I Air-Fried a Gummy Bear. The Results Are Horrifyingly Delicious.

I Air-Fried a Gummy Bear. The Results Are Horrifyingly Delicious.

The Giant, Chewy Monster

Out of pure, scientific curiosity, I placed a single gummy bear in my air fryer on a piece of parchment paper and cooked it for three minutes. What emerged was a monster. It had puffed up to five times its original size and was a bubbling, molten, sugary creature. After it cooled slightly, it became this giant, warm, incredibly chewy version of a gummy bear. The flavor was more intense, and the texture was bizarrely satisfying. It was a horrifyingly delicious and weirdly successful experiment.

“Can You Air Fry It?” Episode 1: A Raw Egg.

The Exploding Egg Experiment

I wanted to know what would happen if I cracked a raw egg directly into the air fryer basket. I did it in the name of science. I set the temperature to 370°F and stood back. For the first few minutes, it just looked like it was frying. Then, the yolk firmed up, and the powerful fan started to make the egg white ripple and fly around a bit. The final result was a weirdly shaped, slightly rubbery fried egg. It wasn’t great, but it was surprisingly less disastrous than I had anticipated.

I Tried to Make Popcorn in My Air Fryer. It Was a Disaster. Here’s Why.

The Kernel Cannon Catastrophe

I thought I was a genius. I put popcorn kernels in my air fryer basket, thinking it was a healthy way to make popcorn. It was a complete disaster. The air fryer doesn’t get hot enough, fast enough, to make the kernels pop properly. Instead, the powerful fan just picked up the un-popped kernels and shot them all over the inside of the machine like tiny, hot bullets. A few of them even got into the fan mechanism. It was loud, ineffective, and a potentially damaging mess. Do not try this.

I Air-Fried a Candy Bar (Snickers, Mars, Twix). You Have to See This.

The Molten Candy Carnival

I recreated a state fair classic by air-frying a frozen Snickers bar. I wrapped it in a piece of crescent roll dough and air-fried it. The result was a golden-brown pastry pocket filled with a molten, gooey core of chocolate, caramel, and nougat. It was incredible. Out of curiosity, I also tried air-frying a plain, unwrapped Twix bar. It became a glorious, melted puddle of caramel and chocolate with a softened cookie base. It was a delicious mess that I had to eat with a spoon.

“Will It Crisp?” The Cereal Challenge (Corn Flakes, Cheerios, etc.).

The Stale Cereal Resurrection

My roommate left the box of Cheerios open, and they became stale and soft. I wondered if the air fryer could save them. I poured the stale cereal into the basket and toasted it at 350°F for two to three minutes. The result was a resounding success. The heat drove out the moisture, and the cereal came out even crunchier and more toasted than when it was fresh. This trick works for almost any type of cereal, from Corn Flakes to Cinnamon Toast Crunch. It’s a great way to combat stale-cereal-syndrome.

I Air-Fried a Ball of Cookie Dough. Was it a Cookie or a Molten Mess?

The Perfect Single-Serve Cookie

I had a tube of pre-made cookie dough and a sudden craving. I scooped out a single ball of dough, placed it on parchment paper in the air fryer, and cooked it at 330°F for about eight minutes. I was worried it would be a mess, but it was a perfect success. The outside was golden brown and slightly crispy, while the inside was warm, soft, and gooey. It was the perfect single-serving cookie, ready in minutes without having to preheat a whole oven.

The “Jolly Rancher” Experiment: Can You Make Stained Glass Candy?

A Sweet, Sticky Mistake

I saw a video where someone melted Jolly Rancher candies in the oven to make “stained glass.” I tried it in the air fryer. I placed a few unwrapped candies on parchment paper. They melted, but the powerful fan of the air fryer blew the hot, molten sugar around, creating a sticky, colorful mess all over the paper. While it technically worked, it was very messy, and the risk of getting molten sugar near the fan mechanism was too high. This experiment is better left to the oven.

I Tried to Air Fry Water (in an ice cube). A Lesson in Physics.

