How To Make Food Crispier: Top 10 Air Fryer Tips That Work And 5 Best Picks, Inalsa To Kent

The air fryer has quietly slipped into kitchens across the country, and for good reason. It promises the impossible: the crunch of deep-fried treats without the guilt (or the headache of cleaning oil splatters). Yet, for all the hype, many people still end up with soggy pakoras, limp fries, or cutlets that feel more steamed than fried.

The secret? The difference between 'pretty good' and 'perfectly crispy' is often in the details, the small, almost sneaky habits that change the game. These are the tips people rarely talk about, but once they're part of your routine, you'll wonder how you ever managed without them. And no, they don't require fancy accessories or expensive kitchen appliances, just a little know-how and some kitchen common sense. Here is how to make crispier food in an air fryer- 10 tips that work. Also, check out these 5 best picks, including from Inalsa and Kent.

The Secret to Crispy Food: 10 Air Fryer Tips That Work and 5 Best Picks from Inalsa to Kent; Photo Credit: Amazon

1. Preheat Like It's a Tandoor

Most air fryers boast 'no preheating needed' on the box, but here's the thing: that's only half true. Skipping preheat might save a few minutes, but it's also the reason food sometimes comes out pale and limp. Think about it: street-side tandoors aren't started cold before throwing in the naan. Heat has to be roaring so the dough puffs instantly.

With an air fryer, preheat for at least 3–5 minutes before loading your basket. This jump-starts the cooking process, searing the outside before moisture escapes. It works especially well for potato wedges, paneer tikka, or even reheating leftover pizza so the crust crackles again.

A small tip: Don't just set it to the final cooking temperature straight away. Start slightly higher for preheating, then drop it down once you add the food. That blast of initial heat gives you that satisfying 'snap' when you bite in.

2. Don't Crowd the Basket

Overfilling the basket is the single biggest crime against crispiness. It's tempting, after all, who wants to cook fries in three separate batches when there's a cricket match starting? But here's the truth: overcrowding traps steam. Instead of roasting and crisping, your food starts to sweat.

Space equals airflow, and airflow equals crunch. Keep a small gap between pieces so hot air can swirl around freely. For family-sized cooking, try doing two quick batches rather than cramming it all in.

There's a bonus: the second batch often cooks faster because the air fryer is already hot from the first round. And if keeping the first batch warm worries you, just pop it back in for a minute at the end to revive the crisp. Problem solved.

Also Read: Air Fryer Myths That Are Stopping You From Using It To Its Full Potential

3. Dry Ingredients Are Your Best Friends

It sounds obvious, but damp food and crisp textures are sworn enemies. Washing potatoes and tossing them straight in without drying is like asking for soggy disappointment.

Before cooking, pat ingredients dry with a kitchen towel, whether it's boiled aloo for cutlets, marinated chicken, or freshly washed spinach leaves for chips. Less surface moisture means the oil (or oil spray) coats better, and the heat works faster to create a crunch.

A little extra effort here pays off big. Even something as simple as wiping mushrooms dry before seasoning stops them from steaming and makes them golden on the outside. Consider it the culinary version of towelling off before diving into action.

4. Oil Is Not the Villain

Many people think the air fryer means 'no oil ever,' but the truth is, a tiny bit of oil is the secret to a deep-fried feel. It helps heat transfer faster, adds that golden colour, and carries flavour.

We're not talking about a kadhai full of oil, just half a teaspoon brushed or sprayed over the surface. Mustard oil for fish cutlets, peanut oil for bhajiyas, or even ghee for parathas, each adds a distinct aroma.

A pro move: season the oil before brushing. For example, mix a pinch of chaat masala, chilli powder, or crushed ajwain into the oil before coating vegetables. That way, the spices 'bloom' as the food crisps, and the flavour sticks better.

Get a Top Air Fryer for Less Oil Cooking From Amazon; Photo Credit: Pexels

5. Shake It, Flip It, Love It

Unlike an oven, the air fryer's heat comes from a smaller space, so some sides naturally cook faster than others. If you never shake or flip midway, you'll end up with uneven results, crispy on one side, pale on the other.

