These Air Fryer Sweet Potato Fries are delightfully crispy, incredibly easy, and made with only a few simple ingredients! Pair them with your favorite dipping sauce and just try not to eat them all.

Email Me the Recipe!

Please enable JavaScript in your browser to complete this form.

Email Address *

Options

• Save to my free Well Plated recipe box

Hidden Username Field

Title only URL

Go

From time to time, we'll send you Well Plated emails. You can unsubscribe anytime. Have an account? Log In.

Restaurant-style sweet potato fries at home.

A dead ringer for their deep-fried counterparts, these crispy air fryer sweet potato fries have the irresistibility of your restaurant favorites!

• Like these baked Sweet Potato Fries, there’s ZERO deep frying. The air fryer gets the fries perfectly crispy with a fraction of the oil!
• You can make the fries with just oil and salt and they’ll be delicious, or upgrade them with one of the flavor variations below.
• As a bonus, these air fryer sweet potato fries are easy and weeknight-friendly too. Just like Air Fryer French Fries and Air Fryer Frozen French Fries, you only need a handful of ingredients to make them and you probably have most of them in your pantry already!

How to Make Sweet Potato Fries in the Air Fryer

Prepare. Peel and cut the sweet potatoes lengthwise into strips. Then, preheat the air fryer.

Season. Drizzle with oil and sprinkle with seasoning. Toss to coat.

Arrange. The sweet potatoes steam when crowded together, instead of getting crispy. For the best, most crispy results, cook the fries in a single layer so that the air has room to circulate.

Cook. Air fry sweet potato fries for 4 minutes, flip, then continue for 4 to 8 additional minutes, until they’re as crispy as you’d like. Sprinkle with a bit more salt to make the flavor pop. ENJOY!

What to Serve With Air Fryer Sweet Potato Fries

• Sandwiches. Pair your crispy sweet potato fries with my Apple Grilled Cheese with Turkey or Spicy Chicken Sandwich.
• Burgers. You can’t beat burgers and fries! Try my Blue Cheese Burger or make it meatless with my Portobello Mushroom Burger.
• Sauces and Toppings. Go to town and top these sweet potato fries with Instant Pot Chili and cheese, or keep it simple with a side of ketchup, ranch dressing, or homemade Barbecue Sauce for dipping.

Print Add to Collection Go to Collections

Air Fryer Sweet Potato Fries

These easy air fryer sweet potato fries are a reader favorite! Crispy and delicious, you only need 3 simple ingredients to make them.

Course Side Dish

Cuisine American

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 40 minutes minutes

Servings 3 to 4 people

Calories 91kcal

Author Erin Clarke / Well Plated

Ingredients

• 1 large or 2 small/medium sweet potatoes about 1 pound
• 2 teaspoons extra virgin olive oil*
• ½ teaspoon kosher salt plus additional for serving
• ½ teaspoon garlic powder
• ½ teaspoon paprika
• ¼ teaspoon ground black pepper
• Chopped fresh chives

Instructions

• Scrub the sweet potatoes and peel if desired (I leave the peels on). Cut the sweet potatoes in half lengthwise. Turn the halves cut-side down onto your cutting board, the slice each half lengthwise into 1/4-inch-wide strips (a mandoline is the best way to get even fries; watch your fingers!).
  
• Turn the strips on their sides and cut each into 1/4-inch sticks. If the sticks are long, slice them in half crosswise so that your fries are about 3 to 4 inches. Transfer the fries to a large mixing bowl.
• To keep the fries warm between batches, preheat the oven to 200°F and keep a baking sheet handy.
• Drizzle the sweet potato fries with the oil and sprinkle with salt, garlic powder, paprika, and black pepper. Toss to coat, making sure the spices and oil are well distributed.
  
• Preheat the air fryer to 375°F according to the manufacturer’s instructions. (For my air fryer, that is 3 minutes of preheat time).

FOR SOMEWHAT CRISPY, HIGHLY SATISFYING SWEET POTATO FRIES IN FEWER BATCHES:

• Place the potatoes in the air fryer basket, doing no more than two layers (my air fryer is 5 ½ quarts and I can add about ⅓ of the fries). Make sure the fries have plenty of room so that the air can circulate. Cook the sweet potato fries for 5 minutes.
• Slide the basket out and use tongs to toss. Return to the air fryer and continue cooking for 5 to 7 additional minutes, until browned at the edges and crispy. The time can vary by several minutes based on your air fryer model and how done you like your fries. Check often during the last few minutes to make sure the fries don’t burn.

FOR SUPER CRISPY SWEET POTATO FRIES IN MORE BATCHES:

• Place the sweet potatoes in just one layer in the basket, being careful that they do not overlap. Cook for 4 minutes, slide the basket out and flip, then continue cooking for 4 to 8 additional minutes, until the fries are as crispy as you would like (again, the time will vary based on your model, so check them several times and adjust as needed).
  
• Remove the sweet potato fries to a baking sheet or a serving plate and immediately sprinkle with an additional pinch of kosher salt. Repeat with remaining sweet potatoes, keeping the cooked fries warm in the oven between batches as desired. Top with chives and enjoy!
  

