About 1 teaspoon per serving, or ½ to 1 tablespoon per pound of fresh-cut fries — tossed with the food in a bowl, not poured into the basket. Fatty and most frozen food needs none at all.
How much, by food
| Food | Oil |
|---|---|
| Fresh-cut fries, potato wedges | ½–1 tbsp per pound |
| Vegetables (broccoli, Brussels sprouts) | 1–2 tsp per pound |
| Chicken breast, fish fillets | 1 tsp, brushed or sprayed |
| Breaded food made from scratch | A light spray on the coating |
| Frozen fries, nuggets | None, or a light spritz |
| Bacon, sausages, thighs with skin | None |
How to apply it
Toss in a bowl, so every surface has a thin film and nothing drips. Or spray with a refillable mister, or brush. Never pour oil into the basket or drawer — it pools under the crisper plate and smokes.
Why a little helps
Hot air alone browns more slowly than hot air plus a film of oil. The oil conducts heat into the surface, helps it crisp and color, and stops lean food turning leathery — see how do I stop food drying out in an air fryer.
Why more does not help
Excess oil drips through the plate, smokes on the hot drawer, and makes food greasy rather than crisper. Enough to coat, never enough to pool.
Which oil
Refined oils with a high smoke point — avocado, canola, peanut, sunflower or light olive oil — for 375 to 400 °F. Skip aerosol sprays on nonstick baskets; many makers warn they damage the coating. See coatings and what kills them.
And the comparison with deep frying
A deep fryer holds quarts of oil; an air fryer uses a teaspoon or two. That is the real saving, and it is why air-fried food is lighter — though not identical to deep-fried. For fries that come out limp, see why are my air fryer fries soggy and setting up a first air fryer.
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
What oil is best for an air fryer?
A refined oil with a high smoke point — avocado, canola, peanut, sunflower or light olive oil — because most air frying is done at 375 to 400 °F. Extra-virgin olive oil works at lower settings but can smoke at the top of the range. Butter burns; use it for flavor after cooking.
Can I use cooking spray in an air fryer?
Many manufacturers advise against aerosol cooking sprays on nonstick baskets: the propellants and additives can build up into a sticky film that damages the coating. Use a refillable oil mister, a brush, or toss the food with oil in a bowl before it goes in.
Do I need oil for frozen fries and nuggets?
No. Most frozen fries, nuggets and breaded foods are par-fried and already carry oil. A light spritz can make them a little crisper, but they cook well without it. Fatty foods such as bacon, sausages and chicken thighs with the skin on need none either.
Last reviewed 18 October 2026