The Disappearing Act

Out of pure, nonsensical curiosity, I wanted to see what would happen if I “air-fried” an ice cube. I placed a single ice cube in a small silicone cup in the basket and turned the air fryer on. The result was a simple and predictable lesson in physics. The combination of the heat and the powerful fan accelerated the melting and evaporation process. In a few minutes, I was left with a completely empty, dry cup. The ice cube had simply vanished into thin air.

“Can You Air Fry It?” Episode 2: A Slice of Kraft American Cheese.

The Puffy Cheese Crisp

I placed a single slice of Kraft American cheese on parchment paper in the air fryer. I expected it to just melt into a puddle. What happened was much weirder and more wonderful. The slice puffed up like a balloon and then crisped into a delicate, salty, cheesy wafer. It was like a giant, ultra-thin Cheez-It. It was a bizarre but surprisingly delicious and successful experiment. It’s a fun, weird, and crunchy snack that I have actually made again.

I Air-Fried a Hot Dog with and Without the Bun.

The Campfire-at-Home Dog

First, I cooked a plain hot dog. I cut a few slits in it and air-fried it at 400°F for about five minutes. It came out with a perfectly snappy, slightly blistered skin, just like it had been roasted over a campfire. Next, I tried cooking it inside the bun. This was less successful. The bun got very dark and overly toasted before the hot dog inside was fully heated. The clear winner: cook the hot dog first, then add the bun for the last 60 seconds to warm it through.

The “Peeps” Challenge: What Happens When You Air Fry a Marshmallow Peep?

The Sugar-Coated Monster

I placed a single, yellow Marshmallow Peep in the air fryer to see what would happen. It was a wild ride. The Peep swelled up to an enormous size, almost filling the entire basket, and became a giant, puffy monster. The outside sugar coating caramelized and became a crispy, crème-brûlée-like shell. Then, as it cooled, it deflated into a dense, chewy, and intensely sweet marshmallow disc. It was a fun and dramatic experiment, especially for kids to watch (from a safe distance).

I Tried to “Hard Boil” an Egg in the Air Fryer. It Worked… Kind Of.

The No-Water Egg

I was intrigued by the idea of making hard-boiled eggs without boiling water. I placed a few raw eggs in the air fryer and cooked them at 270°F for 15 minutes. After an ice bath, I peeled them. The result was… interesting. The texture of the white was slightly firmer and more rubbery than a traditional boiled egg, and there were a few small brown spots on the shell. It absolutely works and is a great trick if you don’t have a stove, but the texture is slightly different.

“Will It Melt?” The Starburst Experiment.

A Fruity, Sticky Failure

I wanted to see if I could melt Starburst candies into a solid sheet. I placed a few unwrapped candies on parchment paper and turned on the air fryer. They did, in fact, melt. However, they melted into individual, sticky, gooey puddles that were almost impossible to clean up and didn’t really form a single entity. Unlike hard candies, the chewy texture of a Starburst just doesn’t lend itself well to melting in this way. I would classify this as a sticky, messy failure.

I Put a Wet Sponge in the Air Fryer to “Sterilize” It. Here’s What Happened.

A Bad, Steamy Idea

I saw a “life hack” that suggested you could sterilize a kitchen sponge in the air fryer. I tried it with a damp sponge. The result was a machine full of steam and a very hot, very dry sponge. While it probably did kill some germs, the amount of steam released inside the electronic appliance felt unsafe. Microwaving a wet sponge is a much more effective and safer way to sterilize it. This is one experiment that I would not recommend repeating.

Can You Re-Crisp Stale Potato Chips? A Comeback Story.

The Chip Resurrection

I had a bag of my favorite potato chips that had gone stale and soft from being left open. I was about to throw them out but decided to try the air fryer as a last resort. I spread the sad, limp chips in a single layer in the basket and heated them at 360°F for just two to three minutes. It worked like a charm. The heat drove out the absorbed moisture, and they came out warm, crunchy, and tasting brand new. It’s a fantastic way to save a bag of expensive chips.

I Air-Fried a Head of Lettuce. The Result is Actually Useful.

