Homemade Air-Fryer Potato Chips (Printable)

Crispy, golden potato chips cooked in an air fryer for a light, crunchy alternative to fried snacks.

# Components:

→ Potatoes

01 - 2 large russet potatoes

→ Oil & Seasoning

02 - 1 tablespoon olive oil
03 - ½ teaspoon fine sea salt
04 - ¼ teaspoon freshly ground black pepper (optional)
05 - ¼ teaspoon smoked paprika (optional)

# Method:

01 - Scrub potatoes thoroughly and peel if desired. Slice them very thinly (approximately 1/16 inch) using a mandoline slicer or a sharp knife.
02 - Place the potato slices into a large bowl of cold water and soak for 10 minutes to eliminate excess starch.
03 - Drain the slices and pat them completely dry using paper towels to ensure crispiness.
04 - Toss the dried potato slices with olive oil, sea salt, and any optional seasonings until coated evenly.
05 - Preheat the air fryer to 360°F (180°C) for 3 minutes.
06 - Lay the potato slices in a single layer inside the air fryer basket, working in batches if necessary.
07 - Cook for 8 minutes at 360°F, then flip or shake the basket to promote even cooking.
08 - Continue cooking for an additional 6 to 8 minutes or until the chips turn golden and achieve desired crispness.
09 - Transfer cooked chips onto a wire rack to cool; crispness will improve as they cool. Repeat the process with remaining slices.
10 - Serve immediately for best texture or store cooled chips in an airtight container for up to two days.

# Expert Advice:

01 -
  • You can make fresh chips in under half an hour without heating up a pot of oil or dealing with splatters.
  • Theyre endlessly customizable, you can go classic with salt or wild with smoked paprika, garlic, or even cinnamon sugar for a sweet twist.
02 -
  • Skipping the soaking step leaves too much starch on the surface, and your chips will turn out leathery or stick together in clumps.
  • If you dont dry the slices thoroughly, the moisture will steam them instead of crisping them, and youll end up disappointed every time.
03 -
  • Invest in a mandoline slicer if you plan to make these often, it cuts your prep time in half and gives you perfectly uniform chips every time.
  • Dont walk away during the last few minutes of cooking, chips go from golden to burnt in under a minute and you need to catch them at just the right moment.
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