Can You Put Foil in an Air Fryer? Yes, If You Do It Right

You can put aluminum foil in an air fryer, and it’s handy for wrapping fish, catching drips and keeping a roast from over-browning. The trick is using it in a way that doesn’t fight how an air fryer works. An air fryer cooks by blowing very hot air around food, so anything that blocks that air, or can be blown around by it, causes problems.

How to use foil in an air fryer safely

1. Put food on top of it. The fan is strong enough to lift a loose sheet of foil into the heating element.
2. Cut it smaller than the basket. Leave the edges and some of the holes uncovered so air can still flow.
3. Don’t preheat with foil inside. Heat the empty basket first, then add the foil and food together.
4. Leave the drawer bottom alone. Don’t line the space under the basket.
5. Keep it away from acidic foods. Tomatoes, citrus, vinegar and some marinades react with aluminum. Use parchment for those.

When foil is useful

• Foil packets: fish with lemon and herbs, or vegetables with butter, steam gently inside sealed foil. Leave room in the packet for steam, and crimp the edges tightly.
• Shielding: if the top of a roast or a turkey breast browns before the center is done, cover it loosely with foil, tucked under the meat so it can’t blow away.
• Wrapping to reheat: wrap sliced meat, rolls or pizza in foil to warm them without drying them out. See our reheating guide.
• Catching drips: a small piece under fatty or saucy food saves cleanup, as long as most of the basket stays open.
• Making a sling: a folded strip of foil under a small cake pan or dish makes it easier to lift out.

When to use parchment instead

Parchment paper is the better choice for:

• Acidic foods. Acids can pit the foil and add a metallic taste, and they increase how much aluminum moves into food.
• Sticky foods like crescent rolls, biscuits, candied bacon and breaded foods that tend to stick.
• Crispy results. Perforated parchment lets air reach the bottom of the food. Solid foil makes the underside steam rather than crisp.

Foil or parchment? A quick guide

Use	Foil	Parchment
Wrapping and packets	Best	Works, but doesn’t seal as tightly
Covering food that browns too fast	Best	Not ideal
Tomato, citrus or vinegar	Avoid	Best
Sticky dough and breaded food	Works	Best
Crispy bottoms	Poor	Good with perforated paper
Lining a disposable pan	Good	Good

Common foil mistakes

• Lining the whole basket. Food cooks unevenly and the bottom stays soggy.
• Preheating with foil inside. This is the main way foil ends up touching the heating element.
• Wrapping food too tightly when you want crispness. Wrapped food steams. Unwrap it for the last few minutes to brown the outside.
• Using foil in microwave mode. Combination microwave air fryers allow foil in air fry mode only. Never use it with the microwave function.

Is cooking with aluminum foil bad for you?

Small amounts of aluminum can move from foil into food, and more moves with acidic, salty or spicy foods and higher heat. For most people, the amount from occasional foil use is small compared with the aluminum naturally found in food. If you’d rather limit it, use parchment for acidic dishes and keep foil for wrapping and shielding. For more on materials and coatings, see are air fryers toxic?

Cleaning up

Foil and parchment make cleanup easier, but grease still drips through the uncovered holes into the drawer. Wash the basket and drawer after greasy foods so the grease doesn’t bake on. Our guide to cleaning an air fryer covers baked-on grease and the heating element.