TIL parchment paper liners can actually ruin your air fryer cooking

I was using those pre-cut parchment liners every single time I made wings or fries, thinking I was being smart about cleanup. Then last Wednesday I made a batch of 12 drumsticks at 380 for 25 minutes and the liner completely blocked the airflow. The bottoms came out soggy and the tops were barely cooked. One of the guys in my cooking group pointed out that the holes in the basket need open space to circulate heat properly. Has anyone else noticed a big difference in results when they ditch the liners altogether?

3 comments

3 Comments

smith.anna26d ago

I read something similar from a food science blog the other day about how those liners basically turn your air fryer into a steamer. The holes in the basket aren't just for looks, they're the whole point of the appliance. When I tossed mine after my first batch of soggy fries, the difference was night and day. Everything came out way crispier and more even, so now I just scrub the basket for thirty seconds after cooking.

price.gavin26d ago

I gotta push back a little here @smith.anna. I tried the no liner method for two weeks and my fries still came out a little dry on the outside but soggy in the middle. The real trick for me was dumping the basket and shaking it halfway through cooking, that made way more difference than the liner did. I still use a liner for stuff like chicken wings or bacon so the cleanup is way easier, I just poke a few holes in it with a fork first.

mila_campbell2526d ago

Oh man YES! I literally had the same exact experience with fries. Took the liner out and they still came out meh until I started shaking the basket halfway through. That's the real game changer right there. A quick shake and they get crispy on all sides instead of just the top. Also I found out that soaking the cut potatoes in cold water for 30 minutes before cooking makes a huge difference too. Gets rid of some starch and they come out way crunchier.