Air fryer parchment vs. silicone liners: which should you use?
An air fryer cooks by blowing hot air around food at high speed. What you put in the bottom of the basket changes both how crisp the food gets and how much washing up you have.
Parchment paper
Pros
- Cheap and disposable, so there’s almost nothing to wash.
- Perforated air fryer parchment lets air through, so it barely affects crispiness.
Cons
- If it covers the whole basket floor, it blocks airflow and the underside turns soggy.
- With fatty meats, grease can pool on top and spatter.
Silicone liners and pots
Pros
- Reusable, so they pay off over time.
- Great for saucy dishes like glazed chicken or gratins.
Cons
- The solid bottom blocks airflow, so they’re a poor fit for foods that should be crisp, like fries.
- They need washing every time and can hold onto greasy smells.
Using them safely
- Never run the empty basket with only parchment inside. It can blow up into the heating element and burn. Leave it out while preheating, and put it in together with the food so the food holds it down.
- Cut parchment smaller than the basket so air can flow around the edges.
- Don’t exceed the heat rating printed on your silicone liner (often 450°F / 230°C).
Which to pick
| Food | Best choice |
|---|---|
| Frozen foods, fries, dumplings | Nothing, or perforated parchment |
| Fish, pizza | Parchment (to stop sticking) |
| Saucy dishes | Silicone liner |
| Fatty meats | Parchment in the drip tray only |
Cleaning up
Let parchment cool and throw it away. Wash silicone in warm, soapy water. Wiping the basket with a paper towel while the grease is still warm keeps baked-on grime from building up.
Updated 2026-10-16