Pro tip: stop crowding the air fryer basket for crispy results

I kept wondering why my fries came out soggy every time until I watched a video from a food blogger in Ohio last week. She said you need to leave space between each piece so hot air can flow around them. I tried it with just a single layer of potato wedges and the difference was night and day. Now I do two batches instead of one big batch and everything turns out golden and crunchy. Has anyone else noticed the same thing with their chicken wings or veggies?

2 comments

2 Comments

ellis.victor1mo ago

Is getting crispy fries really that deep? Single layer, multiple batches, feels like we're overcomplicating air fryer instructions.

wells.brooke1mo ago

My buddy Kyle tried the single layer thing last week and ended up with a half bag of frozen fries left over and no room for his chicken tenders. He said he stood there for 45 minutes making three separate batches while his kids were hangry in the living room. Then his wife came in and dumped the whole bag in one layer anyway and they came out almost as crispy but took half the time. She just shook her head at him and said "you are not a chef, Kyle." I guess the point is that if you're cooking for more than yourself it's totally fine to crowd it a little. Is perfect restaurant texture really worth the extra 20 minutes of your life?