Can You Put Foil in an Air Fryer?

Is foil safe in an air fryer?

Aluminum foil is generally considered safe to use in an air fryer, and many air fryer brands mention it in their manuals. It tolerates the heat easily. The concern isn't the temperature, it's how the foil interacts with the airflow.

An air fryer works by circulating hot air quickly around food. Anything that blocks that circulation slows cooking and reduces crispness. Light foil can also be lifted by the fan and touch the heating element, which is a safety issue. Always check your own manual first.

How to use foil safely

Follow these guidelines:

If you decide to use foil as a liner, tear off a piece slightly smaller than the basket floor, then fold up a small lip around the edges to catch drips. Poke a few holes in it with a fork or skewer so air can still rise through the food. Place the food on top right away so its weight holds the foil down, and never let the foil extend above the food level.

Check after the first few minutes to make sure nothing has shifted. If the foil lifts at all, remove it and switch to a perforated parchment liner or cook the food directly on the basket.

• Weigh it down. Make sure the foil is held in place by the food or the basket so it can't be blown into the heating element.
• Don't cover the whole base. Leave gaps and edges open so air can circulate; cut the foil slightly smaller than the basket.
• Use it for wrapping, not lining everything. Foil packets and small trays are better uses than completely lining a drawer.
• Never preheat with foil alone. Without food to weigh it down, empty foil can fly around.
• Keep it away from the top. Make sure no foil touches the heating element or the top of the unit.

Foods you shouldn't cook on foil

Aluminum can react with acidic ingredients such as tomatoes, citrus juice and vinegar-heavy marinades. The foil may pit or discolor and tiny amounts of aluminum can transfer to the food, which also gives it a metallic taste.

If you're cooking something acidic, such as a lemon-marinated chicken or tomato-sauce dish, use a layer of parchment between the food and foil, or choose parchment or a baking dish instead.

Better alternatives to foil

Perforated parchment paper made for air fryers is the top choice. The holes let air pass through, and it's non-stick and good for sticky or marinated foods. Always weigh it down with food.

Silicone liners and baskets are reusable, easy to wash and safe for acidic foods.

Oven-safe dishes such as ceramic or glass ramekins, metal cake pans and foil pans work for casseroles, cakes and cheese melts, as long as they fit with room for air to circulate.

When foil actually helps

Foil is useful for cooking in a packet: salmon with vegetables, for example, steams in its own juices. It can also shield the top of a cake or monkey bread that's browning too quickly, or catch drips from marinated meat. Wrapping and tucking the edges keeps it from moving.

Yes, a little. Because foil blocks airflow beneath the food, items cooked on it brown less on the bottom and can steam rather than crisp. That's why it works best for foods you want tender and juicy, like fish packets, and less well for fries, breaded foods or anything you want crunchy all around.

Shiny side versus dull side doesn't matter in an air fryer. Both sides perform the same, so use either one.