The Wedge Salad Upgrade

This sounds like a joke, but I air-fried a wedge of iceberg lettuce. I brushed it with a little oil and cooked it at a high temperature for a few minutes. The outside leaves got charred and wilted, but the inside stayed cool and crunchy. It gave the lettuce a smoky, grilled flavor that was an amazing base for a wedge salad with blue cheese dressing and bacon bits. It’s a bizarre but genuinely useful technique for adding a new layer of flavor to a simple salad.

The “Oreo” Test: Deep-Fried Oreo vs. Air-Fried Oreo.

The Healthier State Fair Treat

A deep-fried Oreo is a state fair legend. I made a version by wrapping an Oreo in crescent roll dough and air-frying it. It was fantastic—a warm, gooey pocket of chocolate with a crispy pastry shell. Out of curiosity, I also just put a plain Oreo in the air fryer. The result was surprisingly good. The cream filling got warm and melty, and the cookie itself became soft and cake-like. It was a delicious, simple treat that was much less work than the “fried” version.

I Tried to “Toast” Seeds and Nuts for a Salad Topping.

The Perfect, Even Toast

I used to toast nuts and seeds for my salads in a dry pan on the stove, where they would inevitably burn if I looked away for a second. The air fryer is a far superior method. I put a single layer of pumpkin seeds or sliced almonds in the basket and toast them at a low temperature, around 320°F, for just a few minutes, shaking the basket frequently. The circulating heat toasts them perfectly and evenly, with a much lower risk of burning.

“Can You Air Fry It?” Episode 3: A Can of Soup. (Do NOT Try This).

The Public Service Announcement

For the sake of a very important public service announcement, I must state: DO NOT do this. Heating a sealed metal can in any appliance can cause a massive pressure buildup, leading to an explosion. Even an open can is not a good idea, as the soup can bubble and splatter onto the heating element. While you can safely reheat soup in an oven-safe bowl inside the air fryer, never, ever put the can itself in the machine. It is incredibly dangerous.

I Air-Fried a Pickle. The “Frickle” Was Born.

The Crunchy, Sour Snack

I love fried pickles, so I decided to make a healthier version. I took dill pickle spears, patted them very dry, coated them in a seasoned panko breading, and air-fried them until they were golden-brown and crispy. The result was a phenomenal “frickle.” The outside was super crunchy, and the inside was warm, briny, and juicy. It’s a fantastic, low-calorie way to get that classic appetizer flavor at home.

The “Fruit Roll-Up” Experiment: Does It Puff Up?

The Weirdly Addictive Fruit Crisp

I took a classic Fruit Roll-Up, unrolled it, and placed it on parchment paper in the air fryer. I cooked it for just a minute or two. It didn’t puff up into a giant ball, but it did undergo a magical transformation. It became incredibly brittle and crispy, like a fruity stained-glass window. It shattered when I bit into it. It was a weird but fun and surprisingly addictive new texture for a classic childhood snack.

I Tried to Dry My Own Fruit Leather.

The Dehydrator Function Test

My air fryer has a dehydrate function, so I decided to try making my own fruit leather. I blended strawberries into a smooth puree, spread it in a thin, even layer on a silicone mat, and placed it in the air fryer. I set it to the lowest temperature and let it run for several hours. It worked perfectly. The low, circulating heat slowly removed the moisture, leaving me with a perfect, chewy, and healthy fruit leather with no added sugar.

Can You Cook Pasta from Raw in an Air Fryer?

A Gummy, Uneven Failure

I wondered if I could cook raw, dry pasta in the air fryer by just adding water. I put some penne pasta in a small pan, covered it with water and a pinch of salt, and put it in the air fryer. The result was a complete failure. The water evaporated before the pasta could fully cook, leaving me with a mixture of some gummy, overcooked pieces and some still-hard, uncooked pieces. This is one shortcut that definitely does not work.

I Air-Fried a Spoonful of Peanut Butter.

The Toasty, Puffy Treat

Out of sheer curiosity, I put a spoonful of creamy peanut butter on a piece of parchment paper and air-fried it. What happened was fascinating. The outside of the peanut butter “cookie” got a toasty, almost-crispy skin, while the inside became warm, gooey, and even more intensely peanut-buttery. It was like a warm, crustless peanut butter cookie. It’s a weird but surprisingly delicious and satisfying two-minute treat for a peanut butter lover.

