Save I bought an air fryer on a whim during a holiday sale and it sat in the box for weeks. One Saturday afternoon, restless and snacky, I dug it out and decided to make the simplest thing I could think of: potato chips. Within half an hour, I was standing at the counter crunching through the crispiest, most satisfying homemade chips I'd ever tasted. No bubbling oil, no mess, just golden slices that tasted like I'd unlocked a secret the snack aisle had been keeping from me.
The first time I made these for friends, I set out a bowl during a movie night without saying a word. Ten minutes later, someone asked if I'd driven to a gourmet market. I just smiled and said I sliced them an hour ago. The room went quiet except for crunching, and I knew I had a new party trick that required almost no effort and delivered every single time.
Ingredients
- Russet potatoes: Their high starch content turns beautifully crisp in the air fryer, and their size means you get big, satisfying chips with minimal waste.
- Olive oil: Just enough to help the seasoning stick and encourage that golden color without any heaviness or grease.
- Fine sea salt: It distributes evenly on the thin slices, and you can always add more after tasting, which I usually do.
- Black pepper: A gentle background warmth that makes each bite feel a little more grown up and intentional.
- Smoked paprika: This is the secret that makes people pause mid crunch and ask what makes these taste so good.
Instructions
- Prep the potatoes:
- Scrub them under cool water, peel if you prefer a cleaner look, then slice as thin as you can manage, aiming for that delicate 1.5 mm thickness. A mandoline makes this effortless, but a steady hand and a sharp knife work too.
- Soak and dry:
- Submerge the slices in cold water for 10 minutes to pull out the starch that can make them gummy, then drain and pat them completely dry with paper towels. Any moisture left behind will steam instead of crisp.
- Season generously:
- Toss the dry slices with olive oil, salt, and your choice of pepper or paprika in a large bowl, making sure every piece gets a light, even coating. This is where the flavor lives.
- Preheat and arrange:
- Set your air fryer to 180 degrees Celsius and let it warm for 3 minutes, then lay the slices in a single layer in the basket. Overlapping means uneven cooking, so work in batches if needed.
- Cook and flip:
- Air fry for 8 minutes, then shake the basket or flip the slices gently with tongs. Continue cooking for another 6 to 8 minutes, watching closely as they turn golden and crisp at the edges.
- Cool and serve:
- Transfer the finished chips to a wire rack to cool for a few minutes; they'll firm up beautifully as the steam escapes. Repeat with any remaining slices, then serve warm or at room temperature.
Save 
Save One evening, my daughter came home from school grumpy and silent, and I handed her a bowl of these still warm from the air fryer. She ate three handfuls before she started talking, and by the bottom of the bowl, she was laughing. Sometimes the simplest things create the space for everything else to soften.
Flavor Variations
Once you master the basic version, you can toss the cooked chips with garlic powder and parmesan for a savory punch, or dust them with cinnamon and a tiny pinch of sugar for a sweet and salty surprise. I've also tried chili powder with lime zest, and it disappeared faster than any batch before it.
Storage and Freshness
These chips are best eaten the day you make them, but if you have leftovers, let them cool completely before sealing them in an airtight container. They'll stay reasonably crisp for up to two days, though I've never had a batch last that long. If they do soften, a quick two minute reheat in the air fryer brings them back to life.
Choosing Your Potatoes
Russets are my go to because they crisp so reliably, but Yukon Golds work beautifully too and give you a slightly buttery, golden chip with thinner skin. Avoid waxy potatoes like red or fingerling varieties; they never quite achieve that shatteringly crisp texture no matter how long you cook them.
- Use a mandoline for uniform slices and faster prep, but watch your fingers and use the guard.
- If your air fryer runs hot, start checking at the 12 minute mark to avoid burning.
- Let the basket cool slightly between batches so the temperature stays consistent.
Save 
Save There's something deeply satisfying about pulling a crisp, golden chip from a machine that barely heated up your kitchen. Make a batch this weekend and you'll understand why I haven't bought a bag of chips in months.