Crispy cravings don’t have to come with a side of guilt. In this handy guide by Tanya Bhatia of The Grace Kitchen, everyday snack favourites are reimagined for weight management using the magic of the airfryer. By swapping deep-frying for rapid hot-air circulation, these recipes dramatically reduce excess oil and empty calories while keeping texture and taste intact. Perfect for mindful eaters who still love their munch-time treats, these airfryer snacks prove that crunchy, comforting, and calorie-conscious can happily coexist on the same plate.
5 Airfryer Snack Recipes
1. Cream cheese buns
Ingredients:
- Cream Cheese 5 tablespoons
- Melted butter 1/4 cup
- Mayonnaise 1 tablespoon
- Garlic Paste 1.5 teaspoon
- Rosemary 1 teaspoon
- Spring Onions, chopped 2 tablespoons
- Schezwan sauce 1 tbsp
- Burger buns
Instructions:
• In a bowl, whisk together cream cheese, Schezwan sauce, and mayonnaise well. Fill a piping bag.
• In another bowl, add melted butter, garlic paste, rosemary, and spring onions, and mix well.
• Take a bun, cut it into 4 halves, not all the way through.
• Pipe out cream cheese filling in each half.
• Place them in the air fryer and brush with prepared butter.
• Bake in the air fryer at 200 °C for 10-12 minutes.
• Serve them warm.
2. Corn Paneer Pockets
Ingredients
- 1 cup corn
- 1 cup paneer, crumbled
- 1/2 cup chopped onion
- 2-3 tbsp cream cheese
- 1 tsp oregano
- 1 tsp black pepper powder
- 3/4 cup mozzarella cheese
- bread slices
- Oil for brushing
- Peri peri masala
- Chopped coriander leaves
- Spicy mayo for serving
Instructions:
- In a bowl, mix corn, crumbled paneer, chopped onion, cream cheese, oregano, black pepper powder, and mozzarella cheese until well combined.
- Take a bread, press it well, and place a spoonful of the corn mixture on one side.
- Seal the edges with some water and press them with a fork.
- Repeat the process with the remaining bread and corn filling.
- Preheat the air fryer to 190°C and arrange the bread pockets in the basket.
- Brush a little oil on the pockets and air fry for 12-15 minutes, flipping halfway through to ensure even
3. Cheesy Smashed Potatoes
Ingredients:
- 7-8 baby potatoes
- Parmesan cheese on the bottom
- salt, garlic powder, paprika + oregano,to taste
- Mozzarella cheese on top
- garnish: chili flakes
Instructions:
- Bring a large pot of salted water to a boil. Add in the potatoes, bring water back to a boil, and cook for 10-15 minutes or until fork-tender. Time varies with the size of your taters. Remove promptly and transfer to the pan to cool slightly.
- smash them flat.
- First layer: add about 1 tablespoon of shredded parmesan, then put the potato on top of the cheese. Cut a small square of parchment paper. Cover the potato and then press down with the bottom of a glass to flatten (this prevents the glass from sticking and thus dismantling the potatoes). Flatten them as much as you can without destroying them. Remove the small piece of parchment paper and repeat the process with the remaining potatoes. Next, add the seasonings to each potato and then top them with mozzarella. Bake them for 15 minutes or until golden brown on top.
4. Sattu Mini Cookies
Ingredients: • (Makes 12 mini cookies)
- Sattu flour – 50 g
- Jaggery powder – 20g
- Ghee – 20g
- Milk – 1-2 tbsp
- Baking soda – Less than 1/4 tsp
- Salt – A tiny pinch
- Cardamom powder – 1/4 tsp
- 1-2 tbsp finely chopped almonds
Instructions:
- Preheat oven/airfryer to 160°C and line a baking tray.
- Combine ragi flour, oats flour, baking soda, salt, and cinnamon/cardamom powder.
- Whisk together jaggery powder and ghee until smooth (for like 4-5 mins)
- Gradually mix the dry ingredients into the wet mixture.
- Add milk little by little until a soft dough forms.
- Roll into small cookie balls of 7g each, slightly flatten, and place on the baking tray.
- 3 Sprinkle chopped almonds on the cookies.
- Bake at 160°C for 10-12 minutes until set or airfry at 150 degree for 8-10 mins.
- Let them cool completely for the best texture!
5. Crispy Noodle Salad
For the Crispy Noodles:
- Boiled rice noodles (as needed)
- Olive oil (for coating)
- Salt, to taste
- chili powder, to taste
- Haldi powder, to taste
For the Dressing:
- 2 tbsp light soy sauce
- 1 tbsp Schezwan sauce
- 1 tsp finely chopped ginger
- 1 tsp finely chopped garlic
- 1 tbsp honey
- Water (to thin the dressing)
- Optional: Chili flakes
- Optional: vinegar or lemon juice
For the Salad:
- Sliced carrots
- Sliced cabbage
- Sliced capsicum
- Sliced onion
Instructions:
- Prepare the Noodles: Toss the boiled noodles with olive oil, salt, red chili powder, and haldi powder. Spread them evenly on a baking tray and Airfry in a preheated oven at 200°C for 12 minutes or until they turn crispy.
- In a bowl, whisk together the soy sauce, schezwan sauce, chopped ginger, garlic, and honey. Gradually add water until you reach a thin consistency. Adjust with optional chili flakes/red chili sauce and a splash of vinegar.
- Assemble the Salad: In a large bowl, combine sliced veggies. Drizzle the dressing over the salad, toss well, then top with the crispy noodles. Serve immediately for a delightful mix of textures and flavors.
These airfryer snack recipes are especially great for weight watchers, as they make portion control and calorie management feel effortless rather than restrictive. With minimal oil and maximum flavour, they allow you to enjoy your favourite crunchy treats without derailing your goals. Whether you’re curbing evening hunger pangs or planning smarter party snacks, these recipes prove that staying on track with weight management can still be delicious, satisfying, and stress-free.