½ cup white or garbanzo bean aquafaba (I haven’t tried with other bean liquids, but it should work just fine.)
Instructions
Toss together the ¼ cup of the panko and ¼ teaspoon of the salt in a shallow bowl. Do the same with the rest of the panko and salt in another bowl, and set this one aside.
Pour the aquafaba into its own shallow bowl.
Dredge the chile slices in the aquafaba and then in the panko, getting a nice, even coating.The panko sticks really well to the rings at first, but after you’ve dredged about half of the chile, it starts to clump and not be great at sticking. When this happens, just swap in that second bowl of panko mixture. Arrange the slices in a single layer in your air fryer basket. The single layer is important. No overlapping, please! I had to do two batches for one large poblano.
Air fry for 8-10 minutes (Do not preheat.) at 390F, shaking well after 5 minutes. You want the panko browned and the chiles softened. If you do this in two rounds, round two will cook more quickly, since your air fryer is already hot. Cook round 2 and any subsequent rounds for 6-8 minutes.
Serve immediately.
Notes
The time variations depend on the size of your chiles, how thick your panko coating is, and (for rounds 2+) on how much the air fryer cools while you’re breading the next batch.
Recipe by Chic Vegan at https://www.chicvegan.com/black-bean-soup-crispy-air-fried-poblano-pepper-rings/