Video

Notes

• *You can make the sweet potato fries with no oil if you prefer, but they will not be as crisp. Be sure to coat the fryer basket very well with nonstick spray.
• In the recipe video, I am making a curry variation with salt, black pepper, and 1 tablespoon curry powder.
• TO STORE: Refrigerate leftover sweet potato fries in an airtight container for up to 3 days.
• TO REHEAT: For the best results, rewarm leftover fries in the air fryer at 375°F or in a 400°F oven (I like to preheat the pan in the oven while it warms up); spread the fries in a single layer on the hot pan and recrisp. Air fryer fries reheat better than regular fries, since the lesser amount of oil inherently prevents them from getting soggy.
• TO FREEZE: Freeze fries in a single layer on a baking sheet until solid. Transfer to an airtight container or ziptop bag and freeze for up to 3 months. Reheat directly from frozen.

 

 

Nutrition

Serving: 1of 3 | Calories: 91kcal | Carbohydrates: 16g | Protein: 1g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Potassium: 270mg | Fiber: 2g | Sugar: 3g | Vitamin A: 10853IU | Vitamin C: 2mg | Calcium: 25mg | Iron: 1mg

Related Recipes

Air Fryer

Air Fryer Brussels Sprouts

Save Recipe Saved

Side Dishes

Air Fryer Broccoli

Save Recipe Saved

Air Fryer

Air Fryer Cauliflower

Save Recipe Saved

Meet the most fall-off-the-bone tender, no oven, I-think-I’m-gonna-need-a-bigger-bib Crockpot Ribs. Do yourself and every rib lover in your life a finger-lickin’ favor: put a batch in your slow cooker. Baby backs, spare ribs, country…this recipe works with any of your favorite cuts.

The best way to get fall-off-the-bone tender ribs.

In addition to being one of the best crock pot recipes to come out of my kitchen in a long time, these slow cooker ribs have a full rack of winning qualities.

• Like my Instant Pot Ribs, these crockpot ribs have the deep, smoky barbecue flavor that you love, thanks to my Homemade BBQ Sauce.
• You’ll need less than 10 minutes of prep to get them sauced and in your slow cooker (perhaps only this Shredded Chicken Sandwich recipe is easier). The slow cooker does the rest of the work while you go about your day.
• And of course, they’re fall-off-the-bone tender. You can pull them apart with your fingers!

These tender ribs are ideal for game day parties, easy weeknight dinners, or anytime you’re in the mood for something undeniably delicious.

How to Make Ribs in a Crockpot

Add the Ribs to a Slow Cooker. It’s OK to stack them if needed.

Mix the Sauce Ingredients. You can make it from scratch or swap storebought.

Pour Half Over the Ribs. Save the rest for serving.

Slow Cook. Cook on low for 8 hours. Ribs are safe to eat at 145 degrees F, but the temperature should be at 190 degrees F or higher to ensure the most tender meat. You can use an instant read thermometer to check the exact temperature. Serve immediately with the reserved sauce, and ENJOY!

Print Add to Collection Go to Collections

Crockpot Ribs

This easy crockpot ribs recipe is perfect for a crowd! Slow cooked in sweet, spicy sauce for fall-off-the-bone-tender meat.

Course Main Course

Cuisine American

Prep Time 10 minutes minutes

Cook Time 8 hours hours

Total Time 8 hours hours

Servings 6 servings

Calories 579kcal

Author Erin Clarke / Well Plated

Ingredients

• 3 ½ to 4 pounds pork ribs cut into individual ribs (spare ribs, baby back, or country-style will all work with this method; I used baby back)
• 1 cup ketchup
• ½ cup molasses
• 2 tablespoons apple cider vinegar
• ½ teaspoon hot sauce
• 2 teaspoons chili powder
• 1 teaspoon garlic powder
• 1 teaspoon kosher salt
• 1 teaspoon freshly ground black pepper

Instructions

• Spray a 6-quart or larger slow cooker with nonstick spray. Add the ribs in an even layer.
  
• In a small bowl or large measuring cup, stir together the ketchup, molasses, vinegar, hot sauce, chili powder, garlic powder, salt, and pepper.
  
• Pour half of the sauce over the ribs, then cover the sauce bowl and save the rest in the refrigerator.
  
• Cover the ribs and cook on LOW for 8 hours, until they are cooked and ultra-tender. Serve immediately with the reserved sauce (I like to warm up the extra sauce for serving too).
  

Video

Notes

• STORE-BOUGHT SAUCE: You can also make crockpot ribs with store-bought sauce, like Sweet Baby Rays, if you prefer. Simply swap the homemade bbq sauce ingredients for 1-2 cups of your favorite premade variety and cook as directed in the recipe.
• TO STORE: Leftover ribs may be stored, in an airtight container, for up to 3 days in the refrigerator.
• TO FREEZE: Cooked crockpot ribs may be stored in the freezer for up to 3 months. Defrost overnight in the refrigerator before warming.
• TO REHEAT: Warm the ribs in a slow cooker on LOW until heated through. You may also warm in a large, covered, saucepan on the stovetop over LOW heat or in the microwave in a covered container until heated through. I suggest adding a bit of water and/or barbecue sauce to the ribs before warming to prevent them from drying out. 

Nutrition

Serving: 1(of 6), without additional sauce | Calories: 579kcal | Carbohydrates: 16g | Protein: 29g | Fat: 43g | Saturated Fat: 14g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 16g | Trans Fat: 1g | Cholesterol: 148mg | Potassium: 731mg | Fiber: 1g | Sugar: 15g | Vitamin A: 203IU | Vitamin C: 1mg | Calcium: 62mg | Iron: 3mg

Related Recipes

Slow Cooker

Slow Cooker Carnitas

Save Recipe Saved

Slow Cooker

Crockpot BBQ Chicken

Save Recipe Saved

Slow Cooker

Crockpot Pork Roast

Save Recipe Saved

These Grilled Chicken Wings are the peak wing experience. They’re easy to make, charred outside and juicy within, and smoky flavor make them extra mouthwatering. Bonus: this is the BEST recipe when you want to make wings for a crowd!

