I Air-Fried Every Brand of Frozen French Fry. This is the Undisputed Champion.

I Air-Fried Every Brand of Frozen French Fry. This is the Undisputed Champion.

The Great Potato Playoff

I embarked on a quest to find the best frozen french fry for the air fryer. I tested seven major brands—Ore-Ida, McCain, Lamb Weston, Alexia, and store brands. I cooked them all at the same temperature for the same amount of time. The results were clear. While all were good, the Lamb Weston “Grown in Idaho” Super Crispy Crinkle Cut fries were the undisputed champion. They achieved a level of crispiness and a fluffy interior that no other brand could match. They are now the only frozen fries I will buy.

The “Don’t Thaw It” Rule: How to Cook Frozen Chicken Breast Perfectly.

From Ice Block to Juicy Breast

I used to think you had to thaw chicken before cooking it. That was until I was in a dinner pinch with only a frozen chicken breast. I decided to experiment with the air fryer. I placed the solid-frozen breast in the basket, seasoned it, and cooked it at 360°F. The key was to cook it for longer, about 30-35 minutes, flipping it halfway through. To my amazement, it came out perfectly cooked, juicy, and tender. It’s a game-changing realization for anyone who is bad at planning ahead.

I Tested 5 Brands of Frozen Pizza. Only One Got a Truly Crispy Crust.

The Quest for a Crispy Bottom

I love the convenience of frozen pizza, but I hate the soft, doughy crust it gets in the oven. I tested five brands in my air fryer, from Red Baron to DiGiorno. The problem with most was that the toppings would burn before the thick crust cooked through. The clear winner was the brand with the thinnest crust—Newman’s Own Thin & Crispy. The air fryer was able to cook it quickly, melting the cheese perfectly while making the thin crust unbelievably crispy from edge to edge.

The Secret to Making Frozen Fish Fillets Taste Like a Fresh Catch.

The Panko-and-Parmesan Upgrade

A box of frozen, breaded fish fillets is a budget-friendly dinner staple. They can be a bit bland and soggy, but I found a secret to make them taste amazing. I take the frozen fillets, brush them with a little melted butter, and then press on a mixture of panko breadcrumbs and grated parmesan cheese. A few minutes in the air fryer, and this new coating gets incredibly crispy and savory, adding a layer of flavor and texture that makes the cheap frozen fish taste like a fresh, hand-battered catch.

Frozen Burger Patties: From Sad Gray Discs to Juicy Burgers.

The Burger Resurrection

Frozen burger patties cooked in a pan often turn into sad, gray, steamy discs. The air fryer is a much better method. I take the frozen patties, season them generously, and place them in a single layer in the air fryer. The circulating dry heat gives them a beautiful, browned crust, similar to a grilled burger, while keeping the inside juicy. For the last minute of cooking, I’ll add a slice of cheese to get it perfectly melted. It’s the best way to cook a frozen patty, hands down.

I Tried 7 Types of Frozen Onion Rings. The Winner Will Surprise You.

The Onion Ring Olympics

I conducted an “Onion Ring Olympics” to find the best frozen brand for the air fryer. I tested all the big names. The ones with a thick, heavy beer batter often stayed a bit soft on the inside. The clear, surprise winner was a store brand: Market Pantry’s Panko Breaded Onion Rings from Target. The panko breading became incredibly light and crispy in the air fryer, creating a perfect crunch that didn’t feel heavy or greasy. It was a budget-friendly brand that outperformed its more expensive competitors.

The “Frozen Vegetable” Glow-Up: How to Make Them Taste Roasted, Not Steamed.

The Ice Crystal Eliminator

I used to hate frozen vegetables because they always came out watery and mushy. The air fryer performs a magic trick on them. I take frozen broccoli or Brussels sprouts, toss the icy clumps directly into the basket, give them a light spray of oil, and cook them at a high temperature. The intense, circulating heat evaporates the ice crystals so quickly that the vegetables don’t have time to steam. Instead, they roast, getting a beautiful char and a crispy texture that rivals fresh vegetables.

Tater Tots: A Head-to-Head Battle Between 5 Popular Brands.

The Tater Tot Throwdown

Tater tots are a prime candidate for the air fryer. I did a head-to-head battle between five popular brands to find the ultimate tot. I cooked them all identically and judged them on crispiness and flavor. The classic Ore-Ida tots were the clear winners. They achieved a level of deep, golden-brown crispiness and a fluffy interior that the other brands, especially the generic store brands, couldn’t quite match. When it comes to the air fryer, the original is still the king of tots.

