Air fryers seem like a magical kitchen appliance that can do no wrong, but (sadly) you can’t use them to cook everything. From soggy messes to uneven cooks, it’s best to avoid using an air fryer for these 3 foods. 

1. Uncooked grains  

Cooking a grain that must be submerged in water? Ditch the air fryer for this one! An air fryer is designed to cook dry ingredients. Not only would this (still) trending appliance not heat up the water properly, causing a mushy mess, the liquid can seep through into parts of the air fryer that can cause electric malfunctions. 

Still want to cook pasta in the air fryer? Rather try this viral recipe to make pasta chips! 

@munchin_mash Pasta chips #pastachips #friedpasta #airfriedpasta ♬ original sound – Wayne Chang

2. Large bone in cuts of meat  

Although convenient, an air fryer is not built to roast a big cut of meat with the bone in. Rather use the oven for this one. Why? Roasting a leg of lamb or any other choice of roast in this handy appliance will result in unevenly cooked meat. The result? Raw meat on one side, while some parts of your meat will be (too) well done.  

3. Leafy greens 

While there are many ways to prepare your veggies, cooking your leafy greens in an air fryer is not one of them. Leafy greens are lightweight, and the way that the air circulates through the air fryer can cause the leaves to blow around. This can result in some leaves being crispy and others being shrivelled up.   

These kale chips are the perfect healthy snack to make in the oven instead 

@salad.gold The perfect snack #snack #snacks #vegan #rawvegan #vegantiktok #plantbased #plantbasedrecipes #healthy ♬ Everything I Wanted – Nuq

Image: Shutterstock

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Have you taken advantage of the raging veggie crisp trend yet? Making your own snacks means you can choose the best quality ingredients making sure there are no unnecessary or unhealthy additives. But just because these chard and celery chips are better for you than other commercial equivalents, is no excuse for you to scoff the lot because they are still deep-fried and salted. Measure out individual servings and alternate them with yummy crudités.

SERVES 4 // COOKING TIME 10 mins

INGREDIENTS
Vegetable oil, to deep-fry
250g Swiss chard, washed, dried and torn into pieces
100g celery leaves, washed, dried and torn into pieces
Salt

METHOD
1. Heat the oil in a pot over high heat. Deep-fry the Swiss chard and celery leaves in batches, for 1 minute each. Drain on a paper towel and sprinkle with salt.

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