Longing for a crunch without the calories? The prospect of "healthy" fried food sounds too good to be true, but the mighty air fryer has made it possible with technology that rapidly circulates hot air around ingredients to emulate the effect of deep-frying. Best of all, it requires only a fraction of the oil required in a standard deep fryer.
"The convenience air fryers provide is the ability to cook with the same speed and efficiency as a deep fryer without having to use as much oil," reiterates John Marchetti, executive chef of Carcara at Sheraton Phoenix Downtown. "It's for anything that you want that deep-fried crispness but without the extra fat."
Some foods fare best with a light coating, however. This raises the question: Which oil is best to use in an air fryer?
Chicken wings and other air fryer foods can benefit from a light spritz. I asked a chef about the best (and worst) oils to use. Pawel Kacperek/Getty Images
While an air fryer is certainly a wise purchase for those seeking healthier versions of typically fat-forward foods such as fried chicken and french fries, its effectiveness is only as good as the knowledge one has while using it. Luckily, the appliance is extremely easy to use if a few general guidelines are followed.
We've rounded up the most important information, including which oils work best and which ones work worst.
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How to use oil in an air fryer
An inexpensive oil sprayer helps to distribute oil evenly over food before cooking. Wonderchef
When it comes to using oil with your air fryer, in general, your choice should have less to do with type and everything to do with volume. "Any oil that you put too much of, the heat will distribute unevenly and the food will burn," warns Marchetti.
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