Air Fryer Edibles: A Quick, Easy, And Healthy Treat?

Air fryers can be used to make cannabis-infused edibles, such as cannabutter (cannabis-infused butter) or cannabis-infused coconut/olive oil. These infused oils or butter can then be used in various recipes to create edibles with the desired effects of cannabis. For example, one can make crispy THC-fried chicken or creamy cannabis lemon butter chicken using cannabutter or cannabis oil. The versatility of air fryers allows for the creation of a range of cannabis-infused dishes with different strains and ingredients to suit individual preferences and tastes.

Can You Make Edibles in an Air Fryer?

Air fryer cannabutter

Air fryers can be used to make cannabutter, a versatile ingredient for edibles. The air fryer's slow precision heat allows for a swift and efficient extraction of cannabinoids, resulting in a potent and flavourful product. Here is a step-by-step guide to making cannabutter in an air fryer:

Ingredients:

• 1 cup unsalted butter
• 7-10 grams of ground cannabis flower

Method:

• Decarboxylate the cannabis: Preheat the air fryer to 245°F (120°C). Spread the ground cannabis flower evenly on a baking sheet and place it in the air fryer for 40 minutes, stirring occasionally to ensure even heating.
• Melt the butter: While the cannabis is decarboxylating, melt the butter in a small saucepan over low heat.
• Combine and simmer: Once the cannabis is decarboxylated, add it to the melted butter in the saucepan. Let the mixture simmer on low heat for 2 hours, stirring occasionally to prevent burning.
• Cool and strain: After 2 hours, remove the saucepan from the heat and let it cool slightly. Set a fine-mesh strainer or cheesecloth over a clean jar or container. Pour the mixture through the strainer, pressing the cannabis to extract as much liquid as possible.
• Store: Allow the cannabutter to cool completely before sealing and storing it in the refrigerator. Ensure it is labelled and stored in an airtight container to maintain freshness and potency.

Tips:

• Use high-quality cannabis for better flavour and potency.
• Be cautious with dosage. Start with a small amount of cannabutter and gradually increase it according to your desired potency.
• Always pay attention to the amount of cannabutter consumed, modifying it based on the product's strength and your desired potency.
• Do not drive or operate machinery when taking edibles.

Cannabis-infused coconut oil

Step 1: Decarboxylation

Decarboxylation is a critical step in activating the THC compounds in cannabis. It involves heating the flower to a specific temperature for a set duration. For an air fryer, set the temperature to 250 degrees Fahrenheit. Place the desired amount of cannabis flower (ground or finely chopped) into an oven-safe container lined with tinfoil. Poke holes in the tinfoil to allow air circulation. Place the container in the air fryer and heat for 30 minutes. Check the colour of the flower; if it doesn't look brown, return it to the air fryer for an additional 10 minutes.

Step 2: Infusing Coconut Oil

Take your desired amount of coconut oil and place it in a separate oven-safe container. Put the container in the air fryer and heat for 2 minutes at 270 degrees Fahrenheit. Remove the container, stir the oil, and return it to the air fryer for another 2 minutes.

Step 3: Combining and Infusing

Pour half of the infused coconut oil over the decarbed cannabis flower. Place the container back in the air fryer and heat at 250 degrees Fahrenheit for 45 minutes. Cover the container with tinfoil and poke holes to allow airflow.

Step 4: Straining and Storage

Once the infusion process is complete, strain the mixture to separate the oil from the plant material. Pour the strained oil into a cup or storage container. Repeat the process with the remaining coconut oil and cannabis flower for a second batch. Store the cannabis-infused coconut oil in a refrigerator or a cool, dark place.

You can now use your cannabis-infused coconut oil in various edible recipes or as a spread on toast, crackers, or other foods. Always be mindful of the potency of your edibles and start with a low dose to gauge the effects. Enjoy responsibly!

Cannabis-infused olive oil

It is possible to make cannabis-infused olive oil in an air fryer. Here is a step-by-step guide on how to do it:

First, you need to decarboxylate the cannabis. This is a crucial step in activating the cannabinoids, such as THC and CBD, in your cannabis flowers. To do this, grind and destem your cannabis and place it in a heat-safe dish. Cover the dish with foil and poke holes in it for air circulation. Place the dish in your air fryer and heat it in 2-30 minute cycles at 250° F for a total of 1 hour, mixing the cannabis between cycles.

Once your cannabis is decarboxylated, it's time to infuse the oil. Add 20 ounces of olive oil to the dish with the activated cannabis. Cover the dish with foil again and place it back in the air fryer. Heat for one cycle at 250° F for 40 minutes. After that, remove the foil cover and replace the dish in the oven for 2 more cycles at 250° F for 40 minutes each. Remember to monitor the temperature and lower it if the oil gets too hot or exceeds 220° F.

After infusing, remove the dish from the oven and let it cool down. Once it's cool enough to handle, strain the oil through a fine-mesh filter to remove any plant material. Now you have your cannabis-infused olive oil!

You can store your infused olive oil in an airtight container in a cool, dark place. It is important to label the container clearly to avoid any confusion with regular olive oil. When you're ready to use it, simply measure out the desired amount and incorporate it into your recipes. Remember to start with a low dose and increase gradually as needed.

