Can Parchment Paper Go Into Air Fryer Safely and Effectively

Yes, parchment paper can safely go into an air fryer—but only if it’s labeled as air fryer-safe or heat-resistant up to 450°F (230°C) to prevent burning or fire hazards. Always pre-cut and weigh it down with food to avoid contact with the heating element and ensure proper airflow for even cooking.

Key Takeaways

• Yes, it’s safe: Parchment paper can go in air fryers if heat-safe and pre-cut.
• Use perforated or slotted: Prevent fire risk with airflow-friendly designs.
• Never use wax paper: It melts and releases harmful fumes at high heat.
• Prevent shifting: Weigh down paper with food to avoid fan interference.
• Check manufacturer guidelines: Confirm compatibility with your air fryer model.
• Trim excess edges: Overhangs can burn or block airflow during cooking.

Can Parchment Paper Go Into Air Fryer Safely and Effectively?

You’ve just pulled out your favorite air fryer recipe—crispy salmon, golden chicken tenders, or maybe even some roasted veggies—and you’re ready to hit “start.” But wait. The last time you used foil, things got messy, and you’re wondering if parchment paper is the safer, cleaner alternative. After all, it’s non-stick, easy to use, and already a kitchen staple for baking. But can parchment paper go into an air fryer? That’s the million-dollar question, and honestly, it’s one I asked myself years ago when I first unboxed my air fryer and stared at it like it was a sci-fi gadget.

The short answer? Yes, parchment paper can go into an air fryer—but with a few important caveats. It’s not as simple as tossing a sheet in and walking away. The air fryer’s high-velocity hot air circulation creates a unique environment. Unlike a conventional oven, where heat rises gently, an air fryer blasts hot air from all directions. That means loose paper can flutter, block airflow, or even touch the heating element. I learned that the hard way when I tried to air fry fish with a full sheet of parchment—only to find smoke curling from the back of the unit. Not my finest moment. But with the right approach, parchment paper can be a game-changer: it prevents sticking, reduces cleanup, and helps delicate foods cook evenly. Let’s dive into how to use it safely, effectively, and without setting off your smoke detector.

Understanding Parchment Paper and Air Fryer Mechanics

Before we get into the “how,” let’s talk about the “why” and “what.” Parchment paper (also called baking paper) is a cellulose-based paper treated with silicone. This gives it non-stick properties and a high heat resistance—usually up to 420°F (215°C) or sometimes 450°F (230°C), depending on the brand. That’s key because most air fryers operate between 350°F and 400°F. So, in terms of temperature, parchment paper is generally safe. But temperature isn’t the only factor.

How Air Fryers Work

Air fryers use a heating element and a powerful fan to circulate hot air rapidly around food. This process mimics deep frying by creating a crispy exterior while keeping the inside moist. The fan sits at the top or back, and it draws air in, heats it, and blasts it down through the food. The basket design allows excess oil and juices to drip below, preventing soggy results.

• Airflow is critical: If airflow is blocked, food cooks unevenly, and hot spots can develop.
• No enclosed space: Unlike ovens, air fryers have open baskets, so loose materials can be drawn into the fan or heating element.
• High velocity: The fan moves air at high speed, which can lift or shift lightweight items like paper.

So while parchment paper can withstand the heat, it must not interfere with airflow or touch the heating element. That’s where most people go wrong—using full sheets, folding edges, or not securing the paper properly.

Why People Use Parchment Paper in Air Fryers

Despite the risks, parchment paper is popular for good reasons:

• Prevents sticking: Great for fish, sticky sauces, or marinated meats.
• Reduces cleanup: Just lift the paper and toss it—no scrubbing the basket.
• Protects delicate foods: Prevents breakage when flipping or removing items.
• Keeps juices contained: Helps with even cooking and prevents pooling.

I use parchment paper when I’m cooking salmon fillets or making homemade chicken nuggets. The paper keeps the breading from sticking and makes cleanup a breeze. But I’ve learned to do it right—because the wrong way can ruin the whole meal.

Is Parchment Paper Safe for Air Fryers? The Real Answer

Let’s cut through the noise: Yes, parchment paper is safe for air fryers—when used correctly. But there are conditions. Not all parchment papers are created equal, and not all air fryer models handle paper the same way.

Heat Resistance: The Temperature Test

The first thing to check is the heat rating. Most parchment papers are safe up to 420°F–450°F. Since most air fryers max out at 400°F, this seems like a safe bet. But here’s the catch: some air fryers can briefly spike above their set temperature, especially during preheating. I’ve seen my Philips AirFryer hit 410°F during the first few minutes, even when set to 380°F. That’s why I always check the packaging and choose parchment paper rated for at least 450°F. Look for phrases like “oven-safe up to 450°F” or “air fryer safe.”

Pro tip: Avoid wax paper or regular baking paper (without silicone coating). Wax paper melts at around 350°F and can release harmful fumes. I made that mistake once—smelled like a candle factory and ruined my dinner. Never again.

