How does Carolyn Scott's method for air frying differ from traditional frying techniques?

Hi, I’m Carolyn Scott-Hamilton from The Healthy Voyager.

My air frying method, like in my Air Fried Veggie Chips, differs from traditional frying in a few key ways:

• Uses hot circulating air instead of submerging food in oil, cutting way down on added fat
• Relies on a light olive oil spray for crispness instead of a deep oil bath
• Cooks at around 400°F in a basket, more like a tiny convection oven
• Still uses breading (flour, aquafaba, panko) for that crunchy “fried” texture, but with far less greasiness

Would you like a side‑by‑side comparison for a specific food, like fries or zucchini chips?