Air fryers and food dehydrators work on a similar principle — moving hot air around food to remove moisture — which is exactly why a growing number of air fryer models now include a dedicated dehydrate setting. For small-batch drying, an air fryer can be a genuinely good option, faster than an oven and requiring no extra equipment if you already own one.
The Short Answer
Yes, air fryers can dehydrate food, either through a dedicated “dehydrate” setting on newer models or by using the lowest available temperature setting on models without one. The results are good for small batches of fruit, vegetables, and some meat, though the limited basket size is the main constraint compared to a dedicated dehydrator or an oven.
Does Your Air Fryer Have This Function?
Check your model’s settings dial or digital menu for a “dehydrate” option — many mid-range and higher-end air fryers released in recent years include one, typically running somewhere in the 90-175°F range. If your model doesn’t have a dedicated setting, you can still dehydrate using the lowest regular cooking temperature available, though results will be less consistent than with a true dehydrate mode.
Some air fryers’ lowest setting still sits at 200°F or higher, which is too hot for proper dehydrating and will cook or scorch food rather than dry it gently. If your lowest setting is much above 180°F, an air fryer may not be the right tool for this particular project.
How Air Fryer Dehydrating Works
An air fryer’s fan and heating element combination is essentially a compact, high-powered version of what a dehydrator does — circulating heated air continuously around the food to carry moisture away as it evaporates. The dehydrate setting simply dials that same mechanism down to a much lower, gentler temperature than the air fryer’s normal cooking range, and often runs for a longer stretch of time as a result.
What Works Well in an Air Fryer
Thin-sliced fruit — apples, bananas, strawberries, citrus — is the most common and most successful air fryer dehydrating project, typically finishing in 3-6 hours. Vegetables work too, particularly thin-sliced or small-piece options like zucchini chips or pepper strips. Herbs dry quickly given their low mass. Meat jerky is possible but requires the same food-safety pre-heating precautions as any other meat-drying method — see our meat safety guide before attempting it.
The Real Limitations
Basket size is the biggest constraint — even a large air fryer holds a fraction of what a multi-tray dehydrator can, which makes it impractical for bulk preservation projects like putting up a whole harvest. Some models also require food to sit in a single layer without much overlap, further limiting batch size, and running a small kitchen appliance for many hours at a stretch uses more electricity relative to its capacity than a dedicated dehydrator built for exactly this purpose.
Basic Method
- Slice food thin and uniform for the fastest, most even results.
- Arrange in a single layer in the basket, avoiding overlap.
- Select the dehydrate function if available, or set the lowest regular temperature your model allows.
- Dry in stages, checking every hour or two — most fruit and vegetables finish in 3-8 hours depending on thickness and moisture content.
- Cool completely before storing.
If You’re Shopping for an Air Fryer With Dehydrating in Mind
If dehydrating is a genuine priority rather than an occasional bonus use, look specifically for a model that advertises a true dehydrate setting with a low minimum temperature (ideally down to around 90-100°F) rather than just a “low” regular cooking mode. Basket-style air fryers with removable multi-layer racks give you more usable surface area per batch than a single-basket model, which matters more than it might seem once you’re trying to fit a full batch of thin-sliced fruit in a single layer.
Frequently Asked Questions
For small batches, results are comparable in quality, though a dedicated dehydrator wins on capacity and consistency for larger projects. An air fryer is a reasonable substitute if you’re not ready to invest in separate equipment.
Yes, but the same USDA pre-heating safety requirements apply as with any other home meat-drying method — meat needs to reach a safe internal temperature before drying, regardless of which appliance does the drying.
No, running an air fryer at low temperature for an extended period is within normal use for most models, especially ones with a dedicated dehydrate setting built for exactly that purpose. Check your specific manufacturer’s guidance if you’re unsure about extended run times.
It’s not always necessary given how thoroughly air circulates in most air fryer baskets, but flipping or shaking partway through can help with particularly thick pieces or models with less even airflow.
