer vegetables to cutting board. Once vegetables are cool enough to handle, cut asparagus into 2-inch pieces and de-seed and finely mince the serrano. Set aside.

For Serving: Sprinkle scallions and/or cilantro over the hash, and top with fried eggs (if using). Serve right away, passing warmed tortillas (if using), lime, and salsa verde at the table.

Special equipment
3-quart saucepan, large cast iron skillet

How to Make the Best Potato Hash | The Food Lab
Active:30 mins
Total:50 mins
Serves:4 servings

Ingredients
Save Recipe
For the Hash:
1 1/2 pounds (675g) Yukon gold or russet potatoes, cut into 3/4-inch dice (see note)
2 tablespoons (30ml) distilled white vinegar
Kosher salt and freshly ground black pepper
10 ounces (285g) asparagus (about 1 bunch), woody ends trimmed
1 fresh serrano chili (about 10g)
1/4 cup (60ml) rendered pork fat from roast pork shoulder or vegetable oil, divided (see note)
12 ounces (340g) roast pork shoulder, pulled into 2-inch long pieces (see note)
1/2 teaspoon ground coriander
1/4 teaspoon chili powder
1/4 teaspoon ground cumin
Reserved drippings from roast pork shoulder (optional)
For Serving:
Thinly sliced scallions and/or roughly chopped fresh cilantro leaves and tender stems
Fried eggs (optional)
Warmed corn or flour tortillas (optional)
Lime wedges
Homemade or store-bought salsa verde (optional)

Directions
For the Hash: Place potatoes in a 3-quart saucepan and cover with 2 quarts cold water. Add vinegar and 2 tablespoons kosher salt. Bring to a boil over high heat. Reduce to a simmer and cook until barely tender, about 7 minutes after coming to a boil. Drain potatoes in a colander, then set aside.

Wipe out skillet, return it to stovetop, and lower heat to medium. Add 1 tablespoon plus 2 teaspoons (25ml) pork fat (or vegetable oil) and pulled roast pork shoulder to now-empty skillet, and arrange pork in a single layer. Season lightly with salt and pepper, and cook, stirring occasionally, until pork is golden brown and crisp on all sides, 8 to 10 minutes. Using a slotted spoon, transfer pork to a plate and set aside.

Add remaining 2 tablespoons (30ml) pork fat (or vegetable oil) to skillet and increase heat to medium-high. Add potatoes and arrange in as even a single layer as possible. Season lightly with salt, and cook, stirring and tossing occasionally, until potatoes are deep brown and crisp on all sides, about 20 minutes. Add coriander, chili powder, and cumin and cook, stirring frequently, until fragrant, about 30 seconds. Return pork, asparagus, and serrano to the skillet, along with any drippings reserved from roast pork shoulder (if you have saved them), toss to combine, and continue to cook until all components are heated through, about 2 minutes. Season with salt and pepper.

If you’re looking for perfectly crispy broccoli with just the right amount of char, it’s time to break out the air fryer.
I never thought I would say this, but I think I’m an air-fryer convert. We got one as a gift this Christmas, and after about three weeks of it just sitting there, taking up space, I decided to take the plunge and air fry something. You’d think it would be a package of frozen fries because I LOVE fries, but no, I decided to go the healthy route and do air-fryer broccoli.

Although air-fryers look intimidating – at least to me – they’re very simple. Put the food in the basket, then press the buttons. Wait and you’ve got yourself some crispy food! Broccoli was the perfect vegetable to start out with. The florets crisp up and char nicely and the stalks get cooked through with just the right amount of bite.

That being said, feel free to play around with the cooking time a bit if you like your broccoli on the more tender side. I went with 10 minutes at 400°F and felt like that was the best texture. Serve it up with a simple dip of yogurt and lemon with a sprinkle of shichimi togarashi and you’ve got yourself an easy healthy snack or side.

Happy air-frying!

Springtime means it’s time for asparagus! I see those delicious green stalks popping up everywhere and it makes me so happy. What also makes me happy is this super easy air fryer asparagus. Perfectly crisp and green and super healthy.

