Prep the sprouts. Rinse, trim the stem ends, and remove any wilted outer leaves. Halve the sprouts from top to bottom. If you have very large sprouts, quarter them so all pieces are about the same size for even cooking.

Dry them well. Pat the sprouts dry with a clean kitchen towel or paper towels. Moisture is the enemy of crispiness, so don’t skip this step.

Season. In a large bowl, toss the sprouts with olive oil, garlic, salt, pepper, and smoked paprika. If using red pepper flakes, add a pinch now. Make sure every piece is coated, especially the cut sides.

Preheat the air fryer. Set it to 375°F (190°C) for 3 to 5 minutes. A hot basket helps jump-start browning. Lightly spray the basket if it tends to stick.

Arrange in a single layer. Place the sprouts cut-side down for the crispiest edges. Avoid overcrowding. If needed, cook in two batches for consistent results.

Air fry. Cook at 375°F for 8 minutes. Shake the basket or flip the sprouts, then cook another 4 to 6 minutes, or until they’re deeply golden on the edges and tender in the center.

Finish with acidity. While hot, toss with lemon juice or a splash of vinegar. This brightens flavors and tames any bitterness.

Optional cheesy finish. Sprinkle with Parmesan and toss once more. The heat will help it melt slightly and cling to the sprouts.

Taste and adjust. Add a pinch more salt, pepper, or a squeeze of lemon if needed. Serve immediately for maximum crunch.