Some popular edible recipes that you can make with cannabis-infused olive oil include hummus, pasta dishes, and salad dressings. You can also use it as a base for making cannabis-infused mayonnaise or pesto. Always be mindful of the potency of your oil and adjust your recipes accordingly to ensure a safe and enjoyable experience.

Crispy THC-fried chicken

Ingredients:

• 2 pounds skin-on chicken (a mix of bone-in chicken thighs and drumsticks)
• 1 cup buttermilk
• 1/2 teaspoon pepper
• 1/2 cup cornstarch or as needed
• 1/2 teaspoon smoked paprika
• Olive oil spray
• Salt, to taste
• Garlic powder, to taste

Method:

• Marinate the chicken: In a large bowl, add the buttermilk, salt, pepper, and garlic powder. Place the chicken in the bowl and let it sit for at least 10 minutes to thicken. You can also marinate the chicken overnight in the refrigerator for maximum flavour.
• Coat the chicken: Using tongs, remove the chicken from the buttermilk mixture, shaking off any excess. Then, dredge the chicken in a flour mixture (all-purpose or wheat flour) and cornstarch, ensuring both sides are well coated.
• Prep the air fryer: Set the air fryer to 350°F. Generously spray the air fryer basket with olive oil spray. Place the chicken in a single layer in the basket, making sure the pieces don't touch. Spray the chicken pieces lightly with more olive oil spray.
• Air fry the chicken: Air fry for 15 minutes, then flip the chicken, spray again with olive oil spray, and cook for another 5-12 minutes. The chicken is done when it reaches an internal temperature of 165°F.
• Rest and serve: Remove the chicken from the air fryer and let it rest for a few minutes before serving. Serve with your favourite sides, such as salad, coleslaw, mashed potatoes, or classic fried chicken sides like baked beans or mac and cheese.

Tips:

• For extra crispiness, pat the chicken dry before coating it with the marinade and breading mixture.
• Don't overcrowd the air fryer basket. Cook in batches if necessary.
• If you notice light pockets of colour, spray a little more oil over the chicken.
• You can spice it up by adding a dash of hot sauce or cayenne pepper to the batter.##

Storage:

• To store, place leftovers in an airtight container in the fridge for up to 5 days.
• To freeze, put the cooked chicken in a ziplock bag and freeze for up to 6 months.
• To reheat, use the air fryer or a preheated oven. Do not microwave, as this will make the chicken skin soggy.

Canna-Cacciatore chicken

Ingredients

• 4 chicken thighs, bone-in skin on, or 6 smaller pieces
• 2 teaspoons kosher salt, divided, plus more for seasoning
• 1 teaspoon black pepper, divided, plus more for seasoning
• 1 tablespoon olive oil
• 1 cup yellow onion, ½-inch dice
• 1 tablespoon minced garlic
• 1 teaspoon Italian seasonings, dried
• 1 cup red bell pepper, ½-inch dice
• 1 cup green bell pepper, ½-inch dice
• ½ cup dry white wine, chardonnay or pinot grigio
• ¼ cup tomato paste
• 28 ounces crushed tomatoes, canned
• 14.5 ounces diced tomatoes, canned, do not drain
• ½ cup chicken broth, or stock
• 2 tablespoons capers, drained
• 8 ounces brown mushrooms, quartered
• 2 teaspoons chopped parsley
• 1 tablespoon chopped basil
• 1 tablespoon cannabis-infused butter

Instructions

• Set the oven rack to the lower third position. Preheat to 350ºF (177ºC).
• Trim any excess fat or skin from the chicken thighs. In a small bowl, combine 1 teaspoon salt and ½ teaspoon pepper. Generously season both sides of the chicken.
• Heat a large 12-inch oven-proof skillet or Dutch oven over medium-high heat. Add 1 tablespoon olive oil. Once hot, carefully add in the chicken thighs, skin-side down. Sear for 5 minutes until crispy and browned. Flip and cook for 2 minutes, turn off the heat. Transfer to a clean plate, leave 2 tablespoons of the fat drippings in the pan. Alternatively, drain the drippings and add 2 tablespoons of olive oil to the pan.
• Heat the skillet over medium heat. Add the onions, garlic, and Italian seasonings. Sauté for 2 minutes until the onions are crisp-tender. Add the red and green bell peppers, sauté for 1 minute. Add the tomato paste and sauté for 1 minute.
• Add the wine. Stir and simmer until almost completely evaporated, about 1 to 2 minutes.
• Stir in the crushed tomatoes, diced tomatoes with their juice, chicken broth, and capers. Stir in the mushrooms and cannabis-infused butter.
• Add the chicken back to the pan, turn to coat in the sauce, and leave it skin-side facing up, simmer for 5 minutes.
• Cover the skillet with a lid and carefully transfer the pot to the oven. Cook until the meat is very tender, about 60 minutes. Season sauce with salt and pepper to taste. Garnish with parsley and basil, serve hot.

Notes

• For a thicker sauce, transfer the chicken to a serving platter, cover with foil to keep warm. Heat the sauce over medium-high heat, stir and cook until the sauce reduces to the desired consistency.
• For a spicy sauce, add ⅛ to ¼ teaspoon of red pepper flakes when sautéing the Italian seasonings in the fat.
• Always be cautious when cooking with cannabis-infused products, clearly mark and store your edibles away from non-infused foods.

Frequently asked questions