Are you a fat asparagus or skinny asparagus lover? I have a thing for the skinny ones – I’m not sure why but I think they taste better? Anyway, this recipe is the easiest. All you do is snap off the ends (or trim them), toss or spray them with a bit of cooking oil, then pop them in the air fryer for 5 minutes. Boom. Serve them up with plenty of salt and pepper, a squeeze of lemon and even some parmesan if you’re feeling luxe.
1 pound asparagus, trimmed
1 tablespoon oil or cooking spray
salt and freshly ground pepper
lemon, to serve
parmesan, if desired
Toss asparagus with the oil and season with salt and pepper. Place in the air fryer basket and fry at 400°F for 5 minutes.

Enjoy with lemon and parmesan!

The secret of Korean fried chicken is the double frying. Double frying in the air fryer works just as well as it does with deep frying, but way easier. The secret is to coat your chicken after the first fry using a spray/mist of oil. It’s not totally necessary, but it really helps. To make Korean fried chicken in an air fryer:

Coat the chicken. I coated the chicken first with oil to help with heat transfer, then salt and pepper, then corn or potato starch, which is what Asian-style chicken is classically made with for a lighter, crispier outer shell.
Air fry the chicken. 400ºF for 15 minutes. There’s no need to preheat the air fryer.
Make the sauce. While the chicken is air frying, make the sauce by combining all the sauce ingredients, then heating it up to a very slight boil (or even just microwaving it for a minute).
Flip the chicken. When 15 minutes is up, flip the chicken and continue air frying for another 5 minutes. Remove and let cool for 5 minutes.
Double fry and sauce. After the chicken has cooled, spray it with oil again, then air fry it for the final time at 400ºF for 5 minutes. Remove and toss in sauce, then enjoy immediately.

If you don’t have an air fryer (you should really consider getting one as they are great and cheap these days) you can easily do it the classic way: deep fry the chicken until golden brown, then remove and let cool a bit before dropping it back in for a few more minutes. Then toss in sauce, as usual.

Will this sauce work with any kind of fried chicken?
Yes! If you are feeling lazy, you can just make the sauce and toss it in grocery store or chain fried chicken. It won’t be as good or quite the same, but still pretty awesome.
How does it compare to delivery
Korean fried chicken is available as a delivery item in most major cities these days. While this might seem like more work than just ordering delivery, right after I made this chicken, we went out and tried a local version – hot and fresh – to compare and contrast. The homemade KFC was both tastier and crispier. There’s no comparison at all; this recipe is way better, and way healthier too.

I hope you get some properly good KFC in your life asap. Hot and fresh.

In a large dish, bowl, or a ziplock bag, whisk together the orange juice, garlic, oil, vinegar, coriander, paprika, oregano, cumin, pepper, and salt. Add the chicken thighs and marinate covered in the fridge for 2 hours. Do not marinate for more than 4 hours otherwise the chicken will start to break down.
Remove the chicken from the marinade, lightly brush the basket with oil, and place the chicken in a single layer in the air fryer basket and cook at 360°F for 12 minutes, flipping halfway through.
Remove the chicken thighs from the air fryer and chop or shred. If the chicken is slightly underdone, don’t worry, it’s getting cooked again.
If needed, warm your tortilla shells in the microwave to make them pliable. Rub both sides with oil (or spray with cooking spray), lay flat and top half of the tortilla evenly with chicken and a layer of cheese (if desired). Gently fold the tortilla in half, and place in the air fryer basket, flat.
Air fry on 400°F for 6-7 minutes, flipping once, or until the tortilla is crispy and the cheese is melted. Repeat as needed. The tortillas will continue to crisp up as they cool. Let rest on a rack while you are prepping your remaining tacos.

Keto popcorn is not actually popcorn, it’s popped cheese! Little crispy, crunchy nuggets of air fried or oven baked puffed cheese. It’s zero carbs depending on the cheese you use and the most satisfying, addictive, crunchy keto snack.

Ingredients for Making Keto Popcorn Cheese Puffs
Cheese. Yup, that’s it. All you need is cheese and how much you make is up to you.

What Kind of Cheese Can I Use to Make Keto Popcorn Cheese Puffs?
I used medium cheddar but you can use any hard to medium hard firm cheese with a relatively low moisture content: parmesan, pardano, pecorino, white cheddar, gouda, colby, manchego, asiago, comte, emmental, gruyere, monterey jack, colby jack. Basically any cheese than can dry out to hard as a rock can be puffed.

