How to Dehydrate Food in an Air Fryer

# How to Dehydrate Food in an Air Fryer

Dehydrating food is one of the most underrated things you can do with an air fryer. Most people buy an air fryer for chips and chicken wings — and fair enough, it excels at both — but the humble air fryer is also a surprisingly capable food dehydrator. Whether you want to make your own dried mango, beef jerky, or herb blends, your air fryer can handle it without the need for a dedicated dehydrator taking up precious bench space.

In this guide, we'll walk you through everything you need to know about dehydrating food in an air fryer: how it works, what foods dehydrate best, the right temperatures and times, and how to store your finished product. If you're curious about which air fryers are best suited to dehydrating, check out our air fryer reviews and buying guide for detailed model comparisons.

How Does Dehydrating Work in an Air Fryer?

Dehydration removes moisture from food by circulating warm, dry air around it over an extended period. Traditional dehydrators do this at very low temperatures — typically between 130°F (54°C) and 160°F (71°C) — for many hours. Air fryers work on the same principle: they circulate hot air rapidly using a fan, which makes them well-suited to the task.

The key difference is that most air fryers run hotter than dedicated dehydrators, so you need to use the lowest temperature setting available on your model. Many modern air fryers — particularly dual-zone and larger capacity models — now include a dedicated dehydrate function that automatically sets the correct temperature and fan speed. If yours doesn't have this feature, don't worry: you can still dehydrate effectively by manually setting the lowest temperature.

What Temperature Should You Use?

For dehydrating in an air fryer, aim for temperatures between 130°F (54°C) and 160°F (71°C). Here's a quick breakdown by food type:

• Fruits and vegetables: 130°F (54°C) to 140°F (60°C)
• Herbs: 95°F (35°C) to 115°F (46°C) — use the lowest setting possible
• Meat jerky: 160°F (71°C) to 165°F (74°C) for food safety
• Fish: 145°F (63°C) to 160°F (71°C)

If your air fryer's lowest setting is 180°F (82°C), you can still dehydrate — just check your food more frequently and reduce the time, as it will dry out faster. Some foods may cook slightly rather than purely dehydrate, but the results are still excellent for home use.

Best Foods to Dehydrate in an Air Fryer

Not all foods are created equal when it comes to dehydrating. Here are the best candidates for your air fryer:

Fruits

Fruit is one of the easiest and most rewarding things to dehydrate. The natural sugars concentrate as moisture is removed, resulting in intensely flavoured snacks that keep for weeks.

• Mango: Slice into 5mm strips and dehydrate at 135°F (57°C) for 6–8 hours. The result is chewy, sweet, and far cheaper than store-bought dried mango.
• Strawberries: Slice thinly and dehydrate at 135°F (57°C) for 6–8 hours. Great for adding to muesli or eating as a snack.
• Apples: Core and slice into rings, optionally dip in lemon juice to prevent browning, then dehydrate at 135°F (57°C) for 6–8 hours.
• Bananas: Slice into 5mm rounds and dehydrate at 135°F (57°C) for 6–8 hours for chewy banana chips.
• Pineapple: Slice into rings or chunks and dehydrate at 135°F (57°C) for 8–10 hours.

Vegetables

Dehydrated vegetables are brilliant for camping, hiking, or adding to soups and stews. They rehydrate quickly and retain most of their nutritional value.

• Zucchini: Slice thinly, season with salt, and dehydrate at 135°F (57°C) for 6–8 hours for crispy zucchini chips.
• Tomatoes: Halve cherry tomatoes or slice larger ones and dehydrate at 140°F (60°C) for 8–10 hours. Semi-dried tomatoes are a game changer in pasta and salads.
• Mushrooms: Slice and dehydrate at 125°F (52°C) for 4–6 hours. Rehydrate in warm water for soups and risottos.
• Capsicum (bell pepper): Slice into strips and dehydrate at 135°F (57°C) for 6–8 hours.
• Kale: Toss with a little olive oil and salt, then dehydrate at 130°F (54°C) for 2–4 hours for kale chips.

Meat Jerky

Homemade jerky is one of the most popular reasons Australians start dehydrating at home. It's significantly cheaper than commercial jerky and you control exactly what goes into it.

• Beef jerky: Use lean cuts like topside or silverside. Slice against the grain into 3–5mm strips. Marinate for at least 4 hours (overnight is better) in a mixture of soy sauce, Worcestershire sauce, garlic, and your preferred spices. Dehydrate at 160°F (71°C) for 4–6 hours, checking regularly.
• Chicken jerky: Use chicken breast, sliced thinly. Marinate and dehydrate at 165°F (74°C) for 4–5 hours. Always ensure poultry reaches a safe internal temperature.
• Kangaroo jerky: A uniquely Australian option — kangaroo is extremely lean and makes excellent jerky. Treat it the same as beef.

Herbs

If you grow your own herbs, dehydrating them in your air fryer is far quicker than air-drying and produces excellent results.

• Basil, parsley, coriander: Spread on the rack and dehydrate at 95°F (35°C) to 115°F (46°C) for 1–2 hours.
• Rosemary, thyme, oregano: These hardier herbs can handle slightly higher temperatures. Dehydrate at 115°F (46°C) for 1–2 hours.

For more recipe inspiration, visit our recipes section.

Step-by-Step Guide to Dehydrating in an Air Fryer

Step 1: Prepare Your Food

Uniform slicing is the single most important factor in successful dehydrating. If pieces vary in thickness, thinner pieces will over-dry while thicker ones remain moist. Use a mandoline slicer if you have one — it makes a huge difference. Aim for consistent 3–5mm slices for most fruits and vegetables.

