Air-Fryer Potato Chips (Print Version)

Light and crunchy golden potato chips prepared quickly using an air fryer method.

# 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)

# Directions:

01 - Scrub and optionally peel the potatoes. Slice them very thinly, about 1/16 inch thick, using a mandoline slicer or a sharp knife.
02 - Place the potato slices in a large bowl of cold water and soak for 10 minutes to remove excess starch.
03 - Drain and pat the potato slices thoroughly dry using paper towels.
04 - Toss the dry potato slices with olive oil, sea salt, and any optional seasonings until evenly coated.
05 - Preheat the air fryer to 360°F for 3 minutes.
06 - Arrange potato slices in a single layer inside the air fryer basket, working in batches as necessary for even cooking.
07 - Cook for 8 minutes, then flip or shake the basket to turn the chips.
08 - Continue cooking for an additional 6 to 8 minutes or until the chips are golden and crisp.
09 - Transfer chips to a wire rack to cool, allowing them to crisp further. Repeat with remaining slices.
10 - Serve chips immediately or store them in an airtight container once fully cooled.

# Expert Advice:

01 -
  • You control the salt, the crunch, and every single flavor you add, which means no more mystery ingredients from a bag.
  • The air fryer does all the work while you fold laundry or answer emails, and the kitchen stays cool and splatter free.
  • They come out so light and crispy that even people who claim they dont like homemade chips ask for the recipe.
02 -
  • If you skip the soaking step, the chips can turn out chewy or unevenly cooked because the starch interferes with crisping.
  • Drying the slices thoroughly is non negotiable; even a little dampness creates steam pockets that ruin the crunch.
  • Dont walk away during the final few minutes of cooking, because the line between golden and burnt is surprisingly thin.
03 -
  • Season half the batch lightly and leave the other half plain so you can experiment with different flavors after cooking.
  • If you want restaurant level crunch, soak the slices twice, changing the water halfway through, then dry them obsessively.
  • Add a sprinkle of flaky sea salt right after they come out of the air fryer for a final pop of flavor and texture.
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