Solid ones do — they turn the basket into a small pan, and the bottom of the food steams. Perforated liners, cut smaller than the basket floor, let the air through.
The specification that matters
Perforation. An air fryer cooks by moving hot air past every surface of the food, including underneath. A solid liner removes the underneath. That is why a perforated liner and a solid silicone one cook differently in the same machine at the same setting. See why a single layer matters.
When solid is what you want
Anything that would fall or run through the holes: a small bake, an egg dish, something with a sauce or a sticky glaze, crumbly fish. The result is closer to a small oven than to a fryer — and that is a legitimate thing to want. See can I put a silicone mold in an air fryer.
When to use nothing
Most of the time. Most baskets and crisper plates are nonstick and dishwasher-safe, which makes the cleaning argument for liners weaker than it looks. A warm wipe after each use is usually enough.
The fit question
Liners are sold by basket size, not by machine model. Measure the basket floor — drawers taper, so a liner matching the top opening will not sit flat, and its edges stand up toward the element. Leave a gap around the edge so air still rises past the food.
The safety part
Never preheat with a liner in an empty basket: paper is lifted by the fan, and the element sits close overhead. Food on top, edges below the rim. For the details, see can you put parchment paper in an air fryer and can I use aluminum foil in an air fryer.
What is usually not published
A temperature rating for the liner. On something used in a basket at about 400 °F, that is the figure to want, and it is missing from many listings. Your machine’s manual says what may go in its basket and overrides all of this.
Check your own manual before you follow anything here. Temperatures, fill limits and pressure ratings differ from model to model, and the manufacturer’s figures take precedence over anything written on this site. We report what makers publish — an oven’s range in degrees, a cooker’s maximum fill line, whether a part is declared dishwasher-safe — and we never turn those figures into food-safety guidance. Cooking temperatures and holding times for particular foods are set by manufacturers and by your national food safety authority, and this site points you to them rather than restating them.
What readers want to know
Are silicone or paper air fryer liners better?
Silicone liners are reusable and heavy enough to stay put, but most are solid, so the underside crisps less. Perforated parchment liners are single use, but let air through. For fries and breaded food, use perforated paper or nothing; for saucy, sticky or crumbly food, a solid silicone liner is the right tool.
Does a liner make air fryer food soggy?
A solid one can. Moisture that would drip through the crisper plate collects on the liner, and the food sits in it. Shake or turn halfway, and lift crisp food off a solid liner for the last few minutes if you want the bottom crisp.
What temperature can air fryer liners take?
Look for the rating on the package. Food-grade silicone is usually rated to about 425 to 450 °F and parchment to about 420 to 450 °F — both above the roughly 400 °F most air fryers reach. A liner with no stated rating is the one to skip.
Last reviewed 18 October 2026