Air Fryer Burrito

I can neither confirm nor deny that I tried to bake chickpea chocolate chip cookies on parchment paper in my previous air fryer toaster oven, leading to a small fire and the oven gradually failing to cook anything. I finally had to replace it, and decided to test out the new oven by making as many recipes in it as possible in one week (no paper needed).

Dinner 1: Sheet pan gluten-free gnocchi

I followed this recipe, but used gluten-free gnocchi, subbed tin foil for the parchment paper, and halved some of the ingredients to fit everything into the toaster oven on one roasting pan. I pre-heated the oven to 425 F and baked it for 10 minutes, then added the feta, then baked for another 15 minutes.

The result was flavorful, but missing something. I added air-fried Brazi Bites cheesey bread (which is gluten-free) to complete the meal.

Dinner 2: Air-fried tofu and broccoli

This was a variation on the Air Fryer Tofu and Peanut Sauce Ramen Bowl I’ve posted before. This time I also air-fried broccoli for 13 minutes at 425 F. I ate the tofu, broccoli, and peanut sauce with both gluten-free ramen noodles and rice.

Lunch: Pita chip nachos

I made Cookie + Kate’s “Fresh Greek Nachos with Herbed Tahini Sauce” from Love Real Food, which includes making your own pita chips, a chickpea salad, and a tahini sauce. I definitely overcooked and slightly burnt the pita chips in the toaster oven, so I’d adjust both the time and temperature down next time.