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My sister swore by a single layer for air fryer fries, but I tried it and they came out soggy
Honestly, she told me to just cut the potatoes and put them in one layer, no shaking needed. I did exactly that with some russets last Tuesday. They were soft and pale after 15 minutes at 400 degrees. Tbh, I gave it a second go and shook the basket halfway through, and they got way crispier. Has anyone else found you really need to move stuff around in there?
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murray.cole6mo ago
Remember my mom insisting you never open the oven while baking. Tried that with wings and they steamed instead of crisping up.
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ray_patel275mo ago
190 degrees is actually the perfect temp for crispy wings if you let them go long enough. I have to disagree with the oven opening thing though, @veramartin. In my experience, opening the oven briefly to flip or shake things actually helps release steam and keeps them from getting soggy. The key is to do it fast and not let the heat escape too much. I've found that a quick spray of oil before you close it back up can really crisp things up without drying them out.
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veramartin6mo ago
Ugh, I feel your pain. I tried the single layer thing with sweet potato fries last week and they were a total flop, just limp and sad. I mean, maybe it's just me but I have to shake the basket at least once, no matter what the recipe says. It's like the hot air just doesn't hit all the sides evenly if you don't move them around.
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