Ingredients
Method
- Remove any excess papery peel from a head of garlic, leaving each clove covered. Cut 1/4 inch off the top, exposing the tops of the cloves.
- Drizzle extra virgin olive oil onto the exposed parts of the cloves.
- Tightly wrap the head of garlic in aluminum foil.
- Air fry at 400 degrees Fahrenheit for 20 minutes. Check for doneness; cloves should be tender. If not, continue cooking in 5-10 minute increments.
- Allow the garlic to cool for a few minutes. Gently squeeze each clove to release it from its skin.
- Serve immediately with warm bread, or use in recipes as desired.
Notes
- Don't overcrowd: For best results, ensure your garlic head has enough space in the air fryer basket for even air circulation. If I am making multiple heads, I always give them plenty of room, or they won't brown as well.
- Doneness check: The cloves should feel soft when gently squeezed, indicating they are fully cooked and caramelized. If they still feel firm, continue cooking in 5-minute intervals.
- Storage: Store leftover roasted garlic in an airtight container in the refrigerator for up to 5 days, submerged in a little extra olive oil for freshness. You can also freeze individual cloves for up to 3 months. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
- Doneness check: The cloves should feel soft when gently squeezed, indicating they are fully cooked and caramelized. If they still feel firm, continue cooking in 5-minute intervals.
- Storage: Store leftover roasted garlic in an airtight container in the refrigerator for up to 5 days, submerged in a little extra olive oil for freshness. You can also freeze individual cloves for up to 3 months. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.