The “Bagel Bites” Test: Can an Air Fryer Make Them Actually Good?

The After-School Snack, Elevated

Microwaved Bagel Bites are a textural tragedy—soggy bagel, rubbery cheese. I put them to the test in the air fryer. I cooked them for about six minutes at 360°F. The difference was astounding. The mini bagel itself became toasty and crispy, the sauce was warmed through, and the cheese was perfectly melted and even a little browned on top. The air fryer transforms them from a sad, lazy snack into something that is genuinely delicious and satisfying.

I Cooked a Frozen Steak in the Air Fryer. You Won’t Believe What Happened.

The From-Frozen Feat

I was in a dinner emergency with nothing but a rock-solid, vacuum-sealed steak in the freezer. I decided to try cooking it from frozen in the air fryer. I rinsed it to remove any ice, seasoned it aggressively, and put it in the air fryer at 380°F. I cooked it for about 20-25 minutes, flipping it every seven minutes. To my absolute shock, it came out with a perfect crust and a beautiful, pink medium-rare interior. It was a stunning success and my new favorite emergency dinner hack.

The “Trader Joe’s” Frozen Food Aisle: What’s Amazing (and What’s Awful) in the Air Fryer.

A Cart-Full of Research

I took a trip to Trader Joe’s and bought a cart full of their famous frozen foods to test in my air fryer. The absolute winners were the Mandarin Orange Chicken (which gets unbelievably crispy), the hash brown patties, and the vegetable gyoza. The surprising losers were the cauliflower gnocchi, which got a bit gummy, and the breaded mozzarella sticks, which were prone to exploding. The air fryer is a perfect companion for most of TJ’s frozen aisle, but not everything is a home run.

How to Make Frozen Mozzarella Sticks That Don’t Explode Cheese Everywhere.

The Cheese Containment Protocol

My first few attempts at making frozen mozzarella sticks resulted in a “cheese-pocalypse,” with molten cheese oozing out all over the basket. The secret to preventing this is a two-fold approach. First, cook them from frozen, do not let them thaw at all. Second, cook them at a slightly lower temperature (around 360°F) but for a shorter amount of time. You want to cook them just long enough for the breading to get crispy and the cheese to get soft, but pull them out right before the cheese reaches its explosive liquid state.

The “Costco” Frozen Aisle Challenge: Hits and Misses.

My Bulk-Buy Investigation

I took on the Costco frozen aisle to see what works best in the air fryer. The clear hits were the Kirkland Signature Italian-Style Beef Meatballs (they get a beautiful brown crust), the panko-breaded shrimp, and the classic chicken bakes. A surprising miss was the frozen salmon burgers, which I found tended to dry out a bit. The air fryer is a fantastic tool for making the most of a Costco membership, allowing you to cook from frozen and enjoy bulk-buy savings.

Frozen Chicken Wings: How to Get Them Saucy and Crispy.

The Two-Step Wing Method

Making frozen chicken wings delicious is a two-step process. The first step is to get them crispy. I take the plain, frozen wings and cook them in the air fryer at a high temperature until the skin is rendered and crispy. The second step is to get them saucy. I toss the hot, crispy wings in a bowl with my favorite sauce (like buffalo or BBQ), and then I put them back in the air fryer for just one to two more minutes. This “sets” the sauce to the wing without making it soggy.

I Tested Frozen Potstickers: Air-Fried vs. Pan-Fried vs. Steamed.

The Dumpling Deathmatch

I love frozen potstickers and wanted to find the best cooking method. I steamed a batch, which were good but a bit one-note. I pan-fried a batch, which had a crispy bottom but a sometimes-gummy top. Then I air-fried a batch. The air-fried potstickers had a unique, uniformly crispy, almost-blistered texture all the way around that was incredibly satisfying. For pure, unadulterated crunch, the air fryer was the clear and surprising winner of the dumpling deathmatch.

The “TV Dinner” Makeover: Can an Air Fryer Save It?

From Sad Tray to Satisfying Meal

I bought a classic, one-dollar Salisbury steak “TV dinner” to see if the air fryer could save it. The microwave instructions produce a gray, watery mess. Instead, I separated the components. I cooked the steak patty in the air fryer until it had a nice, browned crust. I microwaved the mashed potatoes and corn. The simple act of cooking the meat in the air fryer transformed the entire meal, giving it a texture and flavor that made the cheap dinner feel surprisingly homemade and satisfying.

How to Make Frozen Shrimp Taste Like Freshly Grilled Scampi.

