Air Fryer Sourdough Dukkah Herb Crisps

Name: Air Fryer Sourdough Dukkah Herb Crisps
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: Middle Eastern
Ingredients: 1 loaf (450 g) sourdough bread, 1 loaf (about 16 oz / 450g), sliced at a diagonal 45-degree angle about 1/4 inch (6 mm) thick; 3 tbsp (45 ml) olive oil, for brushing; ⅓ cup (50 g) raw unsalted hazelnuts, toasted and cooled (optional); ¼ cup (40 g) sesame seeds, toasted and cooled (optional); 1 tbsp (8 g) coriander seeds (or 1.5 tsp ground coriander), whole seeds, toasted; or use ground coriander (optional); 1 tbsp (8 g) cumin seeds (or 1.5 tsp ground cumin), whole seeds, toasted; or use ground cumin (optional); 2 tsp (2 g) dried thyme (optional); 1 tsp (2 g) sumac, ground or powder (optional but traditional) (optional); ¾ tsp (4 g) fine sea salt (optional); ¼ tsp (½ g) freshly ground black pepper, freshly ground (optional)

From the MyKitchenBank Kitchen

Crispy, crunchy sourdough crisps with a fragrant, nutty Middle Eastern dukkah spice coating. This recipe makes them quickly in an air fryer with minimal oil. Includes instructions for a homemade dukkah blend from toasted hazelnuts, sesame seeds, and warm spices—or you can use store-bought dukkah to save time. Perfect as a snack, appetizer, or alongside hummus, labneh, or other dips.

Prep: 15 min
Cook: 20 min
Wait: 15 min
Total: 50 min
Makes: 24–30 crisps (about 2 cups total)

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Ingredients

4 servings

For the crisps
1 loaf (450 g) sourdough bread, 1 loaf (about 16 oz / 450g), sliced at a diagonal 45-degree angle about 1/4 inch (6 mm) thick
3 tbsp (45 ml) olive oil, for brushing
For the dukkah blend (skip if using store-bought)
⅓ cup (50 g) raw unsalted hazelnuts, toasted and cooled (optional)
¼ cup (40 g) sesame seeds, toasted and cooled (optional)
1 tbsp (8 g) coriander seeds (or 1.5 tsp ground coriander), whole seeds, toasted; or use ground coriander (optional)
1 tbsp (8 g) cumin seeds (or 1.5 tsp ground cumin), whole seeds, toasted; or use ground cumin (optional)
2 tsp (2 g) dried thyme (optional)
1 tsp (2 g) sumac, ground or powder (optional but traditional) (optional)
¾ tsp (4 g) fine sea salt (optional)
¼ tsp (0.5 g) freshly ground black pepper, freshly ground (optional)

Equipment (7)

Air fryer (basket or tray style, 3-quart / 3-liter capacity or larger)
Serrated bread knife and cutting board
Small skillet (8–10 inches / 20–25 cm)
Food processor or mortar and pestle
Pastry brush or silicone brush
Small bowl (for dukkah blend if making from scratch)
Wire cooling rack or clean plate

Steps

Before you start

Preheat your air fryer to 350°F (175°C) before you begin
If making dukkah from scratch, measure out all nuts and spices in advance
Have a serrated bread knife ready for clean diagonal slicing
Arrange your workspace with sourdough bread, olive oil, brush, and dukkah (or ingredients) easily accessible
Pat sourdough slices dry with a paper towel to remove excess moisture and help them crisp

