Air Fryer Myths Busted: 10 Reasons Your Food Is Not Crispy And How To Fix It

An air fryer sits proudly in countless kitchens today, often bought with dreams of crunchy French fries and golden samosas without buckets of oil. The excitement is real, finally, guilt-free snacking without the greasy aftermath. But soon enough, a common frustration creeps in: Why does the food not come out crispy?

Neighbours may swear by their air fryers, relatives may post tempting reels of crunchy tikkis, yet at home, the fries are soggy, cutlets are limp, and samosas feel like they've been microwaved. Before blaming the machine, it's worth diving into the real reasons behind this. After all, an air fryer isn't magic, it's just a small convection oven with big marketing.

Here are 10 reasons your air fryer food is not crispy and these include include overcrowding, lack of oil, wrong temperature, and neglecting shake, all easily fixed with small adjustments. So, let's untangle the myths, bust the assumptions, and see how to unlock true crispiness, one crunchy bite at a time.

Air fryers are loved for being quick, oil-saving kitchen companions. Yet, many people scratch their heads when snacks turn out limp instead of crunchy. Here are 10 key reasons your food lacks crispiness; Photo Credit: FreePik

Why The Crunch Goes Missing: Common Misconceptions

1. Myth: Air Fryers Work Without Oil

The biggest misconception is that air fryers magically create crispy textures with zero oil. While advertisements flash images of oil-free fries, reality is more practical. A tiny drizzle of oil is essential, it helps conduct heat, creates golden browning, and gives that familiar crunch.

Think of it like making parathas. Without oil or ghee, they're dry, hard, and far from indulgent. Similarly, potato wedges in an air fryer without oil end up pale and leathery. Just half a teaspoon, ₹2 worth of oil, can transform them into crisp golden wedges that taste like the real deal.

Crispiness isn't about drowning food in oil, but about using it smartly. An oil spray bottle works wonders, evenly coating the surface without excess. No need to fear oil, it's not the villain. The villain is the myth that crispiness happens without it.

2. Myth: Any Food Can Turn Crispy in an Air Fryer

People often toss anything into the basket, expecting crunch. But not all foods are destined to crisp up. Steamed momos, for example, won't suddenly become crunchy dumplings. Soft batters, like those for chilli bajji or onion pakoras, drip and stick, leaving you disappointed.

Air fryers work best with foods that already have some structure, potatoes, breaded cutlets, paneer fingers, or frozen nuggets. That's why store-bought frozen fries crisp so well: they're pre-cooked, par-fried, and coated with starch. Homemade fries, on the other hand, need prep, soaking in water, patting dry, tossing with a spoon of oil, then air frying.

It's like expecting a dhokla to taste like a samosa just because both are snacks, it doesn't work that way. The right food in the right form is the secret to crunch.

3. Myth: More Quantity Means Faster Cooking

Picture this: a basket stuffed with fries for the whole family, turned out soggy and half-cooked. Overcrowding is the quickest way to kill crispiness. Air fryers depend on hot air circulating around food. When items are piled up, air circulation weakens, leaving food steamed instead of fried.

It's like drying clothes in monsoon. One shirt dries fine, but a heap of wet laundry takes forever, sometimes leaving that musty smell. Similarly, too much food in an air fryer creates trapped moisture. The trick is cooking in batches, shaking the basket midway, and giving each piece breathing room.

Yes, it takes a little longer. But crispy fries in two batches are better than one basket of limp, soggy disappointment.

Overstuffing the air fryer can make food soggy. Let us break down the myths and discover why the promise of crispiness sometimes falls flat.
Photo Credit: FreePik

4. Myth: High Temperature Always Means Crispier Food

Many assume cranking the air fryer to the highest temperature guarantees crispiness. In truth, blasting heat often burns the outside while the inside stays raw. A potato wedge can end up blackened on the edges but mushy inside.

Crispiness comes from controlled heat that cooks through while evaporating moisture. Think of making jalebis, too much heat and the sugar caramelises into bitterness, too little and it turns syrupy soft. Timing and temperature balance matter.

For most foods, 180–200°C works well. It's less about maxing the heat and more about letting hot air do its work steadily. Low and slow doesn't crisp, but too high too soon won't either. Finding the sweet spot is key.

5. Myth: No Preheating Needed

Skipping preheating is another culprit behind limp fries. Air fryers, like ovens, perform better when preheated. Without it, food sits in a lukewarm chamber, steaming before the hot air kicks in. By then, the texture is compromised.

Think of frying puris. If oil isn't hot enough, puris absorb oil, turn greasy, and never puff. The same logic applies to air fryers. Preheating just three to five minutes makes a visible difference, crusts become crispier, surfaces brown better, and cooking is even.

