How to Reheat Food in an Air Fryer (Times & Temp Chart)
This is one of the best things an air fryer does, and most people discover it by accident. The microwave reheats food faster, yes — but it also makes pizza soggy, chips limp, and fried chicken sad. The air fryer gives you back the texture you started with.
I reheat leftover chips in my air fryer at least twice a week. Miso (the cat) gets interested every time, which tells you something about the smell.
Air Fryer Reheating Times and Temperatures
| Food | Temp (°F) | Temp (°C) | Time | Notes |
|---|---|---|---|---|
| Pizza (1–2 slices) | 350°F | 175°C | 3–4 min | No foil needed; crust crisps back up |
| Chips / French fries | 375°F | 190°C | 3–5 min | Shake halfway; they get properly crispy again |
| Fried chicken | 375°F | 190°C | 4–6 min | Flip halfway; skin crisps properly |
| Chicken wings | 375°F | 190°C | 4–5 min | Shake halfway |
| Roast potatoes | 375°F | 190°C | 4–6 min | Shake halfway |
| Spring rolls / egg rolls | 375°F | 190°C | 3–4 min | Flip halfway |
| Samosas | 350°F | 175°C | 4–5 min | Flip halfway |
| Chicken breast / thighs | 350°F | 175°C | 4–6 min | Add a few drops of water or cover loosely; dries out easily |
| Fish (cooked) | 350°F | 175°C | 3–4 min | Check frequently; fish goes from perfect to overcooked fast |
| Steak | 250°F | 120°C | 4–6 min | Low and slow to avoid overcooking; rest 1 min after |
| Burgers | 350°F | 175°C | 3–4 min | Flip halfway |
| Chips from a chippy (thick-cut) | 375°F | 190°C | 4–6 min | Shake halfway; better than any other reheating method |
| Pasta bake / lasagne | 325°F | 165°C | 6–8 min | Cover loosely with foil to prevent top burning |
| Onion rings | 375°F | 190°C | 2–3 min | Shake halfway; fast |
| Garlic bread | 350°F | 175°C | 2–4 min | Watch carefully — goes from warm to burnt quickly |
How Reheating in an Air Fryer Actually Works
A microwave reheats by exciting water molecules in food — it's fast, but it creates steam inside the food, which is why bread goes rubbery and fried things go soggy. The heat is internal rather than external.
An air fryer reheats with hot dry circulating air — the same principle as cooking. It re-crisps the outside while warming the inside, which is why leftovers with texture (anything fried or baked) come out actually good rather than just warm.
The trade-off: it's slower than a microwave, and it can dry out foods that don't have much fat or moisture. The workaround for those is low temperature and shorter time — which is why steak, plain chicken breast, and pasta dishes need different settings.
Foods That Reheat Well in an Air Fryer
Anything fried. Chips, fried chicken, spring rolls, onion rings, tempura. This is the air fryer's greatest strength. Leftovers that would be inedible from a microwave — limp and soggy — come back to something close to their original texture. The outside crisps, the inside warms through.
Pizza. Pizza from the microwave is an act of desperation. Pizza from the air fryer at 350°F for 3–4 minutes has a properly crispy base and melted cheese. This is not an exaggeration.
Roast and baked potatoes. Roast potatoes especially — they crisp up the outside while the inside stays fluffy. Much better than the oven, which takes 15 minutes to get to the same result.
Pastry items. Sausage rolls, pastries, samosas, anything with a pastry shell. The air fryer re-crisps the pastry rather than softening it the way a microwave would.
Foods That Don't Reheat Well in an Air Fryer
Plain cooked rice. Rice dries out badly in an air fryer. Use a microwave with a damp paper towel over the top, or a pan on the hob with a splash of water. The air fryer is the wrong tool here.
Soup and liquid-based dishes. Obviously — liquids can't go in a basket. If your leftovers are liquid or sauce-heavy, use a hob or microwave.
Delicate fish. Fish continues cooking when you reheat it, and it's easy to go from "warmed through" to "overcooked and dry" in under a minute. If you're reheating fish, use 325–350°F, check at 2 minutes, and take it out the moment it's hot. Smoked salmon or anything that was already flaky is better eaten cold.
Scrambled eggs. They turn rubbery regardless of reheating method. Reheat gently in a microwave if you must.
Casseroles and curries. Any dish that's mostly sauce will drip through the basket. Use a small oven-safe ramekin or container if you want to try — but honestly, these reheat better on the hob.
Tips for Better Air Fryer Reheating
- Don't preheat for small reheats. For a couple of pizza slices or a portion of chips, there's no real benefit to preheating. Just put the food in and set the timer. For larger portions or anything that needs a crispy result, a 2-minute preheat helps.
- Check one minute early. Reheating times are shorter than cooking times, and the window between "warm" and "dried out" is narrower. Check at the low end of the time range first.
- Add moisture strategically. For foods that dry out easily — plain chicken breast, pork chops — drizzle or spray a small amount of water before reheating, or cover loosely with foil. This traps some steam and prevents the outside from drying before the inside is warm.
- Single layer. Same as cooking: overcrowded basket means uneven reheating and nothing crisps. Better to do two smaller batches than one crowded one.
- Bring food to room temperature first. Cold-from-the-fridge food needs longer to warm through — which means the outside can overcook before the inside is done. If you have 10 minutes, take the food out of the fridge before reheating.
Food Safety Note
Reheated food should reach an internal temperature of 165°F / 74°C before eating, according to USDA guidelines. For small portions like a slice of pizza or a handful of chips, this isn't usually a practical concern — the food is clearly hot. For larger portions of reheated meat, use a thermometer to confirm.
Reheat only once. Don't reheat leftovers, let them cool, and reheat them again. This applies to all cooking methods.