Quick Answer Box
Use a high-smoke-point, neutral-flavored oil in the air fryer — think refined avocado, canola, grapeseed, or light/refined olive oil. Use only a light coating (spray or toss) — you don’t need deep frying amounts and lower-smoke oils (or aerosol sprays) can cause smoke or off flavors.
Table of Contents
- Introduction
- Quick Answer Box (short recap)
- What cooking oil does in an air fryer & how it works
- Oils that work well in an air fryer
- Oils and practices to avoid
- Can you use oil spray or aerosol cooking spray?
- Best use cases & practical tips (how much, when, technique)
- Comparison table: common oils for air frying
- Recommended oils (affiliate-friendly placeholders)
- Final Verdict
- FAQ Section
Introduction
You’re asking “what oil to use for air fryer” because air frying promises crispy, tasty food with less oil — but oil still helps texture and color. This guide explains which oils perform best, which to avoid, how much to use, and practical tips so your food comes out great without smoking up the kitchen.
Quick Answer Box (short recap)
Pick a refined oil with a high smoke point and neutral flavor — refined avocado, canola, grapeseed, or light olive oil are great choices. Apply very sparingly (a mist or a teaspoon tossed with food) and avoid aerosol sprays that can gum up nonstick surfaces.
What cooking oil does in an air fryer & how it works
In an air fryer, a small amount of oil helps with browning and crisping by promoting Maillard reaction (surface browning) and improving heat conduction. Because air fryers cook with rapid hot air circulation, you don’t need the volume of oil used in deep frying — you just need enough to coat surfaces so they dry and brown instead of steam.
Oils that work well in an air fryer
Choose oils that meet two goals: a high smoke point (so the oil won’t burn at typical air-fryer temps of 350–400°F) and neutral or complementary flavor:
- Refined avocado oil — very high smoke point, neutral flavor; excellent for high-temp crisping.
- Canola oil (refined) — high smoke point, neutral and inexpensive; a reliable everyday option.
- Grapeseed oil — high smoke point and light flavor; good for crisping and roasting.
- Light/refined olive oil — has a higher smoke point than extra-virgin and mild flavor; fine for most air-fry temperatures.
- Refined peanut oil — high smoke point and good for savory deep-flavor dishes (allergy caution).
- Refined coconut oil — moderate to high smoke point and mild coconut notes; fine for some baked goods or specific recipes.
Oils and practices to avoid
- Avoid unrefined/extra-virgin olive oil at very high temps — it has a lower smoke point and strong flavor that can burn or smoke.
- Avoid butter or large amounts of butter at high temps — it contains milk solids that burn easily (use clarified butter/ghee if you need buttery flavor).
- Avoid aerosol cooking sprays that contain propellants and additives — these can damage nonstick baskets over time and leave sticky residue.
- Don’t douse food in oil — air frying needs a thin coating, not immersion.
Can you use oil spray or aerosol cooking spray?
- Aerosol sprays (non-refillable) — not recommended. They often contain lecithin and propellants that build up on nonstick surfaces and can degrade coatings.
- Refillable pump misters or olive-oil sprayers — recommended. They produce a fine, even mist using pure oil and avoid additives.
- Oil spritz bottles — good, inexpensive option for light, even coating.
Best use cases & practical tips
- How much oil?
- For frozen fries or nuggets: ½–1 teaspoon, or a couple of light sprays.
- For fresh veggies: 1–2 teaspoons tossed to coat.
- For proteins: 1 teaspoon brushed on or a light mist to promote browning.
- Application tips:
- Pat food dry before oiling to avoid steaming.
- Toss or brush oil evenly; avoid puddles.
- Don’t overcrowd the basket — leave space for air to circulate.
- Flip or shake halfway through for even browning.
- Clean the basket regularly to remove residue and avoid smoke.
- Temperature guidance: most air-fryer recipes run 350–400°F; choose oils with smoke points comfortably above your chosen temp.
Comparison table: common oils for air frying
| Oil | Approx. Smoke Point | Flavor | Best For Air Fryer | Notes |
|---|---|---|---|---|
| Refined Avocado Oil | Very high (~500°F) | Neutral | High-temp crisping, roasting | Great all-rounder for high heat |
| Canola (refined) | High (~400°F) | Neutral | Everyday frying & roasting | Affordable, neutral |
| Grapeseed Oil | High (~420°F) | Light, neutral | Crisping, roasting, baking | Light flavor, good sheen |
| Light/Refined Olive Oil | Moderate-High (~390–465°F) | Mild olive | General air-fryer use | Use refined (light) rather than EVOO for higher temps |
| Peanut Oil (refined) | High (~450°F) | Nutty | Asian fry-style recipes | Allergy caution |
| Refined Coconut Oil | Moderate (~400°F) | Mild coconut | Baking, certain roasts | Adds slight coconut note |
| Extra-Virgin Olive Oil | Lower (~320–375°F) | Fruity | Low-temp or finishing only | Can smoke at high temps; use sparingly |
(Smoke points vary by brand and refinement — values are approximate.)
Recommended oils (affiliate-friendly placeholders)
Pick 1–2 versatile oils for your kitchen rotation.
- Refined Avocado Oil — high-heat workhorse | Neutral flavor, great for 400°F+ air frying. [Check Price]
- Refined Canola Oil — everyday budget option | Neutral and inexpensive for regular use. [Check Price]
- Grapeseed Oil — light & clean | Good for crisping without flavor interference. [Check Price]
- Refined Light Olive Oil — multi-use | Mild flavor and higher smoke point than EVOO. [Check Price]
Final Verdict
For most air-fryer cooking, choose a refined oil with a high smoke point and neutral flavor — refined avocado, canola, grapeseed, or light olive oil are top picks. Use a tiny amount applied evenly (mister, brush, or toss) — you’ll get crisp, golden results without smoking or greasy food.
👉 [See Best Oils for Air Fryer]
FAQ Section
Q1: Can I use extra-virgin olive oil in the air fryer?
Yes, but sparingly and at lower temperatures. EVOO has a lower smoke point and strong flavor; refined or light olive oil is a safer choice for higher temps.
Q2: Do I need oil for air frying?
Not always — some frozen foods crisp without added oil. But a light coating improves browning, texture, and flavor for many fresh foods.
Q3: Is olive oil healthier than canola for air frying?
Both have pros: olive oil contains heart-healthy monounsaturated fats, while canola is neutral and high-heat tolerant. Use what fits your taste and cooking temperature.
Q4: How much oil should I use in an air fryer?
Very little — usually ½–2 teaspoons depending on the recipe. For frozen items, ½–1 tsp or a couple of light sprays is enough.
Q5: Are aerosol nonstick cooking sprays OK?
Avoid them long-term — they can leave residue that damages nonstick baskets. Use a refillable oil mister, pump sprayer, or brush.
Q6: Will oil make my air-fried food soggy?
Too much oil can. Use a thin, even coat and avoid pooling to keep food crisp.
Q7: Which oil gives the crispiest results?
Neutral, high-smoke oils like refined avocado and grapeseed perform best for fast, even crisping.
Q8: Can I mix butter flavor with air fryer oil?
For buttery flavor without burning, use a small amount of clarified butter (ghee) or brush on butter after cooking.