Homemade Air Fryer Chips (Print Version)

Light and crispy potato chips made quickly in an air fryer with simple seasonings.

# What You’ll Need:

→ 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)

# How to Make It:

01 - Scrub and peel the potatoes if desired. Slice them very thinly, approximately 1/16 inch thick, using a mandoline slicer or sharp knife.
02 - Place the potato slices in a large bowl of cold water and soak for 10 minutes to extract excess starch.
03 - Drain the potatoes and pat dry thoroughly with paper towels to ensure crispiness.
04 - Toss potato slices evenly with olive oil, sea salt, and any optional seasonings such as black pepper or smoked paprika.
05 - Preheat the air fryer to 360°F for 3 minutes.
06 - Place potato slices in a single layer inside the air fryer basket, working in batches to avoid overcrowding.
07 - Cook the slices for 8 minutes, then flip or shake the basket to promote even cooking.
08 - Continue cooking for an additional 6 to 8 minutes until the chips turn golden and crisp.
09 - Transfer chips to a wire rack to cool; they will crisp further as they cool. Repeat for remaining batches.
10 - Serve immediately or store fully cooled chips in an airtight container for up to 2 days.

# Additional Tips::

01 -
  • You can make chips whenever the craving hits without heating up a pot of oil or dealing with splatter.
  • They come out so much lighter and crunchier than baked chips, with that satisfying snap you only get from frying.
  • You control the salt, the seasoning, and the thickness, so every batch tastes exactly how you want it.
02 -
  • If you skip the soaking step, the chips will turn out chewy and pale no matter how long you cook them.
  • Drying the slices thoroughly is just as important as slicing them thin, any lingering water will ruin the crunch.
  • Don't walk away during the last few minutes of cooking, they go from perfect to scorched in the blink of an eye.
03 -
  • Invest in a mandoline slicer if you plan to make these more than once, it's the only way to get uniform slices that cook evenly.
  • Don't toss the chips in too much oil or they'll end up greasy instead of crisp, a light drizzle is all you need.
  • If your air fryer runs hot, drop the temperature by ten degrees and add a minute or two to the cook time.
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