It is no secret that I was a nanny in my former days. In fact, I was a nanny for a LONG time, it was how I was able to pay my way through college. Now, it may seem silly, but I learned an immense amount about adulting during this time. Shocker, right? You may be thinking, “Duh Ashley, you were taking care of someone’s kids, of course you had to adult!”. But it was more about the responsibility and relationships that were forged with the families and the kids that transformed me. This is also when I began cooking for someone other than myself, so I began to care if the food I was preparing was edible and tasty. I learned about foods that I had never tried before in an effort to bring variety to the little munchkins’ diets, which has paid off ten fold in my own health journey. I find that I am much more willing to try new and odd things in my adult life and I actually find that cooking new items are a fun challenge for me.
The last family I cared introduced me to shishito peppers. I had never heard of these mild and delicious peppers. When I arrived one morning, I was told that there were some roasted shishito peppers in the fridge and asked if I had tried some. I shook my head thinking “uhhh, nah, I don’t really like peppers like that”, but my curiosity really got the best of me, and I am glad it did, because these little babies are amazing. I tried one, and it took effort to not eat the entire container full of roasted peppers.
Ever since then, I feel like I have been seeing these peppers pop up everywhere, in fancy restaurants as appetizers, at the seasonal markets, in little lunch dining halls. Maybe it’s just because I am paying attention more? But hey, I am not complaining!
The best part about all of this? The ease of making them! I love using my air fryer for this because it requires no prep at all, but if you don’t have an air fryer, an oven works just as well!
Check it out!
1-2 lbs Shishito Peppers
1/2 tbsp olive oil
pinch of salt
In the Air fryer: Toss the peppers with the olive oil and place in the air fryer for 10 minutes at 375F. At 5 minutes, pull the basket out and shake to mix up. Continue cooking for another 5 minutes, then salt to taste.
In the Oven: Toss the peppers with the olive oil and place on a silpat or non stick baking sheet. Bake for 20 minutes at 400F. When done, salt to taste.