Can You Put Parchment Paper in an Air Fryer?

Is parchment paper safe in an air fryer?

Parchment paper is heat resistant, typically rated to about 420°F to 450°F depending on the brand, which covers most air fryer cooking. It's not wax paper, which will melt and smoke. Check the temperature rating on your package and don't exceed it.

The main risk isn't the temperature but the fan: a loose sheet can lift and touch the heating element. That's why it must always be weighed down.

How to use it safely

Follow these steps:

It can help to fold the liner into a shape. For example, cut a circle slightly smaller than the basket and pleat the edges so it sits flat. For recipes with sauces or glazes, a paper-lined basket makes cleanup effortless, since you simply lift the paper out and discard it.

If you notice any browning or curling of the paper at the edges, remove it and trim away the excess before the next use.

• Use perforated sheets. Air fryer liners with small holes let hot air circulate under the food.
• Cut it to fit. It should be slightly smaller than the basket, with no edges sticking up.
• Put food on it right away. The weight of the food holds the paper down. Never preheat with an empty sheet.
• Don't cover the whole base. Leave gaps at the edges so air can flow.
• Keep it away from the heating element. Check that no part rises toward the top.

Perforated vs. regular parchment

Perforated parchment, sold as air fryer liners, is the best option because the holes preserve airflow and crisping. Regular parchment works in a pinch, especially for cakes and baked goods in a pan or for wrapping fish, but it blocks air under the food, so crispy items may brown less on the bottom.

Disposable pre-cut liners, round or square, are inexpensive and save time. Reusable silicone liners are another option for frequent use.

If you cook with a liner often, buy a box of 100 pre-cut perforated sheets, which is typically inexpensive. You can also make your own by poking holes in regular parchment with a skewer or fork, spacing the holes about an inch apart, although purpose-made liners are more consistent.

When to skip parchment

Skip it for foods that need maximum crisping on the underside, like french fries, wings and breaded chicken. It also isn't needed for fatty foods such as bacon and sausages, where grease will pool. And don't use it at temperatures above the paper's rated limit or when the basket is empty.

If you need a liner for acidic or very sticky foods, parchment is a better choice than aluminum foil, which can react with acidic ingredients.

Also skip parchment for very high-fat foods that produce a lot of grease, as the paper can soak through and smoke. And never leave used parchment in the basket from one cooking session to the next; replace it each time.

What about foil?

Aluminum foil can also be used in an air fryer with the same precautions: weigh it down, leave gaps for airflow and avoid acidic foods. For details, see our guide on using foil in an air fryer.