Party-perfect smoky chicken wings.

Grilled chicken wings may not be new to you, but my go-to is always Air Fryer Chicken Wings or Baked Chicken Wings so I never really thought of wings as a grilling food. The game has been changed!

• Even with the same basic ingredients, the different method of cooking gives the wings a new flavor profile.
• Grilled chicken wings are perfect for feeding a crowd, especially if you have a large grill. No need to fry batch after batch of wings in an air fryer or oil!
• Like Smoked Chicken Wings, these grilled chicken wings are super easy to make with a handful of everyday ingredients (bet you have most in your kitchen already!) and a simple grilling technique. Literally, just throw them on the grill. (Okay, not literally literally. Place them gently.)

Consider this recipe your blueprint for deliciousness. Try a different marinade, another sauce, make it spicy, or switch up both to put your own spin on these grilled wings.

Key Ingredients

You’ll find the full list of ingredients in the recipe card below, but here are some notes to keep in mind.

• Chicken Wings. If they’re not already, you’ll need to split the wings into flats and drumettes.
• Low-Sodium Soy Sauce. Tamari or liquid aminos also work if you need a gluten-free option.
• Seasoning. Garlic powder, kosher salt, and ground black pepper add flavor to the marinade without adding so much that it competes with the wing sauce.
• Wing Sauce. Unsalted butter and hot sauce (Frank’s RedHot is the classic for Buffalo wings) form the base, while soy sauce and white vinegar jazz it up with some acid and umami.

How to Make Grilled Chicken Wings

Marinate the Wings. Whisk together the marinade ingredients in a small bowl and pour them over the wings; toss to coat and refrigerate.

Let the Wings Come to Room Temperature. This helps the wings cook more evenly so they’re not undercooked in some parts and overcooked in others.

Make the Sauce. Melt the butter in a saucepan with the hot sauce, then whisk in the soy sauce and vinegar.

Grill the Wings. Place the wings on the grates of a 425 degree F grill; grill for 12 to 18 minutes, or until they reach an internal temperature 170 to 180 degrees F. To keep the wings from scorching, flip them every 4 to 5 minutes. Set a timer on your phone if you need to!

Finish. Let the grilled chicken wings rest on a serving plate for a few minutes, then toss them in the sauce (or serve the sauce on the side) and ENJOY!

Print Add to Collection Go to Collections

Grilled Chicken Wings

Grilled chicken wings are crispy, delicious, and perfect for a party! My recipe has a quick, tasty marinade and buttery, tangy wing sauce.

Course Appetizer, Main Course

Cuisine American

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Marinating Time 4 hours hours

Total Time 4 hours hours 45 minutes minutes

Servings 4 -6 servings

Calories 619kcal

Author Erin Clarke / Well Plated

Ingredients

For the Grilled Wings

• 3 pounds chicken wings flats and drumettes
• 3 tablespoons extra-virgin olive oil
• 3 tablespoons low-sodium soy sauce
• 2 teaspoons garlic powder
• ½ teaspoon kosher salt
• ½ teaspoon ground black pepper

For the Wing Sauce

• ¼ cup unsalted butter melted
• ⅓ cup hot sauce such as Frank’s RedHot
• ½ tablespoon low sodium soy sauce
• ½ tablespoon white vinegar

Instructions

• If necessary, split the wings into flats and drumettes: Trim off the wing tips and discard. Split the drumette side of each wing from the flat side at the joint: wiggle your knife near the joint to find the “soft spot.” Slice down through the skin and separate. It should split fairly easily, but if not, put the blade in place, then carefully but firmly hit the top of your knife to apply extra pressure. Pat the wings very dry and transfer to a large bowl or ziptop bag.
• In a small bowl, combine the oil, soy sauce, garlic powder, salt, and pepper.
  
• Pour over the wings and toss to coat (or seal the bag, removing as much excess air as possible, and turn to coat). Refrigerate for 4 hours or overnight.
• When ready to grill, preheat your grill to 425°F. Let the wings come to room temperature.
• Make the wing sauce: in a saucepan over medium heat, melt together the butter and hot sauce. Whisk in the soy sauce and vinegar. Adjust to taste.
  
• Grill the wings for 12 to 18 minutes, until they reach 170 to 180°F and are cooked through and tender. Flip every 4 to 5 minutes to prevent scorching in places. Transfer to a serving plate or bowl and let rest a few minutes.
  
• Toss the wings in the wing sauce, or serve with sauce on the side for dipping.
  

Notes

• TO STORE: Place grilled chicken wings in an airtight container and store them in the refrigerator for up to 3 days.
• TO REHEAT: You can reheat the wings on a grill, in a 350ºF oven or air fryer. To reheat on the grill, place them over indirect heat for about 5 minutes, flipping occasionally.
• TO FREEZE: Place the wings in a freezer-safe container or bag and store in the freezer for up to 3 months. Thaw overnight in the refrigerator before reheating.

