Quick answer: Yes, you can use both aluminium foil and parchment paper in an air fryer, as long as you keep them away from the heating element, never block the airflow, and always weigh them down with food. Parchment is best for baking and delicate or sticky foods, foil is best for greasy and saucy ones, and never use wax paper, which is not heatproof.
Air fryers are loved for crispy food with little oil, but as you try more recipes you will wonder whether a liner makes things easier or risks damage. The short version: liners are handy for cleanup and sticking, but airflow is king in an air fryer, so how you use them matters more than which one you pick. If you are baking, this pairs well with our how to bake in an air fryer guide.
The short answer
Both foil and parchment are safe if you follow a few rules. An air fryer cooks with a heating element at the top and a powerful fan that circulates hot air, and the basket is meshed or perforated so air reaches the food from below as well. Block that airflow and food cooks unevenly, and a loose liner can lift into the element. So the rule with any liner is simple: keep it weighted down by food, keep it clear of the element, and never cover the whole base.
Foil vs parchment vs silicone at a glance
| Liner | Best for | Avoid for | Notes |
|---|---|---|---|
| Aluminium foil | Greasy, saucy, or marinated foods; drip control | Acidic foods like tomato and citrus | Keep weighted and clear of the element; reduces bottom crisping |
| Parchment paper | Baking, cookies, delicate or sticky foods | Runny batters, eggs, thin sauces; preheating empty | Heat-safe to about 425°F (218°C); use perforated or poke holes |
| Silicone liner | Reusable everyday use; sauces and marinades | Maximum crispiness | Reusable and easy to clean, slightly less crisp |
Using aluminium foil in an air fryer
Foil is fine in an air fryer, but check your manufacturer's guidance first, since a few brands advise against it, especially where it can touch the element. Used well, foil makes cleanup easier, protects delicate food like fish or baked pasta, and keeps seasoning on small items.
The rules: never let foil touch the heating element, always weigh it down with food so it cannot blow around, and do not cover the whole basket or you will block the air and get uneven cooking. Avoid foil with acidic foods like tomatoes, citrus, or anything marinated in vinegar, because the acid reacts with the metal and can leach into the food.
Best for: fish fillets, marinated vegetables, saucy dishes like BBQ chicken, and anything that produces a lot of grease. If you have an oven-style air fryer, you can also line the drip tray below the basket to catch grease without touching the food.
Using parchment paper in an air fryer
Parchment (baking paper) is great for baking and non-stick cooking, as long as it is heat-resistant, usually rated to about 425°F (218°C). Always check the packaging. It gives a non-stick surface for cookies and bakes, needs no extra oil, and keeps the basket clean.
Perforated vs plain. Perforated parchment has holes that let air move, so food cooks evenly. Plain parchment works too, but only if it does not cover too much of the base. You can buy pre-cut air fryer rounds, or just poke a few holes in your own. One thing parchment is not good for: thin, runny items like raw egg or loose sauce, which can seep underneath. For those, reach for foil or a silicone liner.
Best for: cookies and brownies, air fryer pizzas, breaded chicken tenders, and delicate fish or pastries.
Never use wax paper (or paper towels)
This is the one liner mistake that catches people out. Wax paper looks like parchment but it is coated in a thin layer of wax that is not heatproof. In an air fryer it will melt, smoke, and can catch fire. Parchment is treated to handle high heat, wax paper is not, so they are not interchangeable. The same goes for paper towels, which are lightweight and flammable and will fly straight into the element. Stick to proper parchment, foil, or a silicone liner.
Liners and crispiness: the honest tradeoff
Worth knowing before you reach for a liner: anything between the food and the basket reduces how much hot air gets to the underside, so bottoms can come out a little softer and less crisp. Foil blocks the most air, parchment less so (especially perforated), and silicone sits in between. For the crispiest results, cook directly on the basket when you can, and save liners for foods that stick, make a mess, or are too delicate to flip. A light coat of oil also helps the basket release food without any liner at all.
Cleaner, crispier results
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Safety tips for foil and parchment
- Do not cover the entire basket. Leave space for air to circulate.
- Always place food on top of the liner so it cannot fly into the element.
- Never preheat with parchment in an empty basket, since it will lift without food holding it down.
- Check the temperature rating on parchment so it does not scorch.
- Keep any liner clear of the heating element to avoid overheating or fire.
- Follow your air fryer model's manufacturer instructions.
If you hit uneven cooking, soggy spots, or burnt edges, it is usually airflow or temperature. Our troubleshooting guide and how to prevent burning walk through fixes.
Common mistakes to avoid
- Blocking the vents with foil or paper, which stops hot air reaching the food.
- Using parchment without food weight, so it gets sucked into the fan.
- Cooking too hot for the paper, which can scorch parchment or overheat foil.
- Using low-quality liners, since cheap parchment scorches and thin foil tears.
- Lining the basket out of habit when cooking directly would crisp better.
Reusable and eco-friendly alternatives
For a greener, cheaper-over-time option, reusable liners are worth a look: silicone baking mats (heat-safe, reusable, non-stick), mesh liners (airflow while catching crumbs), and reusable perforated parchment sheets. See our guide to using silicone moulds and our accessories for bakers.
Frequently asked questions
QCan I use foil in an air fryer for chicken?
Yes. Make sure the foil is secure and weighed down by the chicken so it does not blow around, and do not cover the whole basket.
QIs parchment paper better than foil in an air fryer?
For baking and delicate foods, parchment is better and lets more air through, especially perforated. Foil is better for greasy or saucy dishes and drip control.
QCan you use wax paper in an air fryer?
No. Wax paper is coated in wax that is not heatproof, so it melts, smokes, and can catch fire. Use parchment, foil, or a silicone liner instead.
QWhat temperature can parchment paper withstand?
Most parchment is safe up to about 425°F (218°C), which covers nearly all air fryer cooking. Always check the packaging.
QDoes foil or parchment make food less crispy?
A little, yes. Any liner blocks some airflow under the food, so bottoms can be softer. For maximum crisp, cook directly on the basket and save liners for messy or delicate foods.
QCan foil cause sparks in an air fryer?
Only if it touches the heating element or is loose inside. Keep it weighted down and clear of the element and it is safe.
QCan you put a foil tray or container in an air fryer?
Yes, a store-bought foil tray (like a small pie) is fine as long as it fits with room for air to circulate and sits in the basket, not against the element.
QIs it safe to put foil in an air fryer oven?
Yes, with the same precautions as a basket model. In an oven-style unit you can also line the drip tray to catch grease without blocking airflow.
So can you use foil or parchment in an air fryer? Absolutely, as long as you respect the airflow and keep liners clear of the element. Foil suits messy and greasy foods, parchment suits baking and delicate ones, and wax paper stays in the drawer. Next, see what you can and cannot bake or the times and temps chart.
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