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Low cost snacks
Snacks don't need to come out of expensive multi-packs from the supermarket. With a few basic store-cupboard staples and simple kitchen tricks, you can whip up tasty, hearty snacks for pennies per portion. Whether you need an after-school pick-me-up or a quick bite between meals, these cheap and filling ideas prove that low-cost eating can be properly delicious.
Emily Harris
1/27/202617 min read
Easy muffins
Prep time: 5 mins | Bake time: 18–20 mins | Yield: 12 muffins
Ingredients:
250g self-raising flour (or 250g plain flour + 2 tsp baking powder)
100g caster sugar (granulated works fine too)
1 tsp baking powder
1 large egg
200ml milk
75ml vegetable oil (or melted butter)
1 tsp vanilla extract (optional)
Method
Prep the oven: Heat your oven to 190°C (170°C fan / Gas Mark 5) and line a 12-hole muffin tin with paper cases.
Mix the dry: In a large bowl, whisk together the flour, sugar, and baking powder.
Mix the wet: In a measuring jug, whisk the egg, milk, vegetable oil, and vanilla extract until combined.
Combine: Pour the liquid into the dry ingredients. Fold gently with a spoon just until the flour disappears. Do not overmix—a few small lumps are completely fine and keep the muffins light and fluffy.
Bake: Spoon evenly into the 12 muffin cases. Bake for 18–20 minutes until lightly golden and a skewer inserted into the centre comes out clean. Cool on a wire rack.
Easy 1-Ingredient Add-Ins
You can use this exact base recipe and fold in around 100g–150g of whatever you have to hand before baking:
Chocolate Chip: 100g milk, dark, or white chocolate chips.
Berry Burst: 125g fresh or frozen blueberries, raspberries, or chopped strawberries.
Apple & Cinnamon: 1 peeled, finely diced apple + 1 tsp ground cinnamon.
Lemon: Zest of 1 lemon mixed into the sugar before combining.
Ultra-Low-Cost Sea Salt Crackers
Prep time: 10 mins | Bake time: 12–15 mins | Yield: 30–40 crackers
Cost: Approx. 15p–20p for the entire batch
Ingredients
200g plain flour (plus extra for rolling)
1 tsp fine table salt (plus an extra pinch for topping)
60ml vegetable oil or sunflower oil (cheaper than olive oil)
80ml–100ml water
Method
Prep the oven: Heat your oven to 200°C (180°C fan / Gas Mark 6) and line a large baking sheet with baking paper (or lightly oil the tray directly if you don't have paper).
Make the dough: In a bowl, stir the flour and 1 tsp of fine salt together. Add the oil and 80ml of water. Stir with a fork until a dough starts to pull together. If it's too dry, add the remaining water a splash at a time until it forms a smooth ball.
Roll paper-thin: Roll the dough directly onto your baking paper or a lightly floured surface. Get it as thin as you possibly can (around 1mm)—this is what makes them crisp without needing fancy ingredients.
Top and score: Lightly brush or dab the surface with a tiny bit of water, then dust lightly with a tiny pinch of fine salt. Use a knife or pizza cutter to slice into small squares, and prick each piece a couple of times with a fork so they stay flat.
Bake: Bake for 12–15 minutes until pale gold and crisp. Keep an eye on them toward the end so the edges don't catch. Let them cool completely to crisp up fully.
Old School School Dinner Traybake
Prep time: 10 mins | Bake time: 25–30 mins | Yield: 12–15 squares
Cost: Approx. £2.80 for the whole tray
Ingredients
For the Sponge:
200g softened butter or margarine (margarine gives that authentic light bakery crumb)
200g caster sugar (or granulated)
200g self-raising flour
1 tsp baking powder
4 medium eggs
1 tsp vanilla extract
2 tbsp milk (to loosen if needed)
For the Topping:
250g icing sugar
2–3 tbsp warm water
3–4 tbsp multi-coloured hundreds and thousands (or rainbow sprinkles)
Method
Prep the oven: Heat your oven to 180°C (160°C fan / Gas Mark 4). Line a rectangular baking tray or tin (roughly 20cm x 30cm / 9x13 inches) with baking paper.
Mix the sponge: Add the softened butter, sugar, flour, baking powder, eggs, and vanilla into a large bowl. Beat with an electric hand mixer (or wooden spoon) for 1–2 minutes until smooth and pale. If the batter feels a little thick, stir in the 2 tbsp of milk so it drops easily off a spoon.
