Cut radishes into equal 1/2-inch pieces to ensure even cooking and prevent some from burning while others remain undercooked.

Thoroughly pat radishes dry with paper towels after cutting to remove excess moisture, which allows them to crisp up beautifully instead of steaming.

Shake the air fryer basket halfway through cooking to ensure all radishes are exposed to hot air for consistent caramelization and a potato-like texture.

Apply your seasoning blend right after air frying while the radishes are still hot, allowing them to better absorb flavors and prevent seasoning from burning off.

Lightly coat radishes with olive oil using a spray bottle rather than drizzling to avoid pooling, which ensures even crisping and prevents soggy bottoms.