Blistered Sugar Snap Peas
Blistered Sugar Snap Peas are tossed with sesame oil, soy sauce, and garlic; air fry at 400°F for 8 minutes until charred and crisp-tender with a bright lime finish.
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Method
- 1
Toss snap peas with sesame oil and salt.
- 2
Air fry at 400°F for 5-7 minutes, shaking once, until blistered and charred in spots but still crisp-tender.
- 3
Immediately toss with garlic, soy sauce, and rice vinegar.
- 4
Sprinkle with sesame seeds and red pepper flakes. Serve with lime wedges.
Pro tip. Don't overcook — they should still have snap when you bite them. The high heat creates the char without making them mushy. Trim the stringy ends for the best texture.
Why the air fryer wins here
- Ready in 8 minutes. The same dish takes about 13 in a conventional oven, plus preheating.
- Fast-moving hot air browns the outside before the inside dries out, so you get color without babysitting.
- Cleanup is a basket, not a sheet pan and a splattered stovetop.
Storing and reheating
Refrigerate perishable leftovers within 2 hours, or within 1 hour above 90°F. Reheat leftovers to 165°F (74°C) throughout, measured with a food thermometer. USDA leftover safety guidance.
Keep leftovers in the fridge for up to 3 days. Reheat in the air fryer at 350°F for 3-5 minutes rather than the microwave so the outside crisps back up. See the reheat guide for exact times by food.
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