Bake: Pour the batter into your lined tin and smooth the top evenly. Bake for 25–30 minutes until golden, springy to the touch, and a skewer inserted into the centre comes out clean.
Cool completely: Let the cake cool in the tin for 10 minutes, then transfer to a wire rack to cool completely. (If the cake is even slightly warm, the icing will run right off).
Ice and sprinkle: Mix the icing sugar with 2 tablespoons of warm water until you get a thick, smooth glaze that pours slowly (add a few extra drops of water if too thick). Pour over the cooled cake and spread evenly to the edges. Immediately scatter the hundreds and thousands generously over the wet icing before it sets.
Slice: Allow the icing to set firm for about 15 minutes, then cut into classic rectangular squares.
Jam-Filled Flapjacks
Prep time: 5 mins | Bake time: 20–25 mins | Yield: 8–10 bars
Cost: Approx. 15p–20p per bar
Ingredients
250g rolled oats
100g butter or margarine
3 tbsp golden syrup or honey
50g sugar (caster, granulated, or brown)
4–5 tbsp jam (strawberry, raspberry, or mixed berry)
Method
Prep the oven: Heat your oven to 180°C (160°C fan / Gas Mark 4) and line a small square baking tin (roughly 20cm / 8-inch) with baking paper.
Melt: Melt the butter, golden syrup, and sugar together in a saucepan over low heat (or in a bowl in the microwave) until smooth.
Mix: Remove from the heat and stir in the oats until thoroughly coated in the melted mix.
Layer 1: Press half of the oat mixture firmly into the bottom of your prepared tin using the back of a spoon to create a solid base.
Jam layer: Spread the jam gently over the bottom oat layer, keeping slightly away from the very edges so it doesn't stick or burn against the tin.
Layer 2: Gently scatter the remaining oat mixture over the jam, then press down gently with your hands or spoon to cover it evenly without squeezing the jam out the sides.
Bake: Bake for 20–25 minutes until lightly golden around the edges.
Cool completely: Let them cool 100% in the tin before cutting into bars—the jam layer will be boiling hot and runny when it first comes out, but it sets firm as it cools!
Easy Customizable Budget Sausage Rolls
Prep time: 10 mins | Bake time: 20–25 mins | Yield: 12 mini rolls or 6 large rolls
Cost: Approx. £3.24 for the entire batch (around 27p each)
Core Ingredients
1 pack (8-pack / 400g–450g) budget skinless or skinned sausages (or sausage meat)
1 sheet (320g) pre-rolled puff pastry (ready-rolled ready-made pastry keeps things super quick)
1 egg (beaten) or 2 tbsp milk (for brushing the top)
Flavor Customisation Ideas
Mix any one of these directly into the sausage meat before rolling:
Cheesy Onion: 60g grated strong Cheddar + 1/2 tsp onion powder or dried chives.
Branston Pickle & Cheddar: 2 tbsp Branston pickle (or shop-own sweet pickle) + 40g grated cheese.
Festive Cranberry: 2–3 tbsp cranberry sauce + a pinch of dried sage or thyme.
Garlic & Herb: 1 tsp dried mixed herbs + 1/2 tsp garlic granules + pinch of black pepper.
Sweet Apple: 1/2 small apple (finely grated and squeezed dry in a clean cloth) + pinch of sage.
Method
Prep the oven: Heat your oven to 200°C (180°C fan / Gas Mark 6) and line a large baking tray with baking paper.
Prep the sausage filling: Squeeze the sausage meat out of the skins into a mixing bowl (if using skinned sausages). Add your chosen seasoning, pickle, or cheese additions, then mash everything together thoroughly with a fork or clean hands until evenly distributed.
Unroll the pastry: Unroll your sheet of puff pastry on its paper backing. Cut it in half lengthways so you have two long, thin rectangles.
Fill: Divide your seasoned sausage meat mixture into two equal portions. Shape each portion into a long, thin "sausage" shape running down the centre of each pastry strip.
Roll and seal: Brush a little beaten egg or milk along one edge of the pastry. Fold the pastry over the filling to enclose it, pressing the seam firmly to seal. (Optionally, press the edge with the tines of a fork for a neat finish).
