What Paper Can You Put In An Air Fryer? | Safe Paper

Paper can make air frying less messy, yet the wrong sheet can scorch, block airflow, or stick to dinner. This page sorts the options fast, then gets into the small details that stop smoke, soggy fries, and cleanup headaches.

Paper Types That Work In An Air Fryer

The short list is simple: use paper made for heat and food contact, and place it so air can still move. Most cooks reach for parchment paper, pre-cut perforated liners, or paper cupcake liners for small bakes.

Paper Type	Use In Air Fryer?	Best Use And Notes
Parchment paper sheet	Yes, with care	Great for wings, salmon, veggies; cut to basket size; keep edges below rim.
Perforated parchment liner	Yes	Best for crisp foods; holes let hot air hit the underside; buy the right shape for your basket.
Paper air fryer bowl liner	Yes, for wet foods	Catches marinades and sugary sauces; underside browns less; skip for fries.
Paper cupcake or muffin liner	Yes, for small items	Handy for egg bites and mini cakes; pick plain, food-grade liners with no glitter.
Brown lunch bag paper	No	Not made for high heat; inks and glues can smoke; tears in fast airflow.
Wax paper	No	Wax melts and can smoke; swap to parchment.
Paper towel	No	Lightweight, can lift into the coil; can char; keep for wiping, not cooking.
Newspaper or printed paper	No	Ink transfer risk; not food-grade; can burn fast.
Coffee filter (flat, unprinted)	Sometimes	Works as a small drip catcher under fatty items in a rack; keep it weighted and away from the coil.

What Paper Can You Put In An Air Fryer?

If you’re asking “what paper can you put in an air fryer?”, stick to food-safe parchment paper or purpose-made air fryer parchment liners. They handle heat, release food well, and keep the basket from turning into a sticky mess.

Paper In An Air Fryer With Good Airflow Rules

Air fryers cook by blasting hot air around the food. Paper can help, yet it can also act like a lid if it spans too much surface. Airflow is the whole deal, so the setup matters as much as the paper itself.

Cut paper to the basket

Trim parchment so it sits flat and stays inside the rim. Long corners are the ones that curl up and drift toward the heating coil.

Keep paper out until food is ready

Preheating with a bare sheet is a common mistake. The fan can lift it, then it touches the coil and scorches. Put paper in only after food is ready to go on top, or weigh it down with a rack or a heat-safe dish.

Choose perforations when crispness matters

For fries, nuggets, breaded tofu, and anything you want crunchy, perforated liners help a lot. Those holes let hot air hit the bottom, so you get browning instead of steaming.

Use bowl liners for drippy foods

Deep paper liners are handy for glazed salmon or sticky meatballs. The trade-off is a softer underside. If crisp bottoms matter, use a flat perforated sheet instead.

Temperature And Material Checks Before You Cook

Not all parchment is rated the same, and air fryers often run hot. Before your first cook, check the box for a maximum temperature. Many brands list a limit in the 400–450°F range. Stay under the printed limit, and lower the set temperature if your air fryer tends to run hotter than the dial.

Bleached vs unbleached parchment

Both types can work. Unbleached parchment has a tan color and a slightly rougher feel. Bleached parchment is white. With either one, the real factor is the temperature rating and whether the sheet stays away from the coil.

Coatings and oil

Most parchment already releases well. If you add oil, put it on the food, not on the paper. Oil puddles can smoke and soften breading.

Brand And Manual Notes Worth Knowing

Some makers are cautious about any liner that blocks airflow. Philips warns against laying baking paper across the bottom in a way that restricts air movement. Their note is worth a read if you cook in a Philips basket: Can I use baking paper/tin foil in my Philips Airfryer?.

On the liner side, Reynolds notes that purpose-made parchment air fryer liners are heat-safe up to 400°F on the air fryer setting and should never touch a heating element: How to use air fryer liners. Treat that as a reminder to check ratings and keep paper under food.

When Paper Helps Most

Paper isn’t a must for each cook. It shines with sticky sauces, delicate foods, and small bits that fall through wide basket gaps.

Sticky sauces and glazes

Honey garlic wings and teriyaki salmon can glue themselves to metal. A fitted liner keeps cleanup easy. If your sauce is thin, use a bowl liner or a small heat-safe dish to keep drips contained.

Delicate fish and flaky pastry

Thin white fish and puff pastry bites can tear when you flip them. Paper gives a smooth lift point. Use tongs under the paper, lift as one piece, then slide the food off.

