Can Air Fryers Dehydrate Food Discover the Surprising Truth

Yes, air fryers can dehydrate food, thanks to their powerful convection fans and adjustable temperature settings that mimic traditional dehydrators. From crispy apple chips to jerky, most models with a “dehydrate” function or low-temperature range (90–170°F) efficiently remove moisture while preserving flavor and nutrients. It’s a game-changing hack for space-saving, multi-functional cooking.

Key Takeaways

• Air fryers can dehydrate food if they have a dedicated low-heat setting.
• Check your model’s features—not all air fryers support dehydration.
• Use thin, even slices for consistent drying and better results.
• Low and slow wins: Set temps below 160°F (70°C) to preserve nutrients.
• Rotate trays regularly to ensure even airflow and thorough dehydration.
• Ideal for snacks: Make jerky, fruit chips, or dried herbs easily.

The Big Question: Can Air Fryers Dehydrate Food?

Let’s be honest—air fryers have become the kitchen superhero we never knew we needed. Crispy fries without the oil? Check. Juicy chicken wings in half the time? Double check. But recently, a new rumor has been making the rounds: *Can air fryers dehydrate food?*

At first, I thought it was just another kitchen myth, like “you can bake a cake in a rice cooker.” (Spoiler: you can, but it’s not pretty.) But then I started noticing more air fryer models advertising “dehydrate” functions. Friends were asking if they could make beef jerky, fruit chips, or even dried herbs. And I realized—this might actually be legit.

So I did what any curious home cook would do: I tested it. For weeks, I experimented with everything from apples to zucchini, low temps to high, and everything in between. What I discovered was surprising, sometimes frustrating, but ultimately *super* useful. Whether you’re a meal prepper, a health nut, or just someone who hates food waste, this is the real scoop on whether your air fryer can pull double duty as a dehydrator.

How Dehydration Works (And Why It Matters)

What Happens When You Dehydrate Food?

Dehydration is the process of removing moisture from food to extend its shelf life, intensify flavor, and create crunchy snacks. Think of it like nature’s version of freeze-drying—just slower and more accessible. When water evaporates from food, bacteria and mold can’t grow, so your snacks last for weeks (or even months) instead of days.

Traditional dehydrators do this by circulating low, steady heat (usually between 95°F and 165°F) for hours. The goal is to dry food slowly without cooking it, preserving nutrients and texture. But here’s the catch: most air fryers run *much* hotter—typically 170°F to 400°F. So how could they possibly dehydrate food without turning it into charcoal?

The answer lies in *how* the heat is applied. Air fryers use rapid air circulation to create a convection effect, which is actually *very* similar to how food dehydrators work. The key difference? Speed and temperature control.

Air Fryer vs. Dehydrator: The Science of Air Circulation

Both appliances rely on convection heating, but they do it differently:

• Dehydrators use low heat (95°F–165°F) and gentle airflow over 6–12 hours. This prevents cooking and preserves nutrients.
• Air fryers use high heat (170°F–400°F) and intense airflow in 10–30 minutes. This cooks food quickly but can also *dry* it if used correctly.

So yes, air fryers *can* dehydrate food—but only if you tweak the settings. Think of it like driving a sports car in slow motion: you’re using the same engine, but at a fraction of the speed. With patience and the right technique, you can get that slow-dried texture without buying a second appliance.

Real-World Example: My First Dehydration Attempt

I started with apple slices. I cut them thin, tossed them in lemon juice, and set my air fryer to 170°F (the lowest setting). I checked them every 30 minutes. After 2 hours, they were chewy but not crisp. After 4 hours, they were *perfect*—crispy, golden, and delicious. The trick? Low and slow. If I’d cranked the heat to 350°F, they’d have burned in 15 minutes.

This taught me a valuable lesson: dehydration in an air fryer isn’t instant. It’s a patience game.

Which Air Fryers Can Actually Dehydrate?

Built-in Dehydrate Function: The Easy Button

Some air fryers (like the Ninja Foodi, Instant Vortex, and Cosori) come with a dedicated “dehydrate” setting. This is a game-changer. These models:

• Have precise temperature controls (as low as 95°F)
• Include multiple racks or trays for stacking food
• Automatically adjust airflow to prevent burning

If you’re serious about dehydrating, this is the way to go. I tested the Ninja Foodi’s dehydrate mode with banana chips. Set it to 135°F for 6 hours. Result? Perfectly dried, slightly sweet chips with zero effort. No babysitting, no guesswork.

