Can an Air Fryer Replace a Dehydrator The Surprising Truth

An air fryer can partially replace a dehydrator, especially for making crispy snacks like kale chips or dried fruit, thanks to its powerful convection heating. However, it lacks precise low-temperature control and consistent airflow needed for true dehydration, which can affect texture and preservation—so while convenient, it’s not a full substitute for serious dehydrating tasks.

Key Takeaways

• Air fryers can dehydrate but lack precise temperature control for optimal results.
• Batch size matters: Air fryers have smaller capacity than most dehydrators.
• Time adjustments needed: Dehydrating in air fryers often requires longer, intermittent sessions.
• Best for soft foods: Fruits, veggies, and jerky work well; herbs may overcook.
• Space-saving solution: Use one appliance for frying and light dehydration tasks.
• Not ideal for pros: Serious dehydrating requires dedicated equipment for consistency.

Can an Air Fryer Replace a Dehydrator? The Surprising Truth

Let’s be real—kitchen appliances are expensive, take up valuable counter space, and often end up collecting dust after a few uses. If you’re like me, you’ve probably stared at your air fryer and your dehydrator, wondering: *Could one do the job of both?* Maybe you’ve even tried making beef jerky in your air fryer and were surprised (or disappointed) by the results. I’ve been there. After months of experimenting, I’ve discovered that while an air fryer can replace a dehydrator in some cases, it’s not a perfect swap. The answer isn’t a simple yes or no—it’s more nuanced, depending on what you’re trying to dehydrate, how much time you have, and what texture you’re aiming for.

Dehydrating food is all about removing moisture slowly and evenly to preserve flavor, texture, and nutrients. It’s the secret behind crunchy apple chips, chewy mango strips, and shelf-stable jerky. A dedicated dehydrator does this by circulating warm air at low temperatures (usually between 95°F and 165°F) over several hours. An air fryer, on the other hand, uses high-speed hot air to cook food quickly—typically at temperatures from 200°F to 400°F. The big question is: *Can the air fryer’s rapid, high-heat method achieve the same low-and-slow results as a dehydrator?* Let’s dive into the details, compare the two, and find out when you can skip the dehydrator—and when you really shouldn’t.

How Dehydrators and Air Fryers Work: The Core Differences

Before we jump into whether one can replace the other, it helps to understand how these two appliances function at a fundamental level. It’s not just about heat—it’s about *how* the heat is applied and what it’s designed to do.

The Science Behind Dehydrators

Dehydrators are built for one job: to remove water from food slowly and evenly. They use a heating element and a fan to circulate air across trays of food at a low temperature (usually 95°F to 165°F). This gentle process can take anywhere from 6 to 18 hours, depending on the food. The goal is to dry food without cooking it—preserving color, flavor, and nutrients. Think of it like sun-drying, but indoors and controlled. Because the temperature is low, the food doesn’t brown or crisp up like it would in an oven or air fryer. Instead, it shrinks, hardens, and becomes shelf-stable.

How Air Fryers Cook (and “Dry”) Food

Air fryers, in contrast, are designed to *cook* food fast. They use a powerful fan to circulate superheated air (typically 300°F to 400°F) around food in a small basket. This rapid airflow creates a crisp exterior through the Maillard reaction—the same browning process you see in fried food. While this is great for fries or chicken wings, it’s not ideal for dehydrating. The high heat can cook the surface too quickly, leaving the inside still moist—or worse, burning the outside while the inside stays raw.

Key Differences in Airflow and Temperature Control

• Temperature range: Dehydrators: 95°F–165°F. Air fryers: 200°F–400°F (some models offer 120°F for “dehydrate” mode).
• Airflow: Dehydrators use gentle, consistent airflow across stacked trays. Air fryers blast hot air in a confined space, often from the top down.
• Drying time: Dehydrators: 6–18 hours. Air fryers: 2–6 hours (if using low heat).
• Capacity: Dehydrators can hold multiple trays (4–10+). Most air fryers have a single basket (2–6 quarts).