The Garlic Butter Bath

Frozen, raw shrimp can be a bit bland. To make them taste like a fancy shrimp scampi, I use a garlic butter bath. I take the frozen shrimp and toss them in a bowl with a generous amount of melted butter, minced garlic, and a sprinkle of red pepper flakes. I then cook them in a single layer in the air fryer at 400°F for about five to seven minutes. The shrimp cook through perfectly, and the garlic butter forms a delicious, slightly-caramelized glaze.

The “MorningStar” Veggie Burger Test: The Best Way to Cook Plant-Based Patties.

The Plant-Based Patty Perfected

I’ve eaten a lot of MorningStar Farms veggie burgers, and they can be a bit soft from the microwave. The air fryer is the superior cooking method. I take the frozen patty and cook it at 370°F for about 10-12 minutes, flipping it once. The dry, circulating heat gives the patty a fantastic, firm crust on the outside, which provides a much better, “meatier” texture. It’s the best way to prevent a mushy veggie burger experience.

I Tried Making Frozen Egg Rolls. The Results Were… Crunchy.

The Takeout-at-Home Triumph

I love the crispy egg rolls from my local Chinese takeout. I bought a box of frozen ones to see if I could replicate them. The air fryer worked wonders. I placed the frozen egg rolls in a single layer, gave them a light spray of oil, and cooked them at 380°F. The wrapper became incredibly crispy, bubbly, and golden-brown, with a satisfying crunch that was nearly identical to the deep-fried version. It’s a perfect way to have a takeout favorite at home.

The Ultimate Guide to Cooking Times for All Your Frozen Favorites.

The Cheat Sheet You Can Trust (Mostly)

I got tired of guessing, so I created my own frozen food cooking guide. French Fries: 400°F for 15-20 mins. Chicken Nuggets: 380°F for 10-12 mins. Fish Fillets: 380°F for 12-15 mins. Pizza Rolls: 375°F for 6-8 mins. Tater Tots: 400°F for 15-18 mins. Remember, these are a starting point. A powerful air fryer will be faster, and a full basket will take longer than a half-full one. Always start with a little less time and add more if you need it.

How a Little Oil Can Transform Your Frozen Fries from Good to Great.

The Golden-Brown Booster

Most frozen french fries already have some oil on them, so you can cook them as-is. However, I discovered that tossing them with just one extra teaspoon of oil and a little bit of seasoning before cooking makes a huge difference. That little bit of extra fat helps them to brown more evenly and develop a deeper, more satisfyingly crispy crust. It’s a tiny step that takes your standard frozen fries from “good” to “great.”

The “Don’t Overcrowd” Rule for Frozen Foods, Explained.

Give Your Tots Some Space

The number one mistake people make when cooking frozen foods in an air fryer is overcrowding the basket. I used to dump a whole bag of tater tots in at once, and they’d come out a sad, steamy, half-soggy pile. The hot air needs to be able to circulate around every single item to work its magic. Cooking in a single, even layer is the golden rule. It’s much better to cook two smaller, crispy batches than one giant, disappointing one.

I Made a Week of “Lazy Dinners” Using Only Frozen Foods and an Air Fryer.

The Ultimate Convenience Challenge

I challenged myself to a week of dinners using only my freezer and my air fryer. Monday was breaded fish fillets with frozen green beans. Tuesday was chicken tenders with tater tots. Wednesday was a veggie burger. Thursday was frozen pizza. Friday was meatballs with frozen peppers and onions. Not only was it incredibly easy and required almost no cleanup, but the air fryer made all of these frozen staples taste surprisingly delicious and not at all like a “lazy” meal.

The “Pizza Rolls” Showdown: Which Brand Holds Up Best?

The Great Cheese Explosion Test

The goal with pizza rolls is maximum crispiness with minimum cheese explosion. I tested several brands to see which one held up best in the air fryer. The winner was the brand with a slightly thicker, more durable wrapper. The thinner, generic brand wrappers were more prone to bursting under the heat. The classic Totino’s, with their sturdy construction, performed admirably, getting a nice crispy shell without losing all of their molten, cheesy filling.

How to “Doctor Up” a Bag of Frozen Mixed Veggies to Make Them a Side Dish People Actually Want.

The Bland-to-Brilliant Transformation

A bag of frozen mixed peas, carrots, and corn is usually a bland, watery affair. To make it a side dish people will actually want to eat, I give it the air fryer glow-up. I toss the frozen veggies with a little olive oil, garlic powder, onion powder, and a generous sprinkle of parmesan cheese. I roast them at a high temperature until the corn gets a little toasty and the cheese is crispy. It transforms a boring, one-dollar bag of veggies into a flavorful and exciting side.

