Potato Chips made in the air fryer are light, crispy, and use far less oil than traditional fried chips. This recipe serves 2–4.
Ingredients
- 2 medium russet or Yukon Gold potatoes
- 1 tbsp olive oil
- ½ tsp salt
- ½ tsp garlic powder (optional)
- ½ tsp onion powder (optional)
- ¼ tsp paprika (optional)
- ¼ tsp black pepper (optional)
Instructions
- Wash the potatoes well. Leave the skins on or peel them if you prefer.
- Using a mandoline or a sharp knife, slice the potatoes into 1/16-inch (1.5 mm) thick rounds.
- Soak the potato slices in cold water for 20–30 minutes to remove excess starch.
- Drain and pat the slices completely dry with clean kitchen towels or paper towels.
- Toss the potato slices with the olive oil and your chosen seasonings until evenly coated.
- Preheat the air fryer to 350°F (175°C) for 3 minutes.
- Arrange the potato slices in a single layer in the air fryer basket. Avoid overlapping. Cook in batches if necessary.
- Air fry for 12–16 minutes, shaking the basket every 4–5 minutes. Remove chips as they turn golden brown, as thinner slices may finish earlier than thicker ones.
- Sprinkle with a little extra salt while the chips are still warm.
- Let the chips cool for 2–3 minutes—they’ll become even crispier as they cool.
Flavor Variations
- Sea Salt & Vinegar: Sprinkle with vinegar powder and salt after cooking.
- Barbecue: Toss with barbecue seasoning.
- Sour Cream & Onion: Season with sour cream and onion seasoning.
- Parmesan Herb: Add grated Parmesan, garlic powder, and Italian herbs after cooking.
- Spicy: Sprinkle with cayenne pepper or chili powder.
Tips
- Slice the potatoes as evenly as possible for consistent cooking.
- Pat the slices completely dry before adding oil to help them crisp up.
- Check the chips frequently during the last few minutes, as they can brown quickly.
- Store cooled chips in an airtight container for up to 3 days. Re-crisp them in the air fryer for 1–2 minutes if needed.