So, can an air fryer replace a dehydrator? Only if it can mimic that slow, low-heat drying process. And that’s where things get interesting.

Can an Air Fryer Dehydrate Food? What Works and What Doesn’t

The short answer: *Yes, but with major caveats.* Some foods dehydrate beautifully in an air fryer—especially if your model has a “dehydrate” setting (usually 120°F–135°F). Others? Not so much. Let’s break it down by food type.

Fruits That Dehydrate Well in Air Fryers

Apples, bananas, and pears are among the best candidates. Slice them thin (¼ inch or less), and use the lowest heat setting. For example:

• Preheat air fryer to 135°F (or “dehydrate” mode).
• Arrange slices in a single layer—no overlapping.
• Dehydrate for 3–4 hours, flipping halfway.
• Result: Crispy, sweet chips with minimal browning.

I tried this with Granny Smith apples and was stunned by how close they came to store-bought apple chips. The texture was slightly less uniform than a dehydrator, but still delicious. The key? Thin slices and patience.

Vegetables: A Mixed Bag

Carrots, zucchini, and bell peppers can work, but they’re trickier. They hold more moisture and need longer drying times. I tried dehydrating carrot sticks at 135°F for 5 hours. The result? Partially dried on the outside, slightly chewy inside. Not ideal. But when I sliced them thinner (1/8 inch) and rotated the basket every hour, they came out better—though still not as even as a dehydrator.

Tomatoes are a no-go. Their high water content and acidity make them prone to burning. Even at low heat, they often shrivel and stick to the basket. Stick to a dehydrator for sun-dried tomatoes.

Meat and Jerky: A Cautionary Tale

Making jerky in an air fryer is *possible*, but risky. I tested lean beef strips (¼ inch thick) at 165°F for 3 hours. The outside was crispy, but the inside was still moist—and unsafe to store long-term. The USDA recommends jerky be heated to 160°F internally to kill bacteria, but air fryers don’t distribute heat evenly enough to guarantee this. Plus, the high surface heat can overcook the outside before the inside reaches a safe temperature.

Tip: If you insist on air-fryer jerky, use a meat thermometer to check internal temp. Better yet, cook it first (boil or roast), then dehydrate for safety.

Herbs and Flowers: A Hidden Gem

This surprised me: fresh herbs like rosemary, thyme, and mint dehydrate *exceptionally well* in air fryers. Spread them in a single layer, set to 120°F, and run for 1–2 hours. The result is vibrant, aromatic, and shelf-stable. I dried a batch of basil and used it in pasta—tasted almost as fresh as the day I picked it. This is one area where an air fryer actually outperforms a dehydrator in speed.

What You Should Never Dehydrate in an Air Fryer

• Dairy (cheese, yogurt): Melts or burns before drying.
• High-fat meats (bacon, pork belly): Grease drips and smokes.
• Starchy veggies (potatoes, corn): Turn gummy or burn.
• Large items (whole apples, pineapple rings): Don’t fit or dry unevenly.

Air Fryer vs. Dehydrator: A Head-to-Head Comparison

Now let’s compare the two appliances side-by-side across key factors. This isn’t about which is “better”—it’s about which is *right* for your needs.

Temperature Control and Precision

Dehydrators win here. They maintain a steady, low temperature (within ±5°F) for hours. Most air fryers with “dehydrate” modes offer 120°F, 135°F, or 165°F—but few have fine adjustments. Some models (like Ninja Foodi) allow 1°F increments, but many don’t. If you need precise control (e.g., for raw food diets), a dehydrator is safer.

Drying Time and Efficiency

Air fryers are faster—but not always better. For example:

• Apple chips: Dehydrator: 8 hours. Air fryer: 3–4 hours.
• Beef jerky: Dehydrator: 6–8 hours. Air fryer: 3–4 hours (but higher risk of uneven drying).

