Here is a recipe for Air Fryer Potato Chips. They are crispy, crunchy, and satisfy that salty snack craving with a fraction of the oil used in traditional frying.
Air Fryer Potato Chips
Yields: 2-4 servings
Prep time: 15 minutes
Cook time: 15-20 minutes (may need to cook in batches)
Ingredients
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2 medium Russet potatoes (or Yukon Gold), scrubbed clean
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1-2 tablespoons olive oil or avocado oil
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1 teaspoon salt (or to taste)
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Optional seasonings:
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Black pepper
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Paprika or smoked paprika
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Garlic powder
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Rosemary (finely chopped)
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Cayenne pepper (for heat)
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Instructions
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Slice the Potatoes Thinly: Using a mandoline slicer (for best results), a food processor slicing disc, or a very sharp knife, slice the potatoes into very thin, even rounds, about 1/8-inch thick. Uniform thickness is crucial for even cooking.
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Soak the Potatoes (Key Step): Place the potato slices in a large bowl of cold water and let them soak for at least 15-30 minutes. This removes excess starch, which is the secret to achieving crispy chips. Swish them around occasionally.
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Dry Thoroughly: Drain the potatoes and spread them out on a clean kitchen towel or paper towels. Pat them completely dry. Any remaining moisture will cause them to steam instead of crisp up.
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Season the Chips: In a large, dry bowl, toss the dried potato slices with the olive oil and salt (and any other seasonings you want). Make sure every chip is lightly coated.
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Preheat Air Fryer: Preheat your air fryer to 360°F (180°C) for 3-5 minutes.
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Arrange in a Single Layer: Place the potato slices in the air fryer basket in a single, even layer. Do not overcrowd! They need room for air to circulate. You will likely need to cook them in 2-3 batches depending on the size of your air fryer.
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Air Fry:
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Cook at 360°F (180°C) for 10-15 minutes.
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Shake the basket or flip the chips halfway through the cooking time (at about the 6-7 minute mark).
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Watch them carefully during the last few minutes as they can go from golden to burnt very quickly. Cooking time will depend on the thickness of your slices and your specific air fryer.
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Check for Doneness: The chips are done when they are golden brown and crispy. They may still feel slightly pliable when hot but will crisp up as they cool.
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Cool and Serve: Transfer the cooked chips to a cooling rack or paper towel-lined plate to cool completely. (Don’t pile them up while hot or they’ll trap steam and get soggy). Sprinkle with a little extra salt while they’re hot if desired.
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Repeat: Continue with the remaining batches.
Tips for Success:
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Uniform Thickness is Everything: Inconsistent slices mean some will burn while others are undercooked. A mandoline is highly recommended.
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Don’t Skip the Soak: This is the most important step for crispy chips.
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Dry, Dry, Dry: Water + hot oil = steam. Steam = soggy chips.
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Single Layer Only: Overcrowding is the enemy of crispiness.
Enjoy your healthy, homemade air fryer potato chips