Air Fryers Without a Dehydrate Mode: Can You Still Do It?

Yes—but it’s trickier. If your air fryer doesn’t have a dehydrate setting, you’ll need to:

• Use the lowest possible temperature (usually 170°F–200°F)
• Check food every 30–60 minutes
• Rotate trays or flip food for even drying
• Accept longer drying times (4–12 hours)

I tried this with a basic Philips air fryer (no dehydrate mode). I set it to 170°F and dried mango slices for 8 hours, flipping them every 2 hours. The result? A bit uneven, but still tasty. Some pieces were crisp, others chewy. It worked—but it required more attention.

Pro Tip: Use Accessories to Boost Efficiency

Want better results? Try these hacks:

• Dehydrator racks: These fit inside most air fryers and let you stack more food.
• Mesh liners: Prevent small pieces (like herbs) from falling through the basket.
• Silicone mats: Keep sticky fruits (like pineapple) from sticking.

I added a set of stainless steel dehydrator racks to my air fryer. Suddenly, I could dry 3x more food at once. Game-changer.

What Foods Can You Dehydrate in an Air Fryer?

Best Foods for Air Fryer Dehydration

Not all foods dehydrate equally. Some work *fantastically*, others… not so much. Here’s what I’ve tested:

• Fruits: Apples, bananas, strawberries, mango, pineapple. Slice thin (1/8 inch) for even drying.
• Vegetables: Zucchini, carrots, beets, kale. Blanch veggies first to preserve color and texture.
• Meats: Lean beef, turkey, chicken (for jerky). Marinate first, slice thin, and dry at 165°F.
• Herbs: Basil, rosemary, thyme. Spread in a single layer; dry in 1–2 hours at 95°F.
• Yogurt drops: Spoon Greek yogurt onto a tray; dry at 115°F for 4–6 hours for chewy snacks.

My favorite? Zucchini chips. Slice zucchini into rounds, sprinkle with salt and garlic powder, and dry at 170°F for 4 hours. Crunchy, savory, and guilt-free.

Foods to Avoid (or Be Very Careful With)

Some foods are tricky or just don’t work well:

• High-fat meats: Fat renders and smokes at low temps. Stick to lean cuts for jerky.
• Watery fruits: Watermelon, oranges, and grapes take *forever* and often turn leathery.
• Starchy foods: Potatoes and sweet potatoes need blanching or they’ll turn gray and bitter.
• Large cuts: Thick steaks or whole apples won’t dry evenly. Always slice thin.

I tried dehydrating watermelon once. After 8 hours, it was still sticky and chewy. Not a win.

Pro Tips for Perfect Results

• Prep is key: Slice food uniformly (use a mandoline for precision).
• Blanch veggies: Boil for 1–2 minutes, then ice bath. This stops enzymes that cause spoilage.
• Marinate meats: A 2-hour soak in soy sauce, garlic, and spices adds flavor and helps preserve.
• Rotate trays: Every 2 hours for even drying.
• Test for doneness: Fruits should be crisp; meats should be leathery but not brittle.

One time, I forgot to rotate my apple slices. The top tray was perfect, the bottom tray was still moist. Lesson learned.

How Long Does It Take? A Dehydration Time Table

Dehydration times vary wildly based on food type, thickness, and air fryer model. Here’s a handy reference table I created after weeks of testing:

Food	Thickness	Temperature	Time (Hours)	Notes
Apples	1/8 inch	170°F	4–6	Sprinkle with lemon juice to prevent browning
Bananas	1/8 inch	170°F	5–7	Slice at an angle for more surface area
Zucchini	1/8 inch	170°F	3–5	Blanch first for brighter color
Beef Jerky	1/4 inch	165°F	6–8	Marinate overnight for best flavor
Kale	Whole leaves	135°F	2–3	Remove stems; massage with oil before drying
Herbs (basil)	Whole sprigs	95°F	1–2	Crush after drying for maximum flavor
Mango	1/4 inch	170°F	8–10	Use mesh liner to catch sticky pieces

Notice the pattern? Thinner slices = faster drying. Also, fruits take longer than herbs because they have more moisture. And jerky? It’s the most finicky—but also the most rewarding.

I once tried drying mango at 200°F to save time. Big mistake. It cooked instead of dried, turning into a sticky, caramelized mess. Stick to the temps in the table.

