What Can You Not Put in an Air Fryer Discover the Surprising No Gos

Never put wet or liquid-heavy foods—like battered items or soups—in an air fryer, as they can cause smoke, splatter, or damage the appliance. Also avoid non-cook-safe materials such as paper, plastic, or Styrofoam, which can melt or ignite under high heat. These simple rules protect your air fryer and ensure safe, delicious results every time.

Key Takeaways

• Never use wet batters: They drip and cause smoke or uneven cooking.
• Avoid leafy greens: Lightweight greens fly around and burn quickly.
• Skip large whole chickens: They block airflow and cook unevenly.
• Don’t overfill the basket: Crowding prevents crispy, even results.
• No non-stick spray: Aerosols damage air fryer coatings over time.
• Keep cheese in check: Melted cheese can stick and smoke excessively.

What Can You Not Put in an Air Fryer? Discover the Surprising No Gos

So, you’ve just unboxed your new air fryer, and you’re ready to cook everything from crispy fries to juicy chicken wings. The hype is real—air fryers promise faster, healthier cooking with that golden, crunchy texture we all crave. But here’s the thing: not everything belongs in your air fryer. While these countertop wonders are incredibly versatile, they do have their limits. And pushing those limits can lead to smoke, mess, or even damage to your appliance.

I learned this the hard way. A few years back, I tried to air-fry a bowl of oatmeal—yes, oatmeal—thinking I could create some kind of crunchy, toasted cereal. Spoiler: it was a disaster. The oats turned into a smoky, sticky mess that clung to the basket and set off my smoke alarm. That experience taught me a valuable lesson: air fryers are not magic ovens. They work by circulating hot air at high speeds, and that’s great for certain foods, but not all. In this post, we’ll dive into what can you not put in an air fryer—and why. Consider this your friendly guide to avoiding kitchen mishaps and making the most of your air fryer, safely and deliciously.

1. Wet Batters and Breading That Can’t Handle the Heat

Why Wet Batters Are a Problem

Imagine dropping a spoonful of thick, wet batter into your air fryer basket. The hot air starts circulating, and instead of crisping up, the batter drips through the holes, lands on the heating element, and starts smoking. That’s exactly what happens when you try to air-fry foods with loose, wet batters—like tempura or uncooked beer batter.

Air fryers rely on rapid air circulation to crisp the surface of food. But wet batters don’t form a stable crust fast enough. They’re designed for deep frying, where they instantly set in hot oil. In an air fryer, they simply melt, drip, and create a sticky, burnt mess. I once tried to air-fry onion rings with a wet tempura batter. The result? A basket full of charred, stuck-on onion bits and a lingering burnt smell for days.

What to Do Instead

If you’re craving crispy, battered foods, here’s how to make them work in your air fryer:

• Use a thick, sticky batter—like a cornstarch-based mix or a pre-made tempura that’s been chilled. These hold their shape better.
• Double-bread with panko or breadcrumbs—dip your food in flour, then egg, then panko. The crumbs create a barrier that keeps the batter from dripping.
• Pre-freeze battered items—flash-freeze battered chicken tenders or fish for 15–20 minutes before air-frying. This helps the coating set and reduces dripping.
• Spray with oil—a light mist of cooking spray helps the coating crisp up without needing excess oil.

For example, instead of a wet tempura batter, try coating zucchini slices in flour, egg wash, and panko. They’ll come out golden and crunchy—no smoke, no mess.

Real Talk: When to Skip the Air Fryer

If you’re set on deep-fried-style food with a super-crispy, delicate coating, sometimes the air fryer just can’t deliver. That’s okay. Use it for what it’s good at—crisping, roasting, reheating—and save the deep fryer for those special occasions. There’s no shame in using the right tool for the job.

2. Whole Leafy Greens and Delicate Herbs

The Wind Tunnel Effect

Air fryers are basically mini convection ovens with a fan on steroids. That’s great for potatoes, but it’s a nightmare for delicate greens like spinach, arugula, or even whole lettuce leaves. The powerful airflow can blow lightweight leaves into the heating element or against the sides, where they burn instantly.

I once tried to air-fry a batch of kale chips. I thought, “Hey, it’s just like roasting!” But I forgot that kale leaves are light and papery. Within minutes, half of them were stuck to the basket, and the rest were flying around like confetti. The result? A few edible chips and a lot of charred, crumbly bits.

How to Cook Greens Safely (and Successfully)

If you want crispy greens, here’s how to do it without turning your kitchen into a smoky battlefield:

• Use sturdy greens—kale, collard greens, or Swiss chard hold up better. Tear them into large, thick pieces so they don’t blow around.
• Use a silicone liner or basket insert—these reduce airflow and keep food from escaping. Just make sure it’s air fryer-safe (heat-resistant up to 400°F/200°C).
• Pre-cook in the microwave—blanch or steam greens for 1–2 minutes first. This reduces moisture and makes them less likely to blow around.
• Use a mesh cover or aluminum foil tent—place a small piece of foil loosely over the basket to slow airflow. Don’t seal it—steam needs to escape.

