air fryer uncrustable...

air fryer uncrustable...

Air Fryer Uncrustable: Your New Favorite Snack

Air fryer uncrustables are the newest craze in the snack world. If you're not familiar with uncrustables, they're essentially a peanut butter and jelly sandwich with the crusts cut off. But with an air fryer, you can take those already delicious treats and make them even better.

To make air fryer uncrustables, start with your favorite bread. You'll also need peanut butter, jelly or jam, and a little bit of butter. Spread peanut butter and jelly on one slice of bread and then place another slice on top. Cut off the crusts, making sure not to waste too much of the bread.

Melt a little bit of butter in a skillet on low heat. Once the butter is melted, place your uncrustable in the butter and cook until it's lightly browned on both sides. Transfer the uncrustable to your air fryer and cook at 370°F for five minutes, flipping halfway through.

The result is a crispy, golden brown uncrustable that's perfectly warmed through. The peanut butter and jelly will be melty and gooey, making this a perfect snack for any time of day.

Air fryer uncrustables are perfect for kids (or adults!) who don't like crusts, and they make a great lunchbox addition. They can also be customized with different types of bread, peanut butter, and jelly or jam. Instead of peanut butter, try using almond butter, cashew butter, or even Nutella. Experiment with different flavors and find your perfect air fryer uncrustable recipe.

In addition to being delicious, air fryer uncrustables are also relatively healthy compared to other snacks. Because they're not fried in oil like traditional fried foods, the fat content is reduced. Of course, you'll want to stick to a reasonable portion size and balance this snack with fruits, vegetables, and other healthy foods.

Overall, air fryer uncrustables are a fun and tasty snack that's easy to make and customize. Whether you're a kid or an adult, you're sure to fall in love with this simple but satisfying snack.

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