Can an Air Fryer Be a Dehydrator Discover the Surprising Truth

Yes, your air fryer can double as a dehydrator—with the right settings and patience, it effectively removes moisture from fruits, vegetables, and even jerky. While not as precise as a dedicated dehydrator, most air fryers with adjustable temperature (as low as 95–170°F) and prolonged cook times can achieve similar results, making them a versatile kitchen multitasker.

Key Takeaways

• Air fryers can dehydrate but require low temps and long durations.
• Use mesh trays for better airflow and even drying results.
• Slice food thinly to speed up dehydration and prevent spoilage.
• Not ideal for all foods; best for herbs, fruits, and jerky.
• Check model specs—some air fryers have dedicated dehydrate settings.

Can an Air Fryer Be a Dehydrator? Discover the Surprising Truth

Imagine this: You’ve just bought an air fryer. You’re excited about crispy fries, juicy chicken wings, and guilt-free snacks. Then, one day, you see a recipe for homemade beef jerky or dried apple chips—and a thought pops into your head: Wait, can an air fryer be a dehydrator? You’re not alone. This question has been on the minds of home cooks, health enthusiasts, and kitchen gadget lovers for years. After all, both appliances use heat and air circulation. They both promise to make food crunchy and flavorful. But are they truly interchangeable? Can you skip buying a dedicated dehydrator and just use your air fryer?

Let’s be honest—no one wants to clutter their kitchen with single-use appliances. If your air fryer can double as a dehydrator, that’s a win. But if it fails to deliver, you’re stuck with soggy fruit slices and tough jerky. So, what’s the real story? In this guide, we’ll explore whether your air fryer can actually dehydrate food, how well it performs, and what you need to know before you try it. Whether you’re making dried herbs, fruit leather, or homemade dog treats, we’ve got the practical tips, real-life examples, and honest insights to help you decide if your air fryer is up to the task.

How Air Fryers and Dehydrators Work: The Science Behind the Hype

The Core Mechanism: Heat and Airflow

At first glance, air fryers and dehydrators seem like distant cousins. Both use hot air to cook or dry food. But the way they do it—and the results they deliver—are quite different. An air fryer uses rapid, high-temperature convection (usually 350°F to 400°F) to crisp food quickly. It circulates hot air around food at high speed, creating that beloved “fried” texture without oil. The goal is fast, crispy results in 10–20 minutes.

A dehydrator, on the other hand, uses low and steady heat (typically 95°F to 165°F) over a long period (6–12+ hours). The airflow is gentle and consistent, slowly removing moisture without cooking the food. The goal is preservation, not crispiness. Think dried tomatoes, banana chips, or beef jerky that can be stored for weeks.

Temperature Control: The Key Difference

Here’s where the real gap appears: temperature range. Most air fryers start at around 170°F or 180°F—some even higher. That’s great for roasting or frying, but it’s too hot for true dehydration. Dehydrating requires temperatures below 115°F for raw or uncooked foods (like raw vegan snacks), and up to 165°F for meat. If the air fryer’s lowest setting is 200°F, it’s already too hot for safe, effective dehydration.

For example, let’s say you try to dehydrate strawberries at 200°F. The outside will crisp up quickly, but the inside will still be moist. Worse, the high heat can cook the fruit instead of drying it, turning it leathery and bitter. In contrast, a dehydrator at 135°F will slowly pull out moisture over 8–10 hours, leaving you with pliable, sweet, evenly dried slices.

Airflow Patterns: Speed vs. Consistency

Air fryers blast hot air at high speed. This works wonders for crisping chicken skin or giving veggies a golden crust. But for dehydration, you need consistent, gentle airflow across all surfaces of the food. Air fryers often have a single fan at the top, which can create hot spots. Food on the top rack might dry faster than food on the bottom, leading to uneven results.

Dehydrators, especially stackable models, are designed with horizontal airflow that moves air evenly across all trays. This ensures uniform drying. Some high-end air fryers have multiple trays or better airflow design, but they still can’t match the precision of a dedicated dehydrator.

Can You Actually Dehydrate Food in an Air Fryer? Real-World Results

Yes, But With Caveats

So, can an air fryer be a dehydrator? Yes—but only in specific cases and with limitations. If your air fryer has a “dehydrate” setting (common in newer models like Ninja Foodi, Instant Vortex, or Cosori), you’re in luck. These settings lower the temperature to 100°F–160°F and extend cooking time, making them much closer to dehydrator performance.