The “Leftover Coffee” Experiment: Can You Make Coffee “Crystals”?

A Failed Scientific Endeavor

I had a small amount of leftover black coffee and a bizarre idea. Could I dehydrate it into instant coffee crystals? I poured a thin layer of coffee into a pan and put it on the dehydrate setting in my air fryer. After many hours, all that was left was a thin, dark, sticky residue at the bottom of the pan. It did not form usable crystals. This experiment proved that making instant coffee is a complex industrial process, not a simple kitchen hack.

“Will It Dehydrate?” I Tried to Make My Own Beef Jerky.

A Resounding, Savory Success

I wanted to see if my air fryer’s dehydrate function was good enough to make real beef jerky. I sliced a lean cut of beef very thin, marinated it overnight, and then laid the strips out on my dehydrator racks. I set the machine to a low temperature and let it run for about five hours. The result was a resounding success. The jerky was perfectly dry, chewy, and packed with flavor. It proved that the dehydrate function is a genuinely useful feature.

I Put a Glazed Donut in the Air Fryer. It Became a Religious Experience.

The Donut 2.0

I took a day-old glazed donut and put it in the air fryer for 90 seconds at 350°F. The experience was transformative. The donut itself became incredibly soft, warm, and airy. The glaze, instead of just melting, transformed into a thin, warm, liquid sugar shell that coated the entire donut. It was like the freshest, most decadent donut I had ever tasted. It is, without a doubt, the single best way to eat a glazed donut.

Can You Air Fry a Twinkie? The Ultimate Test.

The State Fair at Home

Inspired by the deep-fried Twinkies of state fair lore, I decided to air fry one. I put a plain Twinkie in the basket and cooked it for a few minutes. The outside of the sponge cake became golden-brown and surprisingly crispy, and the cream filling became warm and gooey. It was a delicious and easy way to get that “fried” cake experience without the mess of a deep fryer or a batter. It’s a fun and successful experiment in junk food alchemy.

I Tried to “Bake” Clay in My Air Fryer for a Craft Project.

The Off-Label Appliance Use

I had some polymer clay that needed to be baked to harden. My oven was busy, so I tried the air fryer. I placed my small clay creation on a piece of foil and baked it at the recommended low temperature. Because the air fryer chamber is so small and the heat is so direct, it worked, but I had to watch it very carefully to prevent it from browning or burning. For very small craft projects, it can work in a pinch, but a traditional oven offers more control.

The “Skittles” Experiment: A Melted, Messy Rainbow.

A Failed Candy Creation

I wondered if I could melt Skittles into a solid, rainbow-colored candy bark. I arranged a layer of Skittles on parchment paper and put them in the air fryer. They did melt, but not in the way I had hoped. The candy shells cracked, and the gooey insides melted into a series of sticky, individual puddles, creating a colorful but messy and unappealing blob. This is one candy that is not meant to be melted in this way.

Can You “Roast” Your Own Coffee Beans in an Air Fryer?

The Amateur Coffee Roaster

I bought some green, unroasted coffee beans online to see if I could roast them in my air fryer. I put a single layer of beans in the basket and roasted them at a high temperature, shaking the basket every minute to keep them moving. I could hear the “first crack” and even the “second crack” as they roasted. The result was a batch of surprisingly evenly-roasted coffee beans. The process was a bit smoky and required constant attention, but it was a successful and fun experiment.

I Air-Fried a Bunch of Grapes. They Turned into “Raisins on Crack.”

The Sweet, Blistered Morsels

I tossed a handful of red grapes with a tiny bit of oil and put them in the air fryer at a high temperature for about 10 minutes. They underwent an amazing transformation. The skins blistered and charred in spots, and the inside became intensely sweet, jammy, and concentrated, like a warm, juicy raisin. They were incredible served alongside a savory pork chop or on top of a cheese board. It’s a sophisticated and easy way to elevate a simple fruit.

“Can You Air Fry It?” Episode 4: A Glass of Milk.

A Scalded, Skin-Covered Failure

This experiment was purely for science. I poured a small amount of milk into an oven-safe ramekin and put it in the air fryer. The result was predictable but still interesting. The top of the milk formed a thick, browned “skin” from the direct heat, while the milk underneath became scalded and slightly curdled. It was not a pleasant or useful result. This confirms that the air fryer is not the right tool for gently heating liquids like milk.

