Preheat the air fryer to 375°F (190°C). Give it 3–5 minutes so the basket is hot. A hot start helps the coating crisp quickly and reduces bursting.

Prep the basket. If using parchment liners designed for air fryers, place one in the basket after preheating. Otherwise, make sure the basket is clean and dry. Lightly spray the basket to prevent sticking.

Add the frozen cheese curds. Do not thaw. Arrange them in a single layer with a little space between each piece. Crowding causes uneven browning and soggy spots.

Lightly mist the tops with oil spray. This encourages even browning. Don’t soak them—just a quick pass.

Air fry for 4 minutes. Keep the drawer closed and let them do their thing.

Shake the basket. Use tongs if needed to turn any that are sticking. This exposes new surfaces to the hot air.

Air fry 2–4 more minutes. Most brands finish in 6–8 minutes total. They’re done when the coating is golden and crisp, and a couple may show slight cheese peeking at the seams.

Check doneness. Break one open. The cheese should be melty but not completely oozed out. If needed, cook 1–2 more minutes, watching closely.

Season and serve. Sprinkle with a pinch of salt, garlic powder, or paprika while hot. Serve immediately with your favorite dip.