Air Fryer Recipes

An air fryer is, despite the name, a small convection oven. A heating element and a fan drive hot air around the food fast enough to crisp the outside, producing results close to deep frying with little or no oil. Nothing is actually fried; the “frying” describes the texture, not the method.

The appeal is mostly speed and convenience. These chambers are small, so they preheat in a minute or two and cook faster than a full oven, which suits single portions and reheating leftovers — frozen foods in particular come out crisp rather than soggy. That same small size sets the limits: a crowded basket steams instead of browning, so most things cook better in a single layer with room for air to move.

Browning is once again the draw. The dry, moving heat pulls moisture off the surface and drives the same reactions that crisp roasted potatoes or fried chicken, just without a vat of oil to manage and dispose of afterward.