Can You Use Parchment Paper in an Air Fryer?

Parchment is naturally non-stick and silicone-coated, so delicate foods like fish fillets, salmon, tofu, and sticky glazed chicken do not tear when you lift them out of the basket. Unlike aluminum foil, parchment does not react with acidic foods (tomatoes, citrus marinades), so there is no metallic taste risk. Foil reflects heat; parchment is more neutral — it does not significantly alter the cooking dynamics for most recipes.

Cut or buy parchment to match your basket dimensions — leave at least half an inch of clearance from the walls so hot air can still circulate freely around the edges. Poke 6–10 evenly spaced holes through the parchment sheet if it is not pre-perforated; this restores airflow to the food's underside. Place the parchment in the cold basket, then set the food on top before turning the fryer on or starting a preheat. Never use parchment as a drip-tray liner below the basket.

For maximum crispiness — chicken wings, bacon, frozen fries, potatoes — a bare basket is always better. Parchment limits the airflow under the food and can soften the bottom side. Skip parchment when cooking light dry foods (breadcrumbs, fine herbs) that the fan can blow around even over a sheet. Also avoid it with very wet, soupy marinades that will pool and burn on the parchment surface.

Reusable silicone air-fryer liners are a popular alternative. They are dishwasher-safe, pre-perforated, and shaped exactly to fit popular basket sizes. Silicone tolerates repeated high-heat cycles better than parchment, but both work well for a single cook. For messy foods like glazed meatballs or saucy shrimp, parchment is cheaper to discard; for simple everyday cooks, a silicone liner saves money and waste over time.

Can parchment paper catch fire in an air fryer?

Parchment paper is rated to around 420–450°F (215–230°C), above the maximum temperature of most air fryers. It will not catch fire under normal use. The only real risk is placing an unweighted sheet in the basket during preheat — the fan can blow it into the heating element. Always place food on the parchment before starting the fryer so the food's weight keeps the sheet in place.

Should I use parchment paper or aluminum foil in my air fryer?

Use parchment for sticky, delicate, or acidic foods — it is non-stick and does not react with tomatoes, citrus, or vinegar-based marinades. Use foil when you need a rigid tray shape or heat reflection, or to wrap food into a pouch. For maximum crispiness on both sides (wings, fries, bacon), skip both and use a bare basket. Pre-perforated parchment rounds made for air fryers are the most convenient all-around liner.

Should you buy pre-cut parchment rounds or cut your own for an air fryer?

Pre-cut perforated parchment rounds designed for air fryers are the most convenient option — they already have holes punched in them to maintain airflow and fit standard basket sizes. If you cut your own parchment from a roll, use scissors to punch several small holes across the sheet so air can still circulate underneath. Custom-cut sheets cost less but take more prep time; pre-cut rounds are typically sold in packs of 100 for a few dollars.