Here’s the cool part: greaseproof paper, also known as parchment paper, is designed to handle high heat without catching fire. Most brands can handle temperatures up to 425°F (220°C), which is exactly where most air fryer recipes live. It’s not wax paper, which would melt into a sad, sticky mess—greaseproof paper is coated with silicone to resist heat and moisture.
Using it means you can say goodbye to scrubbing that basket. Imagine cooking a batch of sticky chicken wings or cheesy nachos, and then just lifting the paper out like a little magic carpet. No scrubbing, no soaking, no swearing. It’s the lazy cook’s best friend, and honestly, who doesn’t love that?
Plus, it makes cleanup feel almost like a party trick. You just crumple the paper and toss it, while your air fryer basket stays pristine. It’s like having a disposable liner for a fancy pot—why wouldn’t you want that?
But Wait—There’s a Catch (There’s Always a Catch)
Here’s where most people mess up: Never let the paper fly around loose inside the air fryer. That powerful fan inside isn’t gentle—it will blow that paper straight into the heating element, and you’ll end up with a smoky, crispy mess that’s not the food kind. It’s like letting a napkin loose in a wind tunnel.
Amazon.com: 200Pcs Air Fryer Disposable Paper Liner, Non-stick Air
So how do you tame it? Easy: weigh the paper down with food. Place your chicken, veggies, or fries right on top of the paper so it stays put. If a corner still looks like it wants to escape, poke a fork through the paper into the basket—just make sure the fork is oven-safe. Or, even better, cut the paper to fit snugly inside the basket, leaving a little gap around the edges for airflow.
Another pro tip: avoid greaseproof paper if you’re cooking really wet or super greasy foods. Think marinated tofu or bacon strips—those can make the paper soggy or cause it to stick, which defeats the purpose. For those foods, you’re better off going paperless or using a silicone mat designed for air fryers.
