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🚫 1. Wet Batter or Liquid-Coated Foods
That crispy, golden coating you get from deep frying doesn’t happen the same way in an air fryer. Wet batters — like those for tempura, onion rings, or battered fish — simply drip through the basket, creating a smoky mess instead of a crunchy crust.
Why it’s a problem:
- The liquid batter can splatter or burn.
- It won’t cook evenly, leaving your food soggy instead of crispy.
- It can clog your air fryer or damage the heating element.
🚫 2. Leafy Greens (Unless You Anchor Them)
While kale chips sound tempting, light leafy greens like spinach, arugula, or fresh herbs can fly around inside the basket due to the air fryer’s powerful fan. They may burn, stick to the heating element, or cook unevenly.
Why it’s a problem:
- The leaves may burn before they crisp.
- Loose leaves can hit the heating coil, causing smoke or even fire.
✅ What to do instead:
If you want crispy greens, use heavier leaves like kale — and coat them lightly with oil so they stay weighed down. Always cook them in small batches.
🚫 3. Cheese (Unless It’s Frozen or Breaded)
Cheese is delicious — but in an air fryer, melty, gooey cheese without a coating becomes a nightmare. It melts too fast and oozes through the basket holes before crisping up, creating burnt residue and smoke.
Why it’s a problem:
- It can melt directly onto the heating element.
- Causes sticky messes that are tough to clean.
✅ What to do instead:
Freeze or bread your cheese before air frying (like mozzarella sticks or cheese-filled bites). The coating protects it from melting too quickly.
🚫 4. Foods with a Lot of Liquid or Sauce
Soups, stews, or saucy dishes just don’t belong in an air fryer. The circulating air isn’t meant for liquids — they can splatter, spill, and even short-circuit the appliance.
Why it’s a problem:
- Liquids can damage the air fryer’s electrical components.
- You’ll lose most of the moisture before your food heats evenly.
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