Ingredients · Pantry
Baking powder
Chemical leavener for cookies, fritters, and batters. Baking soda is the stronger alkaline cousin.
In the air fryer. Mix into dry ingredients evenly. Old powder loses lift.
Nutrition
Typical values per 1 tsp (5g)
2kcal
- Protein
- 0g
- Fat
- 0g
- Carbs
- 1g
Approximate kitchen reference. Not a lab label. Brands and cuts vary.
Origin
19th-century baking chemistry; aluminum-free options are common.
Herbal & culinary notes
Not a nutrient. Do not eat raw powder by the spoon.
How to store
Airtight, dry, cool. Replace every 6-12 months.
Food safety
Keep dry. Clumpy damp powder can lose strength and invite contamination.
Food hazards
Do not ingest large amounts. Some people prefer aluminum-free labels.
Recipes using Baking powder
Levantine · 375°F · 14 min
Air Fryer Falafel
Soaked chickpeas (never canned) with herbs and cumin. The basket gives a crust; the center stays green and steamed, not greasy.
American · 400°F · 24 min
Air Fryer Chicken Wings
Dry-brined flats and drums with shatter-crisp skin: the base wing page before Buffalo or honey garlic.
American · 400°F · 26 min
Air Fryer Honey Garlic Wings
The same crisp wing, finished in a sticky honey-garlic glaze. A second wing URL for people who want sauce, not Buffalo heat.
American · 325°F · 8 min
Air Fryer Chocolate Chip Cookies
Small-batch chocolate chip cookies with crisp edges and soft centers. The air fryer handles four to six at a time without heating the whole kitchen.