I Tried to Dry Flowers in My Air Fryer.

A Delicate, Risky Operation

I wanted to see if I could speed up the process of drying flowers for a craft project. I laid a few delicate flowers on the dehydrator rack in my air fryer and set it to the lowest possible temperature. The result was mixed. The fan, even on low, was a bit too powerful and blew some of the petals around. The flowers did dry out much faster than air-drying, but they were also more brittle. It can work for sturdier flowers, but it’s a risky operation.

The “Ramen Noodle” Block Test: From Hard Brick to Crispy Snack.

The Instant Noodle Upgrade

I took a block of dry, uncooked ramen noodles, broke it up, and tossed it with a little oil and the included seasoning packet. I air-fried it for about five to six minutes. The noodles turned into an incredibly crunchy, savory, and addictive snack, similar to the crispy noodle snacks you can buy at an Asian market. It’s a great way to use a cheap packet of ramen in a completely new and unexpected way.

I Air-Fried a spoonful of Nutella. It was… interesting.

The Warm, Gooey Puddle

I love Nutella, so I had to see what would happen. I put a spoonful of it on parchment paper and air-fried it for a few minutes. It didn’t get crispy like peanut butter did. Instead, it just melted into a warm, gooey, incredibly rich puddle of chocolate-hazelnut goodness. I took it out and used it as a dip for some strawberries and pretzels. While the experiment didn’t create a new “thing,” it did result in a delicious, warm dipping sauce.

Can You Make Your Own “Sun-Dried” Tomatoes?

The Dehydration Success Story

I had a pint of cherry tomatoes that were about to go bad. I sliced them in half, tossed them with a little salt and olive oil, and placed them on the dehydrator racks in my air fryer. I set it to a low temperature and let it run for several hours. The result was a batch of perfectly chewy, intensely flavored, “sun-dried” tomatoes. They were fantastic on a salad or a pizza. It was a successful and delicious way to save my produce from the trash.

I Air-Fried Leftover, Soggy Salad Croutons. They Were Resurrected.

The Crunch Comeback

I had a salad from a restaurant, and by the time I got to the leftovers, the croutons had absorbed all the dressing and were a sad, soggy mess. I picked them out and put them in the air fryer for two minutes. It was a complete resurrection. The heat drove out the moisture, and they came out even crunchier and more flavorful than they were originally, now infused with the taste of the Caesar dressing. It’s a great trick for saving a compromised salad.

The “Jell-O” Experiment. A Wobbly, Warm Mistake.

Don’t Heat the Gelatin

This was a silly but necessary experiment. I wondered what would happen if I put a cube of already-set Jell-O in the air fryer. The result was a predictable failure. The Jell-O simply melted back into its liquid state, creating a warm, wobbly puddle in the bottom of my dish. This confirms the scientific principle that heat is the enemy of gelatin. Some things are just meant to be served cold.

I Tried to “Re-Melt” a Broken Candle in a Silicone Cup.

The Wax-Melting Wonder

I had a favorite candle that had broken into several pieces. I put the wax pieces into a silicone muffin cup and placed it in the air fryer at a very low temperature. The air fryer worked perfectly as a gentle, contained wax melter. The wax melted down into a smooth, even pool. I added a new wick, let it cool, and I had a brand new, albeit smaller, candle. It’s a great, safe way to melt wax for craft projects.

Can You Make “Puffed” Rice from Cooked Rice?

The Crispy Rice Cereal

I took some cooked and slightly-dried-out white rice and tossed it with a tiny bit of oil. I air-fried it at a very high temperature, shaking it frequently. While it didn’t “puff” up like a commercial puffed rice cereal, it did get incredibly crispy, light, and airy. The individual grains became golden-brown and had a fantastic crunch. It was a great, crispy topping for a salad or a bowl of soup.

I Air-Fried a Slice of Watermelon.