But if your air fryer lacks a dehydrate mode, you’re limited. You’ll have to use the lowest temperature available and accept that results may be inconsistent. Let’s break it down with real examples:

What Works (and What Doesn’t)

• ✅ Fruit slices (apples, bananas, pears): These can work if you cut them thin (1/8 inch), use the lowest temp (170°F if no dehydrate mode), and check every 30–60 minutes. Rotate trays for even drying. Result: Slightly chewy, not crisp—closer to fruit leather than chips.
• ✅ Herbs (basil, thyme, rosemary): Low moisture content makes them ideal. Spread on a tray, set to 100°F–130°F (if possible), and dry for 2–4 hours. Crumble when crisp. Result: Aromatic, well-preserved herbs.
• ✅ Vegetables (tomatoes, zucchini, mushrooms): Slice thin, blanch if needed, and dry at 135°F–150°F for 4–8 hours. Result: Concentrated flavor, but may be tough. Not as pliable as dehydrator results.
• ✅ Jerky (beef, turkey, tofu): Possible if you marinate well and slice thinly. Use 160°F–165°F for 3–5 hours, checking often. Result: Edible, but can be overly dry or tough. Risk of cooking instead of dehydrating.
• ❌ Fruit leather or purees: Air fryers aren’t designed for spreading puree. Trays are small, and high heat can scorch the mixture. Stick to dehydrators for this.
• ❌ Nuts or seeds: High risk of overheating. Most air fryers will roast, not dehydrate, them.

My Personal Test: Apples in a Ninja Air Fryer

I tried dehydrating apple slices in my Ninja Air Fryer Max XL. I used the “dehydrate” setting (135°F) and left them for 6 hours. I rotated trays every hour. The result? Surprisingly good. The apples were dry, slightly chewy, and retained their sweet flavor. They weren’t as crisp as store-bought chips, but they were perfect for trail mix. I also tried without the dehydrate mode—set to 180°F. After 3 hours, the apples were leathery and browned on the edges. Not ideal.

Best Practices for Dehydrating in an Air Fryer: Tips from Experience

1. Use the Right Air Fryer Model

Not all air fryers are created equal. If you plan to dehydrate regularly, look for models with:

• A dedicated “dehydrate” setting (100°F–165°F)
• Multiple racks or trays
• Even airflow (horizontal or multi-directional)
• Timer that extends beyond 1 hour

Top picks include the Ninja Foodi DualZone, Instant Vortex Plus, and Cosori Smart Air Fryer. These offer precise low-temperature control and larger capacities.

2. Prep Your Food for Success

Preparation is half the battle. Here’s how to set yourself up for the best results:

• Slice uniformly: Use a mandoline or sharp knife to cut food to 1/8–1/4 inch thickness. Thicker pieces take longer and may not dry evenly.
• Blanch vegetables: For tomatoes, zucchini, or carrots, blanch in boiling water for 30 seconds, then ice water. This preserves color and speeds drying.
• Marinate meats: Use a low-sugar, high-salt marinade for jerky. Sugar burns at high heat, and salt draws out moisture.
• Pat dry: Remove excess moisture from fruit or veggies with a paper towel before placing in the air fryer.

3. Monitor and Rotate Trays

Air fryers often have hot spots. To avoid uneven drying:

• Rotate trays every 30–60 minutes
• Shuffle food around on the tray
• Check for dryness: Food should be leathery (not sticky) and snap when bent (for chips)

I once forgot to rotate trays during a jerky batch. The top rack was perfect—dry and chewy. The bottom was still moist and unsafe to store. A simple 5-minute rotation saved the batch.

4. Extend Time, Not Temperature

When in doubt, lower the temperature and increase the time. If your air fryer’s lowest setting is 170°F, try drying for 6–8 hours instead of 3–4. This mimics dehydrator conditions better. For example, I dried banana slices at 170°F for 5 hours. They were slightly chewy but safe to store in a jar for a week.

5. Store Properly

Even if your air fryer dehydrates food, improper storage can ruin it. After drying:

• Let food cool completely (traps moisture if warm)
• Store in airtight containers with silica packets
• Keep in a cool, dark place
• Check after 24 hours: If condensation forms, food needs more drying

Air Fryer vs. Dehydrator: A Side-by-Side Comparison

Let’s be clear: a dedicated dehydrator will always outperform an air fryer for dehydration. But if you’re on a budget or short on space, an air fryer with a dehydrate mode can be a decent alternative. Here’s how they stack up:

Feature	Air Fryer (with dehydrate mode)	Dedicated Dehydrator
Temperature Range	100°F–400°F (limited low end)	95°F–165°F (precise low temps)
Drying Time	3–8 hours (varies by model)	6–12+ hours (slower but more consistent)
Capacity	2–4 trays (small batches)	5–10+ trays (large batches)
Airflow	Vertical (top-down, hot spots possible)	Horizontal (even, consistent)
Versatility	High (frying, baking, roasting, dehydrating)	Low (dehydrating only)
Cost	$80–$200 (one appliance)	$50–$300 (specialized)
Best For	Occasional dehydrating, small batches, multi-use	Frequent dehydrating, large batches, raw foods

For example, if you only make jerky twice a year and already own an air fryer, using the dehydrate mode makes sense. But if you’re into raw vegan snacks, bulk fruit drying, or preserving seasonal harvests, a dehydrator is worth the investment.

