Have you been hearing lots of buzz about Air Fryers lately? If so, there’s a reason for it. They’re pretty awesome. At least mine is.

I took some time before jumping in, and did a bit of research – including talking directly with JL Fields, who wrote the book on air fryers, literally. JL is an air frying expert, and author of the best-selling The Vegan Air Fryer: The Healthier Way to Enjoy Deep-Fried Flavors. According to JL, they all work well – it may come down to which features and accessories matter to you, and understanding that some accommodate larger portions.

After speaking with a representative at the company, I selected a Philips. My model is the Philips Air Fryer Avance Digital TurboStar and I love it. This model is faster and more powerful, and cooks more evenly than their other models, plus has a smaller footprint (which I appreciate since I have very little counter space left).

At this point, I’ve used mine to air fry potatoes, sweet potatoes, mushrooms, Brussels sprouts, and tofu, and use it almost daily now. Everything I’ve made has been great!

Can you get the same results in the oven? Yes and no. You can roast these foods in the oven, but expect it to (1) take about twice as long, and (2) still not be as crispy as with in an air fryer.

Need proof? This very simple potato recipe makes a terrific savory breakfast or lunch. Can you imagine it served as a game day appetizer? Or covered with homemade vegan chili? Limitless possibilities.

Until you experience this firsthand, you won’t believe how crunchy these are – and especially while using no oil, no oil, no oil!