Nutrition

Serving: 1(of 4) | Calories: 619kcal | Carbohydrates: 2g | Protein: 35g | Fat: 51g | Saturated Fat: 17g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 22g | Trans Fat: 1g | Cholesterol: 172mg | Potassium: 389mg | Fiber: 0.4g | Sugar: 0.4g | Vitamin A: 658IU | Vitamin C: 16mg | Calcium: 34mg | Iron: 2mg

Related Recipes

Appetizers

Lemon Pepper Wings

Save Recipe Saved

Air Fryer

Korean Air Fryer Chicken Wings

Save Recipe Saved

Appetizers

Buffalo Cauliflower Wings

Save Recipe Saved

Game day snacking just got easier (and cheesier) thanks to these Buffalo Chicken Sliders! A creamy shredded Buffalo chicken filling piled onto Hawaiian rolls, topped with lots of cheese, then baked on a sheet pan to toasty perfection, this recipe is a breeze to make and people go CRAZY for it. Done in 20 minutes!

Buffalo chicken sliders are EXACTLY what you want for game day.

These Buffalo chicken sliders check all the game day food boxes. (Those boxes, in case you were wondering, are Buffalo, ranch, and cheese.) 

If you’re partial to my Buffalo Chicken Wrap and Slow Cooker Buffalo Chicken Taquitos, you will love these sliders too!

• Even once football season is over, you can still enjoy these sliders for weeknight dinners—and you’ll want to, because not only are they delicious, they’re also ready to eat in just 20 minutes. (That includes prep AND cooking!)
• This recipe makes 12 Buffalo chicken sliders, so if you serve them alongside other party faves like Loaded Baked Potato Dip and Baked Chicken Wings, it easily feeds a crowd. Plus, if you need even more than 12, this recipe is easy to double.

How to Make Buffalo Chicken Sliders

Prep the Rolls. Keep the rolls attached to each other, but slice them in half horizontally. Set the bottom half on a baking sheet.

Mix the Filling. Stir together the chicken, Buffalo sauce, ranch dressing, and garlic powder. (You can mix the chicken filling ahead of time if you’d like and refrigerate it for a day or two. I recommend warming the mixture in the microwave before assembling the sliders so it’s not still a bit cold in the middle after baking.)

Start Assembling. Scatter a handful of cheese on the bottom half of the rolls. Spread the chicken on top.

Add the Remaining Cheese. Pile. It. ON.

Finish Assembling. Add the top half of the rolls. Brush the melted butter and Italian seasoning over the top.

Bake. Pop the Buffalo chicken sliders in a 375 degree F oven for 10 to 12 minutes, or until the cheese melts and the tops are golden and toasty. Cool for a few minutes, then slice and serve. ENJOY!

Print Add to Collection Go to Collections

Buffalo Chicken Sliders

With ranch, Hawaiian rolls and melty cheese, these Buffalo chicken sliders are a game day winner. Bonus: they take just 20 minutes to make!

Course Appetizer, Main Course

Cuisine American

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 12 sliders

Calories 254kcal

Author Erin Clarke / Well Plated

Ingredients

• 1 (12-ounce) package Hawaiian sweet dinner rolls such as King’s Hawaiian
• 3 cups shredded chicken breast about 8 ounces cooked; see How to Cook Shredded Chicken
• ¾ cup hot sauce such as Frank’s RedHot or Frank’s Buffalo
• ¼ cup ranch dressing I use a Greek-yogurt based
• 1 teaspoon garlic powder
• 2 cups shredded mozzarella provolone, or Havarti cheese, divided
• 3 tablespoons unsalted butter melted
• 1 teaspoon Italian seasoning

Instructions

• Place a rack in the center of your oven and preheat to 375°F. Line a baking sheet with parchment paper.
• Without disconnecting the buns at their sides, slice the slider buns in half horizontally. Place the bottom half in the center of the baking sheet.
  
• In a mixing bowl, combine the chicken, Buffalo sauce, ranch dressing, and garlic powder.
  
• Scatter a small handful of the cheese bottom buns, then top evenly with the Buffalo chicken. Sprinkle the remaining cheese evenly over the top.
  
• Place the top bun over the chicken. In a small bowl, combine the melted butter and Italian seasoning, then brush liberally over the top of the buns.
  
• Bake the Buffalo chicken sliders until the cheese is melty and the tops are golden, about 10 to 12 minutes. Transfer to a cutting board and let cool a few minutes. Carefully slice apart with a serrated knife, and serve.
  

Notes

• TO STORE: Wrap leftover sliders in foil and store them in the refrigerator for 2 to 3 days.
• TO FREEZE: Wrap the sliders in a layer of plastic wrap, followed by foil (or toss them in an airtight container or freezer bag); double layers help prevent freezer burn! Freeze for up to 2 months and thaw in the refrigerator before reheating.
• TO REHEAT: Warm up leftovers in the microwave or a 350ºF oven until heated through.

Nutrition

Serving: 1slider | Calories: 254kcal | Carbohydrates: 16g | Protein: 16g | Fat: 14g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 60mg | Potassium: 125mg | Fiber: 0.1g | Sugar: 5g | Vitamin A: 257IU | Vitamin C: 11mg | Calcium: 105mg | Iron: 1mg

Related Recipes

Appetizers

Smoked Chicken Wings

Save Recipe Saved

Appetizers

Chicken Enchilada Dip

Save Recipe Saved

Main Dishes

BBQ Chicken Pizza

Save Recipe Saved

This Gluten Free Apple Crisp features a nutty pecan crunch, warm spike of cinnamon, and cozy apple filling. The crumb topping is made with oats and almond flour (nutty and delicious!) for a gluten-free version that’s every bit as delicious as traditional apple crisp.

