Garlic bread quick recipe in the air fryer
Crispy garlic bread in under 20 minutes — a store-bought baguette is sliced, spread with homemade garlic butter and oregano, and baked golden in the air fryer. No dough from scratch.
Equipment
- 1 Air fryer
- 1 Cutting board
- 1 Knife
- 1 Bowl
- 1 Brush
Ingredients
Garlic butter
100 g butter Softened, room temperature
4 clove garlic Pressed or finely chopped
1 tsp dried oregano- 2 tbsp parsley Freshly chopped
0.5 tsp salt
1 pinch black pepper Freshly ground
Bread
- 1 pcs baguette Pre-baked, approx. 250 g
1 tbsp olive oil For brushing
Instructions
Preparation
- Put 100 g butter in a bowl and mash it smooth with a fork. Stir in 4 clove garlic, 1 tsp dried oregano, 2 tbsp parsley, 0.5 tsp salt and 1 pinch black pepper until the garlic butter is well combined.
- Cut 1 pcs baguette into slices about 2 cm thick. If you want to serve the bread whole as a fan, cut only three-quarters of the way through the baguette instead of all the way through.
- Spread the garlic butter generously on both sides of each slice. Brush the crust with 1 tbsp olive oil to make it extra crispy.
Cooking in the air fryer
- Preheat the air fryer to 180°C for 3 minutes.
- Place the slices in a single layer in the basket, butter-side up, without overlapping. Bake for 6-8 minutes at 180°C, until the edges are golden and crisp. Keep an eye on it during the last couple of minutes, as store-bought baguette browns quickly.
Serving
- Remove the bread while it's still warm, and sprinkle with a little extra chopped parsley if you like. Serve immediately while the crust is crisp.
Notes
Tips for the best result:
Use softened butter — cold butter tears up the crumb when you spread the slices. Always place the slices in a single layer with space between them; overlapping slices steam each other soft instead of turning crisp. Extra crispy:
Brush the crust with olive oil and turn the heat up to 190°C for the last 1-2 minutes. Keep an eye on the bread as you go — store-bought baguette goes from golden to burnt in under a minute. Variation:
Sprinkle 40 g finely grated parmesan over the slices for the last 2 minutes, or swap the oregano for thyme and a pinch of chili flakes. Serving:
Serve with pasta, soup or grilled food, or as a snack with a bowl of tomato salsa for dipping. Batch size:
If your air fryer is smaller, you can bake the slices in two batches and keep the first batch warm under a piece of foil.
Use softened butter — cold butter tears up the crumb when you spread the slices. Always place the slices in a single layer with space between them; overlapping slices steam each other soft instead of turning crisp. Extra crispy:
Brush the crust with olive oil and turn the heat up to 190°C for the last 1-2 minutes. Keep an eye on the bread as you go — store-bought baguette goes from golden to burnt in under a minute. Variation:
Sprinkle 40 g finely grated parmesan over the slices for the last 2 minutes, or swap the oregano for thyme and a pinch of chili flakes. Serving:
Serve with pasta, soup or grilled food, or as a snack with a bowl of tomato salsa for dipping. Batch size:
If your air fryer is smaller, you can bake the slices in two batches and keep the first batch warm under a piece of foil.
Nutrition
Calories: 380kcalCarbohydrates: 31gProtein: 6gFat: 26gSaturated fat: 14gPolyunsaturated fat: 1.3gMonounsaturated fat: 8gTrans fat: 0.8gCholesterol: 54mgSodium: 600mgPotassium: 85mgFiber: 1.5gSugar: 1.5gVitamin A: 700IUVitamin C: 3mgCalcium: 22mgIron: 1mgNet carbohydrates: 29.5g