The trade-off? Speed vs. consistency. Air fryers cut time, but you’ll spend more effort rotating trays and checking progress.

Capacity and Batch Size

This is a major limitation. A standard 6-quart air fryer holds about 1–2 cups of sliced fruit. A 5-tray dehydrator can hold 10+ cups. If you’re making large batches (e.g., for meal prep or gifts), the dehydrator is far more efficient. I tried making mango leather in my 5.8-quart Cosori—it took three rounds to match one batch from my Excalibur dehydrator.

Texture and Flavor Results

Dehydrators produce more consistent results. Air fryers often create a “cooked” flavor due to higher heat. For example:

• Strawberries: Dehydrator = chewy, sweet. Air fryer = slightly caramelized, crispier edges.
• Kale chips: Dehydrator = uniformly crisp. Air fryer = some pieces burn, others are soft.

It’s not bad—just different. Some people prefer the air fryer’s crispier texture. Others miss the dehydrator’s gentle touch.

Energy Use and Cost

Air fryers use more energy per hour (1,500–1,800 watts) but run for less time. Dehydrators use less energy (50–100 watts) but run longer. For small batches, the air fryer may be cheaper to operate. For large batches, the dehydrator wins.

Practical Tips for Dehydrating in an Air Fryer

If you’re determined to use your air fryer for dehydration, here’s how to get the best results—without burning your kitchen (or your food).

1. Use the Lowest Heat Setting

Never exceed 165°F. If your air fryer has a “dehydrate” mode (120°F–135°F), use it. If not, set to 200°F and check frequently—this is the bare minimum for drying, but not ideal. I once tried 250°F for banana chips… let’s just say my kitchen smelled like caramelized sadness.

2. Slice Food Thinly and Evenly

Thickness is everything. Aim for 1/8–¼ inch. Use a mandoline or sharp knife. Thicker pieces dry unevenly. Pro tip: Soak apple or pear slices in lemon water first to prevent browning.

3. Don’t Overcrowd the Basket

Leave space between pieces for air to circulate. If they touch, they’ll steam instead of dry. I learned this the hard way with zucchini—ended up with a soggy mess.

4. Rotate and Flip Regularly

Air fryers have hot spots. Every 30–60 minutes, rotate the basket and flip the food. This ensures even drying. For herbs, just give the basket a shake.

5. Check for Dryness—Not Crispness

Dehydrated food should be leathery (fruits) or brittle (vegetables), not crispy. Crisp = over-dried or cooked. Test by bending a piece—if it cracks, it’s done. If it bends, give it more time.

6. Store Properly

Cool food completely before storing. Use airtight containers with silica gel packets (to absorb moisture). Store in a cool, dark place. Check after 1 week—if condensation forms, the food wasn’t dry enough.

7. Experiment in Small Batches

Try one tray at a time. Note the time, temperature, and results. Adjust for next time. I keep a kitchen journal for this—saves so much frustration!

When to Use a Dehydrator vs. an Air Fryer: A Decision Guide

So, should you ditch your dehydrator? Not necessarily. Here’s a quick guide to help you decide:

Use Your Air Fryer If…

• You’re making small batches (1–2 cups).
• You want quick results (under 5 hours).
• You’re drying herbs, thin fruit, or leafy greens.
• You already own an air fryer with a “dehydrate” mode.
• You value counter space over capacity.

Example: I use my air fryer to dry mint from my garden—takes 90 minutes, and I get enough for a month’s worth of tea.

Use a Dehydrator If…

• You’re making large batches (e.g., 10+ servings).
• You need consistent, even drying (e.g., for jerky or fruit leather).
• You’re drying thick or high-moisture foods (mangoes, tomatoes, mushrooms).
• You prioritize food safety (especially for meat).
• You make dehydrated meals often (e.g., backpacking food).

Example: I use my dehydrator to make mango strips for my kids’ lunches—one batch lasts a month, and they’re perfectly chewy.

Hybrid Approach: The Best of Both Worlds?