Keto popcorn cheese puffs are super easy to make at home, just one ingredient, and zero carb. I mean, win-win-win, am I right?!

I first came across these when I did a google search for the best keto snacks to make at home. Keto popcorn kept coming up and after a few clicks down the google hole later, I knew that I had to make them. In three days. Because yes, it takes some time to prep your cheese before you make these guys. But trust me, it’s worth it. If you like ParmCrisps, Whisps, Moon Cheese or any of those other crispy cheese snacks you need to make these at home because they’re cheaper, more delicious (try them when they’re a little warm), and homemade.

Dry the chops. Give the pork chops a pat dry with some paper towels. This removes excess moisture from the pork chops so the surface doesn’t steam instead of caramelize.
Oil and season. Give the pork chops a rub down with some oil (this promotes even browning) then rub on the good stuff: salt, pepper, rosemary, fennel seeds, and red pepper flakes.
Air fry. Cook the pork chops for 12 minutes at 400°F, flipping halfway, or until the inside temp reaches 145°F.
Rest. Remove the chops from the fryer (so they don’t over cook in the residual heat) and let rest for a couple minutes, then enjoy the juiciest pork chops you’ll ever eat!
Do I need to preheat my air fryer?
Most of the time I say that you don’t need to, but we did some A/B testing and preheating the air fryer when cooking pork chops led to juicier chops. Preheat your air fryer for 5 minutes at 400°F.

How long to cook pork chops in the air fryer?
Boneless thick cut pork chops: Air fry at 400°F for 10-12 mins, depending on size, flipping halfway.
Bone in thick cut pork chops: Air fry at 400°F for 12-14 mins, depending on size, flipping halfway.
You want to air fry the chops until the internal temperature reaches 145°F. Sometimes I even pull pork chops out when they reach 140°F because the carry over heat while they’re resting will bring them up to temp. The best way to check is to use an instant read thermometer.

In much of Vietnam, the correct way to cook any meat is grilled over hot coals, or these days, gas. I completely agree with this: if you can be bothered to turn on the bbq, you should do so. If you have a tabletop grill, these also produce excellent results (and is how we eat it when we have dinner with my parents on their deck).

But, I’ve also tried frying it literally every way: in cast iron, in stainless steel, in nonstick, and in a wok, and I can confidently say some of the easiest and best results come surprisingly from nonstick. The charring you see in these photos come from a nonstick–except the one below, which is cast iron.
Mortar and Pestle
If you have the equipment and willingness, a mortar and pestle goes a long way towards authenticity, both to the Vietnamese-ness of this recipe and to the countryside-ness of it too. Chopping doesn’t release the flavors and juices the way a good crushing in a mortar and pestle does. It’s completely optional, and you can just chop away, but to me, the mortar and pestle makes all the difference.

Beef
1 pound top sirloin, sliced thin across the grain
1/2 tablespoon soy sauce
2 teaspoons toasted sesame oil
Sauce
3/4 cup no sodium beef stock
1 tablespoon oyster sauce (leave this out for strict carb counting)
1/2 tablespoon soy sauce
Stirfry
1-2 tablespoons olive or coconut oil
4 cloves garlic, crushed
2 teaspoons grated ginger
2 cups broccoli florettes
Marinate the beef with the soy sauce and sesame oil. Combine the sauce ingredients in a bowl, mix well, and set aside.

Heat 1 tablespoon oil in a wok or a large skillet, over medium high heat. Add the garlic, ginger, and broccoli. Add a 1/4 cup water and cook, stirring occasionally until broccoli is bright green and tender about 2 to 3 minutes. remove the broccoli from the pan, and set aside.

If the pan is dry, add a bit more oil over high heat. Add the beef to the pan and cook, stirring occasionally, until until brown and crispy.

Give the sauce a stir, and add to the pan along with the broccoli. Toss everything together until coated and cook, stirring occasionally. Enjoy immediately with fluffy cauliflower rice!

Honey garlic ribs because the sweet and savory fall off the bone ribs with crispy fluffy potatoes is a match made in heaven
Lemon pepper chicken for all those healthy, herby fresh flavor vibes
This spicy grilled cheese as a grown up take on grilled cheese and fries!

