Start with fresh parsley, washing and drying it if needed
12-14 sprigs Parsley
Preheat the air fryer to 360°F, following manufacturer guidelines
Trim the ends of the stems off the parsley, making them easier to fit in the basket
Spread out your parsley in a single layer in the preheated air fryer basket
Bind the stems with a heat safe tie, or add the rack, trivet, or shelf on top of the parsley to keep it from flying around during cooking
Air fry the parsley for 2-3 minutes
Continue to cook in 1-minute intervals, flipping between each, until parsley leaves are completely dry and crinkly to the touch
Remove from air fryer and cool for 1-2 minutes
Separate leaves from stems by holding the stems in one hand and using your other hands to squeeze the leaves over a bowl or plate. They’ll drop down and then you can crush up finer if desired
Store dried parsley in an airtight container or spice jar
Notes
When dealing with a lot of parsley, make sure to dry in batches. Stacking up beyond a single layer won’t heat evenly
There’s no need to add oil or anything when drying in the air fryer
I’ve used heat safe silicone food bands to tie my parsley together. However, cooking twine or foil work as well if your air fryer doesn’t have a rack to use.
Should your parsley leaves start to turn brown or blackened, you have overcooked them
To crush the leaves, I honestly just use my hands to scrunch them around a bit. Alternatively, a mortar and pestle works well, or put them in a ziploc style bag and crinkle them around a bit
Dried parsley keeps well for about 2 years in an airtight container, after that it tends to lose flavor