Air fryers are incredibly versatile, but not every food is suitable for cooking in them.

An air fryer is a kitchen appliance that offers a healthier alternative to deep frying by creating a crispy exterior with minimal oil. However, while it excels at making golden French fries or crispy chicken wings, it is not the right solution for every dish.

Understanding which foods to avoid can help you prevent issues such as smoke, uneven cooking, or even safety risks. Below is a list of ingredients and dishes that should not be cooked in an air fryer, along with smart alternatives so you can still cook efficiently.

---

1. Leafy greens (spinach, kale)

Light, delicate greens like spinach and kale can be blown around and come into contact with the heating element, causing them to burn almost instantly. If you want to make vegetable snacks, use a low temperature, place a layer of foil or a rack on top to hold the greens in place, and check them frequently.

---

2. Wet batter–coated foods

Foods coated in wet batter will drip to the bottom of the basket, creating a mess and causing uneven cooking. Instead, opt for pre-breaded frozen foods or use a dry coating (such as panko breadcrumbs) to achieve crispiness without the hassle.

---

3. Cheese without a coating

Melting cheeses like mozzarella or cheddar will liquefy and seep through the basket, creating smoke and making cleanup a nightmare. Choose cheese with a coating (such as frozen mozzarella sticks) or use cheese as a filling, for example in stuffed mushrooms.

---

4. Whole chicken

Large cuts of meat tend to cook unevenly, with the outside burning while the inside remains undercooked. Use the air fryer for smaller pieces like chicken breasts or for reheating pre-cooked meat. Alternatively, cook half a chicken instead of a whole one.

---

5. Raw grains (rice, pasta)

Without sufficient moisture, these foods will dry out rather than become crispy. However, leftover rice or pasta can be repurposed—try air-frying cold rice to create a crispy texture similar to fried rice.

---

6. Delicate fish fillets (tilapia, flounder)

Thin, delicate fish can tear under strong air circulation or become overly dry. Choose firmer fish such as salmon or cod, and lightly brush the basket with oil to prevent sticking.

---

7. Fresh broccoli

Direct high heat can make broccoli bitter and shriveled. For better texture, blanch it briefly before air-frying, or toss it with oil and seasoning to create a roasted effect.

---

8. Bacon (without proper precautions)

Bacon fat can drip to the bottom of the air fryer and cause smoking. If you want to cook bacon, line the basket with foil or parchment paper, cook at a lower temperature, and carefully drain excess fat during cooking.

---

9. Bread for toasting

Air fryers tend to dry out bread unevenly, making it hard and unappetizing. A toaster is a better choice for evenly golden toast, though an air fryer can be useful for turning stale bread into crispy croutons.

---

10. Popcorn kernels

Most kernels will not pop evenly; some may burn or even catch fire. Use a microwave or stovetop method for safer and tastier popcorn.

---

11. Large cuts of meat (roasts, whole sausages)

Whole sausages may burst due to excessive heat. Use the air fryer for smaller sausages or pre-cooked ones. For large roasts, a conventional oven or slow cooker is a better option.

---

Air fryers offer impressive flexibility, but their true power lies in understanding their limits. By avoiding problematic foods and applying smart alternatives, you can prevent kitchen mishaps and make the most of this appliance. Remember: experimentation is important, but a little caution goes a long way. Happy cooking!