Ninja AF141 Pro 4-in-1 5QT Air Fryer User Guide

Ninja AF141 Pro 4-in-1 5QT Air Fryer

Air Fry 101

For best cooking and crisping results, always preheat your Ninja Air Fryer Pro for 3 minutes.
The crisper plate promotes overall browning. We recommend using it every time you air fry.
For best results, frequently shake your food or toss it with silicone-tipped tongs to get it as crispy as you’d like.

Using your air fryer functions

Pull crispy meals out of thin air.
Super-heated air rapidly circulates around your food for an even, crispy finish every time.

Preheat Recommendation:
Preheat for 3 minutes before adding ingredients. Select desired function and temperature, set time to 3 minutes, and press START/PAUSE.

Air Fry Tips & Tricks

Shake, Shake, Shake
Check food and shake basket frequently for even browning. Remove food when it reaches your desired level of brownness.
Converting Oven Recipes
Convert oven recipes by using the Roast function and reducing the cook temperature by 25°F. Check food frequently to avoid overcooking.
Freestyling Recipes
If you are cooking less food than the recipe calls for, remember to reduce the cook time. If you’re cooking a bit more, increase the cook time. Check food frequently.
Air Frying Fresh Ingredients
For best results with fresh vegetables, use at least 1 tablespoon of oil. Add a little more to achieve that perfect level of crispiness.
Don’t Overcrowd
Evenly arrange and space ingredients out to ensure consistent browning.
Securing Your Food
Keep light foods from being blown around by the fan by securing them with toothpicks.
More Even Browning
Use an oil spritzer to evenly coat ingredients for more even browning.

Dehydrating Tips & Tricks

Slicing
Use a mandoline slicer to get consistent, thin fruit and vegetable slices. Fruits and veggies should be sliced as thinly as possible without falling apart.
Preventing Oxidation
Fruits like apples and pears quickly oxidize when cut. To delay oxidation, soak them in water and lemon juice for 5 minutes.
Dry Before You Dehydrate
Pat fruits and vegetables as dry as possible before placing them in the basket.
Don’t Overlap
Lay ingredients flat and close together to optimize space, but don’t overlap or stack pieces.
Trim the Fat
Before dehydrating meat or poultry, make sure to trim off all fat, as it does not dry out and could turn rancid.
Pasteurizing Jerky
Before dehydrating meats and fish, use the Roast function at 330°F for 1 minute to fully pasteurize them.
How Long to Dehydrate?
Most fruits and veggies take 6–8 hours, while jerky takes 5–7 hours. The longer you dehydrate ingredients, the crispier they will get.
Storage
To maximize longevity, store dehydrated foods at room temperature in an airtight container up to 2 weeks.

Air Fry Cooking Chart

Dehydrate Chart

Frozen French Fries

COOK: 20–25 MINUTES

MAKES: 5–6 SERVINGS

INGREDIENTS

1 pound frozen French fries

DIRECTIONS

Insert crisper plate in basket and insert basket in unit. Preheat the unit by selecting AIR FRY, setting the temperature to 350°F, and setting the time to 3 minutes. Select START/PAUSE to begin.
After 3 minutes, add fries to basket; reinsert basket. Select AIR FRY, set temperature to 350°F, and set time to 23 minutes. Select START/PAUSE to begin.
After 10 minutes, remove basket from unit and shake fries or toss them with silicone-tipped tongs. Reinsert basket to resume cooking for 10 more minutes. Check for desired crispiness, cooking for an additional 3 minutes if needed. When cooking is complete, serve with your favorite dipping sauce.

Hand-Cut Fries

PREP: 10 MINUTES

COOK: 20–24 MINUTES

MAKES: 5–6 SERVINGS

INGREDIENTS

1 pound russet or Idaho potatoes, cut in thin 2-inch strips
1/2–3 tablespoons canola oil

DIRECTIONS

Soak cut potatoes in cold water for 30 minutes to remove excess starch. Drain well, then pat with a paper towel until very dry.
Place all ingredients into a large mixing bowl; toss to combine. Use at least 1/2 tablespoon oil. For crispier results, use up to 3 tablespoons oil.
Insert crisper plate in basket and basket in unit. Preheat unit by selecting AIR FRY, setting the temperature to 390°F, and setting the time to 3 minutes. Select START/PAUSE to begin.
After 3 minutes, place fries on the crisper plate; reinsert basket. Select AIR FRY, set temperature to 390°F, and set time to 30 minutes. Select START/PAUSE to begin.
After 10 minutes, simply remove the basket from the unit and shake fries or toss them with silicone-tipped tongs. Reinsert the basket to resume cooking.
Check fries after 20 minutes. For crispier fries, continue cooking for up to 25 minutes.
When cooking is complete, serve immediately with your favorite dipping sauce.