Small pieces that slip through

Chopped mushrooms, thin asparagus tips, and shrimp can drop into the drawer. A perforated liner acts like a net while still letting air through.

When Paper Gets In The Way

There are cooks where paper makes food worse. If your goal is deep crispness, paper can mute it. If you’re cooking something that releases a lot of fat, paper can trap grease against the food and soften the crust.

Fries and breaded foods

For peak crunch, you want air to reach each side. A flat perforated liner can still work, yet a bowl liner tends to steam the bottom. If you see pale undersides, switch liner style or go without paper and wash up after.

Foods that render lots of grease

Bacon and sausage drip fat fast. Paper can pool that fat. If you use paper here, pick a perforated liner and empty the drawer mid-cook if grease builds up.

Step-By-Step Setup For Parchment In A Basket Air Fryer

1. Cut parchment to fit inside the basket base, leaving a small gap at the edge for airflow.

2. Add holes if your sheet is solid. Keep perforations away from the edge so the sheet stays strong.

3. Set the parchment in the basket only when food is ready, then place food on top right away.

4. Check once early in the cook. If edges lift, trim smaller next time or add a rack to hold it down.

Paper Safety Problems And Fast Fixes

Most paper issues come from the same causes: loose edges, too much surface blocked, or too much heat for the rating. The fixes below solve nearly all of them.

Smoking or a burnt paper smell

• Drop the temperature 10–25°F and check the parchment’s printed limit.

• Trim paper smaller so it stays inside the rim and can’t reach the coil.

• Avoid empty preheats with paper inside.

Soggy bottoms

• Switch from a bowl liner to a flat perforated liner.

• Shake the basket so steam can leave.

• Cook in smaller batches.

Paper sticking to food

• Let food rest 30–60 seconds after cooking so steam loosens the contact point.

• If your food is low-fat and sticky (like cheese), brush a thin film of oil on the food surface.

• Try a better parchment brand with a stronger release.

Quick Table For Troubleshooting Paper In An Air Fryer

What You See	Likely Cause	Try This Next
Paper edges flap upward	Sheet is too large or food is too light	Trim smaller; add more food weight; place paper only after loading food
Burn marks on corners	Corners curl toward the coil	Round the corners; use pre-cut liners that match your basket
Food is pale underneath	Air can’t reach the bottom	Use perforated liners; cook on a rack; flip once midway
Grease pools on the paper	Fat has nowhere to drain	Use perforated liners; drain drawer mid-cook for bacon or sausages
Paper sticks to wet batter	Batter stays paste-like	Use crumbs or panko; chill breaded food 10 minutes before cooking
Paper turns dark and brittle	Temp is near the rating limit	Lower temp; shorten cook; use a liner rated for higher heat

Paper Choices For Common Air Fryer Foods

This is where “what paper can you put in an air fryer?” turns into daily cooking wins. Match the liner to the food, and you get the cleanup perk without dulling texture.

Chicken wings

Use flat parchment with holes, or skip paper for the first cook and add a liner only for the sauce phase. If you sauce before cooking, expect more sticking and softer skin.

Salmon

Flat parchment helps a lot, since fish can cling. Put lemon slices on top so the paper stays drier and the fish browns better.

Vegetables

For veggies that shed water, perforations keep them from steaming. For veggies that roast well, go without paper and you’ll get deeper browning at contact points.

Reheating pizza

A small parchment piece under the slice catches cheese drips. Keep it tight to the slice size so the rest of the basket stays open for airflow.

Make Your Own Perforated Liner In One Minute

If you have a roll of parchment and no pre-cut liners, you can still get good airflow. Cut a round or square that matches the basket base. Fold it in half, then in half again. Snip tiny triangles along the folded edge, like you’re making paper snowflakes, then unfold. You’ll end up with clean holes without a punch tool.

Keep the holes modest. Big cutouts can let small foods drop through, and thin bridges tear when you lift the liner. Once the sheet is in the basket, load food right away so the fan can’t lift it.

Two Quick Checks Before You Hit Start

• Is the paper weighted down by food or a dish? If not, it can lift into the heating coil.

• Is the paper rated for your set temperature? If you can’t find a rating on the box, skip it and use a liner made for air fryers.

Last Notes For Clean Results

Paper can be a smart add-on when it’s used with care. Keep it small, keep it under food, and keep airflow open. If you run into smoke or soft bottoms, swap liner style before you blame the recipe. After a couple of cooks, you’ll know which paper fits your machine and which foods taste better straight on the basket. If you’re unsure, run one test batch with parchment, then check for edges or lifted corners before cooking guests.