For herbs like basil or cilantro, avoid air-frying altogether. They’ll wilt, burn, and lose flavor. Instead, use them fresh or dry them in a low oven or dehydrator.

Pro Tip: Try “Air-Fried” Green Beans

Green beans are a great alternative. They’re sturdy, hold their shape, and crisp up beautifully. Toss them in oil, garlic powder, and salt, then air-fry at 375°F (190°C) for 10–12 minutes. You’ll get that crunchy texture without the mess.

3. Large Whole Foods That Block Airflow

The Airflow Blockade

Air fryers work by circulating hot air around the food. But when you place a large, dense item—like a whole chicken, a whole fish, or a thick rib roast—in the basket, it blocks that airflow. The outside might look done, but the inside stays undercooked. Worse, the trapped heat can cause uneven cooking or even overheating.

I once tried to air-fry a 3-pound whole chicken. I thought, “It’ll be like rotisserie chicken!” But the cavity blocked the airflow, and the breast dried out while the legs stayed pink. I ended up finishing it in the oven—wasting time and energy.

What’s Too Big?

Here’s a general rule: if the food takes up more than 70–75% of the basket, it’s probably too big. Also, avoid foods with:

• Deep cavities—like whole chickens or stuffed bell peppers (unless you poke holes).
• Thick, dense centers—like large roasts or whole turkeys.
• Irregular shapes—like a whole lobster or a large whole fish with fins.

How to Adapt Large Foods

Don’t give up on big cuts of meat—just prepare them smarter:

• Cut into portions—roast a whole chicken by cutting it into pieces (drumsticks, thighs, breasts). They cook evenly and crisp up better.
• Butterfly or flatten—spatchcock a chicken (remove the backbone and flatten) to reduce thickness and improve airflow.
• Use a multi-layer rack—some air fryers come with stacking racks. Use them to cook multiple small items at once, but don’t overload.
• Pre-cook in the oven—sear a roast in the air fryer for crust, then finish in the oven for even cooking.

For example, instead of a whole fish, try air-frying fish fillets. They’ll cook in 8–10 minutes and stay moist and tender.

4. Foods That Release Too Much Liquid

The Steam Trap

Some foods—like raw vegetables, frozen foods, or marinated meats—release a lot of liquid when heated. In an air fryer, that liquid pools at the bottom and creates steam. Instead of crisping, the food steams, becoming soggy and rubbery. Worse, the excess liquid can drip onto the heating element, causing smoke and a burnt smell.

I once air-fried a batch of frozen mozzarella sticks. They were supposed to be crispy on the outside, gooey on the inside. But the cheese melted and leaked out, creating a sticky, cheesy puddle at the bottom. The basket was ruined, and the cheese sticks were rubbery.

High-Moisture Foods to Avoid (or Adapt)

Here are some foods that release a lot of liquid—and how to handle them:

• Raw zucchini, eggplant, or mushrooms—sauté or roast first to remove excess moisture, then air-fry for crispness.
• Frozen foods with high water content—like frozen veggie burgers or fish sticks. Thaw and pat dry first, or use a liner to catch drips.
• Marinated meats with wet marinades—drain and pat dry thoroughly. Use a thick marinade (like yogurt or peanut sauce) instead of oil-based liquids.
• Cheese-based foods—like cheese-stuffed mushrooms or mozzarella sticks. Freeze first to reduce melting, or use a liner.

Smart Solutions for Moist Foods

• Use a parchment paper liner with holes—it catches drips while allowing air to circulate.
• Pre-cook on a grill or stovetop—sear chicken or veggies first to lock in juices, then finish in the air fryer.
• Pat food dry before cooking—a simple paper towel can make a big difference.
• Cook in batches—don’t overcrowd the basket. More space = better airflow = less steam buildup.

5. Non-Food Items and Damaging Materials

The “Oops” Category

Air fryers are for food—period. But sometimes, we get distracted or overconfident. I once left a plastic container in the basket while reheating leftovers. The plastic melted, fused to the basket, and I had to replace the entire unit. Not fun.

Other common mistakes:

• Using metal utensils—they can scratch the non-stick coating. Use silicone, wood, or plastic tools.
• Adding paper towels or napkins—they can catch fire or blow into the heating element.
• Using aluminum foil improperly—don’t seal the basket completely. Use small pieces to line the bottom, but leave space for airflow.
• Placing non-food items inside—like cleaning cloths, plastic bags, or even your phone (yes, someone actually did this).