It feels like an extra step, but skipping it is like trying to make tea without bringing the water to boil first, it simply doesn't work.

Also Read: Which Is The Best Air Fryer Under ₹5000 For Daily Use, Checkout These Top 5

6. Myth: Any Coating Turns Crispy

Ever tried breading cutlets with plain flour and ended up with a soggy shell? The coating matters. Without a proper crumb or starch layer, food won't crisp in an air fryer.

Cornflour, breadcrumbs, or semolina act as shields, absorbing surface moisture and allowing hot air to create crunch. Aloo tikkis rolled in breadcrumbs crisp beautifully, while those tossed plain often stay soft. Even paneer cubes dusted with cornflour develop a golden crust that sticks.

It's like cricket, wrong gear on the wrong pitch means a poor shot. The coating must suit the heat. Crispiness isn't random; it's engineered.

Use cornflour, breadcrumbs, or semolina for coating to get crispy food; Photo Credit: Pexels

7. Myth: Turning Food Isn't Necessary

Some believe air fryers are “set and forget” machines. Toss food in, press a button, and wait. But hot air doesn't reach every angle evenly. Without shaking or flipping halfway, one side may be golden while the other is pale and limp.

It's like toasting bread on one side only, half crunchy, half soft. Taking a moment to shake the basket or turn pieces ensures uniform crispiness.

This little habit pays off, especially for fries, nuggets, or paneer bites. A mid-way shake isn't a chore, it's the secret move that separates average results from Instagram-worthy crunch.

8. Myth: Frozen Foods Don't Need Oil

Frozen fries and nuggets may seem ready-made for crispiness, but they too need a mist of oil. Most are par-fried and coated, but sitting in the freezer changes surface moisture. Without oil, they cook up dry and chalky instead of crisp.

Spraying a bit of oil revives them, giving that golden fried look and taste. Skipping it is like reheating pizza without brushing the crust, what could be a crunchy slice becomes chewy disappointment.

A simple ₹5 spritz of oil makes frozen snacks worth every bite, saving them from mediocrity.

9. Myth: Air Fryers Save All Leftovers

There's hope in tossing leftover samosas, pakoras, or rolls into the air fryer, dreaming of their second life as crispy delights. While some leftovers crisp up beautifully, many don't. Soft items like idlis, dhoklas, or khandvi only dry out. Gravies and saucy dishes are a straight no.

Leftover fries or nuggets? Yes, they revive well. Samosas can be refreshed, but only if not soggy to begin with. Pakoras often crumble instead of crisping.

It's like reviving yesterday's chapati, it warms, but never tastes like fresh phulkas. Air fryers are good at re-crisping, but they can't turn time back for all foods.

Reheating in air fryer may not always turn out crispy
Photo Credit: FreePik

10. Myth: Air Fryers Replace Deep Frying Entirely

Perhaps the biggest myth is that air fryers eliminate the need for deep frying. While they reduce oil use dramatically, they don't always deliver the exact same crunch. That deep-fried kachori with flaky layers? Still best made the old-fashioned way.

Air fryers excel in balance: healthier snacks with decent crispiness. They aren't the enemy of the kadhai, just a companion. One can enjoy aloo tikkis at tea time without guilt, yet still deep fry jalebis for festive indulgence.

It's about choice, not replacement. Air fryers are amazing tools, but respecting their limits is part of enjoying them.

Products Related To This Article

1. Cookwell Air Fryer - 5L With See Through Window

2. KENT Classic Hot Air Fryer 4L 1300 W

3. Milton Rapid Digital Air Fryer 5L

4. INALSA Air Fryer for Home 5.5 L Ceramic‑Coated 1600 W

5. PHILIPS Digital Airfryer with Touch Panel

6. Nutricook Air Fryer AFS200 Slim XL Extra Large Basket

7. Havells Prolife Stellar Chef Air Fryer 5.5 Ltr

Crispiness in an air fryer isn't a myth, but it does demand technique and understanding. A dash of oil, the right coating, preheating, and avoiding overcrowding go a long way. These aren't magical machines but clever ovens with a promise of healthier indulgence.

Next time fries come out soggy, don't curse the gadget, check the prep. With a little care, an air fryer can turn into the kitchen's secret weapon, delivering crispy joy without the guilt of deep frying. After all, happiness sometimes comes with the sound of that perfect crunch. If you are ready to replace your current one, you can always check out new air fryers online. 

Disclaimer: The images used in this article are for illustration purpose only. They may not be an exact representation of the products, categories and brands listed in this article.