Air fryers have become a kitchen staple for good reason—they deliver crispy, golden results with a fraction of the oil. But to get the most out of your air fryer, the right accessories make all the difference. This guide breaks down the essential kitchenware for air frying, what to skip, and how to use each piece for the best results.
Ingredients
- 1 air fryer (any brand, 3–6 qt / 2.8–5.7 L capacity)
- 1 set of silicone tongs (12 in / 30 cm)
- 1 silicone brush or oil sprayer (for even oil application)
- 1 set of silicone or metal skewers (for kebabs)
- 1 silicone baking mat or parchment paper liners (perforated or cut to fit)
- 1 wire rack or trivet (for stacking or elevating food)
- 1 oven-safe thermometer (instant-read)
- 1 set of small ramekins or oven-safe bowls (for baking in the air fryer)
- 1 silicone or metal muffin tin (for eggs, muffins, or mini quiches)
- 1 air fryer basket divider or separator (optional, for cooking two items)
Instructions
- Choose the right accessories. Stick to accessories rated for high heat (at least 400°F / 200°C). Silicone, metal, and oven-safe glass are safe. Avoid plastic, paper towels, or regular parchment paper that isn’t weighed down—it can blow around and touch the heating element.
- Use a liner for easy cleanup. Cut a piece of parchment paper to fit the bottom of your air fryer basket, or use a pre-cut perforated liner. Poke holes or use the perforated type so air can circulate. Place food on top. This works for anything from fries to chicken wings.
- Oil lightly with a brush or spray. For crispy results, brush or spray a thin layer of oil on food before air frying. Using a silicone brush or an oil sprayer (not aerosol, which can damage the nonstick coating) ensures even coverage without excess oil.
- Use a wire rack for stacking. If your air fryer has a small basket, place a wire rack or trivet inside to double the cooking area. This is great for cooking multiple chicken breasts or fish fillets without overcrowding.
- Skewer for kebabs. Soak wooden skewers in water for 30 minutes before use, or use metal skewers. Thread meat and vegetables, leaving space between pieces for air flow. Cook at 400°F (200°C) for 10–15 minutes, turning halfway, until meat reaches safe internal temperature (see Tips).
- Bake in ramekins or muffin tins. For eggs, small cakes, or individual pot pies, place ramekins or a silicone muffin tin directly in the air fryer basket. This allows you to make single-serve baked goods without a full-size oven.
- Use a divider for separate items. If cooking two different foods (like fries and chicken) that need the same temperature, a divider lets you cook them side by side without mixing. Just ensure both items are in a single layer.
- Check doneness with a thermometer. Always use an instant-read thermometer to verify that meat, poultry, and fish are cooked to safe temperatures. Insert it into the thickest part of the food, avoiding bone.
Tips
- Don’t overcrowd. Air needs to circulate to crisp food. Leave space between pieces; cook in batches if necessary.
- Preheat your air fryer. Most models benefit from a 2–3 minute preheat at the cooking temperature. This helps achieve even browning.
- Shake or flip halfway. For fries, nuggets, or any small items, shake the basket or flip food with tongs halfway through cooking for even crispness.
- Skip nonstick-safe utensils. Use silicone, wood, or plastic utensils to avoid scratching the nonstick coating. Metal tongs can damage the basket over time.
Serving Suggestions
Use your air fryer accessories to make a full meal: air-fried chicken wings with a side of crispy fries, or a batch of roasted vegetables. For a quick dessert, air-fry cinnamon sugar donut holes in a muffin tin. Serve everything hot with your favorite dipping sauces.
Variations
- Air fryer baking: Use a silicone cake pan or ramekins to make small cakes, brownies, or even a personal-sized pizza. Adjust cooking times since air fryers cook faster than ovens.
- Dehydrating: Some air fryers have a dehydrate setting. Use a wire rack to dry fruit slices or jerky at low temperatures (135°F / 57°C) for several hours.
- Reheating: Use a liner to reheat leftovers like pizza or fried chicken. Air fry at 350°F (175°C) for 3–5 minutes to restore crispness.
Storage and Reheating
Store air fryer accessories in a dry place. Silicone items can be stored in a drawer or hung. If you cook with liners, discard them after use. Leftover air-fried food should be refrigerated within 2 hours and eaten within 3–4 days. Reheat in the air fryer at 350°F (175°C) for 3–5 minutes, or until heated through to 165°F (74°C) for leftovers.
Frequently Asked Questions
Can I use aluminum foil in an air fryer? Yes, but use it carefully. Place foil in the basket, but do not cover the holes completely. Weigh it down with food to prevent it from blowing into the heating element. Avoid acidic foods like tomatoes, which can react with foil.
Are silicone baskets better than metal? Silicone baskets are flexible and nonstick, but they can be less stable and may not crisp as well as metal. Metal baskets allow better air circulation. Many air fryers come with a metal basket; silicone liners are a good addition for easy cleanup.
Can I put glass or ceramic in an air fryer? Yes, if they are oven-safe. Use ramekins, small baking dishes, or ceramic bowls that are rated for high heat. Avoid sudden temperature changes, like moving from fridge to hot air fryer.
Do I need to preheat the air fryer? It’s not always necessary, but preheating for 2–3 minutes can improve browning and crispness. Check your model’s instructions, as some preheat automatically.
Why is my food not crispy? The most common reasons are overcrowding, too much oil, or not enough cooking time. Make sure food is in a single layer, pat it dry before oiling, and increase the time or temperature slightly.
Can I air fry with parchment paper? Yes, but use perforated parchment or cut holes yourself. Never use plain parchment without holes, as it can block airflow and may burn if it touches the heating element. Weigh it down with food.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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