A Chef Told Me the 4 Best (and Worst) Oils to Use in an Air Fryer

I’ve never met an air fryer recipe I won’t try. While not all foods thrive inside the cooking chamber of these trendy countertop ovens, more often than not, the air fryer becomes my new favorite way to cook something I would have previously cooked in a different manner.

The small-but-mighty air fryer has changed the way many of us cook. However, despite nearly two-thirds of US households owning one, common air fryer mistakes are still being made frequently. One of those blunders, according to a chef I spoke with, is using the wrong cooking oil. 

“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 in Phoenix. “It’s for anything that you want that deep-fried crispness but without the extra fat.” 

That said, a bit of oil can help take something from good to great. So then, which oil is best to use in an air fryer? And which oils should you avoid using under the air fryer’s fierce heat?

With the help of Chef Marchetti, we’ve compiled the most important air fryer oil information, including which oils work best and which ones work the worst. 

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How to use oil in an air fryer

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. 

With too little oil, food might not crisp up and will remain soggy, especially when applied to ingredients with batters. “If I were to batter an item, I would freeze it, lightly season it with oil, salt and pepper, and then cook a small amount at a time to prevent [the ingredients from] sticking and cooling the air fryer down,” he suggests. 

While some chefs we’ve spoken to rail against oil sprayers, I find the affordable device helpful for coating food evenly before cooking in the air fryer.

Other air frying tips to take into consideration: 

• Don’t overcrowd the basket: If pieces of food are touching, heat will not distribute evenly and ingredients will stick together. 
• Choose the right temperature: Cooking times and temperatures with air fryers are precise and typically don’t reflect those of a standard oven. Be sure to research both of these settings in advance. 
• Flip the ingredients halfway through cooking: This will guarantee that both sides achieve that craveworthy crunch.  
• Ensure ingredients are mostly dry: Again, air fryer items that are too wet with oil will yield soggy, burnt, or unappetizing outcomes. 

Best oils to use in an air fryer

Oils with a high smoke point tend to perform best, as they can withstand higher temperatures without burning, smoking or igniting the house. Since air fryers cook foods at high heat for a short period, it’s essential to find an oil that retains its flavor integrity and ability to infuse moisture, while also producing light and crispy results for proteins and produce. 

Three of the most common oils for air fryers are avocado oil, grapeseed oil and extra-light olive oil (OK, not all olive oil is a no-no).

Marchetti, however, is an even bigger fan of peanut oil, particularly for its depth of flavor, affordability and potential health benefits. “I believe the best oil for frying is peanut oil. It has a high smoke point and is healthier than more common frying oils. If unable to use peanut oil, avocado oil provides similar benefits but can get pricey,” he shares. 

If flavor is of the utmost priority, canola and sunflower oils also have distinct tastes that pair well with a wide range of dishes, from broccoli to chicken. 

Worst oils to use in an air fryer

Unrefined oils, such as extra-virgin olive oil and some coconut oils, have lower smoke points and may not yield the coveted crispiness when used in an air fryer. It’s also advised to avoid melted butter, as it has a low smoke point and can burn easily. 

Aerosol cooking sprays, such as Pam, sound good in theory for an even coating, but many contain lecithin (a lubricant to prevent food from sticking) and other additives that can damage the interiors of your air fryer and degrade the quality of nonstick trays. Lecithin has also been proven to cause gastrointestinal distress. 

Lastly, while many Asian delicacies, such as spring rolls and crab rangoons, taste fantastic when cooked in an air fryer, options like toasted sesame oil make better finishers or additions to dips and dressings. They lose their essence when exposed to higher temperatures, rendering them bland and practically useless. 

When in doubt, experiment 

Air fryers allow even the most novice of home cooks to experiment (safely, of course) with different varieties until you identify a winner. Take something neutral like potato slices and air fry them with a range of oils to determine which works for your go-to recipes. Keep in mind that a little goes a long way, which is entirely the purpose of what will inevitably be your new favorite investment.