Can You Really Put Aluminum Foil in an Air Fryer? Experts Say Yes—But Only If You Avoid This One Mistake

Air fryers have become a fixture in modern kitchens, prized for their ability to crisp food quickly with little to no oil. As their use grows, so do questions around proper technique—and one of the most common is whether it’s safe to use aluminum foil inside the appliance.

At first glance, foil seems like an easy solution for messy recipes or delicate foods. But its interaction with circulating heat and varying ingredients raises concerns about safety, airflow, and even nutritional integrity. Lifestyle experts and nutrition professionals now offer clearer guidance on when—and when not—to use foil in an air fryer.

Aluminum Foil Is Safe—Under the Right Conditions

Air fryers cook by rapidly circulating hot air around food, unlike microwaves, where metal can spark or explode. That makes aluminum foil generally safe to use, provided it doesn’t disrupt that airflow or come into contact with the appliance’s heating element.

According to Southern Living, placing foil in the bottom of the air fryer basket—not the base of the appliance itself—can be helpful for sticky, crumbly, or delicate foods such as fish or glazed wings. But experts emphasize that the foil must be weighed down by food to prevent it from moving around during cooking, which could block vents or touch heating coils.

In her analysis for Martha Stewart, Hamilton Beach’s test kitchen manager Lynne Just confirms that while foil is often used to minimize drips and cleanup, it must never cover the entire basket. Blocking vents compromises the very feature that gives air fryers their crisping power. Our Place cookware designer Laura Bianchi recommends poking small holes in foil when used, to further promote proper air circulation.

Still, not all brands agree. Southern Living notes that while Frigidaire allows foil in the basket, Philips advises against it altogether—highlighting the importance of checking your specific model’s user manual.

Some Ingredients Are Incompatible With Foil

While foil is neutral in most cases, it can react with certain foods—especially acidic ingredients like tomatoes, lemon juice, or vinegar-based marinades. These reactions can cause foil to break down and leach into food, altering taste and raising health concerns.

Nutrition expert Jerlyn Jones, a registered dietitian and former spokesperson for the Academy of Nutrition and Dietetics, confirms that acidic foods should never be cooked on aluminum surfaces. “They can trigger a chemical reaction that releases metal particles into your food,” she explained.

Jones, who operates a private practice through her site thelifestyledietitian.com, focuses on gut health and food sensitivities. She regularly advises clients to avoid aluminum exposure, especially if they suffer from IBS, inflammatory conditions, or allergies. Her clients report reduced bloating, better digestion, and even improved sleep after eliminating reactive cookware from their routines.

Research supports this concern. A peer-reviewed study in the International Journal of Electrochemical Science found that cooking with foil, especially at high temperatures and in the presence of acids, increases aluminum migration into food—though still below most regulatory limits. Still, repeated exposure over time remains an area of ongoing research.

Alternatives Offer Safer Cleanup and Better Results

While foil remains popular for ease of cleanup, experts point to other options that may be safer and more effective. Pre-cut perforated parchment liners are one widely endorsed solution. According to Martha Stewart, they’re designed to fit snugly inside air fryer baskets and contain vent holes that preserve airflow. They’re also non-reactive, making them ideal for cooking acidic dishes.

Silicone liners, available in reusable forms, are another rising alternative. These dishwasher-safe inserts don’t leach chemicals, maintain shape under heat, and reduce waste compared to single-use foil or paper.

Alternatively, light applications of cooking spray or high-smoke-point oils (like avocado or grapeseed) can prevent sticking while supporting even browning. This is especially useful for breaded foods, vegetables, or proteins that need direct contact with hot air for a crispy finish.

In her guidance, Jones often steers clients toward non-reactive and sustainable cookware, noting that food prep tools can impact long-term health just as much as diet. “What you cook on matters,” she writes on her website, especially for individuals managing chronic inflammation or digestive disorders.

Know When to Skip Foil Entirely

Even when used properly, foil isn’t the right fit for every dish. Lightweight ingredients—like kale chips, shredded cheese, or tortilla strips—can shift in the air fryer, pulling the foil with them. Once dislodged, foil can block vents or come dangerously close to heating elements.

Cooking expert Erin Clarke, quoted by Martha Stewart, recommends avoiding foil for wet batters and heavily marinated foods, which can cause steaming or pooling rather than crisping. “These dishes are better suited for oven roasting or stovetop methods,” she advises.

Additionally, using foil too frequently can compromise texture. Since foil reflects heat and traps moisture, it can soften the surface of food that would otherwise brown and crisp in open air. For cooks chasing the signature crunch of air-fried recipes, unrestricted airflow is essential.