In recent years, the air fryer has gained immense popularity as a healthier alternative to traditional deep frying. With promises of crispy, delicious food using minimal oil, it’s no wonder health-conscious consumers are eager to make the switch. But just how much oil does an air fryer save compared to conventional frying methods? We conducted a series of tests to measure the actual oil consumption in both cooking techniques, revealing some surprising results.

The concept behind air frying is simple: hot air circulates rapidly around the food, creating a crispy exterior without submerging it in oil. While traditional deep frying requires submerging food in large quantities of oil, air frying claims to achieve similar results with just a light spritz or a teaspoon of oil. To put these claims to the test, we prepared identical batches of popular fried foods—chicken wings, french fries, and breaded fish—using both methods.

Our measurements showed a staggering difference in oil usage. For a standard batch of chicken wings, deep frying required approximately two cups of oil, whereas air frying needed only one tablespoon—a reduction of nearly 95%. French fries followed a similar trend, with deep frying consuming around three cups of oil compared to the air fryer’s two teaspoons. Even breaded fish, which typically soaks up more oil due to its coating, used less than a tablespoon in the air fryer versus over a cup in the deep fryer.

Beyond the sheer volume of oil saved, the air fryer also produced food with significantly lower fat content. Lab analysis of the cooked items revealed that air-fried chicken wings contained roughly 70% less fat than their deep-fried counterparts. French fries cooked in the air fryer had about 80% less fat, making them a far lighter option without sacrificing texture. While the deep-fried versions were undeniably richer, the air fryer delivered a satisfying crunch with a fraction of the calories.

Another advantage of air frying is the reduced risk of harmful compounds forming during cooking. Deep frying at high temperatures can lead to the production of acrylamide, a potential carcinogen, especially in starchy foods like potatoes. Our tests indicated that air-fried french fries had noticeably lower acrylamide levels compared to deep-fried ones. This makes air frying not only a healthier choice for weight management but also a safer option in terms of long-term health risks.

Despite these benefits, some purists argue that air-fried food lacks the indulgent richness of deep-fried dishes. While it’s true that air frying can’t perfectly replicate the deep-fried taste, modern air fryers have come a long way in bridging the gap. By adjusting cooking times and temperatures, we found that certain foods—like battered onion rings or crispy tofu—could achieve a texture remarkably close to deep frying. A light brush of oil before air frying enhanced crispiness without drastically increasing oil consumption.

From an environmental standpoint, air fryers also present a clear advantage. Disposing of large quantities of used frying oil can be cumbersome, and improper disposal can harm plumbing systems. With air frying, the minimal oil used means less waste and easier cleanup. Additionally, air fryers generally consume less energy than maintaining a large vat of hot oil, making them a more sustainable choice for everyday cooking.

For households looking to reduce oil intake without giving up fried foods entirely, the air fryer is a compelling option. Our tests confirm that it drastically cuts down on oil usage while still delivering tasty, crispy results. Whether you’re cooking for health reasons or simply seeking a more convenient frying method, the air fryer proves that less oil doesn’t have to mean less flavor.