Slice: Cut each log into 6 mini bite-sized rolls (or 3 larger rolls for bigger appetites). Make 2 small slits on top of each roll with a sharp knife to let steam escape.
Bake: Arrange on your lined baking tray. Brush the tops generously with beaten egg or milk (this gives them that deep golden shine). Bake for 20–25 minutes until the pastry is puffed and golden, and the meat inside is piping hot and cooked through. Cool slightly on a wire rack.
Old School Eggless Chocolate Concrete Cake
Total Cost: £1.20 per batch (10p per slice for 12, or 13p per slice for 9)
Ingredients
200g plain flour
200g granulated sugar (granulated is key for that signature crunchy concrete texture)
100g margarine or butter (melted)
50g cocoa powder
2–4 tbsp milk or water (just enough to bring the mixture together)
Method
Prep the oven: Heat your oven to 180°C (160°C fan / Gas Mark 4) and lightly grease or line an 8x8-inch (20cm x 20cm) square tin.
Mix dry ingredients: Stir the plain flour, granulated sugar, and cocoa powder together in a large bowl.
Add wet ingredients: Pour in the melted margarine and start with 2 tablespoons of milk or water. Mix thoroughly with a wooden spoon or clean hands until it forms a thick, stiff, crumbly dough that holds together when pressed. Add an extra splash of liquid only if it feels too dusty to bind.
Pack it tight: Tip the mixture into your prepared tin. Firmly press it right down into an even layer using the back of a metal spoon or your knuckles—packing it down tight gives it that classic solid finish.
Bake: Sprinkle the top lightly with a tiny splash of cold water before it goes into the oven (this helps form the crisp top crust). Bake for 20–25 minutes. It will feel slightly soft when it first comes out, but it hardens up as it cools.
Slice while warm: Score into 9 or 12 squares with a sharp knife while still warm in the tin, then let it cool completely to set firm.
Pro-Tips
Classic Canteen Style: Serve warm with traditional yellow custard or pink custard.
Storage: Keeps brilliant in an airtight tin for up to 5 days, or can be frozen in individual squares.
Easy Homemade 3-Ingredient Tortilla Wraps
Total Cost: ~18p per batch of 8 wraps (under 3p per wrap)
Ingredients
250g plain flour
1/2 tsp fine salt
1 tbsp vegetable oil or sunflower oil
130ml–150ml warm water
Method
Make the dough: In a bowl, stir together the plain flour and salt. Add the oil and 130ml of warm water. Mix with a fork, then use your hands to bring it into a soft dough. If it feels too dry, add the remaining water a splash at a time.
Knead & rest: Knead on a lightly floured surface for 2 minutes until smooth. Divide into 8 equal balls, cover with a clean tea towel, and let rest for 10–15 minutes (this relaxes the gluten so they roll out easily without shrinking back).
Roll thin: Roll each ball out as thin as possible on a floured surface into a circle roughly 18–20cm wide.
Dry fry: Heat a dry frying pan (no oil) over medium-high heat. Cook each tortilla for 30–45 seconds until small bubbles appear on top and light golden spots form underneath. Flip and cook for another 30 seconds.
Keep soft: Stack cooked tortillas under a clean tea towel straight out of the pan—the trapped steam keeps them soft and pliable for rolling.
5 Ultra-Cheap Snack Ideas using your Homemade Wraps
1. Baked Ham & Cheese Roll-Ups: Spread a thin layer of butter or mustard on a wrap, top with a slice of ham and grated Cheddar. Roll up tight, slice into bite-sized "sushi" wheels, and bake in a hot oven (or air fryer) for 6–8 minutes until melted and crisp. (~25p per wrap)
2. Crispy Tortilla Chips & Dip: Brush a wrap lightly with a drops of oil, sprinkle with salt or paprika, and cut into 8 wedges. Bake at 200°C for 5–7 minutes until crunchy. Serve with tomato salsa or mashed seasoned beans. (~8p per batch)
3. Cheesy Quesadilla Triangles: Fold a tortilla in half with grated cheese (plus optional sweetcorn or diced onions) inside. Fry in a dry pan for 2 minutes per side until the cheese melts and the outside is golden and crispy. (~18p per portion)
4. Pizza Pinwheels: Spread 1 tbsp tomato puree mixed with oregano over a wrap, sprinkle with grated cheese and sweetcorn, roll up tightly, slice into wheels, and bake for 8–10 minutes. (~20p per portion)
5. Sweet Cinnamon-Sugar Crisps: Brush a wrap with a tiny bit of melted butter, sprinkle with sugar and a pinch of cinnamon, cut into triangles, and bake for 5 minutes for a quick sweet treat. (~6p per portion)
Easy Homemade 3-Ingredient Tortilla Wraps
Total Cost: ~18p per batch of 8 wraps (under 3p per wrap)
Ingredients
250g plain flour
1/2 tsp fine salt
1 tbsp vegetable oil or sunflower oil
130ml–150ml warm water
Method
Make the dough: In a bowl, stir together the plain flour and salt. Add the oil and 130ml of warm water. Mix with a fork, then use your hands to bring it into a soft dough. If it feels too dry, add the remaining water a splash at a time.