Key points for extra crispy air fryer potatoes
Cut the potatoes evenly so they all cook at the same time: cut your potato in half, the cut them in half a again so they are quarters. Then cut each quarter into two so you have 8 wedges from each potato.
Don’t crowd or overlap the potatoes. They need space around them so the air can circulate and crisp.
Be sure to flip! Sure, they potatoes will be cooked if you don’t flip, but flipping will make sure they are crisp on both sides.
If you want them extra crispy, flip them a second time and give them another blast for 5 minutes at the end for ultra crispy potatoes.
Crispy air fryer potato FAQs:
Are air fried potatoes good for you/are air fryer potatoes healthy?
They’re healthier than fried potatoes like french fries because they use less oil.

Air fryer potatoes no oil
You can make these without oil but they won’t be as crispy and the outsides will be a touch dry. They still taste good but they taste better with just a slick of oil or cooking spray.

The magical sauce that goes on Korean fried chicken is a mixture of honey, brown sugar, gochujang, and ketchup. Really: ketchup is a very important ingredient if you want to keep things authentic. It’s important to note that this is just one possible sauce – there are other sauces for Korean fried chicken out there, but this one (in America, at least) is the iconic one.
What is gochujang?
Gochujang is very slightly spicy fermented Korean paste that goes great in everything. We also use it for our sweet and spicy gochujang honey roast chicken and potatoes, our 10 minute spicy beef weeknight stir fry udon, and our kimchi stew with mochi egg recipe.. Traditionally it comes in tubs, but these days you can find it in much more convenient squeeze bottles in the Asian aisle of literally any grocery store.
What if I don’t have spray oil?
Spray oil is really good, cheap, and irreplaceable in the kitchen – especially if you have an air fryer. It’s not worse for you than any other kind of oil, as long as you know when to use it and its limitations. We like a nice high smoke point propellant free oil, but you can use any oil you want (except olive because of its low smoke point) and you can even make your own.

Make the pesto by placing all of the ingredients into a powerful food processor and blending until a thick, green pesto forms. once blended, place the pesto into a pan over a medium heat.
add the chopped spinach and frozen peas and heat until the spinach has wilted. once wilted, turn off the heat and put to one side until needed.
make the white sauce by placing the tapioca flour, lemon juice, nutritional yeast, mustard, almond milk and a pinch of salt into a pan over a medium heat, and cook until the mixture begins to bubble, continuously whisking to ensure the mixture stays smooth and doesn’t form any lumps.
continue whisking until the mixture becomes thick and elastic-like. at this point, remove from the heat and continue whisking to ensure it remains smooth – adding a dash more almond milk if it becomes too thick.
once ready to assemble the lasagne; spoon one third of the pesto mixture onto the bottom of a baking dish. top with one quarter of the white sauce and cover with one layer of lasagne sheets. repeat this process twice more, with pesto sauce, white sauce, lasagne sheets, until you have finished all of the pesto and you are left with lasagne sheets on top. top with the last of the white sauce.
sprinkle with nutritional yeast and place in the oven to cook for 35-40 minutes until bubbling and golden on top.

Honey garlic ribs because the sweet and savory fall off the bone ribs with crispy fluffy potatoes is a match made in heaven
Lemon pepper chicken for all those healthy, herby fresh flavor vibes
This spicy grilled cheese as a grown up take on grilled cheese and fries!

Key points for extra crispy air fryer potatoes
Cut the potatoes evenly so they all cook at the same time: cut your potato in half, the cut them in half a again so they are quarters. Then cut each quarter into two so you have 8 wedges from each potato.
Don’t crowd or overlap the potatoes. They need space around them so the air can circulate and crisp.
Be sure to flip! Sure, they potatoes will be cooked if you don’t flip, but flipping will make sure they are crisp on both sides.
If you want them extra crispy, flip them a second time and give them another blast for 5 minutes at the end for ultra crispy potatoes.
Crispy air fryer potato FAQs:
Are air fried potatoes good for you/are air fryer potatoes healthy?
They’re healthier than fried potatoes like french fries because they use less oil.

Air fryer potatoes no oil
You can make these without oil but they won’t be as crispy and the outsides will be a touch dry. They still taste good but they taste better with just a slick of oil or cooking spray.

