Last updated: October 4, 2026

Air Fryer Basics: 12 Things to Cook First (and 5 to Skip)

So you got an air fryer — as a gift, on sale, or because the internet would not stop talking about it. Now it is sitting on your counter looking slightly intimidating, and you have cooked exactly one batch of frozen fries in it. This guide fixes that.

The truth about air fryer basics is simpler than most guides make it sound: an air fryer is just a small, very powerful convection oven. Hot air circulates fast, which makes the outside of food crispy while the inside stays juicy. Once you understand that one idea, everything else clicks into place.

Below are the 12 foods that will make you fall in love with the thing, the 5 foods to skip (at least at first), and the handful of rules that separate crispy from sad.

The 5 Rules That Matter

Before the list, the short version of everything:

1. Do not overcrowd the basket. This is the number one beginner mistake. Food needs space for hot air to circulate. Cook in batches — it is faster than one soggy batch.
2. A little oil goes a long way. A light spray or a teaspoon tossed through is plenty. The air fryer is not oil-free magic; it is low-oil magic.
3. Shake the basket halfway. Set a mental timer for the halfway point and give everything a toss. Even browning depends on it.
4. Preheat for 3 minutes. Most models heat fast, but a hot start gives you a better crust.
5. Pat food dry first. Moisture is the enemy of crispiness. Paper towels are your best friend here.

12 Things to Cook First

These are forgiving, fast, and genuinely better in the air fryer. Start here.

1. Frozen French Fries

The gateway recipe. Spread a single layer, 200°C (400°F) for 12-15 minutes, shake halfway. They come out crispier than oven fries in half the time. This is the recipe that justifies the counter space.

2. Chicken Wings

Pat them very dry, toss with a little oil and salt, 200°C (400°F) for 20-25 minutes, flipping once. The skin renders and crisps like deep-frying without the pot of oil. Toss in sauce after, not before — sauce in the basket just burns.

3. Roasted Vegetables

Broccoli, cauliflower, Brussels sprouts, carrots — toss with oil, salt, and pepper, 190°C (375°F) for 10-15 minutes. The edges caramelize in a way the oven takes twice as long to achieve. New to seasoning? Our beginner's guide to spices covers exactly what to buy first. I make these three times a week now.

4. Salmon Fillets

Brush with a little oil, season simply, 200°C (400°F) for 7-10 minutes depending on thickness. The top gets a beautiful crust while the center stays silky. Faster than preheating your oven, and no fish smell lingering for hours.

5. Chicken Tenders or Nuggets

Fresh or frozen, breaded chicken is an air fryer superstar. Frozen nuggets: 200°C (400°F), 10-12 minutes. Homemade tenders dredged in flour, egg, and breadcrumbs: 190°C (375°F), 12 minutes, flip once.

6. Baked Potatoes (Sort Of)

Rub potatoes with oil and salt, 200°C (400°F) for 35-40 minutes. The skin goes shatteringly crisp — better than oven-baked, in my opinion. It is not fast, but it is completely hands-off.

7. Grilled Cheese

Yes, really. Butter the outside of the bread, 180°C (350°F) for 6-8 minutes, flip halfway. Evenly golden, perfectly melty, no babysitting a skillet. Use toothpicks to hold the top slice if your fan is enthusiastic.

8. Shrimp

Toss with oil, garlic, and paprika, 200°C (400°F) for 5-7 minutes. That is it. They cook so fast you should have everything else ready first — check at 5 minutes, because overcooked shrimp turn to rubber.

9. Reheating Pizza

Forget the microwave (soggy) and the oven (takes forever). A slice or two at 180°C (350°F) for 3-4 minutes gives you a crisp crust and bubbly cheese. Leftover pizza will never be sad again.

10. Hard "Boiled" Eggs

No water needed: place eggs directly in the basket, 135°C (270°F) for 15-17 minutes, then into ice water. They peel shockingly easily.

11. Tofu

Press it first (this step matters), cube it, toss with cornstarch, oil, and soy sauce, 200°C (400°F) for 15 minutes, shaking twice. Crispy golden cubes that even tofu skeptics will eat. The cornstarch is the secret — do not skip it.

12. Garlic Bread

Sliced baguette with garlic butter, 190°C (375°F) for 4-5 minutes. Watch it like a hawk at the end — it goes from golden to charcoal in about sixty seconds. Ask me how I know. Serve it alongside one-pot pasta for the easiest Italian night ever.

5 Things to Skip (For Now)

Not everything belongs in the air fryer:

• Battered foods (tempura, beer batter). Wet batter drips through the basket instead of crisping. Breaded (dry coating) is fine; battered is not.
• Leafy greens like spinach. The fan blows them around and they cook unevenly.
• Whole roasts or large chickens. Most baskets are too small for even cooking. Stick to pieces.
• Cheese by itself. It melts through the grate before it crisps. Cheese needs to be ON or IN something.
• Popcorn. Kernels fly into the heating element. Use the microwave or stovetop.

The Bottom Line

Air fryer basics come down to this: give food space, keep it dry, shake halfway, and start with the forgiving stuff. Cook the fries, then the wings, then the vegetables, and within a week you will be the person telling friends they need one. Skip the battered experiments until you know your machine. And when you want more weeknight ideas, these 15 easy 30-minute dinners pair perfectly with everything above. Your air fryer is about to earn its counter space — starting tonight.

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