For meat, slice against the grain for a chewier jerky, or with the grain for a tougher, more traditional texture. Partially freezing the meat for 30–60 minutes before slicing makes it much easier to cut evenly.

Step 2: Pre-treat if Necessary

Some fruits benefit from pre-treatment to prevent browning and improve colour: - Lemon juice dip: Soak apple, pear, or banana slices in a mixture of 1 tablespoon lemon juice per cup of water for 5 minutes, then pat dry. - Blanching: Some vegetables (like carrots and green beans) benefit from a brief blanch in boiling water before dehydrating to preserve colour and texture.

For meat, marinating is both a flavour step and a food safety measure — the salt and acid in marinades help inhibit bacterial growth.

Step 3: Arrange in the Air Fryer

Spread food in a single layer with space between pieces for air circulation. Overlapping pieces will dehydrate unevenly. If your air fryer has multiple racks or a dehydrating rack accessory, use them to maximise capacity. Check out our accessories page for recommended dehydrating racks compatible with popular Australian air fryer models.

Step 4: Set Temperature and Time

Set your air fryer to the lowest available temperature (ideally 130°F/54°C to 160°F/71°C depending on the food). Set the timer for the minimum recommended time and check progress regularly. Dehydrating times vary significantly based on:

• The water content of the food
• Slice thickness
• Your air fryer's actual temperature accuracy
• Humidity in your kitchen

Always check food every 1–2 hours and rotate trays if needed.

Step 5: Test for Doneness

Properly dehydrated food should be: - Fruit: Leathery and pliable, with no moisture when squeezed - Vegetables: Crisp and brittle, or leathery depending on the type - Jerky: Firm and chewy, bending without breaking, with no visible moisture - Herbs: Crumbly and dry

If in doubt, err on the side of more drying time — under-dried food will mould quickly in storage.

Dehydrating Time and Temperature Quick Reference

Storing Dehydrated Food

Proper storage is just as important as proper dehydrating. Moisture is the enemy — any residual moisture will cause mould.

Conditioning

Before sealing dehydrated food for long-term storage, it's worth conditioning it first. Place the dehydrated food loosely in a glass jar, seal it, and leave it for 7–10 days, shaking daily. If you notice any condensation on the inside of the jar, the food needs more drying time. This step is especially important for fruit.

Storage Containers

• Glass jars with airtight lids: The gold standard for home storage
• Vacuum-sealed bags: Excellent for jerky and extend shelf life significantly
• Zip-lock bags: Fine for short-term storage (1–2 weeks)

Shelf Life

When stored correctly in a cool, dark place: - Dehydrated fruit: 6–12 months - Dehydrated vegetables: 6–12 months - Jerky: 1–2 months at room temperature, up to 6 months vacuum-sealed - Dried herbs: 1–2 years

For longer shelf life, store in the fridge or freezer.

Tips for Better Results

Use parchment paper or a silicone mat on the bottom of the basket to catch drips from fruit, but ensure it doesn't block airflow. Perforated parchment paper is ideal.

Don't rush it. Dehydrating is a slow process by nature. Cranking up the temperature to speed things up will cook the outside of the food before the inside dries out, resulting in case hardening — a hard outer shell that traps moisture inside.

Keep a log. The first time you dehydrate a particular food, note the time, temperature, and slice thickness. This makes future batches much more consistent.

Rotate trays if your air fryer has multiple levels, as the top rack often runs hotter than the bottom.

Check your air fryer's minimum temperature. Some budget models only go as low as 180°F (82°C), which is workable but not ideal. If you're serious about dehydrating, look for a model with a dedicated dehydrate function — our buying guide highlights which models include this feature.

Do You Need a Dedicated Dehydrator?

For occasional dehydrating, your air fryer is more than adequate. The main advantages of a dedicated dehydrator are:

• Lower minimum temperatures (important for herbs and some delicate fruits)
• Larger capacity (multiple trays vs. a single basket)
• Quieter operation over long drying periods
• More consistent results due to purpose-built airflow design

However, a dedicated dehydrator is another appliance to store and another cost to justify. For most Australian households, the air fryer does a perfectly good job for occasional dehydrating, and the results are genuinely impressive. If you find yourself dehydrating large batches regularly, it might be worth comparing models that include a built-in dehydrate function, or investing in a standalone unit.

Getting the Most from Your Air Fryer

Dehydrating is just one of many ways to get more value from your air fryer. From roasting vegetables and baking to reheating leftovers and making jerky, a quality air fryer is one of the most versatile appliances in the Australian kitchen. If you're still deciding which model to buy, or thinking about upgrading, our air fryer reviews cover the most popular models available in Australia, with honest assessments of their dehydrating capabilities.

For those who already own an air fryer and want to expand what they can do with it, check out our accessories page — dehydrating racks, silicone mats, and perforated parchment paper can all make the process easier and more effective.

Final Thoughts

Dehydrating food in an air fryer is a genuinely useful skill that can save you money, reduce food waste, and give you access to healthy, preservative-free snacks. The learning curve is gentle — once you understand the basic principles of low heat, good airflow, and patience, you'll be producing excellent results within your first few attempts.

Start simple: try a batch of apple chips or semi-dried tomatoes before moving on to jerky. Get a feel for how your particular air fryer performs at low temperatures, and adjust from there. Before long, you'll wonder how you ever let fruit go to waste or paid supermarket prices for dried mango.

For more guides, tips, and product recommendations, explore our blog — we publish new content every week to help Australian households get the most from their air fryers.