Smoke and Fire Hazards: What to Watch For

The biggest risk isn’t the paper burning—it’s the paper flapping into the heating element. Air fryers have a heating coil (usually at the top) and a powerful fan. If a loose corner of parchment gets sucked up, it can touch the coil and start smoking or even ignite.

Signs of danger:

• A sudden, acrid smell (like burning paper).
• Smoke coming from the top or back of the unit.
• The air fryer shuts off unexpectedly (some models have overheat protection).

I’ve had a few close calls. Once, I used a parchment round with a tiny corner not tucked under—it fluttered up and started smoking. I unplugged the unit, removed the basket, and let it cool. No fire, but it was scary. Now, I always double-check that the paper is secured and flat.

Brand-Specific Recommendations

Some air fryer manufacturers have their own parchment paper lines. For example:

• Ninja: Offers “Air Crisp” parchment sheets designed for their baskets.
• Philips: Recommends using their branded parchment liners or cutting paper to fit.
• Cosori: Includes parchment paper in some recipe books and sells compatible liners.

These branded options are pre-cut, pre-perforated, and tested for airflow. They’re a bit pricier, but worth it if you use parchment often. I use the Cosori liners for my 5.8-quart model—they fit perfectly and have tiny holes to allow air circulation.

How to Use Parchment Paper in an Air Fryer: A Step-by-Step Guide

Now that we know it’s safe (with precautions), let’s talk about how to do it right. Here’s my go-to method, refined over dozens of batches of air-fried food.

Step 1: Choose the Right Paper

Use only 100% silicone-coated parchment paper rated for at least 450°F. Brands like Reynolds, If You Care, and Beyond Gourmet are reliable. I avoid “parchment-style” paper that’s just grease-resistant—it’s not heat-safe.

Step 2: Cut to Size

Don’t use a full sheet. Instead, cut the paper to fit your air fryer basket. Here’s how:

• Turn the basket upside down.
• Place the parchment paper on top.
• Trace the outline with a pencil.
• Cut just inside the line so the paper sits flat and doesn’t touch the basket walls (which can get very hot).

For square baskets: cut a square. For round baskets: cut a circle. I use kitchen scissors and a plate as a template for circles.

Step 3: Add Airflow Holes

This is crucial. Air fryers need airflow to crisp food. If the paper is solid, it acts like a lid and traps steam, leading to soggy results.

• Use a hole punch or knife to cut 8–12 small holes evenly across the paper.
• Or, buy pre-perforated liners (my favorite—saves time).

I punch holes in a grid pattern: 3 across, 3 down, with extra holes near the center where heat is strongest.

Step 4: Secure the Paper

Place the paper in the basket and add food immediately. The weight of the food keeps the paper flat and prevents flapping. Never preheat the air fryer with parchment paper inside—it can blow around and hit the heating element.

Pro tip: For extra security, use a silicone liner on top of the parchment. I do this when cooking lightweight items like shrimp or thin fish fillets.

Step 5: Cook and Remove Safely

Once cooking is done, use tongs or a spatula to lift the food and paper together. Let the paper cool before discarding. I’ve burned my fingers a few times by grabbing hot paper—lesson learned.

Real-World Example: Air-Fried Salmon

Here’s how I use parchment for salmon:

1. Cut parchment to fit the basket.
2. Punch 10 holes.
3. Place paper in basket, add salmon (skin-side down), brush with olive oil, and season.
4. Air fry at 380°F for 12 minutes.
5. Lift the paper and salmon out together—no sticking, no mess.

Result: Crispy skin, flaky inside, and the basket is spotless. Win-win.

Alternatives to Parchment Paper: When and Why to Use Them

Parchment paper isn’t always the best choice. Here are situations where alternatives might work better—or at least be worth considering.

Silicone Liners (The Best Alternative)

Silicone air fryer liners are reusable, non-stick, and designed to fit specific basket sizes. They have built-in holes for airflow and can handle high heat (up to 480°F).

• Pros: Reusable (saves money and waste), dishwasher-safe, no cutting needed.
• Cons: Can retain odors (especially after garlic or fish), not as flat as paper (may affect crispiness).

I use silicone liners for everyday cooking—like chicken tenders or roasted veggies. They’re great for families who air fry daily.

Aluminum Foil: The Controversial Option

Foil is safe in air fryers—but only if it’s weighted down and doesn’t block airflow. I use foil for:

• Foods that release a lot of juice (like ribs or fatty meats).
• Creating a “boat” to hold sauces or marinades.

But never use foil alone—it can blow into the fan. Always cover it with food or use it under a silicone liner.

No Liner: The Classic Approach

For sturdy foods like potatoes, chicken wings, or frozen nuggets, you might not need any liner at all. Just:

• Lightly oil the basket (use an oil mister or brush).
• Arrange food in a single layer with space between pieces.
• Flip halfway through for even crisping.