The magical sauce that goes on Korean fried chicken is a mixture of honey, brown sugar, gochujang, and ketchup. Really: ketchup is a very important ingredient if you want to keep things authentic. It’s important to note that this is just one possible sauce – there are other sauces for Korean fried chicken out there, but this one (in America, at least) is the iconic one.
What is gochujang?
Gochujang is very slightly spicy fermented Korean paste that goes great in everything. We also use it for our sweet and spicy gochujang honey roast chicken and potatoes, our 10 minute spicy beef weeknight stir fry udon, and our kimchi stew with mochi egg recipe.. Traditionally it comes in tubs, but these days you can find it in much more convenient squeeze bottles in the Asian aisle of literally any grocery store.
What if I don’t have spray oil?
Spray oil is really good, cheap, and irreplaceable in the kitchen – especially if you have an air fryer. It’s not worse for you than any other kind of oil, as long as you know when to use it and its limitations. We like a nice high smoke point propellant free oil, but you can use any oil you want (except olive because of its low smoke point) and you can even make your own.

In much of Vietnam, the correct way to cook any meat is grilled over hot coals, or these days, gas. I completely agree with this: if you can be bothered to turn on the bbq, you should do so. If you have a tabletop grill, these also produce excellent results (and is how we eat it when we have dinner with my parents on their deck).

But, I’ve also tried frying it literally every way: in cast iron, in stainless steel, in nonstick, and in a wok, and I can confidently say some of the easiest and best results come surprisingly from nonstick. The charring you see in these photos come from a nonstick–except the one below, which is cast iron.
Mortar and Pestle
If you have the equipment and willingness, a mortar and pestle goes a long way towards authenticity, both to the Vietnamese-ness of this recipe and to the countryside-ness of it too. Chopping doesn’t release the flavors and juices the way a good crushing in a mortar and pestle does. It’s completely optional, and you can just chop away, but to me, the mortar and pestle makes all the difference.

Beef
1 pound top sirloin, sliced thin across the grain
1/2 tablespoon soy sauce
2 teaspoons toasted sesame oil
Sauce
3/4 cup no sodium beef stock
1 tablespoon oyster sauce (leave this out for strict carb counting)
1/2 tablespoon soy sauce
Stirfry
1-2 tablespoons olive or coconut oil
4 cloves garlic, crushed
2 teaspoons grated ginger
2 cups broccoli florettes
Marinate the beef with the soy sauce and sesame oil. Combine the sauce ingredients in a bowl, mix well, and set aside.

Heat 1 tablespoon oil in a wok or a large skillet, over medium high heat. Add the garlic, ginger, and broccoli. Add a 1/4 cup water and cook, stirring occasionally until broccoli is bright green and tender about 2 to 3 minutes. remove the broccoli from the pan, and set aside.

If the pan is dry, add a bit more oil over high heat. Add the beef to the pan and cook, stirring occasionally, until until brown and crispy.

Give the sauce a stir, and add to the pan along with the broccoli. Toss everything together until coated and cook, stirring occasionally. Enjoy immediately with fluffy cauliflower rice!

Dry the chops. Give the pork chops a pat dry with some paper towels. This removes excess moisture from the pork chops so the surface doesn’t steam instead of caramelize.
Oil and season. Give the pork chops a rub down with some oil (this promotes even browning) then rub on the good stuff: salt, pepper, rosemary, fennel seeds, and red pepper flakes.
Air fry. Cook the pork chops for 12 minutes at 400°F, flipping halfway, or until the inside temp reaches 145°F.
Rest. Remove the chops from the fryer (so they don’t over cook in the residual heat) and let rest for a couple minutes, then enjoy the juiciest pork chops you’ll ever eat!
Do I need to preheat my air fryer?
Most of the time I say that you don’t need to, but we did some A/B testing and preheating the air fryer when cooking pork chops led to juicier chops. Preheat your air fryer for 5 minutes at 400°F.

How long to cook pork chops in the air fryer?
Boneless thick cut pork chops: Air fry at 400°F for 10-12 mins, depending on size, flipping halfway.
Bone in thick cut pork chops: Air fry at 400°F for 12-14 mins, depending on size, flipping halfway.
You want to air fry the chops until the internal temperature reaches 145°F. Sometimes I even pull pork chops out when they reach 140°F because the carry over heat while they’re resting will bring them up to temp. The best way to check is to use an instant read thermometer.

