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Air fryers can give food a crispy, crunchy texture with just a fraction of the oil that you’d need for deep-frying. That’s possible because deep fryers transfer heat to food via liquid fat. But air fryers transfer heat through convection, where a fan rapidly circulates hot air and sprays tiny oil droplets around the food. The hot air circulation and 360-degree exposure to food mimics the result of deep-frying by producing a crispy, browned layer.
The convection mechanism means air fryers only need a tablespoon or so of oil (sometimes less, and sometimes none!) to give foods a just-like-fried texture. And since you don’t use much oil to begin with, it follows that air fried foods absorb considerably less fat than their deep fried counterparts. A deep fried chicken thigh will set you back around 250 calories and 19 grams of fat. But an air fried one only has 135 calories and 5g of fat. And while that might not seem like much, if you eat deep fried foods a lot, it’s the kind of thing that can add up to a greater obesity risk or weight gain over time.
Air frying might also be a healthy way to help you avoid trans fats, the harmful processed fat that can raise your risk for heart disease and type 2 diabetes. Many restaurants deep-fry their food in trans fat-containing vegetables oils like soybean or canola. And reusing frying oil–whether at a restaurant or at home–has been shown to raise blood pressure and cholesterol and cause vascular inflammation.
In this cookbook, you have a lot of delicious recipes to try with your air fryer. They’re not only easy to prepare but are also crisp and healthy.
Get a copy now to get new recipe ideas for your air fryer now
