Right before

Oil Spray vs. No Oil

Not everything needs oil in an air fryer, but the right amount of oil in the right places makes a huge difference. The general rule: if you want browning and crispiness, a light spray of oil helps. If the food is already fatty (bacon, sausage, skin-on chicken), you can skip it.

Avoid aerosol cooking sprays like PAM — they contain propellants that degrade non-stick coatings over time. A refillable oil mister with avocado or olive oil is the way to go. It gives you a fine, even coat without the chemicals.

Steps

Assess your food: fatty proteins usually don't need oil.

For vegetables and lean proteins, mist lightly with a refillable sprayer.

Spray the food, not the basket — this prevents buildup.

For extra crisp, give a light spray halfway through cooking.

Use high smoke-point oils: avocado, refined olive, or grapeseed.

Best for

Brussels Sprouts→Tofu→French Fries→Cauliflower→

Pro tips

Pro Tip

Avocado oil has the highest smoke point (520°F) — ideal for air frying.

Pro Tip

A light spray before AND halfway through = maximum crispiness.

Pro Tip

Never use aerosol sprays on non-stick baskets. The propellants damage the coating.

Pro Tip

For breaded items, spray the outside after breading to help it crisp up.

Discussion

Tried this technique? Have a variation that works? Join the conversation.

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