The top foods to cook in an air fryer

For most of us, deep-fried food is off the menu, save for occasional treats. High-calorie, high-fat and potentially laced with carcinogens, we try to ignore the siren call of the chip shop.

But the air fryer claims we can have our chip butty and eat it, promising to “fry” food without the fat. “Air-fried foods have the traditional crunch and classic texture of perfectly fried foods, but you can enjoy them without the guilt,” gushes one recipe book. It’s a seductive thought.

But is it true? Not all foods turn out tempting after a spell in the air fryer, and some ingredients are transformed, quite simply, into mush. I’ve learned this the hard way after trying it all in my own Wonder Oven, which I most frequently use to produce “roasting tin” meals: a tray of vegetables, perhaps a bit of meat or fish, baked until the edges are caramelised and the flavours jostle together.

Here’s what you need to know to avoid a dinner disaster.

Roast potatoes

Cut floury potatoes into chunks, parboil, then shake them. Allow to dry and drizzle with a little oil. Air-fry for about 25 minutes on the highest setting, turning twice, until golden and crisp.

Leftovers

As long as they don’t contain too much sauce, leftovers are often better reheated in an air fryer than in the microwave. They regain their crisp edges rather than turning soggy.

Risotto

If you have an air fryer with a paddle, such as the Tefal ActiFry or the De’Longhi MultiFry, it will have a solid base rather than a rack, meaning you can cook more liquid dishes, including a proper stirred risotto.

Fish

The small space means it won’t dry out, and smells are contained. Rub lightly with oil or pané with breadcrumbs (dust first with flour, then coat in beaten egg and breadcrumbs), and air-fry until crisp and golden.

Chicken

It turns crisp while staying juicy, though it’s worth checking with a digital thermometer that it has reached 74C before eating. Rub with your choice of seasoning and cook for 9 to 10 minutes per side.

Roasted root vegetables

Cut into chunks, toss with oil, salt and smoked paprika, and cook for 20 to 25 minutes. Add chunks of onion or leek after 10 minutes, as these darken quickly.

Kale chips

Spray trimmed leaves with olive oil and sprinkle with salt. Lay in a single layer and cook for 4 to 5 minutes at 190C, shaking the pan after 2 minutes. Leave to cool and crisp on a rack while you cook another batch.

Deep-fried foods

You can make good oven-baked versions, but don’t expect the thick crust or unctuous quality of food cooked in hot oil.

Battered foods

Wet batters will drip off before they have a chance to set.

Cheese

Fresh cheese will slide around, so even in a toastie you need to weigh it down, secure it with a toothpick or use frozen slices.

Doughnuts and churros

You can bake a bready dough in some air fryers, but runny doughs and churros are a non-starter.

Leafy greens

Spinach and chard tend to turn to mush.