Air fryers have taken the modern kitchen by storm, promising crispy, golden results without the mess or health concerns of deep frying. They’re hailed as a game-changer for fries, wings, and other comfort foods. But as much as we love this trendy appliance, it has its limits. Not every food belongs in the air fryer, and misusing it can lead to soggy meals, smoky kitchens, or downright disasters. To help you get the best results and avoid ruining your dinner—or your appliance—let’s go over a list of foods you should never toss in an air fryer, along with better alternatives that’ll keep your meals delicious and hassle-free.

Starting with wet batters. If you’ve ever thought of tossing some beer-battered fish or homemade tempura into your air fryer, think again. The liquid batter doesn’t set like it does in hot oil. Instead, it drips through the basket and burns on the bottom, creating a gooey mess that’s tough to clean. If you’re craving a crispy coating, stick to foods that are already pre-breaded and frozen, or coat your ingredients in dry breadcrumbs or crushed nuts for that satisfying crunch.

Next up, popcorn kernels. While the idea of fresh-popped popcorn in your air fryer sounds fun, the execution falls flat. Most kernels either don’t pop at all or burn before they get the chance. The ones that do pop tend to fly around, posing a burn risk or even damaging the machine. It’s better to use the stovetop or a microwave bag for your popcorn needs.

Leafy greens like spinach and kale also don’t fare well. These lightweight veggies get blown around by the strong airflow inside the fryer, often ending up stuck to the heating element where they quickly burn. The result? A smoky kitchen and scorched greens. If you’re making kale chips, it’s possible—but keep the temperature low, lightly oil the leaves, and watch them carefully to avoid burning.

Thinking of making toast? You may want to think again. Air fryers are not built for bread slices. Instead of a nice, golden crunch, you’ll likely end up with dry, unevenly toasted bread that feels more stale than satisfying. A regular toaster delivers better and more consistent results. That said, air fryers are excellent for reviving stale bread or turning it into crispy croutons for salads or soups.

Whole chickens are another common pitfall. While it might be tempting to cook a whole bird in your air fryer, especially if you’ve seen someone else pull it off online, it’s a risky move. The outside can get burned while the inside remains raw, due to uneven cooking in such a compact space. You’re much better off cooking smaller pieces like wings, drumsticks, or thighs, which allow the hot air to circulate and crisp the skin properly.

Fresh broccoli is a surprise on this list, but it makes sense. Raw florets can dry out, turn bitter, or get too crispy in all the wrong ways. The trick is to blanch the broccoli first—just a quick boil to soften them up—then toss them in a bit of oil and seasoning before finishing them off in the air fryer. This gives you that roasted texture without the bitterness.

If you’re a cheese lover, be cautious. Throwing cheese directly into the air fryer leads to an oozy, sticky mess that’s tough to clean and might set off your smoke detector. Naked cheese melts and spreads quickly. Instead, go for breaded and frozen cheese snacks like mozzarella sticks or bake cheese that’s wrapped inside something—like in jalapeño poppers or stuffed mushrooms.

Raw rice or pasta is another no-go. These dry grains require boiling water to cook through, which an air fryer simply can’t provide. They’ll stay hard no matter how long you leave them in. However, if you already have cooked rice or pasta, you can give them new life with a quick air fry—think crispy fried rice or pasta chips that are great for dipping.

Bacon is a tricky one. While technically doable in an air fryer, it can create a lot of smoke due to the fat dripping and hitting the hot surfaces. The slices can also cook unevenly or curl up. If you try this, lay down some foil to catch the grease and cook on a lower heat setting to minimize smoke. Be ready to drain the fat frequently.

Delicate fish fillets like tilapia or flounder often end up falling apart in the air fryer. The powerful fan circulates air so aggressively that these thin fillets can get dried out or broken into pieces. Instead, use sturdier options like salmon, and always oil the basket and the fish to prevent sticking and drying out.

Finally, avoid putting large sausages and roasts in your air fryer. Oversized cuts don’t cook evenly and can leave you with charred edges and raw centers. Sausages may split open under high heat, releasing grease and causing smoke. For better results, use pre-cooked sausages or cut your meats into smaller portions. Your oven or slow cooker is a far better choice for large roasts and bulky proteins.

Now that you’re aware of the air fryer’s limitations, you can use it more effectively and avoid common mishaps. Learning what doesn’t work is just as important as mastering what does. Air fryers can be wonderful tools when used properly—but like any kitchen gadget, knowing its strengths and weaknesses is key to culinary success. And if you’re into kitchen curiosities, you’re not alone. Ever stumbled across a gadget so strange you weren’t sure what it even did? There are dozens of bizarre kitchen tools out there that might confuse or amuse you, and we’ve rounded up some of the most unexpected ones to explore next. But for now, remember: keep the batter dry, the greens grounded, and the bacon monitored, and your air fryer meals will stay as tasty as ever.