How To Make Potato Chips In The Air Fryer
Craving a snack that’s light, flavorful, and made with a fraction of the oil used in a deep fryer? Look no further than crispy air fryer potato chips! With just a few simple steps, you can transform ordinary yellow potatoes or even russet potatoes into a batch of golden, crispy chips that rival any store-bought variety. Pair them with your favorite sandwich or serve them alongside some sour cream for dipping, and you’ve got a winning combination.
Not only are these crispy homemade potato chips healthier than traditional fried options, but they’re also endlessly customizable. From garlic salt to ranch seasoning, the flavor possibilities are practically endless. Plus, with an air fryer, you’ll skip the hassle of a baking sheet or loads of cleanup.
What You Need To Make Air Fryer Potato Chips
To whip up these crispy delights, you’ll need a few essentials. The full recipe with precise measurements can be found in the recipe card below, but here’s an overview:
- Potatoes: Yellow, russet, or even sweet potatoes work wonderfully.
- Olive oil or avocado oil: Use oils with a high smoke point for the best results.
- Seasonings: Fine sea salt is classic, but feel free to experiment with garlic salt, black pepper, or ranch seasoning.
Additional tools like parchment paper, a mandoline slicer for thin slices, and an air fryer basket will make the process easier.
How To Make Air Fryer Potato Chips
1. Prepare the Potatoes
Wash and scrub your potatoes (yukon gold potatoes or red potatoes are great options). Slice them into thin slices—about 1/8 inch thick—for even cooking. Uneven slices can still work if you prefer a rustic look.
2. Soak and Dry
Place the slices in a large bowl filled with cold water. Soak for 20–30 minutes to remove excess starch, ensuring crispier chips. After soaking, drain and pat the slices completely dry using a paper towel or clean kitchen towel.
3. Season and Oil
Transfer the dried slices back to a large bowl. Drizzle them with olive oil or use an olive oil spray for even coating. Sprinkle sea salt and any additional seasonings, tossing to coat evenly.
4. Air Fry
Preheat your air fryer to 355°F (190°C) and line the air fryer basket with parchment paper if needed. Arrange the potato slices in a single layer, ensuring they don’t overlap for the best results. Cook for 10–12 minutes, flipping halfway through. Monitor the cooking time closely during the last few minutes to prevent burning.
5. Cool and Serve
Once golden brown and crispy, transfer the chips to a wire rack to cool. They’ll crisp up even more as they cool to room temperature. Serve immediately or store in an airtight container for up to two days.
Commonly Asked Questions
How do I ensure my air fryer potato chips are crispy?
The key to crispy chips is soaking the potato slices in cold water to remove excess starch. Drying them thoroughly with a paper towel is equally important.
Can I use other types of potatoes for this recipe?
Yes! Sweet potatoes, yukon gold potatoes, or red potatoes work wonderfully. Adjust the cooking time slightly for different varieties.
What other seasonings can I use on these chips?
You can keep it simple with sea salt or explore different flavors like garlic salt, black pepper, or ranch seasoning.
Can I store leftover air fryer potato chips?
Store leftover chips in an airtight container to maintain crispiness. If they lose their crunch, reheat them in the air fryer for a few minutes.
Can I use vegetable oil or avocado oil?
Yes, both work well due to their high smoke point, but olive oil or avocado oil is preferred for their flavor.
Are these chips healthier than french fries?
Yes, since they’re air-fried with a fraction of the oil compared to deep frying, they’re a lighter, healthier option.
Air Fryer Potato Chips: The Ultimate Crispy Snack
Ingredients
- 4 yellow potatoes
- 2 tbsp Olive oil
- 2 tsp fine sea salt adjust to taste
Instructions
Prepare the Potatoes:
- Wash and scrub the potatoes thoroughly.
- Slice the potatoes into thin rounds (about 1/8 inch thick) using a mandoline slicer, a KitchenAid attachment or a sharp knife for even cooking. (I don’t mind if they are uneven circles or half circles, in fact I like the more rustic look!)
Soak and Dry:
- Place the potato slices in a bowl of cold water and soak for 20–30 minutes to remove excess starch, which helps make them crispier.
- Drain and pat the slices completely dry with a clean kitchen towel or paper towels.
Season:
- In a mixing bowl, toss the potato slices with olive oil until lightly coated.
- Sprinkle the slices with sea salt, ensuring an even distribution.
Air Fry:
- Preheat your air fryer to 355°F (190°C) for 3–5 minutes.
- Arrange the potato slices in a single layer in the air fryer basket, avoiding overlap (work in batches if needed).
- Air fry for 10–12 minutes, flipping the chips halfway through. Keep an eye on them during the last few minutes to prevent burning.
Cool and Serve:
- Once golden and crispy, remove the chips from the air fryer and let them cool slightly on a wire rack (they’ll crisp up more as they cool).
- Sprinkle with a little extra sea salt if desired and serve immediately.