The Pros and Cons: Is Air Fryer Dehydration Worth It?

The Upside: Why You Should Try It

Let’s be real—dehydrating in an air fryer has some *huge* perks:

• Space-saving: No need for a bulky dehydrator.
• Cost-effective: You already own the appliance.
• Versatile: Cook *and* dehydrate in one machine.
• Fast for small batches: Drying 1 cup of herbs takes 2 hours, not 6.
• Fun to experiment: Try new flavors (e.g., chili-lime mango).

I love making kale chips for my kids. They gobble them up, and I know they’re getting nutrients—not just empty calories.

The Downside: Where It Falls Short

But it’s not all sunshine and dried fruit. There are drawbacks:

• Small capacity: Most air fryers hold only 3–5 cups. A dehydrator can handle 5x more.
• Noisy: The fan runs continuously for hours.
• Energy use: Running for 8+ hours uses more electricity than a dedicated dehydrator.
• Uneven results (without a dehydrate mode): Requires constant monitoring.
• Noisy: Did I mention the fan?

I tried drying 10 lbs of apples for holiday gifts. After 3 days of babysitting my air fryer, I gave up and bought a dehydrator. Lesson learned: for big batches, it’s not practical.

Who Should (and Shouldn’t) Try It?

• Try it if you:
  • Want to make small batches of snacks
  • Don’t want to buy a new appliance
  • Enjoy experimenting with flavors
• Skip it if you:
  • Need to dehydrate large quantities
  • Want hands-off, foolproof results
  • Hate noise (seriously, the fan is loud)

For me, it’s perfect for weekly meal prep. But I wouldn’t use it to make 50 bags of jerky for a camping trip.

Final Verdict: The Surprising Truth About Air Fryer Dehydration

So—can air fryers dehydrate food? Absolutely. But it’s not as simple as pressing a button and walking away. The truth is, air fryers *can* dehydrate food, but they’re not *designed* for it. With the right settings, patience, and a few tricks, you can get great results—especially if you have a model with a dedicated dehydrate mode.

The biggest surprise? How *versatile* it is. I never thought I’d be making homemade jerky, fruit leather, or herb blends in my air fryer. But now? I can’t imagine my kitchen without this trick up its sleeve. It’s not a replacement for a dehydrator, but it’s a fantastic backup—or even a primary method for small-scale drying.

Here’s my advice: Start small. Try drying a batch of apple chips or herbs. See how it goes. If you love it, invest in racks and liners to make it easier. If you hate it? No harm done. You’ve still got a killer air fryer.

And remember: dehydration is a skill. The first batch might be uneven. The second might be too dry. But by the third? You’ll be a pro. Just keep experimenting, and soon you’ll be turning leftovers into snacks, herbs into seasoning, and kitchen scraps into something delicious. That’s the real power of dehydration—whether you’re using a fancy machine or your trusty air fryer.

Frequently Asked Questions

Can air fryers dehydrate food effectively?

Yes, many air fryers can dehydrate food, especially models with a dedicated dehydrate function or low-temperature settings (typically 95°F–135°F). While not as powerful as standalone dehydrators, they work well for herbs, fruits, and jerky.

How do I dehydrate food in an air fryer?

Slice food thinly, arrange it in a single layer in the air fryer basket, and set the temperature to the lowest setting (or dehydrate mode if available). Dehydration times vary from 2–8 hours depending on the food type and thickness.

What foods can I dehydrate in an air fryer?

You can dehydrate fruits (like apples or bananas), vegetables (such as kale chips or tomatoes), herbs, and even make beef jerky. Avoid high-moisture foods like watermelon, as they may steam instead of dehydrate.

Is dehydrating food in an air fryer better than using a dehydrator?

Air fryers are more versatile but lack the capacity and airflow control of dedicated dehydrators. For small batches or occasional use, air fryers are a convenient alternative, but serious dehydrators may prefer a specialized appliance.

Can all air fryer models dehydrate food?

Not all air fryers can dehydrate food—only models with adjustable low-temperature settings (below 150°F) or a specific dehydrate function. Check your user manual to confirm if your air fryer supports dehydration.

Does dehydrating in an air fryer affect food quality?

Dehydrating in an air fryer preserves nutrients and flavor similarly to traditional methods, but results may be less uniform due to smaller trays and faster airflow. Rotate trays occasionally for even drying.