Air fryer yields crisp potato pancakes; experts caution on high‑heat parchment paper

Using an air fryer, a simple recipe lets you make potato pancakes with only a thin coating of oil. The batter (potatoes, egg, flour, onion, seasoning) is pressed onto a lightly oiled grill, cooked at 180 °C for about 13 minutes, and turns out light, crispy and less greasy than traditional pan‑fried versions.

A dietitian explains that most parchment paper is silicone‑coated and safe only up to roughly 220 °C. Above that temperature the coating can crumble and release chemical compounds into food. Consequently parchment paper should not be used for very hot baking such as pizza at 250‑300 °C; alternatives include a baking stone, flour‑dusted trays, or certified silicone mats, each with its own temperature limits.