Just realized my sister's air fryer comment actually made sense

My sister watched me burn another batch of frozen fries at 400 degrees last Tuesday and said 'you know the basket needs to breathe, right?' I always crammed food in there thinking more surface area meant crispier results, but after I tried leaving space between each fry like she said, the texture was night and day different. Has anyone else had a family member point out something so obvious about air frying that it completely changed how you cook?

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veramiller25d ago

Three hundred ninety degrees and I get the exact same crispy fries every single time, crammed in there like sardines, because the hot air does the work no matter what you do. My wife told me the same thing about the basket breathing and I tried it her way for a week, then went right back to overloading because I'd rather cook one batch than three. Honestly, the texture difference is minor if you just shake the basket halfway through, and that's a habit that does more than any breathing space ever will.