The “Frozen Waffle” Test: Can You Make it Taste Homemade?

The Eggo Elevation

A frozen waffle from the toaster is fine, but it’s never amazing. The air fryer gets it much closer to homemade. I take a frozen waffle, like an Eggo, and pop it in the air fryer at 360°F for about four minutes, flipping it once. The circulating heat makes it much crispier and more evenly toasted than a regular toaster. I like to brush it with a little melted butter before cooking for an extra-decadent, almost-homemade taste.

I Compared Frozen Chicken Nuggets from 5 Fast Food “Copycat” Brands.

The Drive-Thru Duel at Home

There are a ton of frozen chicken nuggets that claim to taste just like your favorite fast-food version. I tested five of these “copycat” brands in my air fryer. The Tyson “Fun Nuggets,” with their classic shapes, were a kid-favorite. But for the most authentic “McDonald’s-style” taste and texture, the “Just Bare” lightly breaded chicken breast chunks were the clear winner. They came out incredibly juicy with a light, crispy breading that was a dead ringer for the real thing.

The Secret to Cooking Frozen Sausages So They’re Browned and Juicy.

The No-Thaw Breakfast Link

Cooking frozen sausage links in a pan is a nightmare—they get burnt on the outside before the inside is cooked. The air fryer is the perfect tool for the job. I place the frozen links directly in the basket and cook them at 370°F. The key is to shake the basket or flip them every five minutes. This allows them to thaw and cook through evenly while developing a perfect, snappy, golden-brown casing on all sides.

How to Cook Frozen Salmon So It’s Flaky, Not Dry.

The Low-and-Slow Frozen Fish Fix

Cooking a frozen salmon filet can be tricky; it’s easy to dry it out. The secret is to cook it at a lower temperature for a longer period of time. I take the frozen filet, brush it with a little olive oil and seasoning, and cook it at 360°F for about 12-15 minutes, depending on the thickness. This lower, gentler heat allows the fish to thaw and cook through evenly without getting tough, resulting in a perfectly flaky and moist piece of salmon.

The “Sweet Potato Fries” Battle: Alexia vs. Ore-Ida vs. Trader Joe’s.

The Sweetest Spud Showdown

I love sweet potato fries, so I pitted three of the most popular frozen brands against each other in the air fryer. The Trader Joe’s fries were good but a bit thin. The Ore-Ida fries were a bit soft. The clear champion of the sweet potato battle was Alexia. Their waffle-cut and straight-cut sweet potato fries both have a fantastic seasoning and achieve a level of crispiness on the outside while staying soft and sweet on the inside that the other brands just couldn’t match.

Can You Cook a Frozen “Chicken Cordon Bleu” in an Air Fryer?

The Stuffed Chicken Challenge

A frozen, pre-made Chicken Cordon Bleu is a classic convenience meal. I was curious if it would work in the air fryer. The answer is a resounding yes. I cooked the frozen chicken breast at 360°F for about 25-30 minutes. The breading got perfectly golden-brown and crispy, the chicken was cooked through and juicy, and the ham and cheese filling was perfectly melted and gooey. It was a huge improvement over the often-soggy oven-baked version.

The “Healthy Choice” Frozen Meal Test: Does the Air Fryer Improve It?

Deconstructing the Diet Dinner

A “Healthy Choice” frozen meal from the microwave can be a bit sad and watery. To improve it, I deconstructed it. For a meal with grilled chicken, rice, and broccoli, I microwaved the rice and broccoli according to the directions. But I took the chicken out and cooked it separately in the air fryer. The air fryer gave the chicken a much better, slightly-charred texture that made the entire meal feel less like a diet dinner and more like a real, freshly-prepared plate of food.

I Made Frozen Meatballs Without Sauce. Here’s How to Get Them Browned.

The Naked Meatball Method

I like to use frozen meatballs for things other than spaghetti, but they come out gray and unappetizing when cooked without sauce. The air fryer is the key to browning them. I take the plain, frozen meatballs, give them a light spray of oil, and cook them at 400°F for about 12-15 minutes, shaking the basket a few times. The high, dry heat gives them a beautiful, browned, slightly-crispy crust on the outside. They are perfect for making a meatball sub or serving as an appetizer.

The “Single Best” Frozen Appetizer to Keep on Hand for Unexpected Guests.