Knead & rest: Knead on a lightly floured surface for 2 minutes until smooth. Divide into 8 equal balls, cover with a clean tea towel, and let rest for 10–15 minutes (this relaxes the gluten so they roll out easily without shrinking back).
Roll thin: Roll each ball out as thin as possible on a floured surface into a circle roughly 18–20cm wide.
Dry fry: Heat a dry frying pan (no oil) over medium-high heat. Cook each tortilla for 30–45 seconds until small bubbles appear on top and light golden spots form underneath. Flip and cook for another 30 seconds.
Keep soft: Stack cooked tortillas under a clean tea towel straight out of the pan—the trapped steam keeps them soft and pliable for rolling.
5 Ultra-Cheap Snack Ideas using your Homemade Wraps
1. Baked Ham & Cheese Roll-Ups: Spread a thin layer of butter or mustard on a wrap, top with a slice of ham and grated Cheddar. Roll up tight, slice into bite-sized "sushi" wheels, and bake in a hot oven (or air fryer) for 6–8 minutes until melted and crisp. (~25p per wrap)
2. Crispy Tortilla Chips & Dip: Brush a wrap lightly with a drops of oil, sprinkle with salt or paprika, and cut into 8 wedges. Bake at 200°C for 5–7 minutes until crunchy. Serve with tomato salsa or mashed seasoned beans. (~8p per batch)
3. Cheesy Quesadilla Triangles: Fold a tortilla in half with grated cheese (plus optional sweetcorn or diced onions) inside. Fry in a dry pan for 2 minutes per side until the cheese melts and the outside is golden and crispy. (~18p per portion)
4. Pizza Pinwheels: Spread 1 tbsp tomato puree mixed with oregano over a wrap, sprinkle with grated cheese and sweetcorn, roll up tightly, slice into wheels, and bake for 8–10 minutes. (~20p per portion)
5. Sweet Cinnamon-Sugar Crisps: Brush a wrap with a tiny bit of melted butter, sprinkle with sugar and a pinch of cinnamon, cut into triangles, and bake for 5 minutes for a quick sweet treat. (~6p per portion)
15-Minute Yogurt Scones (2-Ingredient Dough Base)
These full-sized scones are packed with protein, super budget-friendly, and require no butter, no rubbing in, and no waiting for dough to rise. Using equal parts Greek yogurt and self-raising flour, you get a soft, fluffy middle with a crisp outer edge in minutes.
Prep time: 5 mins | Bake time: 12–15 mins | Yield: 4 standard scones
Total Base Cost: ~55p per batch (under 14p per scone using budget staples)
Ingredients
The Base Dough
150g self-raising flour (plus a extra tablespoon for dusting)
150g Greek yogurt (full-fat or 0% fat both work; Greek-style yogurt works too if it’s thick)
1/2 tsp baking powder (optional, but gives an extra fluffy lift)
Your Cinnamon Raisin Mix-In
40g raisins or sultanas
1 tbsp light brown sugar
1/2 tsp ground cinnamon
Method
Prep the oven: Heat your oven to 200°C (180°C fan / Gas Mark 6) and line a baking sheet with baking paper.
Mix dry & wet: In a mixing bowl, stir the self-raising flour, baking powder (if using), light brown sugar, and cinnamon together. Fold in the raisins so they get coated in flour.