Halfway through cooking, pause and give the basket a firm shake. For bigger pieces like cutlets or kebabs, use tongs to flip them gently. This ensures each surface gets its share of hot air and browning.

If you're cooking something coated in breadcrumbs, a quick flip also stops the coating from getting soggy where it rests on the basket. Think of it like turning a paratha, the second side always gets its moment to shine.

6. Layer With Purpose

Sometimes you do want multiple layers, like when making small snacks for a big group. In such cases, stacking is fine, but only if you think like an engineer.

For example, place thicker items at the bottom and lighter ones on top, or use skewers to 'lift' pieces so air can move around. For fries, consider using a mesh rack insert so they're not sitting flat on each other.

Also, avoid putting anything sticky at the very bottom without parchment paper or a liner, it can glue itself to the basket and ruin the crispy edge. Layers aren't forbidden; they just need planning.

7. Temperature Isn't Always the Hero

The instinct is to crank the air fryer up to maximum heat, thinking it'll cook faster. But high heat can betray you. Outer layers might brown too quickly, leaving the inside raw.

For breaded snacks or batter-coated treats, start at a slightly lower temperature so the inside cooks gently, then finish with a high-heat blast for crunch. For example, cook veg cutlets at 170°C for most of the time, then give them the last two minutes at 200°C.

This method also helps keep delicate fillings, like melted cheese in jalapeño poppers, from bursting out too soon.

Get a Top Air Fryer for Less Oil Cooking From Amazon; Photo Credit: Pexels

8. Give Frozen Foods the Warm Welcome They Deserve

Frozen samosas, momos, or nuggets may seem 'air fryer-ready,' but throwing them in straight from the freezer can cause patchy cooking. Instead, let them thaw just enough so the surface loses its ice crystals.

You can also pat them with a paper towel before seasoning or spraying oil. This prevents frost from melting and creating unwanted steam.

For a street-snack finish, add a final touch, brush melted butter or ghee after cooking and dust with masala. Suddenly, that store-bought snack tastes like it came from a busy market lane stall.

9. Cleanliness Is Crispiness

Residue from previous cooking, tiny crumbs, grease spots, or stuck spices, can block airflow and cause uneven browning. Worse, it can burn and leave a bitter taste.

Make a habit of giving the basket and base a quick clean after each use. Warm water and a soft sponge usually do the trick; avoid metal scrubbing pads, which damage the coating.

Think of it like making chai in a pan, the first brew in a clean vessel is always better than one with leftover bits clinging to the sides. Fresh start, fresh crunch.

10. The Resting Game

Patience isn't glamorous, but it's the finishing touch. Once food is done, resist the urge to dive in instantly. Letting snacks rest for 2–3 minutes allows steam inside to settle, locking in the crunch.

This is especially true for things like fried chicken strips or battered paneer bites, if you cut into them immediately, steam escapes and the coating softens. Resting lets the outside 'set' and stay crisp longer.

If you're serving a crowd, keep the cooked batch on a wire rack instead of piling it onto a plate. That way, the bottom stays airy instead of getting soggy.

Products Related To This Article

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3. KENT 16096 Classic Hot Air Fryer 4L 1300 W

4. PHILIPS Air Fryer NA120/00

5. INALSA Air Fryer for Home

An air fryer can be more than just a guilt-free fryer, it can be a stage where every snack gets its golden-brown moment of glory. Crispiness isn't magic; it's the result of tiny, deliberate choices: preheating, spacing, drying, shaking, and giving food its moment to breathe before serving.

These habits don't take extra skill, just a little extra thought. And once they become second nature, the rewards are delicious, fries that sing when you bite, samosas that shatter delicately, cutlets that carry both crunch and flavour. In a country where food is as much about texture as taste, mastering these small steps can make all the difference between 'good enough' and 'where did you learn to cook like this?'

So, the next time your air fryer hums to life, remember: it's not about cooking faster, it's about cooking smarter. And the crunch will follow.  Check Today's Deals On Amazon

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