An air fryer basket only holds so much, which makes batch cooking sound tricky — but a few tactics make it a genuine meal-prep workhorse. Here's how to cook the week ahead.
Key takeaways
Q: Can you batch cook in an air fryer?
A: Yes — cook components in back-to-back batches and reheat in portions; the air fryer reheats crispy food far better than a microwave.
Q: What's the catch?
A: The small basket means cooking in rounds, so plan for a little extra time.
What batches well
- Roasted veg and proteins — cook in rounds, combine after.
- Meatballs, koftas and traybake components.
- Crispy items to reheat — they revive perfectly.
- Less ideal: saucy stews (a hob or slow cooker suits those better).
Working the small basket
- Cook in back-to-back rounds — it stays hot, so rounds are quick.
- Cook components, not whole meals, and assemble later.
- Cool quickly and store within two hours; fridge 3–4 days.
- Reheat in portions at 180°C — crispier than a microwave.
- Keep finished rounds warm — see our guide.
A dual-basket model helps too — see dual-basket tips.
Frequently asked questions
Can you batch cook in an air fryer?
Yes — cook components in back-to-back batches and reheat in portions through the week. The air fryer reheats crispy food far better than a microwave.
What's the best way to batch cook with a small basket?
Cook in quick back-to-back rounds while it's hot, focus on components rather than whole meals, and assemble and store them for the week.
How long does batch-cooked food keep?
Cool it quickly, store within two hours, and keep it in the fridge for 3–4 days, or freeze for longer. Reheat thoroughly until piping hot.