Bring the dough together: Add the Greek yogurt. Stir with a fork or spatula until a soft dough starts to form. Gather it together with your hands and gently knead it 3 or 4 times in the bowl until smooth. (If it feels too sticky, dust with 1 tsp of extra flour; if too dry, add 1 tsp of yogurt).
Shape the scones: Turn the dough onto a lightly floured surface. Pat it down into a thick disc (about 2.5cm / 1 inch thick). You can either cut it into 4 quarters with a knife like round scone wedges, or divide into 4 equal round balls and press down slightly.
Optional Glaze: Lightly brush the tops with a splash of milk or a tiny bit of extra yogurt and sprinkle a pinch of brown sugar over the top for a crunchy crust.
Bake: Bake for 12–15 minutes until risen, golden on top, and cooked through. Serve warm split in half with butter or jam!
4 More Flavor Variations for Your Blog Readers
You can use the exact same base dough (150g self-raising flour + 150g Greek yogurt) and swap out the mix-ins:
1. Savoury Cheddar & Herb Scones
Mix-in: 50g grated strong Cheddar cheese + 1/2 tsp dried mixed herbs (or dried chives) + pinch of black pepper.
Tip: Sprinkle a little extra cheese on top before baking for a crispy crown.
2. Blueberry & Lemon Zest
Mix-in: 50g fresh or frozen blueberries + zest of 1/2 lemon + 1 tbsp caster sugar.
Tip: Toss blueberries in 1 tsp of flour before mixing into the dough to stop them bleeding colour into the dough.
3. Apple & Spice
Mix-in: 1/2 small apple (peeled, finely diced) + 1 tbsp light brown sugar + 1/2 tsp mixed spice.
4. Chocolate Chip & Vanilla
Mix-in: 40g dark or milk chocolate chips + 1/2 tsp vanilla extract + 1 tbsp sugar.
Pro-Tips
Air Fryer Friendly: These cook brilliantly in the air fryer! Bake at 180°C for 10–12 minutes until golden and hollow-sounding when tapped underneath.
Freezer Ready: Freeze the baked scones in a zip-lock bag. Reheat straight from frozen in a warm oven or air fryer for 4–5 minutes for a warm, fresh-baked treat.
Lunchbox & Meal Prep: Because there’s no raw egg in the base dough, they stay soft and moist for up to 3 days in an airtight container without drying out like traditional all-butter scones.
Traditional Easy Tea Loaf (Raisin & Tea Soak)
This classic tea loaf uses no butter or added fat—the moisture comes entirely from soaking raisins overnight in hot tea. It bakes into a dense, sticky, easy-to-slice loaf that gets even stickier after a day or two in an airtight tin!
Prep time: 10 mins (+ overnight soak) | Bake time: 50–60 mins | Yield: 1 loaf (8–10 slices)
Total Cost: ~£1.10 per loaf (~11p–13p per slice)
Ingredients
The Fruit & Tea Soak:
400g raisins (or mixed sultanas/raisins)
300ml strong hot tea (2 standard tea bags brewed in boiling water)
100g light brown sugar (or caster sugar)
The Dry Base:
275g self-raising flour
1 tsp mixed spice or ground cinnamon
1 medium egg (beaten)
Method
Overnight Soak: In a large bowl, mix together the raisins and light brown sugar. Pour over the 300ml of hot, strong tea. Stir well, cover with a tea towel, and leave at room temperature overnight (or for at least 6–8 hours) so the raisins absorb the tea and plump up.
Prep the oven: The next day, heat your oven to 160°C (140°C fan / Gas Mark 3). Line a standard 2lb (900g) loaf tin with baking paper or a paper loaf liner.
Mix the batter: Stir the beaten egg directly into the soaked raisin and tea mixture. Sift in the self-raising flour and mixed spice. Fold everything together with a wooden spoon just until the flour is completely incorporated and no dry spots remain (do not overmix).
Bake: Tip the thick mixture into your prepared loaf tin and smooth the top evenly. Bake for 50–60 minutes until well-risen, golden brown, and a skewer inserted into the centre comes out clean.
Cool & Wrap: Allow the tea loaf to cool in the tin for 10 minutes, then transfer to a wire rack to cool completely.
Pro-Tips for You
The Secret to Extra Stickiness: Wrap the completely cooled loaf tightly in baking paper and tin foil, and leave it in an airtight tin for 24–48 hours before slicing. The fruit moisture settles through the loaf and gives it that signature sticky bakery texture!
