Instructions:
- Thoroughly wash and dry the sugar snap peas. Use a paring knife or your fingers to remove the tough string running along the seam of each pod. Pat them completely dry—this is crucial for crisping!
- Place the dried peas in a large mixing bowl. Drizzle with olive oil, add kosher salt and black pepper. Toss well until every pea is lightly coated.
- If your air fryer requires preheating, set it to 380°F (195°C) for 3–4 minutes.
- Place the seasoned peas in the air fryer basket in a single layer (work in batches if necessary to avoid overcrowding).
- Cook at 380°F (195°C) for 7 to 9 minutes.
- At the 4-minute mark, gently shake the basket vigorously to redistribute the peas and ensure even blistering.
- Peas are done when they are bright green and have small, appealingly charred spots (blisters). They should still have a slight snap when bitten.
- Immediately transfer the hot peas to a clean serving bowl. Sprinkle evenly with the fresh lemon zest and flaky sea salt. Serve immediately while hot.