A Warm, Weird Experience

Out of a bizarre sense of curiosity, I air-fried a thick slice of watermelon. I cooked it at a high temperature for about 10 minutes. The texture changed completely. It became soft and warm, and the flavor concentrated into an almost savory-sweet taste. It was similar to a roasted or grilled fruit. While I’m not sure I would do it again, it was a fascinating experiment in how heat can completely transform the character of a familiar food.

The “Babybel Cheese” Test: Does the Wax Melt?

The Contained Cheese Bomb

I unwrapped a Babybel cheese and put it in the air fryer to see what would happen. It got warm and soft, and the outside developed a slightly firm, toasty skin, but it mostly held its shape. Then, I tried cooking one inside its red wax shell. The wax got soft but did not melt into a puddle, and it created a perfect little oven that steamed the cheese inside into a molten, gooey, and incredibly satisfying cheese bomb. It was a surprising success.

I Tried to Cook Rice from Uncooked in the Air Fryer.

The Unevenly-Cooked Failure

I attempted to cook raw, uncooked rice in the air fryer by putting it in a pan with water. It was a complete and utter failure. The intense, top-down heat of the air fryer caused the water to evaporate from the top layer long before the rice at the bottom could absorb it. The result was a stratified mess of burnt, crispy grains on top and a layer of hard, uncooked rice in a bit of sludgy water at the bottom. Stick to a rice cooker.

Can You “Refresh” Stale Crackers?

The Cracker Comeback

I had a sleeve of crackers that had been open for too long and had lost their snap. They were chewy and disappointing. I laid them out in a single layer in the air fryer basket and heated them at 350°F for just 60 to 90 seconds. It worked perfectly. The gentle heat drove out the absorbed moisture from the air and restored their original, crispy, snappy texture. It’s a great way to save a whole box of crackers from going to waste.

I Air-Fried a Leaf of Spinach to Make a “Spinach Chip.”

The Disappearing Act

I tried to make a single “spinach chip” by putting a leaf of spinach in the air fryer. As soon as I turned it on, the powerful fan whipped the lightweight leaf up into the heating element, where it shriveled and burned in a matter of seconds. This experiment proved that very light, individual items are not suitable for the air fryer’s vortex of hot air unless they are weighed down. For spinach, it’s better to cook a whole bunch at once.

The “Canned Biscuit” Test: Donut vs. Savory Roll.

The Versatile Dough

I took a can of refrigerated biscuit dough and tested its versatility. I turned half of the biscuits into “donuts” by cutting a hole in the middle and tossing them in cinnamon sugar after air frying. They were amazing. With the other half, I brushed them with melted garlic butter and sprinkled them with parmesan cheese to create savory dinner rolls. Both were incredibly successful, proving that a simple can of biscuit dough is one of the most versatile and delicious things you can put in your air fryer.

I Tried to Dry My Kid’s “Play-Doh” Creation.

The Puffy, Cracked Result

My daughter made a small Play-Doh sculpture and wanted to save it. We decided to try and dry it in the air fryer. We put it on the dehydrate setting at a very low temperature. The Play-Doh did harden, but the heat also caused it to puff up slightly and form a few small cracks on the surface. While it worked in a pinch, air-drying or using a proper modeling clay is a much better option for preserving kids’ art projects.

“Will It Pop?” – The Chickpea Challenge.

The Crispy, Crunchy Success

I wanted to see if I could make chickpeas “pop” like corn. While they don’t explode in the same way, the result was a huge success. I took canned chickpeas, patted them very dry, tossed them with spices, and air-fried them at a high temperature. They didn’t “pop,” but they became incredibly crispy and crunchy, with a satisfying texture that was perfect for a healthy snack. It proved that the air fryer is the ultimate tool for creating crispy, bean-based snacks.

The Weirdest Things I’ve Ever Air-Fried, Ranked by Success.

My Laboratory of Oddities

After a year of experiments, I’ve ranked the weirdest things I’ve air-fried. The number one success was the glazed donut, which was a religious experience. Number two was the giant, puffy gummy bear. Number three was the crispy Kraft cheese single. The biggest failures were popcorn (a dangerous mess), raw pasta (a gummy failure), and Jell-O (a wobbly mistake). The air fryer is a fun laboratory, but some experiments are better left as thought experiments.