Some people use both! For example:

• Step 1: Air fryer at low heat for 2 hours to reduce moisture.
• Step 2: Finish in a dehydrator for even drying.

I tried this with pineapple—air fryer first (135°F, 2 hours), then dehydrator (135°F, 4 hours). The result? Faster than a dehydrator alone, with better texture than air fryer-only. Not for everyone, but worth trying if you own both.

Data Table: Air Fryer vs. Dehydrator Performance

Food Type	Dehydrator Time	Air Fryer Time	Best Appliance	Notes
Apple chips	8–10 hours	3–4 hours	Air fryer (with dehydrate mode)	Thin slices; flip hourly
Beef jerky	6–8 hours	3–4 hours	Dehydrator	Air fryer risks uneven drying
Fresh herbs	4–6 hours	1–2 hours	Air fryer	Spread in single layer
Mango slices	10–12 hours	5–6 hours	Dehydrator	High moisture; needs even airflow
Kale chips	6–8 hours	2–3 hours	Air fryer (low heat)	Watch for burning
Zucchini chips	8–10 hours	4–5 hours	Dehydrator	Air fryer often under-dries inside

The Verdict: Can an Air Fryer Replace a Dehydrator?

After months of testing, my answer is: Yes, but not always—and not for everything. An air fryer can replace a dehydrator for small-batch, thin, low-moisture foods like herbs, apple chips, and leafy greens. It’s faster, more compact, and surprisingly effective. But for large batches, thick foods, or items that require precise, even drying (like jerky or fruit leather), a dehydrator is still the gold standard.

The real takeaway? It’s not about which appliance is “better.” It’s about matching the tool to the job. If you’re a casual dehydrator user—making a few batches of banana chips a year—your air fryer might be all you need. But if you’re serious about preserving food, making shelf-stable meals, or experimenting with raw diets, a dedicated dehydrator is worth the investment.

And hey, if you own both? Use them together. I’ve started using my air fryer for quick drying tasks and my dehydrator for big projects. It’s like having a sous chef and a master chef in the kitchen—each with their own strengths. At the end of the day, the goal is delicious, safe, and satisfying food—no matter which appliance gets you there.

Frequently Asked Questions

Can an air fryer replace a dehydrator for making dried fruits and jerky?

While air fryers can dehydrate foods like apple chips or beef jerky using low temperatures (135–160°F) and longer cook times, they may not achieve the same evenly dried results as a dedicated dehydrator due to limited tray space and airflow consistency. For occasional use, an air fryer works, but serious dehydrating requires a dehydrator’s precision.

What’s the key difference between an air fryer and a dehydrator?

Air fryers circulate hot air rapidly to crisp food quickly, while dehydrators use low, steady heat over 6–12 hours to remove moisture. The air fryer’s higher temperature and shorter cycles make it less ideal for thorough dehydration but suitable for small batches.

Can I use an air fryer to dehydrate vegetables for long-term storage?

Yes, but with caution: Air fryers may dry vegetables unevenly, risking partial dehydration that could spoil over time. For shelf-stable storage, use a dehydrator’s consistent low heat or check moisture levels rigorously if using an air fryer.

Does an air fryer dehydrate as well as a dehydrator for herbs and spices?

Air fryers can dry herbs faster (1–2 hours), but their high heat may compromise flavor and potency. A dehydrator’s gentle, prolonged drying preserves aromatic oils better, making it the superior choice for high-quality dried herbs.

How do I dehydrate food in an air fryer without overcooking?

Set the air fryer to its lowest temperature (usually 120–160°F), slice food thinly, and spread it in a single layer. Check frequently and flip items to ensure even drying—this minimizes the risk of crispy edges while the center remains moist.

Is it cost-effective to use an air fryer instead of buying a dehydrator?

If you already own an air fryer and only dehydrate occasionally, it’s a budget-friendly option. However, frequent users should invest in a dehydrator for better efficiency, larger batch capacity, and superior results.