1
Preheat air fryerOven 350°F / 175°C
- Preheat your air fryer to 350°F (175°C) for 3 minutes.
- If using store-bought dukkah, skip ahead to Step 5.
- If making homemade dukkah, proceed to Step 2.
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Tip: Check your air fryer's preheating time—some models are faster than others.
2
Toast hazelnuts
- Heat a small skillet over medium heat.
- Add 1/3 cup (50g) raw unsalted hazelnuts and toast for 5–7 minutes, stirring occasionally, until fragrant and light golden brown.
- Transfer to a plate and let cool for about 2 minutes.
- Don't walk away—hazelnuts can burn quickly.
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Ready when: Fragrant, light golden brown, not charred or dark
Tip: Stir every 1–2 minutes to ensure even toasting and prevent burning.
3
Toast sesame seeds
- In the same skillet over medium heat, add 1/4 cup (40g) sesame seeds.
- Toast for 2–3 minutes, stirring constantly, until fragrant and turning light golden.
- Transfer to the plate with the cooled hazelnuts.
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Ready when: Golden and fragrant
Tip: Keep stirring—sesame seeds brown very quickly. Move them to the hazelnuts immediately to prevent over-cooking.
4
Toast spices and combine dukkah
- In the same skillet, add 1 tbsp (8g) coriander seeds and 1 tbsp (8g) cumin seeds.
- Toast over medium heat for 2 minutes, stirring constantly, until fragrant.
- (Skip this step if using pre-ground spices.) Pour the toasted seeds, cooled hazelnuts, sesame seeds, 2 tsp (2g) dried thyme, 1 tsp (2g) sumac, 3/4 tsp (4g) fine sea salt, and 1/4 tsp (0.5g) freshly ground black pepper into a food processor.
- Pulse 8–10 times until you have a coarse, sandy texture with some visible whole seeds—not a fine powder.
- Transfer to a small bowl.
- You should have about 1/2 cup (120g) total.
- (If using pre-ground spices, simply combine all dry ingredients with the cooled toasted hazelnuts and sesame seeds.)
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Ready when: Spices are fragrant, dukkah blend is coarse and textured
Tip: The dukkah should be coarse and sandy with visible seeds, not ground to a fine powder. Dukkah can be made 1–2 weeks ahead and stored in an airtight container at room temperature.
5
Slice sourdough bread
- Using a serrated bread knife, slice the sourdough loaf at a 45-degree angle, about 1/4 inch (6 mm) thick.
- You should get 24–30 slices from a standard loaf.
- Pat the slices dry with a clean paper towel to remove any excess moisture; this helps them crisp up better in the air fryer.
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Ready when: Even slices, about 1/4 inch (6 mm) thick, dry to the touch
Tip: Slicing at an angle creates larger, more elegant crisps than straight cuts. A serrated knife prevents crushing the bread.
6
Coat bread with oil and dukkah
- Lay out your bread slices on a clean, dry surface.
- Using a pastry brush, lightly brush both sides of each slice with olive oil, using about 3 tbsp (45 ml) total across all slices.
- You want a light, even coating—not drenched.
- Sprinkle the dukkah blend (homemade or store-bought, about 1/2 cup / 120g total) generously and evenly over both sides of each slice, pressing gently with your fingers so it adheres.
- The coating should be visible and textured but not so thick that pieces fall off.
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Ready when: All slices are evenly oiled and dukkah-coated on both sides
7
Air fry first batchOven 350°F / 175°C
- Arrange as many coated bread slices as fit comfortably in a single layer in the air fryer basket or tray without overlapping.
- (If you can't fit all 24–30 slices at once, you'll cook in two batches.) Air fry at 350°F (175°C) for 6–8 minutes, shaking and tossing the basket at the 3-minute mark to ensure even crisping.
- The crisps are done when they're golden brown and snap crisply when bent—they should sound brittle when you tap them.
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Ready when: Golden brown, crispy texture, snaps and sounds brittle when bent
Tip: Air fryer temperatures and basket sizes vary by model. Start checking at 6 minutes rather than waiting the full 8 minutes to avoid over-browning. If crisps aren't done, add 1–2 minutes and check again.
8
Cool and repeat batches
- Transfer the first batch of crisps to a wire rack or clean plate to cool (they'll continue to crisp and firm as they cool, about 5 minutes).
- If you have a second batch of slices, repeat Step 7 with the remaining bread.
- Once all batches are cooked, let all crisps cool completely, about 3–5 minutes more, before serving or storing.
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Ready when: All crisps are golden, completely crispy, and cooled to room temperature

Good to know

Tips

Slice sourdough at a 45-degree angle (diagonal) for larger, more elegant crisps than straight cuts. This also makes them easier to handle and more impressive to serve.
Pat bread slices completely dry with a paper towel before oiling. Excess moisture prevents crisping and can lead to soft centers.
Don't overcrowd the air fryer basket. Crisps need space for hot air to circulate evenly around all sides. Cook in two batches if needed rather than cramming them in.
Air fryer temperatures and cooking times vary by model. Start checking crisps at 6 minutes instead of waiting the full 8 to avoid over-browning and burning.

Make ahead

The dukkah spice blend can be made 1–2 weeks ahead and stored in an airtight container or jar at room temperature. You can also slice and dry the sourdough bread up to 4 hours in advance (cover loosely with a towel to keep dust off). Oil and coat the slices just before air frying for the best results.

Storage & reheating

**Room temperature (crisps):** Store in an airtight container or zip-top bag for up to 5 days. They soften slightly over time, so enjoy within 2–3 days for maximum crunch. **Freezer (crisps):** Place in an airtight freezer bag and freeze for up to 1 month. To refresh, air fry at 300°F (150°C) for 2–3 minutes until re-crisped. **Room temperature (dukkah blend):** Keep in a sealed jar or airtight container for 1–2 weeks.

Substitutions

raw unsalted hazelnuts → almonds or cashews (1/3 cup / 50g). Replaces hazelnuts with a milder nut flavor. Toast the same way and measure by weight or volume.
sesame seeds → sunflower seeds or pumpkin seeds (1/4 cup / 40g). Changes the seed profile. Toast sunflower and pumpkin seeds the same way (2–3 minutes, stirring constantly).
dried thyme → dried oregano. Adds a more Mediterranean flavor profile. Use the same amount (2 tsp / 2g).
hazelnuts,sesame_seeds,coriander_seeds,cumin_seeds,dried_thyme,sumac,fine_sea_salt,black_pepper → store-bought dukkah blend (1/2 cup / 120g). Replaces the entire homemade dukkah blend. Skip Steps 2–4 entirely and go straight to Step 5. Use a good-quality Egyptian or Middle Eastern dukkah blend from a spice shop or specialty grocery.