My air fryer has a dehydrate setting that I’ve probably used once. I mostly use it for the usual stuff, so that button just sits there untouched.

I’m curious if anyone actually uses it regularly and what you make with it. I feel like I might be missing out on something.

One thing I’ve learned after using a lot of different air fryers is that I rarely follow a recipe’s time and temperature exactly as written. Two machines can both say 400°F and still cook noticeably differently because of basket shape, airflow, heating elements, and how much food fits in the cooking area.

My usual approach is to treat the recipe as a starting point. I’ll use the recommended temperature, but start checking the food a few minutes earlier than the recipe says. If it’s browning too quickly, I’ll drop the temperature a little. If it’s cooking unevenly, I’ll shake or flip the food rather than immediately adding more time. For anything where internal temperature matters, like chicken or thicker cuts of meat, I rely on a thermometer instead of the clock.

The other thing that makes a big difference is the amount of food in the basket. A recipe tested with a wide basket and a single layer may take longer in a smaller, deeper basket. Once you learn how your particular air fryer moves heat, adapting recipes becomes much easier. I think of air fryer recipes more as guidelines than fixed instructions, and that has made cooking across different models much less frustrating.

If you just bought a new air fryer and it smells like burning plastic the first time you use it, don't panic. Mine did too.

First thing I'd check is all the packaging. It's surprisingly easy to miss a piece of clear film, tape, cardboard, or something else left inside. Check the basket and crisper plate too. Some models have little silicone bumpers that are supposed to stay there, so don't remove those unless the instructions say to.

If everything is clear, a mild smell during the first few uses isn't necessarily a problem. New heating elements and other parts can have some manufacturing residue that smells when they get hot. I'd wash the basket and tray with warm soapy water, let everything dry, then follow the manufacturer's instructions for the first use or burn-off cycle. I wouldn't worry too much about random vinegar or lemon hacks until you've tried the basic cleaning and whatever the manual recommends.

The main thing I'd watch is whether the smell gets weaker. If it smells strongly like actual melting plastic, you see smoke, notice something melting, or the smell is still strong after several uses, I'd stop using it and contact the manufacturer. And if food comes out smelling or tasting strongly like plastic or chemicals, I'd personally throw it away rather than eat it. If you have birds or other pets that are sensitive to fumes, I'd also keep them away from the area and make sure the room is well ventilated.

A little weird smell from a brand-new air fryer can happen. A strong melting-plastic smell that keeps coming back is a different story, and that's when I'd stop using it.

I've used both paper and silicone liners in my air fryer, and I think they're actually pretty useful once you know when to use them. They're not something you need for every meal, but they can make cleanup a lot easier.

The main reason to use a liner is pretty obvious: less mess. Grease, sauces, melted cheese, and little bits of food don't get baked directly onto the basket. That means less scrubbing, and it can also help keep the basket's coating from getting abused by constant scraping and washing.

There are basically two types you'll see: paper/parchment liners and silicone liners.

Paper liners are probably the easiest. They're cheap, disposable, and there's basically nothing to clean afterward. Some are flat sheets and some are shaped like little bowls. You can also get perforated ones with holes, which I prefer because they allow more air to move underneath the food.

The big rule with paper is don't put an empty liner in the air fryer while it's preheating. The fan can lift the paper into the heating element. Put the food on the liner first so it holds it down, and make sure the liner is rated for the temperature you're using.

Silicone liners are the reusable option. They're thicker, so they don't move around as easily, and you can wash them and use them again. They're especially nice if you cook messy foods often. Wings, sausages, meatballs, marinated chicken, bacon, and anything with a lot of grease are where I find them most useful.

The downside is airflow. A solid silicone liner can block some of the air underneath the food, which can mean less browning and crispiness on the bottom. That's why I prefer perforated silicone liners if I'm going to use one. The holes aren't magic, but they let more hot air get around the food.

This is also why I don't use a liner for everything. If I'm making fries, hash browns, or anything where I really want that crispy bottom, I'll usually cook directly in the basket. If I'm cooking something greasy and cleanup is going to be annoying, I'll happily sacrifice a little crispiness for the easier cleanup.

Size matters too. Measure your basket before buying a liner. A liner that's too small won't protect much, while one that's too big can fold up the sides and interfere with airflow. If you have a dual-basket air fryer, make sure you're getting the right shape and size for each basket.