You’ll never guess this apple crisp is gluten free!

Inspired by my Blackberry Crisp, this gluten free apple crisp uses no flour, instead opting for rolled oats and ground almond flour to create a perfect, rich streusel topping with a pleasing crunch. It’s just as satisfying and scrumptious as any classic recipe!

• Like my Peach Crisp and Strawberry Crisp recipes, no one can resist how the sweet fruit filling and crisp topping together. The dreamy combination of apples, oats, and cinnamon elicits feelings of nostalgia, coziness, and warmth.
• While I love my Fresh Apple Cake and apple pie made with Whole Wheat Pie Crust and Homemade Apple Pie Filling, they takes quite a while to make. Similarly, this Apple Turnover is fantastic, but it requires a bit more prep work. This gluten free apple crisp is comparably fast and easy, and I bet you have the ingredients in your kitchen right now!

Key Ingredients

You’ll find the full list of ingredients in the recipe card below, but here are some notes to keep in mind.

• Gluten Free Rolled Oats. A star in texture, nutrition, AND the key to keeping this crisp truly GF. Make sure your oats are processed in a certified gluten free facility if you are preparing this for someone with celiac, as there can be cross contamination.
• Almond Flour. I ADORE this ingredient! It’s made of finely ground almonds only and gives the crisp (and really anything you make with it) an unbelievably rich flavor. (This Gluten Free Carrot Cake is another one of my favorite desserts that takes advantage of it. You can also use it for any of these almond flour recipes.)
• Pecans. In addition to the oats, pecans add scrumptious crunch and nuttiness to the topping. (Pecan lovers, don’t miss my Pumpkin Pecan Cobbler.)
• Apples. I recommend using Granny Smith, Macintosh, Honeycrisp, Pink Lady, or a combination of these varieties. While you don’t have to peel the apples for apple crisp, I prefer to. I find the apples’ peels detract from the crisp’s balance of texture.
• Maple Syrup. Naturally sweetens the filling and adds a scrumptious, cozy flavor. Honey would also work fabulously here.
• Bourbon. Because I couldn’t resist, and because the subtle warm vanilla notes in bourbon make it an excellent addition.  You could use rum instead. If you prefer to make your apple crisp without alcohol, you can swap it for water.
• Lemon Juice. For a touch of brightness.
• Cinnamon. It’s made to go with apple crisp!
• Toppings. Ice cream, frozen yogurt, or Greek yogurt. You can’t go wrong!

How to Make Gluten Free Apple Crisp

Stir the Dry Ingredients Together. This is the start of our topping.

Stir in the Butter. Make sure the mixture is evenly moistened.

Prepare the Filling. Stir together the apple slices with the other filling ingredients.

Fill the Baking Dish. Transfer the apple filling mixture to a baking dish. Scatter the oat mixture over the top.

Bake the Crisp. Bake gluten free apple crisp at 350 degrees F for 45 to 55 minutes. If your topping is baking faster than your filling (aka it’s getting too brown), go ahead and tent the baking dish with foil. This will protect the topping while allowing the apples underneath to bake a little longer. ENJOY!

Recipe Variations

• Vegan Apple Crisp. For a vegan, dairy-free apple crisp, check out my Vegan Apple Crisp recipe.
• Gluten Free Apple Crisp for a Crowd. To scale up this recipe for 8 or more people, I recommend following the same recipe by using 1.5 times the ingredients and baking it in a 9”x13” pan.
• Gluten Free Apple Crisp for Two or for One. If you desire to make this recipe in a smaller quantity, I recommend cutting down the ingredients to one-third or even one-fourth of those listed in the recipe. Then, portion it into individual ramekins for baking (make sure your ramekin is oven safe).

What to Serve With Gluten Free Apple Crisp

• Ice Cream. You can’t beat a bowl of apple crisp with ice cream! Try my Oat Milk Ice Cream, Whiskey Ice Cream, or your favorite kind.
• More Apple Desserts. Create a delightful spread of apple desserts. My Baked Apple Slices and Apple Oatmeal Cookies would be delicious.
• Apple Drinks. For a fun and festive apple experience, serve this crisp with Apple Cider, an Apple Cider Cocktail, or an Apple Cider Mimosa.

Print Add to Collection Go to Collections

Gluten Free Apple Crisp

This easy gluten free apple crisp recipe uses almond flour and oats to create an irresistible, buttery topping. The coziest fall dessert!

Course Dessert

Cuisine American

Prep Time 15 minutes minutes

Cook Time 55 minutes minutes

Total Time 1 hour hour 10 minutes minutes

Servings 6 servings (1 9×9-inch pan)

Calories 549kcal

Author Erin Clarke / Well Plated

Ingredients

For the Topping:

• 1 cup old fashioned rolled oats
• ⅔ cup almond flour
• ⅔ cup brown sugar
• ⅔ cup pecan halves chopped
• ½ teaspoon kosher salt
• 6 tablespoons unsalted butter

For the Filling:

• 2 ½ pounds mixed apples such as Granny Smith, Macintosh, Honeycrisp, and Pink Lady, peeled, cored, and cut into 1/2-inch-thick wedges (about 6 medium apples)
• ¼ cup pure maple syrup or honey
• 2 tablespoons bourbon or rum or water
• 1 ½ teaspoons ground cinnamon
• 1 tablespoon freshly squeezed lemon juice
• ½ tablespoon cornstarch
• Vanilla ice cream frozen yogurt, or Greek yogurt, for serving

Instructions

• Place a rack in the center of the oven and preheat the oven to 350°F. Lightly coat a 9×9-inch or similarly sized baking dish with non-stick spray.
• In a medium bowl, stir together the oats, almond flour, brown sugar, pecans, and salt.
  
