Best Air Fryer Green Beans

Who knew air fryer green beans could taste like candy? Smoky, garlicky, and naturally sweet from a quick blast of heat, these are ready in 20 minutes and gone even faster. Serve them over my rich, nutty Pecan Muhammara, a take on the Syrian red pepper dip, for a layered dish that tastes like so much more than the sum of its parts.

Prep Time5

Cook Time15

Total Time20

Course: Appetizer, Side Dish

Cuisine: American

Servings: servings

Ingredients

1 lb fresh green beans washed well and trimmed
1 tbsp extra virgin olive oil
1 tsp smoked paprika
1 tsp garlic powder
1/2-1 tsp sea salt
fresh lemon juice for garnish
fresh lemon zest for garnish
Black pepper for garnish
Pecan Muhammara to serve

Instructions

Preheat the air fryer to 375°F.
Pat the green beans dry with paper towels or a clean dish towel. Place in a large mixing bowl and drizzle with olive oil and sprinkle with the smoked paprika, garlic powder, and sea salt. Toss until well combined.
Line the bottom of the air fryer basket with parchment paper (optional), then add the beans. Spread out in an even thin layer. They can be slightly overlapped but not crowded (you may need to cook in two batches if you have a small air fryer).
Air fry for 10 minutes, turning or shaking halfway through, until the green beans are fork-tender and crispy on the edges. Add 2 more minutes for softer beans.
Serve the green beans hot, garnished with a squeeze of lemon juice, lemon zest, and/or freshly ground black pepper. Serve them over pecan muhammara for a delicious and impressive presentation.

Video

Notes

Dry the beans. Pat them completely dry for crispy, not mushy, results.
Preheat if needed. Preheat only if your air fryer's manufacturer recommends it.
Line the basket. Place a piece of parchment paper cut to fit in the basket just before adding the beans for easy cleanup.
Avoid overcrowding. Spread the beans in an even, thin layer, and cook in batches if needed.
Shake halfway through. Shake the basket or turn the beans if they're not browning evenly.
Season to taste. Add extra salt, black pepper, or lemon juice just before serving.
Make them in the oven. Bake on a parchment-lined baking sheet at 375°F for 30 minutes, stirring halfway through, until tender.
Storage: Refrigerate cooled beans in an airtight container for 3–4 days. To freeze, spread cooled beans on a parchment-lined baking sheet until firm (1–2 hours), then transfer to a freezer-safe container for up to 3 months. Reheat in the air fryer at 350°F for 3–5 minutes, or warm frozen beans on the stovetop with a drizzle of olive oil or in the microwave.

Nutrition