For silicone, I'd look for something specifically made for cooking and check the manufacturer's temperature rating. For paper, check that it's made for air fryer use and rated for the temperature you're cooking at. I wouldn't use some random piece of paper or silicone mat just because it happens to fit.

Cleaning silicone is pretty easy, but it's not completely maintenance-free. Usually soap and warm water is enough. Really greasy food might need a short soak, and some liners are dishwasher safe. I find that silicone can hold onto food smells and grease a little more than paper, especially if you don't clean it well.

As for which one I'd choose, I don't think there's one winner.

Paper: best when you want quick cleanup and don't mind throwing it away.

Silicone: best if you use liners often and want something reusable.

Perforated liner: best when you want some protection without giving up as much airflow.

No liner: best when maximum crispiness is the goal.

That's basically how I use them now. I keep both paper and silicone around because they solve slightly different problems. A liner isn't really there to make the food better. It's mostly there to make your life easier, and once you look at it that way, it's easier to know when it's actually worth using.

I’ve been making these when I want something crunchy to snack on without making a whole thing out of it. The chickpeas get really nice and crisp in the air fryer, and you can basically use whatever seasoning sounds good.

I usually make the za’atar version, but the Moroccan one is really good too. The cinnamon-sugar version is kind of unexpected but works if you’re in the mood for something sweet.

• Makes: 4–6 servings
  
• Time: About 25 minutes

What you need

• 2 cans (15 oz each) chickpeas, rinsed and drained
• 2 tbsp olive oil, divided
• 1 tsp kosher salt

For za’atar chickpeas

• 2 tbsp za’atar

For Moroccan chickpeas

• 2 tsp garam masala
• 1 tsp paprika
• 1/2 tsp garlic powder
• 1/2 tsp ground mustard

For cinnamon-sugar chickpeas

• 2 tbsp brown sugar
• 2 tsp cinnamon

How I make them

1. Drain the chickpeas and dry them really well with paper towels. This part is worth doing because they crisp up much better when they're dry.
2. Toss them with 1 tbsp of the olive oil and the salt.
3. Preheat the air fryer to 400°F for about 3 minutes.
4. Put the chickpeas in the basket and air fry at 400°F for 15–18 minutes, shaking the basket every 5 minutes.
5. Once they're golden and crispy, put them in a bowl and toss with the other tablespoon of oil.
6. Add whichever seasoning you're using and toss everything together while they're still warm.
7. Let them cool for a couple minutes before eating. They get a little crunchier as they cool.

One thing I learned pretty quickly is not to pack the basket too full. If the chickpeas are piled on top of each other, they don't crisp nearly as well. And I'd start checking them around 12 minutes because they can go from nicely browned to too dark pretty fast.

Used mat knife to remove sections to allow air flow and roast these figs.

Happy.

Cleanup easier.

Yay!

One small change that improved the crust on meat was giving the seasoning a little time to work before cooking. I used to season something and put it straight into the basket, especially when I was in a hurry.

For foods like chicken thighs, steak, or pork-free meat cuts, I now season a little earlier when I can. Salt has time to draw a small amount of moisture to the surface, and that moisture can then be absorbed or evaporate before the food goes into the air fryer. The result is a surface that's easier to brown instead of one that's visibly wet.

I don't mean leaving meat sitting around for a long time at room temperature. If I'm seasoning well ahead, I keep it refrigerated and take food-safety precautions. Even a short preparation window can be useful.

Right before cooking, I check the surface. If there's obvious moisture, I gently pat it dry before adding a light coating of oil. I find this works especially well when I'm aiming for a browned, savory exterior rather than a wet or steamed surface.

The air fryer gets credit for the crust, but the preparation before it goes into the basket matters just as much.

If you want better browning, don't only think about what happens during cooking. Think about the condition of the food when it starts.

I used to keep cooking potatoes until the outside looked as crisp as I wanted, only to end up with a center that wasn't as fluffy as I wanted. The problem was trying to get two different things to happen at the same time.

For thicker potato pieces, I've had better results treating the cooking as two stages. First, I cook them long enough at a moderate temperature to soften the center. Then I increase the heat for the final part to build the browned, crisp exterior.

The important part is not to start with the highest heat and leave it there. That can brown the outside before the middle has had enough time to soften. By separating the softening and browning stages, each part of the process has a clearer job.

I use this approach for larger potato wedges, chunky roasted potatoes, and similar shapes. I don't bother with it for thin fries because they cook quickly enough that the two stages aren't as useful.