Jalapeño Poppers

PREP: 15 MINUTES

COOK: 15 MINUTES

MAKES: 8 SERVINGS

INGREDIENTS

1/2 block (4 ounces) cream cheese, softened
1/2 bag (4 ounces) shredded cheddar cheese
1 tablespoon kosher salt
8 jalapeño peppers, cut in half lengthwise, stems left on, seeds and membranes removed
8 strips uncooked bacon

DIRECTIONS

In a small mixing bowl, mix together the cream cheese, cheddar, and salt.
Using a small teaspoon or coffee spoon, fill each jalapeño half with the cheese mixture, making
sure not to overfill.
Place 2 pepper halves together, then wrap each pepper with 1 piece of bacon. Repeat with remaining peppers.
Insert crisper plate in basket and basket in unit. Then preheat the unit by selecting AIR FRY, setting the temperature to 360°F, and setting the time to 3 minutes. Select START/PAUSE to begin.
After 3 minutes, place peppers on crisper plate; reinsert basket. Select AIR FRY, set temperature
to 360°F, and set time to 15 minutes. Select START/PAUSE to begin.
After 7 minutes, remove basket from unit and rotate peppers to ensure the bacon crisps on all sides. Reinsert basket to resume cooking.
Cooking is complete when bacon is crisp and peppers are beginning to shrivel. Remove peppers and allow to cool for 10 minutes, then serve warm.

Brussels Sprouts & Bacon

PREP: 10 MINUTES

COOK: 18–20 MINUTES

MAKES: 4–6 SERVINGS

INGREDIENTS

1 pound Brussels sprouts, cut in half
5 strips uncooked bacon, cut in 1/8-inch pieces
2 teaspoons garlic powder
2 teaspoons black pepper
4 teaspoons kosher salt
1 tablespoon olive oil

DIRECTIONS

Place all ingredients into a large mixing bowl; toss to combine.
Insert crisper plate in basket and basket in unit. Preheat unit by selecting AIR FRY, setting the
temperature to 390°F, and setting the time to 3 minutes. Select START/PAUSE to begin.
After 3 minutes, place Brussels sprouts mixture on the crisper plate; reinsert basket. Select AIR FRY, set temperature to 390°F, and set time to 20 minutes. Select START/PAUSE to begin.
Halfway through cooking, remove basket from unit and toss Brussels sprouts. Reinsert basket
and to resume cooking.
Begin checking Brussels sprouts for crispiness after 18 minutes and continue cooking for up to an additional 2 minutes if desired. When cooking is complete, serve immediately.

Crispy Potatoes with Spicy Mayo

PREP: 15 MINUTES

COOK: 25 MINUTES

MAKES: 4–6 SERVINGS

INGREDIENTS

1 pound baby potatoes, cut in quarters
2 tablespoons extra virgin olive oil
3 teaspoons hot paprika, divided
1 tablespoon plus 1 teaspoon smoked paprika, divided
1 tablespoon plus 1 teaspoon garlic powder, divided
4 teaspoons kosher salt, divided
1/2 cup mayonnaise 2 tablespoons sundried tomato paste
2 tablespoons sherry or
white wine vinegar
1/2 cup fresh parsley, finely chopped, for garnish

DIRECTIONS

In a large mixing bowl, toss the potatoes in olive oil, 2 teaspoons hot paprika, 1 tablespoon smoked paprika, 1 tablespoon garlic powder, and 2 teaspoons salt.
Insert crisper plate in basket and basket in unit. Preheat unit by selecting AIR FRY, setting the temperature to 360°F, and setting the time to 3 minutes. Select START/PAUSE to begin.
After 3 minutes, place seasoned potatoes on crisper plate; reinsert basket. Select AIR FRY, set temperature to 360°F, and set time to 25 minutes. Select START/PAUSE to begin.
Halfway through cooking, remove basket from unit and toss potatoes. Reinsert basket to resume cooking.
While potatoes are cooking, mix together mayonnaise, tomato paste, vinegar, and remaining seasonings in a small bowl.
When cooking is complete, garnish potatoes with parsley and serve with spicy mayo.