• In a microwave-safe bowl in the microwave (or a saucepan on the stove), melt the butter. Pour over the top of the oat mixture. With a fork or rubber spatula, stir until the crumbs are evenly moistened.
  
• To a large mixing bowl, add the apples, maple syrup, bourbon, cinnamon, lemon juice, and cornstarch. With a big spoon, stir to combine.
  
• Scoop the apples and any liquid that has collected at the bottom of the bowl into the prepared baking dish into an even layer. It will be very full. Nudge the apple slices around a bit so that they lay fairly flat.
• With your hands, squeeze chunks of the crumb mixture together to create clumps of assorted sizes, and place them on top of the apples. Scatter any remaining crumb mixture over the top.
  
• Bake the crisp until the apples are tender (you may need to use a fork to peek down underneath that generous topping and check on the apples) and the crumb topping is crisp and deep golden brown, about 45 to 55 minutes. Check the crisp halfway through, then periodically during baking; if at any point, the topping browns more quickly than you would like, tent the pan with foil to protect the crust, then continue baking as directed. Serve warm with a big scoop of ice cream.

Video

Notes

• TO STORE: Refrigerate crisp in an airtight storage container for up to 4 days. 
• TO REHEAT: Rewarm leftovers in a baking dish in the oven at 350°F. 
• TO FREEZE: Let the crisp cool completely. Tightly cover it or place it in an airtight freezer-safe storage container. Freeze the crisp for up to 3 months. Let thaw overnight in the refrigerator before reheating.
• TO FREEZE UNBAKED: Tightly cover your apple crisp, and lay it flat in the freezer for up to 3 months. Let thaw overnight in the refrigerator, then bake as directed.

Nutrition

Serving: 1(of 6) | Calories: 549kcal | Carbohydrates: 74g | Protein: 6g | Fat: 27g | Saturated Fat: 9g | Cholesterol: 30mg | Potassium: 363mg | Fiber: 9g | Sugar: 53g | Vitamin A: 452IU | Vitamin C: 10mg | Calcium: 96mg | Iron: 2mg

More Delicious Apple Treats

Desserts

Hasselback Apples

Save Recipe Saved

Baking

Apple Bread

Save Recipe Saved

Breakfast & Brunch

Apple Coffee Cake

Save Recipe Saved

Zucchini Salad is here to transform the way you use that bounty of zucchini from the garden! Ribbons of zucchini are tossed with shaved Parmesan and a simple lemon vinaigrette for a light, refreshing summer side dish.

A new way to put your summer zucchini harvest to use.

Whether you’ve got a crop surplus from your (or your neighbor’s) garden, you’ve stocked up at the farmers’ market, or your CSA box came fully loaded with every variety summer squash under the sun, the how-can-I-use-this-zucchini conundrum is one nearly all of us face around this time of year. 

While Chocolate Zucchini Bread and Zucchini Fritters are good, if you’re looking for the easiest way to use up lots of zucchini, this zucchini salad is it!

• It’s one of the rare recipes where the zucchini is left uncooked—and you’ll wonder why it’s not served this way more often! It’s tender with a little bit of a crisp bite and a mild squash flavor.
• Once you’ve shaved the zucchini into ribbons, you’ll toss it with lemon juice and oil, along with a sprinkle of fresh herbs, shaved Parm, and almonds, if you’d like. So EASY!
• This short list of ingredients delivers big flavor and nicely contrasting textures. 

Ben and I enjoy this zucchini salad as a side for dishes like Caprese Chicken Pasta and other recipes with Italian vibes.

The no-cook element makes it fantastic with grilled mains like Grilled Pesto Chicken Skewers too. Just assemble the salad and while it marinates for 10 minutes, toss your proteins on the grill!

How to Make Zucchini Ribbons

This recipe is a breeze, and most of the time needed is the prep time for cutting the zucchini into ribbons (which doesn’t take long at all!). I have a few tips for you here.

• Use a vegetable peeler to create the ribbons, rather than a knife. I like a Y-peeler like this.
• I use firm pressure with the peeler to make sure the ribbons have some heft to them. You can see the thickness in the photo above; the slices aren’t paper thin wisps, but they’re still thinner than you’d get with a knife.
• To keep the zucchini slices even, I lay the zucchini flat on a cutting board and start the peeler on the opposite side with each slice. So if I start peeling from the stem side of the zucchini, the next cut I’ll start with the peeler on the blossom end. 
• If you prefer, you can cut the zucchini into thin coins with a mandoline slicer instead. It delivers the same results texturally and flavor-wise, but the ribbons do look more elegant!