The Always-Ready Party Starter

My emergency, “unexpected guests are coming over in 20 minutes” appetizer is a bag of frozen potstickers or gyoza. They are the single best frozen appetizer for the air fryer. I just toss them with a tiny bit of oil and cook them until they are golden-brown and crispy. They are quick, they look impressive, and they are a universal crowd-pleaser. Served with a simple soy-ginger dipping sauce, they make me look like a prepared and sophisticated host, even when I’m not.

How to Make Frozen Corn Dogs Taste Like They’re From the State Fair.

The Corndog Comeback

A microwaved frozen corn dog is a travesty—the breading is soft, and the hot dog is rubbery. To make them taste like they came from the state fair, the air fryer is essential. I place the frozen corn dogs in the basket and cook them at 370°F for about 8-10 minutes. The batter gets unbelievably crispy and golden-brown, and the hot dog inside is perfectly cooked. It’s the only way to do justice to this classic, nostalgic treat.

The “Gardein” Challenge: The Best Way to Cook Frozen Vegan Meats.

The Plant-Based Protein Test

I’m a big fan of Gardein’s frozen vegan meat alternatives, but the cooking method matters. For their “Crispy Tenders,” the air fryer is the undisputed champion, making them way crispier than the oven. For their “Meatless Meatballs,” the air fryer gives them a fantastic browned crust that’s perfect before adding them to a sauce. For their “Crumbles,” I found that pan-frying is still the best method. The air fryer is a huge asset for most frozen vegan meats, especially anything that’s supposed to be crispy.

I Compared a $3 Bag of Fries to a $7 Bag. Was It Worth the Price?

The Frugal Fry Face-Off

I bought a three-dollar bag of generic store-brand crinkle-cut fries and a seven-dollar bag of premium, pub-style steak fries to see if the price difference was worth it. In the air fryer, both got crispy. However, the premium seven-dollar bag had a much better potato flavor and a fluffier interior. The cheap fries were a bit one-dimensional. My verdict: if fries are just a carrier for ketchup, save your money. If you truly love the taste of a good french fry, the extra four dollars is worth it.

The “Frozen Burrito” Experiment: Crispy Outside, Not Frozen Inside.

The Solution to the Ice-Block Center

The biggest problem with a frozen burrito is getting the inside hot without the outside either burning or getting soggy. I finally perfected the air fryer method. I wrap the frozen burrito in a damp paper towel and microwave it for 90 seconds first. This thaws the center. Then, I unwrap it and put it in the air fryer at 400°F for about five to six minutes. This final step makes the tortilla unbelievably crispy. It’s a two-appliance process, but it’s foolproof.

How to Make Frozen Hash Brown Patties as Crispy as a Fast-Food Joint’s.

The McDonald’s-at-Home Method

The hash brown patty from a fast-food drive-thru has a legendary, uniform crispiness. The air fryer is the only way to replicate this at home. I take the frozen hash brown patties, give them a very light spray of oil, and cook them at 400°F for about 10-12 minutes, flipping them once halfway through. The high heat and circulating air create that signature, shatteringly crispy, golden-brown crust while keeping the inside soft and potato-y.

The “Vegetable Samosa” Test: Brands Ranked by Crunch.

The Crispiest Triangle

I love a good frozen vegetable samosa, but some brands are better than others in the air fryer. I tested three different brands. The ones with a very thin, almost-flaky pastry shell performed the best, getting incredibly crispy and light. The brand with a thicker, doughier pastry tended to stay a bit soft in the middle. The key is to look for a samosa with a pastry that looks more like a traditional egg roll wrapper than a thick dough.

I Tried to Cook a Frozen “Stouffer’s Lasagna.” It Was a Mistake.

Some Things Are Not Meant to Be Air-Fried

I had a small, frozen Stouffer’s lasagna and thought I could cook it in my air fryer. It was a colossal failure. The top layer of cheese and sauce was completely black and burnt long before the middle layers were even thawed. A dense, wet, frozen casserole like that simply does not work with the air fryer’s intense, top-down heat. It’s a good reminder that while the air fryer is versatile, some frozen meals are still best left to the oven or microwave.

The “Spring Roll” Showdown: Which Dipping Sauce Pairs Best?

The Perfect Partner for the Crunch

After perfecting my method for making crispy, golden-brown frozen spring rolls in the air fryer, the next logical step was a dipping sauce showdown. I tested a classic sweet chili sauce, a savory soy-ginger sauce, and a creamy peanut sauce. While all were delicious, the bright, tangy, and sweet profile of the classic sweet chili sauce was the perfect complement to the rich, savory filling and the crispy, fried texture of the air-fried spring roll.