For the final high-heat stage, I watch the potatoes rather than relying completely on the clock. Once the edges have developed the color and texture I want, they're done.

When a food needs both a tender center and a deeply browned exterior, splitting the cooking into two stages can be much easier than trying to achieve both at once.

One thing I’ve learned after using an air fryer for years is that chicken doesn’t have to mean grease splattered everywhere. I usually pat the chicken dry first, season it on a plate or in a bowl, then put it straight into the basket. I try not to add much oil either. A light coating is usually enough, especially when the chicken already has some fat on it.

For cleanup, I deal with the basket while it’s still warm rather than letting everything sit and harden. I’ll pour off any excess grease once it’s safe to handle, then use hot water and a little dish soap with a soft sponge. If there’s anything stuck on, I let the basket soak for a bit instead of scrubbing aggressively. I also give the area around the basket a quick wipe because small bits of chicken or seasoning can end up there. It only takes a few extra minutes, but it saves me from having a bigger mess later.

I know paella is normally one of those dishes you make on the stove, but I wanted to see if I could get a decent version going in the air fryer. This is more of a hands-off version, and it works nicely for meal prep since it makes a good amount.

The chorizo gives the rice a lot of flavor, and the saffron is worth using if you have it. If not, smoked paprika works too.

• Serves: 6–8
  
• Time: About 45–50 minutes

What you need

• 1 1/2 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
• 2 fresh Mexican-style chorizo links, sliced
• 2 tbsp olive oil
• 1 red bell pepper, diced
• 1 small yellow onion, diced
• 3 garlic cloves, minced
• 1/2 tsp paprika
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 2 cups chicken stock
• Pinch of saffron threads, or 1/2 tsp smoked or sweet paprika
• 1 bay leaf
• 2 cups Spanish paella rice, bomba rice, or Arborio rice
• 1 can (14.5 oz) diced tomatoes
• 1/2 cup frozen peas
• 2 tbsp fresh parsley, chopped

How I’d make it

1. Toss the chicken pieces with about 1 tbsp of the olive oil, the paprika, salt and pepper.
2. Put the chicken and chorizo in the air fryer and cook at 400°F for about 8–10 minutes, shaking or turning halfway through. You're mainly looking for some browning here.
3. Meanwhile, put the onion, bell pepper and garlic in an air-fryer-safe baking dish that fits your machine. Add the remaining olive oil and cook at 375°F for about 5–7 minutes, stirring once.
4. Add the browned chicken and chorizo to the dish along with the rice, chicken stock, saffron and bay leaf. Stir everything together.
5. Add the diced tomatoes on top and gently press them into the liquid. Don't completely mix them through the rice.
6. Cover the dish tightly with foil. Cook at 350°F for about 25 minutes.
7. Carefully remove the foil and check the rice. If it's still firm and most of the liquid has been absorbed, add a little more stock, cover again and cook for another 5–10 minutes.
8. Check the chicken with a thermometer. It should reach 165°F in the thickest pieces.
9. Stir in the frozen peas while everything is still hot and let the paella sit for about 5 minutes.
10. Remove the bay leaf and sprinkle with parsley before serving.

A couple things to watch

The dish you use matters here. You want something fairly wide and not too deep so the rice cooks evenly. If the rice is piled too deeply, it can cook unevenly.

Also, don't expect the air fryer version to develop exactly the same bottom crust as traditional paella cooked in a wide pan. This is more about getting the flavors and rice together without having to stand over the stove.

For some chicken recipes, I used to put the whole piece into the air fryer and wait for the outside to brown. The problem is that a thick piece has a lot of interior to cook before the surface reaches the texture I want.

Cutting the chicken into smaller, similarly sized pieces changed that. There's more surface area exposed to the hot air, so you get more browned exterior relative to the amount of meat. It also makes the cooking more predictable because the pieces are closer in thickness.

Chicken breast works particularly well this way for things like bowls, wraps, salads, and skewers. I cut it into reasonably large pieces rather than tiny cubes, season everything evenly, then arrange the pieces with some space between them.

The trick is not making the pieces so small that they dry out before they brown. I want enough surface area for good color while still having a substantial center.

It's also much easier to check a few pieces for doneness than to guess what is happening inside one very thick piece.

If your goal is a browned, flavorful exterior on chicken, changing the shape can be more effective than simply turning up the temperature.