More Tips for Perfect Zucchini Salad

• Don’t Skip the Salting. This draws out the excess moisture from the zucchini, which is important for the flavor and texture of the salad. After this, be sure to dry the zucchini well too; this also helps remove some of the salt.
• Use Good Parmesan. You can shave Parmesan off the block with a vegetable peeler before you start shaving the zucchini. Easy! But whatever you do, don’t buy the shelf-stable Parm sold in the pasta aisle at the grocery store. It pales in comparison to the real stuff!
• Make It Your Own. I kept it simple for this salad, but there are lots of ways you can put your own spin on it. Try pine nuts instead of almonds, red wine vinegar instead of lemon juice, Pecorino instead of Parmesan, add sliced sun-dried tomatoes for an element of sweetness, and so on. A drizzle of Basil Pesto over the top is delicious too.

Print Add to Collection Go to Collections

Zucchini Salad

This zucchini salad recipe pairs ribbons of raw zucchini with lemon vinaigrette, shaved Parmesan, and herbs for a light, summery side dish!

Course Salad, Side Dish

Cuisine American

Prep Time 10 minutes minutes

Total Time 25 minutes minutes

Servings 4 servings

Calories 154kcal

Author Erin Clarke / Well Plated

Ingredients

• 1 ½ pounds zucchini about 3 large; or use a mix of zucchini and yellow summer squash
• ½ teaspoon kosher salt plus additional to taste
• ¼ cup coarsely grated or shaved parmesan do this yourself from the block. You will be happy you did this!!, plus additional for serving
• ¼ teaspoon ground black pepper
• 2 tablespoons finely chopped fresh chives basil, or a mix, plus additional for serving
• 1 tablespoon extra-virgin olive oil
• Juice of 1 small lemon about 2 ½ tablespoons
• ⅓ cup toasted sliced almonds optional

Instructions

• With a vegetable peeler, slice the zucchini into thin ribbons (you can also use a mandoline to slice them into very thin coins). Place in a large colander and toss with the salt. Place over a large bowl and let drain 15 minutes. Shake the colander to remove as much excess liquid as you can. Pat dry with paper towels then transfer to a serving platter. To pat dry, I like to grab a few ribbons at a time with one hand, then hold them up and dry them with paper towels that I'm holding in my other hand, then set them on the platter (you can also spread them out on paper towels and pat dry if that's easier for you).
  
• Top with Parmesan, black pepper, and chives. Drizzle the oil and lemon juice over the top. With your hands, gently toss to coat. Taste and adjust the seasoning as desired. I usually add a pinch or two more of salt.
• Sprinkle on the almonds and additional Parmesan and herbs. Enjoy immediately, or chill for 10 minutes prior to serving.

Notes

TO STORE: This is a salad that’s best served immediately. With storage, the zucchini slices will soften. But if you do have leftovers, you can refrigerate them in an airtight container for up to 3 days.

Nutrition

Serving: 1(of 4) | Calories: 154kcal | Carbohydrates: 8g | Protein: 7g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.003g | Cholesterol: 4mg | Potassium: 543mg | Fiber: 3g | Sugar: 5g | Vitamin A: 455IU | Vitamin C: 31mg | Calcium: 135mg | Iron: 1mg

Related Recipes

Side Dishes

Roasted Zucchini

Save Recipe Saved

Side Dishes

Zucchini Fries

Save Recipe Saved

Air Fryer

Air Fryer Zucchini

Save Recipe Saved

Sweet, juicy, tart, and salty, this Watermelon Margarita recipe is a summertime classic. I share how to make a single marg just for you, or a pitcher for a crowd!

A refreshing cocktail to enjoy all summer long!

Margaritas are a year-round cocktail for sure, and you’ll definitely find me sipping on a Skinny Margarita or Grapefruit Margarita from January to December.

But I think margs really shine in the summer thanks to their light, refreshing, and bright flavor.

With watermelon season upon us, I wanted to whip up some watermelon margaritas for Ben and myself to enjoy with Shrimp Tacos and Mexican Street Corn Salad for dinner…and then I realized they were just too good not to share!

• These watermelon margaritas are perfect if you don’t have a fully stocked liquor cabinet since you only need tequila—no orange liqueur! 
• I have instructions for making a single margarita (or double it for you and your significant other), but you can also make a pitcher that serves 6. And that can also be scaled up for a bigger party!
• The flavor is nicely balanced between the sweetness of watermelon and the tart lime juice. Tajîn will add a little bit of heat to the rim or go all out and make it spicy with some jalapeño (a la my reader favorite Spicy Margarita Recipe).

Watermelon Margarita Variations

• Make It Frozen. This method works for the big batch recipe. Freeze the watermelon cubes, then when you’re ready to make the margaritas, blend all the ingredients in your blender. You can either skip the ice cubes (since the frozen watermelon will do the job) or add a few ice cubes to balance the flavor and make it frostier, if needed.
• Add Basil. Add a sprig of basil to the cocktail shaker to infuse your watermelon margarita with basil flavor. Garnish with a sprig of basil too!
• Make It Minty. Swap the basil for fresh mint.
• Add Some Smokiness. Swap the tequila for mezcal, which has a smoky flavor.

Print Add to Collection Go to Collections

Watermelon Margarita

Sweet, juicy, tart and salty, this easy watermelon margarita recipe is a summertime classic made with fresh lime, watermelon, and tequila.