How to Revive Freezer-Burned Food with Your Air Fryer.

The Dehydration Reversal

I found a bag of chicken tenders at the back of my freezer that were covered in ice crystals and looked a little freezer-burned. I thought they were a lost cause. As an experiment, I tossed them in the air fryer. The intense, dry heat of the machine did a remarkable job of sublimating the ice crystals and cooking the chicken. While the texture wasn’t quite as good as a fresh bag, the air fryer made them surprisingly edible and saved them from the trash can.

The “Birds Eye” Veggie Pasta Test: Can an Air Fryer Handle It?

The Pasta Problem

I tried to cook a bag of Birds Eye’s frozen “veggie pasta” made from lentils and zucchini in the air fryer, hoping to get a roasted result. It didn’t work. The small pasta pieces were too light and just flew around in the basket. It’s a product that’s designed to be steamed in the microwave. This was a good lesson that you have to consider the form of the frozen food; not everything is a candidate for air frying, especially small, lightweight items in a sauce.

The One Frozen Food That Is a “Must-Buy” for Any Air Fryer Owner.

The Non-Negotiable Freezer Staple

If I could only have one frozen food in my freezer to use with my air fryer, it would be a bag of high-quality tater tots or crispy french fries. They are the quintessential air fryer food. They demonstrate the machine’s crisping power perfectly, they are a crowd-pleasing side dish or snack for any occasion, and they are incredibly forgiving to cook. For any new air fryer owner, they are the first thing you should make to fall in love with your new appliance.

I Cooked an Entire “Family Size” Bag of Tater Tots at Once. Here’s What Happened.

The Overcrowding Catastrophe

In a moment of hungry impatience, I dumped an entire two-pound “family size” bag of tater tots into my air fryer. The result was a categorical disaster. The tots on the top layer got burnt, while the ones in the middle formed a giant, steamy, soggy potato clump. It proved the most important rule of air frying: do not overcrowd the basket. The hot air must be able to circulate. It was a lesson in patience and physics that I only had to learn once.

The “Is it Done Yet?” Guide to Frozen Foods (A Meat Thermometer is Key).

The End of Undercooked Surprises

I once bit into a chicken tender that looked perfectly golden on the outside but was still cold on the inside. For any frozen, pre-cooked but raw-in-the-middle food, like a stuffed chicken breast or a raw breaded fish filet, a meat thermometer is your best friend. The package cooking times are just a guideline. Using an instant-read thermometer to ensure the food has reached a safe internal temperature is the only way to be 100% sure it’s cooked through, preventing any unpleasant and unsafe surprises.

How I Elevated a $4 Frozen Pizza into a Gourmet Meal.

The Pre-and-Post Topping Technique

A four-dollar frozen cheese pizza is a blank canvas. I elevated it using my air fryer and a “pre-and-post” topping technique. Before cooking, I added some fresh toppings that needed to be cooked, like sliced mushrooms and onions. I cooked the pizza in the air fryer until the crust was crispy. Then, after it came out, I added fresh “post-toppings,” like a sprinkle of fresh basil, a drizzle of high-quality balsamic glaze, and some fresh parmesan cheese. It transformed a cheap frozen pizza into a gourmet-tasting meal.

The Ultimate Frozen Food “Power Ranking” for Air Fryer Owners.

The Freezer Aisle Hall of Fame

After years of testing, I’ve developed my official frozen food power rankings. The “S-Tier” (God-like) includes tater tots, french fries, and potstickers. The “A-Tier” (Excellent) includes chicken nuggets, fish fillets, and onion rings. The “B-Tier” (Good, but not life-changing) includes veggie burgers and meatballs. And the “C-Tier” (Better in the microwave/oven) includes things like frozen lasagna and saucy pasta dishes. Knowing what shines in the air fryer is key to getting the most out of your freezer.

I Saved $150 This Month by Perfecting Frozen Food Cooking.

The Convenience-at-Home Economy

My biggest budget leak was buying expensive lunches at work and ordering takeout. I made a conscious effort for one month to lean into my freezer and my air fryer. Instead of a fifteen-dollar delivered sandwich, I had a two-dollar veggie burger that tasted great from the air fryer. Instead of twenty-dollar takeout wings, I made a fantastic batch from a bag of frozen wings. By swapping out just a few expensive, convenient meals a week for cheap, convenient frozen meals, I easily saved over one hundred fifty dollars.