Parchment paper vs no parchment paper in the air fryer - I was a non-believer for 2 years

I had it in my head that parchment paper would block the airflow and make everything soggy, until my neighbor's chicken wings came out way crispier than mine using a perforated liner... who's right here, does the paper actually help or hurt?

3 comments

3 Comments

phoenix_carter7d ago

A buddy of mine swore by parchment paper for months until he forgot to put it in one time and his fries came out exactly the same... turns out the perforated kind is key, solid sheets just trap steam underneath. He ended up going back to no paper because the difference was so tiny for wings and veggies at least.

ryan_ellis7d ago

Oh man, this actually changes a bunch for me. I had the exact same debate with nelson.nancy last week about whether parchment does anything useful for roasting veggies, and I was leaning toward it being a scam. But the perforated versus solid thing is huge, I never even knew there were different kinds. I always just grabbed the same roll from the grocery store without looking. My buddy swears the perforated lets the air circulate right so stuff actually browns instead of steaming, and now I'm curious enough to actually test it out on a batch of potatoes this weekend.

nelson.nancy7d ago

Honestly parchment is overrated for most things anyway. Do you actually notice a difference with it?