Can You Put Parchment Paper in an Air Fryer? (Safety Guide & Mistakes to Avoid)

We all love air fryers for the crispy fries and quick chicken wings. What we don’t love is the cleanup. The non-stick coating on most air fryer baskets wears down over time, leaving you scrubbing stuck-on grease after every meal.

Naturally, you might wonder: Can I just line the basket with parchment paper? It works in the oven, so it should work here, right?

The answer is yes—but with a major safety warning attached. Unlike a conventional oven, an air fryer uses high-speed air circulation. If you aren’t careful, that harmless sheet of paper can turn into a fire hazard.

Below is everything you need to know to use parchment paper safely, avoid burning your house down, and keep your air fryer spotless.

Quick Answer: Can You Use Parchment Paper in an Air Fryer?

Yes, you can put parchment paper in an air fryer, and it is generally safer than aluminum foil. However, you must follow two golden rules:

1. Never preheat with just paper: The strong fan will blow the loose paper into the heating element, causing it to burn.
2. Always weigh it down: Ensure you have enough food on top of the paper to hold it in place.

For the best results, use perforated parchment paper (liners with holes) to allow air to circulate and ensure your food stays crispy.

Parchment Paper vs. The Air Fryer Mechanics

To understand why safety is an issue, you have to understand how an air fryer works. It is essentially a powerful convection oven condensed into a small box. A heating coil at the top generates intense heat, and a large fan directly above the food blows that hot air downward.

The “Flying Paper” Risk

Parchment paper is lightweight. If you place a sheet in the basket during the preheat cycle (when the basket is empty), the air current will lift the paper up and stick it directly onto the red-hot heating element.

• Result: The paper will char, smoke, or catch fire.
• The Fix: Only place the paper in the basket after you are ready to add the food.

The “Soggy Bottom” Risk

Standard parchment paper is non-porous. If you line the entire bottom of the basket effectively “sealing” it, the hot air cannot reach the bottom of your food.

• Result: Your chicken wings will be crispy on top but soggy and pale on the bottom.
• The Fix: Use perforated parchment paper (liners with holes) or leave gaps around the edges for airflow.

Wax Paper vs. Parchment Paper: A Critical Warning

This is the most common mistake beginners make. Wax paper and parchment paper are NOT the same thing.

Feature	Parchment Paper	Wax Paper
Coating	Silicone (Heat Resistant)	Paraffin Wax (Not Heat Resistant)
Heat Tolerance	Up to 425°F – 450°F	Melts/Burns at low temps
Air Fryer Safe?	✅ YES	❌ NO (Fire Hazard)

Warning: Never put wax paper in an air fryer. The wax will melt onto your food and the paper can easily ignite. Always check the box label before tearing off a sheet.

How to Use Parchment Paper Safely in Fryer (Step-by-Step)

Follow this routine to ensure safety and maximum crispiness.

Step 1: Check Your Manual & Temperature

Most standard parchment paper is rated for temperatures up to 425°F (218°C). Most air fryers top out at 400°F, so you are usually in the safe zone. However, if you are using a “Broil” or “Max Crisp” setting that exceeds 450°F, skip the paper entirely.

Step 2: Preheat EMPTY

Do not put the paper in yet. Let your air fryer complete its 3-5 minute preheat cycle with an empty basket.

Step 3: Insert Paper & Food Immediately

Pull the basket out. Place the parchment paper flat on the bottom. Immediately place your ingredients on top.

• Tip: Ensure the food is distributed evenly. Don’t put a single nugget in the corner and leave the rest of the paper flapping free. The wind will catch it.

Step 4: Cook & Shake

If your recipe requires shaking the basket halfway through (like fries), check the paper when you open the drawer. Sometimes shaking the food shifts the paper. Re-adjust if necessary to keep it weighted down before closing the drawer.

3 Types of Parchment for Air Fryers

Not all parchment is created equal. Here is a breakdown of the common options available.

1. Perforated Air Fryer Liners (The Best Option)

These are pre-cut circles or squares specifically designed for air fryers. They have dozens of holes punched in them to allow hot air to flow through the bottom.

• Pros: Optimized for airflow; no cutting required.
• Cons: Single-use item.
• Best For: Everyday cooking, fries, chicken, and vegetables where crispiness is key.

2. Regular Rolled Parchment Paper (The DIY Option)

If you already have a standard roll of baking parchment in your drawer, you can use it.

• How to do it: Cut a piece slightly smaller than your basket. To improve airflow, you can fold it and poke a few holes with a knife, though this can be tedious.
• Pros: Readily available in most kitchens.
• Cons: Annoying to cut to size; usually lacks airflow holes.
• Best For: Baking cookies or “wet” foods where you don’t want drippings to leak through holes.

3. Reusable Silicone Liners (The Eco-Friendly Option)

While not technical “paper,” these serve the same purpose. They are flexible silicone mats with holes in them.

• Pros: Washable, reusable, and heavy enough not to fly around in the wind.
• Cons: Needs to be washed after use.
• Best For: Reducing waste.

When Should You Use Parchment Paper? (And When to Avoid It)

Just because you can use it doesn’t mean you always should.

USE Parchment Paper When:

1. Cooking Sticky Food: Breaded chicken, glazed salmon, or wings with sugary sauces. The paper prevents the coating from sticking to the wire mesh.
2. Baking: If you are making air fryer cookies, brownies, or scones, parchment is essential to prevent soft dough from falling through the grate.
3. Vegetables: Roasted veggies often get soft and can mush into the wire rack. Paper makes removal easy.
4. Delicate Foods: Fish fillets that might flake apart if placed directly on the metal rack.

AVOID Parchment Paper When:

1. You Need Maximum Crisp: If you are making frozen french fries or reheating pizza, the wire rack is better. Direct contact with the hot metal helps sear the food. Paper acts as an insulator and might result in slightly softer fries.
2. Broiling: If you are cooking at temperatures above 450°F.
3. Cooking Heavy Grease Items: If you are cooking 80/20 burgers or bacon, the grease needs to drain away from the food. If you use non-perforated paper, the grease will pool around the food, effectively boiling it in fat rather than air frying it.

Parchment Paper vs. Aluminum Foil: Which is Better?

Many people debate between foil and paper. Here is the quick comparison for air fryer use.

Feature	Parchment Paper	Aluminum Foil
Non-Stick Ability	Excellent (Naturally non-stick)	Poor (Food sticks easily unless oiled)
Reactivity	Non-Reactive	Reactive (Bad for acidic food like lemon/tomato)
Safety Risk	Flammable if loose	Fire hazard if loose
Heat Tolerance	~425°F	~1200°F
Verdict	Preferred for General Use	Preferred for Shaping/Wrapping

The Verdict: Parchment paper is generally better for air frying because it is naturally non-stick and doesn’t react with acidic foods. Foil is better only if you need to mold a specific shape (like a boat) to hold liquid or wrap a potato.

FAQ

Final Words

So, can you put parchment paper in an air fryer? Absolutely. It is one of the best ways to keep your appliance looking brand new and avoid scrubbing burnt food off the basket.

For the best experience, try to use perforated liners designed for air fryers. They are safer, less likely to curl up, and ensure your food gets that signature air-fried crunch. Just remember the golden rule: Never preheat with empty paper inside.