Keto popcorn is not actually popcorn, it’s popped cheese! Little crispy, crunchy nuggets of air fried or oven baked puffed cheese. It’s zero carbs depending on the cheese you use and the most satisfying, addictive, crunchy keto snack.

Ingredients for Making Keto Popcorn Cheese Puffs
Cheese. Yup, that’s it. All you need is cheese and how much you make is up to you.

What Kind of Cheese Can I Use to Make Keto Popcorn Cheese Puffs?
I used medium cheddar but you can use any hard to medium hard firm cheese with a relatively low moisture content: parmesan, pardano, pecorino, white cheddar, gouda, colby, manchego, asiago, comte, emmental, gruyere, monterey jack, colby jack. Basically any cheese than can dry out to hard as a rock can be puffed.

Keto popcorn cheese puffs are super easy to make at home, just one ingredient, and zero carb. I mean, win-win-win, am I right?!

I first came across these when I did a google search for the best keto snacks to make at home. Keto popcorn kept coming up and after a few clicks down the google hole later, I knew that I had to make them. In three days. Because yes, it takes some time to prep your cheese before you make these guys. But trust me, it’s worth it. If you like ParmCrisps, Whisps, Moon Cheese or any of those other crispy cheese snacks you need to make these at home because they’re cheaper, more delicious (try them when they’re a little warm), and homemade.

If you don’t have an air fryer (you should really consider getting one as they are great and cheap these days) you can easily do it the classic way: deep fry the chicken until golden brown, then remove and let cool a bit before dropping it back in for a few more minutes. Then toss in sauce, as usual.

Will this sauce work with any kind of fried chicken?
Yes! If you are feeling lazy, you can just make the sauce and toss it in grocery store or chain fried chicken. It won’t be as good or quite the same, but still pretty awesome.
How does it compare to delivery
Korean fried chicken is available as a delivery item in most major cities these days. While this might seem like more work than just ordering delivery, right after I made this chicken, we went out and tried a local version – hot and fresh – to compare and contrast. The homemade KFC was both tastier and crispier. There’s no comparison at all; this recipe is way better, and way healthier too.

I hope you get some properly good KFC in your life asap. Hot and fresh.

The secret of Korean fried chicken is the double frying. Double frying in the air fryer works just as well as it does with deep frying, but way easier. The secret is to coat your chicken after the first fry using a spray/mist of oil. It’s not totally necessary, but it really helps. To make Korean fried chicken in an air fryer:

Coat the chicken. I coated the chicken first with oil to help with heat transfer, then salt and pepper, then corn or potato starch, which is what Asian-style chicken is classically made with for a lighter, crispier outer shell.
Air fry the chicken. 400ºF for 15 minutes. There’s no need to preheat the air fryer.
Make the sauce. While the chicken is air frying, make the sauce by combining all the sauce ingredients, then heating it up to a very slight boil (or even just microwaving it for a minute).
Flip the chicken. When 15 minutes is up, flip the chicken and continue air frying for another 5 minutes. Remove and let cool for 5 minutes.
Double fry and sauce. After the chicken has cooled, spray it with oil again, then air fry it for the final time at 400ºF for 5 minutes. Remove and toss in sauce, then enjoy immediately.

In a large dish, bowl, or a ziplock bag, whisk together the orange juice, garlic, oil, vinegar, coriander, paprika, oregano, cumin, pepper, and salt. Add the chicken thighs and marinate covered in the fridge for 2 hours. Do not marinate for more than 4 hours otherwise the chicken will start to break down.
Remove the chicken from the marinade, lightly brush the basket with oil, and place the chicken in a single layer in the air fryer basket and cook at 360°F for 12 minutes, flipping halfway through.
Remove the chicken thighs from the air fryer and chop or shred. If the chicken is slightly underdone, don’t worry, it’s getting cooked again.
If needed, warm your tortilla shells in the microwave to make them pliable. Rub both sides with oil (or spray with cooking spray), lay flat and top half of the tortilla evenly with chicken and a layer of cheese (if desired). Gently fold the tortilla in half, and place in the air fryer basket, flat.
Air fry on 400°F for 6-7 minutes, flipping once, or until the tortilla is crispy and the cheese is melted. Repeat as needed. The tortillas will continue to crisp up as they cool. Let rest on a rack while you are prepping your remaining tacos.