I read a USDA study that said air fryers can cut acrylamide by 90% in fries

I was looking up food safety stuff online and found this report from the USDA's Agricultural Research Service. They tested frozen french fries and found air frying them instead of deep frying dropped acrylamide levels from like 300 parts per billion to under 30. That's a huge drop for something I just thought was a faster oven. Anyone else seen this and changed how they cook certain foods because of it?

3 comments

3 Comments

wesley_thompson2mo ago

Wow, that's a real eye-opener. I always thought air fryers were just a fad for crispy food, honestly. Seeing those actual numbers from the USDA makes me reconsider. I might start using mine for more than just reheating leftovers.

xenawhite2mo ago

Reheating leftovers" is the tip of the iceberg, try roasting veggies or even baking small batches of cookies in it.

taylorhunt1mo ago

But does it actually save on energy compared to using the regular oven for those smaller batches though... I've always wondered if the preheating time makes up for it or if you're still using more power in the long run. Like, is it really worth it for a single cookie or just a handful of veggies versus turning on the big oven?