Fried Pickles

PREP: 10 MINUTES

COOK: 10 MINUTES

MAKES: 4–6 SERVINGS

INGREDIENTS

20 dill pickle slices
1/4 cup all-purpose flour
1/8 teaspoon baking powder
3 tablespoons beer or seltzer water
1/8 teaspoon kosher salt
2 tablespoons water, plus more if needed
2 tablespoons cornstarch
1 1/2 cups panko bread crumbs
1 teaspoon paprika
1 teaspoon garlic powder
1/4 teaspoon cayenne pepper
1/4 cup canola oil, divided

DIRECTIONS

Pat the pickle slices dry and place them on a dry plate in the freezer.
In a mixing bowl, stir together flour, baking powder, beer or seltzer water, salt, and 2 tablespoons water. Batter should be the consistency of cake batter. If batter is too thick, add more water, 1 teaspoon at a time.
Place cornstarch in a shallow bowl. Combine bread crumbs, paprika, garlic powder, and cayenne pepper in a separate shallow bowl.
Remove pickles from freezer. Dredge each one in cornstarch. Tap off excess, then coat in batter.
Then coat evenly with bread crumbs.
Insert crisper plate in basket and basket in unit. Preheat unit by selecting AIR FRY, setting the
temperature to 360°F, and setting the time to 3 minutes. Select START/PAUSE to begin.
After 3 minutes, place breaded pickles on crisper plate. Spray or gently brush generously with canola oil. Insert basket in unit.
Select AIR FRY, set temperature to 360°F, and set time to 10 minutes. Select START/PAUSE
to begin.
Halfway through cooking, remove basket from unit and flip pickles and spray or gently brush the
other side. Reinsert basket to resume cooking.
When cooking is complete, serve immediately with your favorite dipping sauce.

Zucchini Sticks with Marinara Sauce

PREP: 25 MINUTES

FREEZE: 30–45 MINUTES

COOK: 20 MINUTES

MAKES: 8 SERVINGS

INGREDIENTS

2 large zucchini, cut in sticks
1/4 inch thick and 3 inches long
2 teaspoons kosher salt
1 1/2 cups all-purpose flour
2 eggs, beaten
2 cups seasoned bread crumbs
1/4 cup grated Parmesan cheese
1 tablespoon garlic powder
2 teaspoons onion powder
1/2 cup marinara sauce, for serving

DIRECTIONS

Place zucchini sticks on a plate and sprinkle with salt. Allow to sit at room temperature for 15 minutes to remove excess water. Pat dry.
Place flour in a shallow bowl. Place eggs in another shallow bowl. Combine bread crumbs, Parmesan cheese, garlic powder, and onion powder into a third bowl or plate, stirring to combine.
Working in small batches, toss zucchini sticks in flour. Tap off excess, then coat in egg. Then toss with bread crumbs, coating evenly. Set breaded zucchini sticks on a dry plate.
Cover the plate with plastic wrap and freeze it for 30 to 45 minutes, or until the breading has hardened.
Insert crisper plate in basket and basket in unit. Preheat unit by selecting AIR FRY, setting the
temperature to 360°F, and setting the time to 3 minutes. Select START/PAUSE to begin.
After 3 minutes, place zucchini sticks on crisper plate. Select AIR FRY, set temperature to 360°F, and set time to 20 minutes. Select START/PAUSE to begin.
Halfway through cooking, remove the basket from the unit and toss zucchini sticks. Reinsert the basket to
resume cooking.
Cooking is complete when the sticks are evenly browned on all sides. Add more time if necessary. Serve immediately with marinara sauce.

