Using an air fryer comes down to five things: preheat if you want extra crisp, don’t overcrowd the basket, use a light touch of oil, shake or turn halfway through, and check for doneness before the timer runs out. Get those right and almost anything crisps up well. Here’s the full routine.
Quick summary
- (Optional) Preheat 3–5 minutes.
- Lightly oil or spray foods that need to crisp.
- Add food in a single layer — don’t overfill.
- Set temperature and time.
- Shake or flip halfway through.
- Check doneness, then serve.
First time setup
- Wash the basket and tray in warm soapy water and dry them before first use.
- Run it empty for a few minutes the first time — a slight smell or wisp of smoke from manufacturing residue is normal and clears quickly.
- Place it on a heat-safe surface with space around the vents; hot air exhausts from the back or top.
Step by step
1. Preheat (optional). For fries, frozen snacks and anything you want crisp, preheat for a few minutes. For longer-cooking foods you can skip it — see do you need to preheat an air fryer.
2. Prep the food. Pat wet foods dry, and toss or spray with a little oil. Oil isn’t required, but a light coat helps browning and stops lean foods drying out.
3. Load a single layer. Give pieces room so air can reach every side. If you pile food up, it steams instead of crisping. Cook in batches rather than overfilling.
4. Set temperature and time. Follow your recipe or a cooking chart. When in doubt, start lower and add time — see our air fryer cooking times guide.
5. Shake or flip halfway. For loose foods like fries or wings, pull the basket and shake. For flat items like chops, flip them. This is the difference between evenly golden and half-pale.
6. Check for doneness. Air fryers run hot and fast, so check a few minutes before the timer ends. Use a thermometer for meat.
Beginner mistakes to avoid
- Overcrowding the basket — the number-one reason food turns out soggy.
- Skipping the shake — one side browns, the other doesn’t.
- Too little oil on lean foods — they can dry out or stick.
- Trusting the timer over the food — check and adjust; models vary.
- Cooking wet-battered foods — the batter drips before it sets; use breadcrumb coatings instead.
After cooking
Let the basket cool, then wash it — grease left to bake on causes smoke next time. See how to clean an air fryer for the quick routine.
Related questions
Do I have to use oil? No, but a light spray improves browning on many foods. Naturally fatty foods need none.
Why is my food soggy? Almost always overcrowding or skipping the shake — cook in a single layer and turn halfway.
Can I cook two things at once? In a single basket, only if they share a temperature and you don’t overfill. For cooking two foods separately at once, a dual-basket model is easier.