Homemade Air-Fryer Potato Chips (Printer View)

Crispy golden potato chips crafted in an air fryer with olive oil and seasonings for a healthier snack.

# 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 and optionally peel the potatoes. Slice them very thinly, about 1/16 inch thick, using a mandoline 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 the slices and pat them thoroughly dry using paper towels.
04 - Toss the potato slices evenly with olive oil, sea salt, and any optional seasonings.
05 - Preheat the air fryer to 360°F for 3 minutes.
06 - Place potato slices in a single layer in the air fryer basket. Work in batches if necessary to ensure even crisping.
07 - Cook the slices for 8 minutes.
08 - Flip the slices or shake the air fryer basket to promote even cooking.
09 - Cook an additional 6 to 8 minutes, or until the chips are golden and crisp.
10 - Transfer chips to a wire rack to cool completely, allowing them to crisp further.
11 - Serve immediately or store in an airtight container once fully cooled.

# Expert Advice:

01 -
  • You control every ingredient, so no mystery oils or preservatives sneaking in.
  • They cook fast and stay light, which means you can eat a whole bowl without feeling weighed down.
  • The air fryer does all the work while you prep dip or just wait impatiently by the counter.
02 -
  • Drying the potato slices completely is non-negotiable, I learned this after a soggy first attempt that tasted like warm cardboard.
  • Don't overcrowd the basket or the chips will steam instead of crisp, so work in batches even if it takes a few extra minutes.
03 -
  • If your chips aren't crisping evenly, pause halfway through and rearrange them so the ones in the center move to the edges.
  • Let them cool on a wire rack instead of a plate, because trapped steam will make the bottoms soggy and ruin all your hard work.
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