Course Drinks

Cuisine American, Mexican

Prep Time 15 minutes minutes

Total Time 15 minutes minutes

Servings 1 (or 6, for a pitcher)

Calories 180kcal

Author Erin Clarke / Well Plated

Ingredients

For the Watermelon:

• 2 ½ cups 1-inch cubed watermelon
• 2 tablespoons light agave nectar or simple syrup

For a Single Margarita:

• ¼ cup watermelon juice
• 2 ounces silver/blanco tequila 3 tablespoons
• 1 ounce freshly squeezed lime juice (about 1 small lime) 2 tablespoons
• 1 thin slice jalapeno optional
• Kosher or margarita salt or Tajin for the rim
• To garnish: fresh lime slices, small slice of melon, jalapeno
• Ice

For a Whole Pitcher (6 drinks):

• 1 batch watermelon juice about 1 ½ cups
• 12 ounces silver/blanco tequila (1 ½ cups)
• 6 ounces freshly squeezed lime juice (about 6 small limes) ¾ cup

Instructions

• Rim the glass(es): Run a lime wedge around the edge to moisten the rim of the glass, then dip in salt or Tajin. Fill with ice.
  
• Make the watermelon juice: Place the cut melon cubes and agave in a blender and puree until very smooth. If it's pulpy, pass it through a mesh strainer, using a big spoon to squish the liquid through. Discard the pulp. You should be left with about 1 1/2 cups juice.
  
• For a single margarita: fill a cocktail shaker with ice. Add watermelon juice, lime juice, tequila, and a jalapeno slice (if using). Shake for 30 seconds, then strain into a prepared glass. Enjoy immediately, garnished as desired.
• For a pitcher: Add the lime juice and tequila to the blender with the watermelon juice and pulse to combine. Transfer to a serving pitcher if desired. Pour into prepared glasses or refrigerate until ready to serve, up to 6 hours. Immediately before serving, give the mixture a vigorous stir, then pour into ice-filled glasses. Garnish as desired.
  

Nutrition

Serving: 1margarita | Calories: 180kcal | Carbohydrates: 13g | Protein: 1g | Fat: 0.1g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.04g | Monounsaturated Fat: 0.03g | Potassium: 104mg | Fiber: 0.4g | Sugar: 9g | Vitamin A: 375IU | Vitamin C: 15mg | Calcium: 8mg | Iron: 0.2mg

Related Recipes

Cocktails

St. Germain Margarita

Save Recipe Saved

Cocktails

Peach Margaritas

Save Recipe Saved

Cocktails

Italian Margarita

Save Recipe Saved

The viral four-ingredient frozen protein s’mores trend has taken TikTok by storm. After trying them (with a patriotic twist), they are the only dessert I’m “cooking” for the Fourth of July this year!

A Protein Spin on a Nostalgic Treat

Protein has been the darling of 2025, so it was only a matter of time until social media figured out a way to combine it with one of the most quintessential summer desserts, s’mores.

The health swap here is the “marshmallow” layer, which is replaced with an 8-ounce tub of whipped topping (many influencers use Cocowhip to keep it vegan, but good ol’ CoolWhip works just as nicely), folded together with 1/2 cup protein powder.

• In the freezer, the mixture takes on a fluffy, slightly stretchy, and unmistakably marshmallow-y quality.
• It softens up the graham crackers just enough to make them sliceable and reminiscent of an ice cream sandwich cookie.
• A layer of melted chocolate provides a crunchy counterpoint.

As with most social media recipe trends, I went into it skeptical, but after taking a bite, I was SOLD.

The frozen protein s’mores were creamy, crunchy, actually satisfied my sweettooth and above all else: tasted like the nostalgic campfire treat.

Giving Frozen S’mores a Patriotic Twist

With record-setting heat waves scorching the U.S., I can’t think of a better excuse to try these frozen s’mores bars.

BUT, in case you need further convincing, consider my red, white, and blue variation your must-make dessert for the Fourth (especially if you wouldn’t dream of turning on the oven for Flag Cake).

For a patriotic version, simply fold 1 1/2 cups of mixed fresh blueberries and raspberries into the whipped topping.

Each bite bursts with festive color, and the flavor of the berries makes these feel even more summery.

Pull these out of your freezer, pass them around, and watch your guests sigh with happiness.

How to Make Them

You’ll Need

• 1 (8-ounce) container whipped topping, such as Cocowhip or CoolWhip
• 1/2 cup (56g) protein powder—I used Toasted Marshmallow, which was too perfect (use WELLPLATED for 10% off!), but vanilla is great too
• 1 1/2 cups blueberries, raspberries, diced strawberries, or a mix—I did half blueberries, half raspberries
• 8 graham cracker sheets
• 3.5 ounces dark chocolate, melted—I used 72%

Instructions

Stir together the whipped topping and protein powder. You can dump the topping into a bowl (tidiest option), or mix directly in the tub. If you mix in the tub, stir down the whip first to remove some of the air or you’ll make a mess. Stir in the berries.

Arrange the first layer of graham crackers. Line an 8×10-inch (or similar) baking dish with parchment paper. Arrange a layer of graham crackers across the bottom.

Pour the melted chocolate on top. Spread it into an even layer.

Add the whipped topping, then the final graham cracker layer. Spread the whipped topping all the way to the edges and don’t worry if some of the melted chocolate seeps out.

Freeze for 1 hour. Slice and DEVOUR! Store in the freezer

More No Bake Treats to Stay Cool

• Strawberry Frozen Yogurt Pie with Pretzel Crust
• S’mores Treats
• Pretzel S’mores Bites
• Cottage Cheese Ice Cream

Did you make this recipe? Be sure to tag @wellplated on Instagram and TikTok so I can see it!