professional commercial kitchen with a chef using a commercial air fryer in a health-conscious manner, emphasizing safe cooking techniques to reduce potential risks. The

February 8, 2025 Lisa Santorelli

How to Avoid Acrylamide in an Air Fryer - Essential Tips

Love your commercial air fryer but worried about acrylamide? The short answer: Yes, it can form—but you can prevent it! Soaking potatoes, lowering cooking temps, and avoiding over-browning are just a few tricks to keep your meals safer. Keep reading for simple, expert-backed ways to enjoy crispy food without the health risks!

Understanding Acrylamide Formation

What is Acrylamide?

Acrylamide is a chemical that forms when starchy foods, like potatoes and bread, are cooked at high temperatures. It’s part of the Maillard reaction—the same process that gives food its golden, crispy texture. While delicious, studies suggest acrylamide may have potential health risks, making it something to be mindful of when air frying.

How Does Acrylamide Form in Food?

When food is exposed to high heat, the natural sugars and amino acids react, creating acrylamide. This happens in deep frying, baking, roasting, and yes—even in air frying. The longer and hotter food cooks, the more acrylamide it can produce. That’s why adjusting your air fryer settings and preparation methods is key.

Acrylamide and Air Fryers: What's the Connection?

Air fryers cook by circulating hot air around food, achieving a crispy texture with minimal oil. While this process reduces fat intake, it still generates high heat, which can lead to acrylamide formation—especially in starchy foods like fries, chips, and toasted bread. But don’t worry, with the right techniques, you can significantly cut down on acrylamide while still enjoying crispy, flavourful food.

side-by-side comparison of two commercial air fryers in a professional kitchen, showing one producing evenly cooked vegetables and the other over-browned fries to highlight proper cooking techniques for reducing acrylamide

Practical Tips to Minimize Acrylamide in Air Fryer Cooking

Food Choices and Preparation

Choose Foods Wisely: Lower-Acrylamide Options

Not all foods are created equal when it comes to acrylamide risk. Instead of regular white potatoes, try alternatives like:

Sweet potatoes (lower in asparagine, the compound that forms acrylamide)
Whole-grain breads instead of white bread
Fresh veggies like zucchini, carrots, or bell peppers, which brown nicely without forming high acrylamide levels

Proper Food Preparation: Soaking and Rinsing

A simple 30-minute soak in cold water before cooking can wash away excess starch, reducing acrylamide formation. After soaking, rinse and pat dry to ensure even crisping. This method works especially well for homemade fries or chips.

Cut Food into Larger Pieces

Bigger food pieces take longer to brown, meaning less acrylamide buildup. Instead of thin fries or chips, opt for thicker wedges to enjoy the crispiness without unnecessary risks.

Air Fryer Settings and Cooking Techniques

Lower Cooking Temperatures and Times

High heat is a major culprit in acrylamide formation. Try these temperature adjustments for safer air frying:

Potatoes and chips: 150–180°C (300–350°F)
Meat and non-starchy vegetables: 180–200°C (350–400°F)

Avoid Overcooking and Burning

A darker crust does not mean better flavour. The darker and crispier your food gets, the higher the acrylamide content. Aim for a light golden finish rather than deep brown. Keep an eye on your food and avoid extra-long cooking times.

Strategic Placement and Shaking

Shaking the air fryer basket midway through cooking helps food brown evenly without overcooking certain spots. A single, even layer also prevents some pieces from burning while others stay undercooked.

professional chef in a commercial kitchen soaks potato slices in water before using a commercial air fryer, demonstrating a key method to reduce acrylamide formation

Oil Selection and Usage

Use High Smoke Point Oils

Certain oils burn faster, increasing acrylamide risk. Stick to high smoke point oils, such as:

Avocado oil (271°C/520°F)
Olive oil (190–220°C/375–428°F)
Canola oil (205°C/401°F)

A light spray is all you need. Overloading food with oil won’t prevent acrylamide—it just makes your meal greasier!

Other Important Considerations

Balancing Risks and Benefits

Yes, acrylamide is something to be aware of, but air frying still beats deep frying in terms of health benefits. The trick is to strike a balance—use lower temperatures, shake your food while cooking, and choose the right ingredients to keep your meals both crispy and safe.

Scientific Research and Ongoing Studies

While research is ongoing, experts suggest that antioxidant-rich foods (like berries, nuts, and leafy greens) can help counteract the effects of acrylamide. Pairing air-fried foods with healthier sides is a great way to create a well-rounded meal.

Conclusion: Enjoy Air Frying Safely

By tweaking your cooking temps, food prep, and oil choices, you can easily cut down on acrylamide while still enjoying crispy, golden air-fried foods. Making small changes, like soaking potatoes or using lower heat, makes a big difference in reducing acrylamide risk. Keep your commercial air fryer running safely and enjoy guilt-free meals without sacrificing crunch or flavour!