Small Changes, Big Crunch
Tips & Tricks
Practical air fryer advice you can use tonight. Pick a topic and start with one change.
CRISPING
Dry first, then season
Pat food dry before seasoning. Less surface moisture means less steam and more browning.
CRISPING
Give food space
Keep a single layer with gaps. Cook in batches instead of stacking.
CRISPING
Shake or flip halfway
Shake small pieces and turn larger ones so all sides brown evenly.
OIL-FREE
Use dry coatings
Breadcrumbs, spices and a little cornstarch can add crunch with little to no oil.
OIL-FREE
Try a light yogurt or egg wash
A thin wash helps coatings stick and brown without pouring on oil.
OIL-FREE
Know when a little oil helps
Some coatings brown better with a light mist. A small amount is fine when the food needs it.
SAFETY
Use a food thermometer
Cook poultry to 74°C (165°F), ground meat to 71°C (160°F), and fish to 63°C (145°F).
SAFETY
Weigh down parchment
Only use parchment with food on top, and never preheat with it loose in the basket.
CARE
Clean the basket after each use
Wash it once cool. Old grease can smoke and affect flavor. Avoid metal scourers on non-stick coatings.