Air fryer

An air fryer doesn't actually fry – it's a compact fan oven with a very powerful fan that swirls hot air rapidly around the food. That's what makes potato wedges, vegetables or chicken crispy on the outside, even though they only have a thin film of oil on them. The effect is the same as in a fan oven (hot air circulated by a fan inside the oven), just faster and in a smaller space.

The difference in fat is big: according to nutrition tables, deep-fried chips absorb around 10 to 15 grams of fat per 100 grams. In an air fryer, one teaspoon of oil (about 5 grams, 45 kilocalories) is enough for 500 grams of potato wedges – that works out at around 1 gram of fat per 100 grams. As a rough estimate, a portion has less than half the calories, with the same satisfying crunch.

What works well: potato wedges, sweet potato, roasted vegetables (broccoli, cauliflower, peppers, Brussels sprouts), chickpeas as a snack, chicken breast, fish fillets, tofu and reheated bread. Less suitable are runny batters, very light leaves like spinach (they fly around) and anything in a wet batter coating.

Two things to bear in mind: acrylamide forms here too when food browns heavily, so the same rule applies as in the oven – golden yellow rather than dark brown, a temperature of around 180 °C, and soak potato pieces in water for 30 minutes beforehand. And the basket gets very hot – the appliance isn't for little hands, although filling and shaking it can be done together.

Do you need one? No – a fan oven and a baking tray lined with baking paper do the same job. But if you often cook small amounts for two to four people, an air fryer is quicker and uses less energy than preheating a big oven.