Parchment Paper, Foil, and Liners in an Air Fryer: What’s Safe and What Blocks Airflow

The Short Answer Is Yes — With One Non-Negotiable Rule

Parchment paper, aluminum foil, and silicone liners can all go in an air fryer, but each comes with conditions that matter for both safety and cooking results. The machine works by circulating hot air at high speed around the food. Anything that blocks that airflow — a solid sheet covering the basket floor, a liner tucked under the crisper plate — turns your air fryer into a slow, steamy oven. That is why common user reports often describe soggy bottoms when cooks use unperforated parchment that covers the entire basket: the hot air cannot reach the underside of the food.

The second issue is fire risk. Placing any loose liner into a basket before the food goes in is a common reported pattern for burn incidents — the fan blows the paper or foil up into the heating element. Get those two things right (airflow and weighting), and a liner becomes a practical tool rather than a hazard.

🛒 What You’ll Need

• Perforated parchment paper liners sized to fit your basket (round or square), or a roll of standard parchment cut to size — with holes added using a skewer or hole punch
• Aluminum foil (optional — for foods that benefit from containment, such as fish or marinated proteins, as long as they are not highly acidic)
• A reusable silicone liner or silicone mat (optional alternative to parchment — perforated versions preferred)
• Food ready to cook — the liner must be weighted down by the food before the air fryer is switched on
• Your air fryer manual — some models with shaped basket bases, raised airflow channels, or vortex-style floors may warn against certain liners; check before you start

🔲 How to Use a Liner in Your Air Fryer Without Causing Problems

1. Choose the right liner for the job — Perforated parchment paper liners are the most versatile option. The holes preserve the air fryer’s ability to circulate air underneath the food, which is what produces a crispy base rather than a steamed one. If you only have a solid sheet, cut it to cover no more than two-thirds of the basket floor and leave the edges well clear of the basket walls — this preserves airflow around the sides. Silicone mats work the same way; perforated versions outperform solid ones. Use aluminum foil only for foods that benefit from containment (fish portions, marinated chicken thighs) and never with acidic ingredients such as tomatoes, citrus-based marinades, or vinegar sauces, as acid can react with foil and affect the food’s flavour and surface. If you are unsure which basket style suits your cooking, our best air fryer picks cover basket materials and coating types worth knowing before you buy.
2. Size and trim the liner before you start — The liner should sit flat inside the basket without pressing against the sides or overlapping the rim. Edges that curl upward are a burn risk — a reported pattern for the “burnt paper smell” users notice is parchment touching the top heating element once the fan gets moving. If your liner is too large, trim it. For round baskets, pre-cut round liners sold for bamboo steamers are often a perfect fit and already perforated.
3. Do not preheat with the liner inside — This is the rule that causes most liner-related incidents. Place the liner in the basket only when the food is already on top of it, weighing it down. An empty liner — paper or foil — in a preheating air fryer will lift off the basket floor within seconds and make contact with the heating element. If your recipe calls for preheating the basket, do so without the liner, then add the liner and food together once the preheat cycle is complete.
4. Set your temperature at or below 200°C (400°F) — Many parchment papers are rated somewhere around 215°C (420°F) to 230°C (450°F), but ratings vary by brand, so check the packaging if you still have it. For air fryer use, staying at or below 200°C (400°F) gives you a practical safety margin. At this ceiling, the liner is less likely to turn brittle, smoke, or curl upward toward the heating element. If a recipe calls for a higher temperature — some chicken skin or crisping methods push past 200°C (400°F) — skip the liner and cook directly in the basket instead.
5. Place food directly on the liner and cook as normal — Arrange the food in a single layer on the liner, the same way you would directly in the basket. Do not stack food on top of a liner any deeper than you normally would — this is not a workaround for overcrowding. For foods prone to sticking, such as fish fillets or egg-based items, a liner is genuinely useful and can reduce cleanup significantly. If you notice the food is not crisping on the bottom as expected, the liner is likely covering too much of the basket floor; reduce its size on the next cook. For more on getting crispier results generally, see our guide on why your air fryer food isn’t crispy.

✅ You’ll Know It’s Working When…

The food lifts cleanly off the liner without tearing, the basket underneath shows little to no residue, and the base of the food is as crisp as it would be cooking directly on the basket mesh. If you are getting a soft or pale underside, the liner is likely covering too much of the basket floor — switch to a perforated version or trim down the coverage area on the next cook.