This gives the crispiest results but requires more cleanup. I use this method when I want maximum crunch—like with homemade sweet potato fries.

Grease-Proof Paper (Not Recommended)

Grease-proof paper (like what’s used for candy or sandwiches) is not heat-safe. It can melt or catch fire. I once tried it for air-fried dumplings—the paper stuck to the food and left a waxy residue. Not good.

Common Mistakes and How to Avoid Them

Even experienced cooks make parchment paper mistakes. Here are the top ones—and how to dodge them.

Mistake 1: Using Full-Size Sheets

Don’t just line the basket with a full sheet of parchment. It will flap around and likely touch the heating element. Always cut to size.

Solution: Trace the basket or use pre-cut liners.

Mistake 2: No Holes in the Paper

Solid paper blocks airflow, leading to steaming instead of crisping. My first batch of “crispy” tofu turned out mushy because I forgot the holes.

Solution: Punch 8–12 holes or buy perforated liners.

Mistake 3: Preheating with Paper Inside

Air fryers heat up fast. If you preheat with parchment, the paper can lift and burn.

Solution: Preheat the empty basket, then add paper and food.

Mistake 4: Using Damaged or Wet Paper

Wet or torn parchment can stick to food or break during cooking. I once used paper that had been in a damp drawer—it stuck to my chicken and ruined the coating.

Solution: Store parchment in a dry, cool place. Check for tears before using.

Mistake 5: Ignoring Basket Design

Not all baskets are the same. Some have raised edges, non-stick coatings, or unique shapes. A paper that fits one model might not fit another.

Solution: Always measure your basket. When in doubt, buy brand-specific liners.

Data Table: Parchment Paper vs. Alternatives in Air Fryers

Feature	Parchment Paper	Silicone Liner	Aluminum Foil	No Liner
Heat Resistance	Up to 450°F	Up to 480°F	Up to 400°F (with caution)	N/A
Reusability	Single use	50+ uses (if cared for)	Single use	N/A
Cleanup	Easy (just toss)	Dishwasher safe	Easy (toss or reuse if clean)	Moderate (scrub basket)
Crispiness	Good (with holes)	Good to excellent	Good (if weighted)	Excellent
Best For	Delicate foods, sticky sauces	Daily cooking, eco-friendly	Juicy meats, saucy dishes	Sturdy foods, maximum crunch
Cost (per use)	$0.10–$0.20	$0.01–$0.05 (after initial purchase)	$0.05–$0.10	$0

This table shows that parchment paper is a solid middle-ground: affordable, effective, and safe when used right. But for frequent air frying, silicone liners offer better value over time.

Final Thoughts: Parchment Paper in Air Fryers—Worth It?

So, can parchment paper go into an air fryer? Absolutely—but only if you respect the machine. It’s not a “set it and forget it” solution. You need to cut it properly, add airflow holes, secure it with food, and avoid preheating with paper inside. But when you do it right, the benefits are huge: no sticking, easy cleanup, and better cooking for delicate foods.

Think of parchment paper as a tool, not a shortcut. It’s there to make your life easier—not to replace good cooking habits. I still use it for fish, sticky marinades, and foods that break easily. But for crispy wings or roasted potatoes, I go liner-free. And for daily cooking? I’ve switched to silicone liners to save money and reduce waste.

The key is to experiment. Try parchment for one recipe, foil for another, and no liner for a third. See what works best for your air fryer model and your favorite foods. And remember: the goal isn’t perfection—it’s delicious, stress-free meals with minimal cleanup.

Next time you’re air frying, don’t fear the parchment paper. Just use it wisely. Your air fryer (and your taste buds) will thank you.

Frequently Asked Questions

Can parchment paper go into an air fryer without catching fire?

Yes, parchment paper is safe for air fryers as long as it’s food-grade, heat-resistant (up to 450°F/230°C), and doesn’t touch the heating element. Always trim excess paper to prevent it from blowing into the heating coil.

What type of parchment paper is best for air fryers?

Use perforated or air fryer-specific parchment paper with pre-cut holes to allow proper airflow. Regular parchment paper works too, but ensure it’s labeled “oven-safe” and fits your air fryer basket snugly.

Can I use parchment paper in an air fryer for all foods?

Parchment paper works well for sticky, crumbly, or delicate foods like fish or pastries. Avoid using it for high-fat foods, as grease can seep through and cause smoke.

Will parchment paper affect air fryer cooking performance?

No, parchment paper won’t hinder cooking if it’s properly sized and perforated. It can actually help with cleanup and prevent food from sticking without altering taste or texture.

Can I reuse parchment paper in my air fryer?

Lightly soiled parchment paper can be reused once if it’s not torn or overly greasy. Discard it if it’s charred, brittle, or has absorbed strong food odors.

Is parchment paper or aluminum foil better for air fryers?

Parchment paper is safer and more effective for air fryers because it’s non-reactive and allows better airflow. Aluminum foil can block airflow and react with acidic foods, affecting flavor.