Okay, these air fryer kolbassa (kielbasa) fries were next-level addictive. Crispy, gluten-free little bites that you can dip in the tangy mustard aioli. We were hooked after one! The texture? Unreal. Crunchy outside, tender inside. And the best part? So easy to make in the air fryer!
May is Celiac Awareness Month, so we are highlighting just how fun and satisfying gluten-free eating can be. These fries are naturally gluten-free, made with Grimm’s certified gluten-free kolbassa and crisped up with gluten-free panko and Parmesan. It is a delicious appetizer recipe for anyone avoiding gluten, whether by necessity or choice, without sacrificing any crunch or flavour.
These air fryer kolbassa (kielbasa) fries recipe was created in partnership with Grimm’s Fine Foods. All opinions in this post are my own.
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Ingredients
Kolbassa Fries
- Grimm’s Kolbassa
- Parmesan cheese
- Gluten-free breadcrumbs (panko-style for best crunch)
- Smoked paprika
- Paprika
- Garlic powder
- Olive oil (or avocado oil)
Mustard Aioli
- Mayonnaise
- Dijon mustard
- Grainy mustard
- Lemon juice
- Honey (optional, for balance)
- Hot sauce
- Salt & pepper to taste
See the recipe card below for quantities.
Step-by-Step Instructions & Video
Preheat the Air Fryer: Set the air fryer to 400°F (200°C). Insert the air fry basket into the middle rack position.
Prepare the Kolbassa: Pat the kolbassa dry if it is a bit moist from packaging. Slice the kolbassa in half lengthwise, then cut into thin, fry-like strips, about 1 cm thick and 8-10 cm long.
Prepare the Mustard Aioli: In a small bowl, whisk together all aioli ingredients. Taste and adjust with a bit of honey for sweetness or lemon juice for brightness.
Coat the Fries: Tip: We used gluten-free panko but pulsed it in a coffee grinder to make it a bit finer—it helped the coating stick better and gave the fries an awesome golden crunch!
In a shallow bowl, mix the parmesan, gluten-free breadcrumbs, smoked paprika, and garlic powder.
Toss the kolbassa ‘fries” in olive oil. Then place the strips in the GF breadcrumb mixture, pressing each strip into the coating for better adherence.
Air-Fry: Arrange the coated kolbassa strips in a single layer on parchment paper in the air fry basket.
Air-fry for 12–15 minutes total, flipping halfway until golden and crispy. (Be cautious, start checking at the 10-minute mark and flip and add more time if required)
Serve: Pile the crispy kolbassa fries onto a platter and serve hot with a side of tangy mustard aioli for dipping.
Garnish with chopped chives or fresh parsley for a pop of colour and/or add a side of quick-pickled onions to cut the richness. Enjoy!
Recipe Tips
- Brand matters: Grimm’s Kolbassa gets crispy without turning rubbery. We tested another brand that was extra lean, and it didn’t have the same texture, so choose a high-quality kielbasa or kolbassa for the best results.
- Breadcrumb texture: If using gluten-free panko, give it a quick blitz in a coffee grinder or food processor for a finer texture—it helps the coating stick better.
- Don’t overcrowd: For the crispiest fries, give the kolbassa space in the air fryer. Cook in batches if needed.
- Custom dip: Add more honey for sweetness or more hot sauce for a kick—totally up to you!
FAQ
A: Great question! The word varies depending on regional and cultural backgrounds:
Kielbasa is the Polish word and spelling and the most common in the United States
Kolbassa or kolbasa is often used in Canadian/Ukrainian communities.
All refer to similar styles of a seasoned, smoked sausage. So don’t worry—they’re basically delicious cousins with different passports!
Other Air Fryer Appetizer Recipes to Try
- Air-Fried Everything Pigs in a Blanket
- Air Fryer Sausage Meatballs
- Air Fryer Chicken Parmesan Meatballs
- Air Fryer Asparagus wrapped in Prosciutto
📖 Recipe
Air Fryer Kolbassa (Kielbasa) Fries with Spicy Mustard Aioli
Ingredients
Kolbassa Fries
- 1 package Grimm’s Kolbassa
- ½ cup grated Parmesan cheese
- ¼ cup gluten-free breadcrumbs panko-style for best crunch
- ¼ teaspoon smoked paprika
- ¼ teaspoon paprika
- ¼ teaspoon garlic powder
- Olive oil or avocado oil
Spicy Mustard Aioli
- ⅓ cup mayonnaise
- 1 ½ tablespoon Dijon mustard
- 1 teaspoon grainy mustard
- 1 teaspoon lemon juice
- 1 teaspoon honey optional, for balance
- ½ to 1 tablespoon hot sauce more or less based on your heat tolerance
- Salt & pepper to taste
Instructions
- Preheat the Air Fryer: Set the air fryer to 400°F (200°C). Insert the air fry basket into the middle rack position.
- Prepare the Kolbassa: Pat the kolbassa dry if it is a bit moist from packaging.Slice the kolbassa in half lengthwise, then cut into thin, fry-like strips, about 1 cm thick and 8-10 cm long.
- Prepare the Mustard Aioli: In a small bowl, whisk together all aioli ingredients. Taste and adjust with a bit of honey for sweetness or lemon juice for brightness.
- Coat the Fries: Tip: We used gluten-free panko but pulsed it in a coffee grinder to make it a bit finer—it helped the coating stick better and gave the fries an awesome golden crunch!In a shallow bowl, mix the parmesan, gluten-free breadcrumbs, smoked paprika, and garlic powder.Toss the kolbassa ‘fries” in olive oil. Then place the strips in the GF breadcrumb mixture, pressing each strip into the coating for better adherence.
- Air-Fry: Arrange the coated kolbassa strips in a single layer on parchment paper in the air fry basket.Air-fry for 12–15 minutes total, flipping halfway until golden and crispy. (Be cautious, start checking at the 10-minute mark and flip and add more time if required)
- Serve: Pile the crispy kolbassa fries onto a platter and serve hot with a side of tangy mustard aioli for dipping.Garnish with chopped chives or fresh parsley for a pop of colour and/or add a side of quick-pickled onions to cut the richness.
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