Beef Jerky

PREP: 15 MINUTES

MARINATE: 8 HOURS

COOK: 5–8 HOURS

MAKES: 3 CUPS (6 OUNCES) DRIED JERKY

INGREDIENTS

1/4 cup soy sauce
2 tablespoons
Worcestershire sauce
2 tablespoons dark brown sugar
1 teaspoon ground black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon paprika
2 teaspoons kosher salt
1 pound uncooked beef eye of round, cut in 1/4-inch slices

DIRECTIONS

Whisk together all ingredients, except beef. Place mixture into the large resealable plastic bag.
Add beef to bag and rub to coat. Marinate in the refrigerator for 8 hours or overnight.
Strain meat; discard excess marinade.
Remove the crisper plate from the basket. Lay half the sliced meat flat on the bottom of the basket in one layer. Place the crisper plate on top of the meat. Place the remaining meat on the crisper plate.
Insert basket in unit. Select DEHYDRATE, set temperature to 150°F, and set time to 7 hours. Select START/PAUSE to begin. Check after 5 hours, then cook until desired texture is reached.
When cooking is complete, remove the jerky and store in an airtight container.

French Toast Bread Pudding

PREP: 10 MINUTES

CHILL: 30 MINUTES–8 HOURS

COOK: 40 MINUTES

MAKES: 4–6 SERVINGS

INGREDIENTS

4 eggs
3/4 cup heavy cream
1 tablespoon sugar
2 teaspoons orange liqueur
1 teaspoon kosher salt
1/4 teaspoon ground cloves
9 precooked pecan sticky or cinnamon buns
(2 1/4 ounces each), cut in quarters
1/2 cup dried cherries

DIRECTIONS

In a large mixing bowl, whisk together eggs, heavy cream, and sugar until smooth. Add orange liqueur, salt, and ground cloves and whisk to incorporate.
Add sticky buns and cherries to the egg mixture and liberally coat. Cover the bowl and refrigerate
for 30 minutes to 8 hours.
Remove the crisper plate from the basket and insert the basket into the unit. Preheat the unit by selecting ROAST, setting the temperature to 400°F, and setting the time to 3 minutes. Select START/PAUSE to begin.
After 3 minutes, remove the basket and spray liberally with cooking spray. Pour the bread mixture directly into the bottom of the basket. Pat the mixture down evenly using a spatula, then reinsert the basket.
Select ROAST, set temperature to 325°F, and set time to 45 minutes. Select START/PAUSE to begin.
After 20 minutes, remove basket from unit and cover the surface of bread pudding with aluminum foil to allow the eggs to fully set without burning the tops. Reinsert basket to resume cooking.
Check every 5 minutes. Cooking is complete when a toothpick fully inserted comes out clean and the internal temperature reaches 160°F. Remove basket and let bread pudding cool for 10 minutes before serving.

Bacon & Pepper Breakfast Hash

PREP: 15 MINUTES

COOK: 35–40 MINUTES

MAKES: 4 SERVINGS

INGREDIENTS

1/2 package (8 ounces) uncooked bacon, cut in 1/4-inch pieces
1 small yellow onion,
peeled, diced
1 red bell pepper, diced
2 russet potatoes, peeled, diced
1 teaspoon paprika
1 teaspoon black pepper, plus more for seasoning
1 teaspoon celery or garlic salt
1 teaspoon kosher salt, plus more for seasoning
4 eggs

DIRECTIONS

Remove the crisper plate from the basket and insert basket in unit. Preheat the unit by selecting ROAST, setting the temperature to 350°F, and setting the time to 3 minutes. Select START/PAUSE to begin.
After 3 minutes, add bacon to the basket. Select ROAST, set temperature to 350°F, and set time to 45 minutes. Select START/PAUSE to begin. Cook for 5 minutes, or until bacon is crispy, stirring occasionally.
Add the onion, pepper, potatoes, and spices to the basket. Stir to incorporate, then insert basket
in unit.
Cook for 45 minutes, stirring occasionally, until potatoes are cooked through and golden brown.
Once vegetables are cooked, remove basket from unit and crack four eggs onto the surface of the hash. Season with additional salt and pepper, to taste. Reinsert the basket to resume cooking.
Cook for 3 to 5 minutes, or until egg whites are set, adding more time if needed. Serve immediately.

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