What are you cooking in that? I see they are popular, but I don't really eat a lot of fried food.
1. Buy an air fryer.
2. Try it a few times.
3. Tell everyone in the familiy, at the work place and on social media how awesome an air fryer is.
4. Never use it again.
The only ones for me that have survived the test of time are the pressure cooker and the toaster oven.
I finally found a second-hand air fryer, but they do seem scarce so far.
I do salmon fillets in it now instead of in the pan, or roasting up some chicken breast, even steak if you’re in a real hurry.
Anyway, it's great for crisping things in a way that frying (deep or shallow) might otherwise do, but with very little oil required.
Examples - lightly cornflour'd chicken or pork to give a little crunch in sweet & sour pork / chicken. Butcher-prepared chicken kievs that would otherwise need a lot of oil and be a mess to cook. (Sweet) potato wedges, usually heavily herbed. These can be done with a a very light coating of oil, typically sprayed rather than tossed.
The carbohydrate aspect of these foods is a bigger concern to me than the oil, but nonetheless.