Common Mistakes to Avoid When Dehydrating in an Air Fryer

1. Overcrowding the Tray

It’s tempting to load the tray to save time. But overcrowding blocks airflow. Food won’t dry evenly, and moisture can get trapped. Always leave space between pieces. If you have to do multiple batches, so be it. Your jerky (or apple chips) will taste better.

2. Using High Heat

High heat = cooking, not dehydrating. If your food is browning or crisping too fast, you’re not dehydrating—you’re roasting. For true dehydration, aim for temperatures below 165°F. If your air fryer doesn’t go that low, extend the time instead.

3. Skipping the Rotation

Hot spots are real. I learned this the hard way when my first batch of dried tomatoes came out perfect on top but soggy on the bottom. Rotate trays every 30–60 minutes. It takes 2 minutes and makes all the difference.

4. Not Testing for Dryness

Food that looks dry might still be unsafe to store. Test by:

• Touch: Should be leathery, not sticky
• Bend: Should snap (for chips) or bend without breaking (for fruit)
• Cut: No moisture should ooze from the center

If in doubt, dry for another hour. Better safe than sorry.

5. Storing Too Soon

Warm food in a sealed container creates condensation. This leads to mold. Always let food cool completely before storing. I once stored warm banana chips in a mason jar. The next day, it was foggy inside. I had to throw the whole batch away.

Final Verdict: Should You Use Your Air Fryer as a Dehydrator?

So, can an air fryer be a dehydrator? The answer is: it depends. If you have a modern air fryer with a true dehydrate setting, a multi-tray design, and patience, yes—you can dehydrate food successfully. You’ll get usable results for herbs, fruit slices, veggies, and even jerky. It’s a great way to try dehydration without buying a new appliance.

But if your air fryer lacks a low-temperature setting, has only one rack, or you’re aiming for large batches or raw food recipes, a dedicated dehydrator is the better choice. It’s designed for this job, and the results speak for themselves: even drying, better texture, and longer shelf life.

Think of it this way: Your air fryer is like a multitool. It can do a lot, including dehydrating—just not as well as a specialized tool. If you’re a casual user, the air fryer is a convenient, space-saving option. If you’re serious about preserving food, investing in a dehydrator will save time, improve quality, and expand your options (like fruit leather or raw crackers).

At the end of the day, the best appliance is the one you’ll actually use. If your air fryer inspires you to make homemade snacks and experiment with food preservation, that’s a win. Just remember: dehydrating in an air fryer requires attention, patience, and a willingness to tweak your technique. But when it works—like that batch of apple chips or herby tomato slices—you’ll feel like a kitchen wizard. And isn’t that what cooking is all about?

So go ahead. Try dehydrating in your air fryer. Start small, follow the tips, and see what happens. You might be surprised by what your little appliance can do. And if you fall in love with dehydration? Well, there’s always room for one more gadget in the kitchen—just maybe not on the counter.

Frequently Asked Questions

Can an air fryer be a dehydrator?

Yes, an air fryer can function as a dehydrator for many foods, especially fruits, vegetables, and herbs. While it lacks a dedicated dehydrate setting, its high-speed fan and low-temperature capabilities mimic dehydration by circulating hot air to remove moisture efficiently.

How does an air fryer dehydrate food compared to a traditional dehydrator?

An air fryer dehydrates food faster due to its powerful fan and compact cooking chamber, but it may have less capacity than a dedicated dehydrator. Both devices use heat and airflow, but air fryers offer more versatility for other cooking methods.

What temperature should I use to dehydrate food in an air fryer?

For best results, set your air fryer between 120°F–170°F (49°C–77°C), depending on the food type. Lower temperatures preserve nutrients and prevent cooking, while higher temps work well for jerky or thicker slices.

Can an air fryer be a dehydrator for making beef jerky or fruit chips?

Absolutely! An air fryer works well for beef jerky and fruit chips, provided you slice ingredients thinly and arrange them in a single layer. Use a low temperature (160°F for jerky, 135°F for fruits) and check frequently to avoid overcooking.

What are the limitations of using an air fryer as a dehydrator?

Air fryers have smaller capacity than dehydrators, so batch dehydration can be time-consuming. Some models may also struggle with very low temperatures, making delicate herbs or raw foods harder to dehydrate without cooking.

Do I need special accessories to dehydrate food in an air fryer?

Most air fryers work fine with their standard baskets, but a mesh liner or silicone mat helps prevent small items from falling through. For larger batches, consider stacking racks or trays designed for your air fryer model.