Tea Options: Everyday builder's tea is classic, but using Earl Grey gives a subtle, lovely citrus-bergamot note that pairs brilliantly with the raisins.
Serving Suggestion: Serve sliced cold generously slathered with salted butter alongside a hot cup of tea.
Zero-Waste "Rescue" Banana Bread
Total Cost: ~65p per loaf (6p per slice for 10, or 8p per slice for 8 using store-cupboard staples and rescued bananas)
Ingredients
3 medium overripe/brown bananas (the blacker and squishier, the better)
225g self-raising flour
100g sugar (light brown or granulated)
75g margarine or butter (melted), or 75ml vegetable oil
1 medium egg (beaten)
1 tsp ground cinnamon or mixed spice (optional)
1 tbsp milk or water (only if the batter feels too stiff)
Method
Prep the oven: Heat your oven to 180°C (160°C fan / Gas Mark 4) and line a standard 2lb (900g) loaf tin with baking paper or a loaf liner.
Mash the bananas: In a bowl, mash the brown bananas with a fork until smooth and runny.
Mix wet ingredients: Whisk the melted margarine (or oil), sugar, and beaten egg directly into the mashed bananas until thoroughly combined.
Add dry ingredients: Sift in the self-raising flour and cinnamon. Fold together with a spoon just until no dry flour patches remain (do not overmix, or the loaf can get dense). If the mixture feels a bit dry, stir in 1 tablespoon of milk or water.
Bake: Pour the batter into your prepared loaf tin and smooth the top. Bake for 45–55 minutes until golden brown, risen, and a skewer inserted into the centre comes out clean.
Cool: Leave in the tin for 10 minutes, then turn out onto a wire rack to cool completely before slicing.
Zero-Waste & Rescue Tips
No Time to Bake Today? Peel overripe bananas, pop them into a freezer bag, and freeze them whole. When you're ready to bake, thaw them out—they will be super soft and naturally extra sweet!
Optional Mix-Ins: Throw in a handful of leftover chocolate chips, sultanas, or chopped nuts if you have small amounts lingering in the baking cupboard.
Mini Tortilla Egg Muffin Cups
Total Cost: ~£1.20 for 6 muffins (approx. 20p per muffin)
Prep time: 5 mins | Bake time: 15–18 mins | Yield: 6 muffin cups
Base Ingredients
6 mini tortilla wraps (or 3 standard wraps cut in half into semi-circles)
4 medium eggs
2 tbsp milk
40g grated Cheddar cheese
Pinch of salt and black pepper
Method
Prep the oven: Heat your oven to 190°C (170°C fan / Gas Mark 5) and lightly oil a 6-hole muffin tin.
Make the tortilla cups: Press a mini tortilla wrap firmly into each muffin hole to form a cup shape. (If using standard wraps, cut them in half and press the half-moon shape into the hole, overlapping the ends so it holds the egg mixture).
Whisk the egg base: In a jug, whisk the eggs, milk, salt, and black pepper together.
Fill: Divide your chosen filling mix-ins (see ideas below) evenly into the bottom of each tortilla cup. Top with the grated cheese.
Pour: Carefully pour the whisked egg mixture over the fillings in each cup, filling them about 3/4 of the way up.
Bake: Bake for 15–18 minutes until the egg is set in the centre and the edges of the tortilla cups are golden and crispy. Let them cool in the tin for 2–3 minutes, then pop them out.
5 Cheap Filling Ideas
Mix and match these budget-friendly variations into your cups:
1. Breakfast Club: Diced cooked bacon or chopped sausages + sweetcorn.
2. Cheesy Veggie: Finely diced peppers + sweetcorn + extra Cheddar.
3. Ham & Cheese Classic: 1 slice of sandwich ham (chopped) + grated cheese.
4. Smoky Bean: 2 tbsp drained baked beans (or black beans) + a pinch of paprika.
5. Tomato & Herb: Finely diced fresh tomatoes + a sprinkle of dried oregano or basil.
Pro-Tips
Air Fryer Baking: Cook at 170°C for 10–12 minutes until the egg is set and the tortilla tips are crisp.
Grab & Go Meal Prep: Store baked cups in an airtight container in the fridge for up to 3 days. Reheat in the microwave for 30 seconds or air fryer for 2 minutes.