Are Air Fryer Liners Safe to Use?

Perforated parchment liners are the most popular type. They sit in the bottom of the basket and catch drips from delicate foods while allowing some airflow through the holes. Safe up to the parchment's rated temperature (usually 420–450°F). Never use plain wax paper — it is not heat-rated and will smoke and can catch fire. Cut a custom piece of parchment to fit your basket, punch a few holes with a straw or skewer, and always place food on it before starting the air fryer.

Food-grade silicone liners (rated to 450°F+) are reusable, flexible, and easy to wash. They come in basket-shaped designs with raised ridges or perforations. The main trade-off: the thick silicone sides reduce direct heat contact with the food's bottom more than perforated parchment does. For items where a crispy bottom is important (fries, nuggets), cook directly on the basket. Use silicone liners for baked goods, fish, or crab cakes where preventing sticking and staining are priorities.

Aluminum foil is safe in the air fryer with precautions: do not block airflow by covering the entire basket floor with a solid foil sheet. Instead, use small pieces to line only the area under the food, leaving the perimeter open for air circulation. Do not let foil touch the heating element. Foil is especially useful for wrapping whole beets or corn on the cob, where you want to trap moisture for gentle cooking.

Never use: wax paper (not heat-rated), parchment above its rated temperature, solid plastic food wrap, paper towels (not heat-rated, fire risk), or non-perforated parchment that completely blocks the basket floor. Also avoid liners in a near-empty air fryer with no food to weigh them down — they can lift and contact the heating element. Most liner packages include a warning about this.

Are parchment paper liners safe to use in an air fryer?

Yes, if used correctly. Use only parchment paper rated for the temperature you are cooking at — standard parchment is rated to 420–450°F and should not be used above that. Use perforated parchment liners (with holes) rather than solid sheets so hot air can still circulate under the food. Never preheat the air fryer with parchment inside and nothing holding it down — the lightweight paper can blow up into the heating element and catch fire. Always place food on the parchment before starting.

Should you use silicone or parchment liners in an air fryer?

Both work, with trade-offs. Parchment liners (perforated) are cheap and disposable — ideal for messy foods or foods that stick. They reduce airflow slightly through the holes. Silicone liners are reusable, flexible, and dishwasher-safe, making them more economical over time. Both reduce crispiness slightly compared to cooking directly on the basket because they create a mild barrier to direct heat. For maximum crispiness (fries, nuggets, chicken skin), cook directly on the oiled basket. Use liners for delicate items (crab cakes, fish, baked goods) to prevent sticking and make cleanup easier.

Why should you avoid unperforated liners in an air fryer?

Liners without holes block the airflow that makes an air fryer work — hot air cannot circulate beneath the food, which leads to uneven cooking, longer cook times, and none of the crispiness that makes air frying worthwhile. Always choose perforated parchment rounds or silicone mats with punched holes. If you can only find unperforated liners, use a hole punch or skewer to add 8–12 holes before placing food on top.