What’s Safe and What’s Not

Here’s a quick guide:

• Safe: Parchment paper (with holes), silicone liners, air fryer-safe baskets, silicone mats.
• Not Safe: Plastic containers, paper towels, aluminum foil (if it blocks airflow), metal utensils, anything flammable.

For cleaning, never use abrasive scrubbers. A soft sponge and mild detergent are enough. And always unplug the unit before cleaning.

Pro Tip: Use a Liner—But Choose Wisely

Silicone liners are a game-changer. They protect the basket, catch drips, and make cleanup easy. Just make sure they’re heat-resistant and have holes for airflow. Avoid cheap liners that melt or crack.

6. Foods That Create Smoke or Toxic Fumes

The Smoke Alarm Triggers

Some foods release oils, fats, or chemicals when heated—especially at high temperatures. These can create thick smoke or even toxic fumes. For example:

• Excess oil or marinade—dripping fat hits the heating element and smokes.
• High-fat foods without a drip tray—like bacon or fatty sausages. The fat pools and burns.
• Foods with artificial additives—like processed cheese or low-quality frozen foods. They can release harmful chemicals when overheated.
• Foods with sugar or honey coatings—they caramelize quickly and burn, creating smoke.

How to Prevent Smoke

• Use a drip tray or liner—place a silicone liner or small metal tray under fatty foods to catch drips.
• Trim excess fat—remove visible fat from meats before air-frying.
• Don’t overfill with oil—1–2 tablespoons is enough for most foods. Use a spray bottle for even coverage.
• Choose high-quality ingredients—avoid ultra-processed foods with artificial additives.
• Clean regularly—burnt-on food residue can smoke during future uses.

Data: Common Smoke-Causing Foods and Solutions

Food	Why It Smokes	Solution
Bacon	High fat content drips onto heating element	Use a drip tray; cook at 350°F (175°C) for 8–10 minutes
Honey-glazed chicken	Sugar caramelizes and burns	Apply glaze after cooking; use low heat (325°F/160°C)
Processed cheese snacks	Artificial oils and additives	Choose natural cheese; avoid overheating
Oily frozen foods	Pre-seasoned with excess oil	Pat dry; cook in batches to reduce dripping

Conclusion: Respect the Air Fryer, and It Will Respect You

Air fryers are amazing—but they’re not invincible. Knowing what can you not put in an air fryer is just as important as knowing what you can. It’s not about limiting yourself; it’s about using the tool wisely. By avoiding wet batters, delicate greens, oversized foods, high-moisture items, non-food materials, and smoke-causing ingredients, you’ll keep your air fryer clean, safe, and effective.

Remember, the goal isn’t to air-fry everything. It’s to use the air fryer where it shines—crisping, roasting, reheating—and save other methods for foods that need them. Whether it’s a deep fryer for tempura, an oven for a whole chicken, or a dehydrator for herbs, every kitchen tool has its purpose.

So, next time you’re tempted to toss something questionable into your air fryer, pause. Ask yourself: “Will this work with hot air circulation?” If the answer’s no, try one of the workarounds we’ve covered. Your air fryer—and your smoke alarm—will thank you. Happy air-frying!

Frequently Asked Questions

What foods should you avoid putting in an air fryer?

Certain foods like large whole chickens, leafy greens, or wet batters (e.g., tempura) can cause uneven cooking, smoke, or splatter. These items either block airflow or release excess moisture, defeating the crispiness that air fryers are designed for.

Can you put aluminum foil or parchment paper in an air fryer?

While small, secured pieces of parchment paper with holes are safe, loose aluminum foil can restrict airflow and damage the appliance. Avoid crumpled foil or covering the basket entirely, as this can lead to overheating or fire hazards.

Why can’t you put water or liquids in an air fryer?

Air fryers use rapid hot air circulation, so pouring liquids like water or oil directly into the basket can damage the heating element or cause smoking. Always use a heatproof container for marinades or sauces to avoid mess and malfunction.

Are there specific containers you can’t use in an air fryer?

Glass or ceramic dishes not rated for high heat can crack or shatter in an air fryer. Stick to oven-safe metal or silicone accessories designed for air frying to ensure safety and proper air circulation.

What can you not put in an air fryer if it’s coated or seasoned?

Foods with loose coatings (e.g., breadcrumbs, flour-heavy batters) or sticky sauces can fly around the basket, creating a mess or clogging the fan. Opt for light coatings or use a toothpick to secure delicate items.

Can you air-fry raw eggs or delicate dairy products?

Raw eggs can explode due to rapid heat expansion, while delicate dairy items like cream cheese may melt and drip, causing smoke or fire. Stick to hard-boiled eggs or pre-cooked dairy to avoid appliance damage.