How to Reheat Food in an Air Fryer

Why the air fryer beats the microwave

Microwaves heat water molecules, which is why fried and breaded food turns soggy. An air fryer circulates dry heat, so moisture evaporates from the surface and the crust crisps again. It also reheats quickly, with little to no preheat.

Reheating in the air fryer also tends to be quicker than warming food in a conventional oven, since there is almost no preheat, and it avoids heating the whole kitchen for a single slice of pizza or a handful of fries. The tradeoff is capacity: for large amounts of leftovers, work in batches or use the oven.

Time and temperature cheat sheet

Place food in a single layer and shake or flip halfway. Use these as starting points and check the center:

• Pizza: 350°F for 3 to 5 minutes until the cheese bubbles and the crust crisps. Thick or deep-dish slices: 325°F for 6 to 8 minutes.
• French fries, tater tots and onion rings: 375°F for 3 to 5 minutes, shaking halfway.
• Fried chicken, wings and nuggets: 350°F to 375°F for 5 to 8 minutes; bone-in thighs need 8 to 12 minutes.
• Bread, rolls and muffins: 300°F to 350°F for 2 to 4 minutes; wrap loosely in foil if you want a soft crumb.
• Doughnuts and pastries: 300°F for 2 to 3 minutes.
• Roasted vegetables: 350°F for 3 to 5 minutes.
• Burgers and steak: 350°F for 3 to 6 minutes, depending on thickness.
• Pasta bakes and casseroles: 325°F for 8 to 12 minutes, covered with foil so the top doesn't dry out.
• Egg rolls and spring rolls: 360°F for 3 to 5 minutes.
• Rice and soups: better on the stove or in the microwave; the air fryer dries them out.

Reheating times by thickness

Thickness is the biggest factor. Thin, small pieces like fries, nuggets and slices of pizza warm through in just a few minutes. Thick pieces, such as a bone-in chicken thigh, a stuffed pepper or a dense casserole, need lower heat and more time so the middle warms without the outside over-browning.

A good approach is to start at the lower end of the range, check the food, and add a minute or two as needed. Cutting large leftovers into smaller portions also speeds things up.

Appliance power also varies, so a compact 2-quart model may run hotter and faster than a large oven-style unit. If you're unsure, set the timer for less time than you think you need.

Storing leftovers for better reheating

How you store leftovers affects how they reheat. Let food cool, then refrigerate within two hours in a shallow, airtight container. Store crispy foods separately from sauces and wet foods so they don't turn soggy. Most leftovers keep well for 3 to 4 days in the refrigerator.

Reheat only the portion you plan to eat, rather than warming and cooling food repeatedly.

Tips for the best results

Don't overcrowd the basket. Reheat in batches if needed. A light spray of oil can help breaded foods. For thick food, use lower heat for longer so the center warms through without burning the outside. Always reheat leftovers until steaming hot, with an internal temperature of 165°F, and don't reheat more than once.

For crumb-coated or breaded foods, a very light mist of oil restores shine and crunch. For saucy foods like glazed wings, reheat first and add a fresh brush of sauce at the end so it doesn't burn. And if something comes out a little dry, a splash of water in a covered dish or a short rest under foil can help next time.