Air fryer potato chips are thin, crisp, and deeply satisfying, using only a small amount of oil compared to deep frying. The key to success is slicing the potatoes evenly, removing excess starch, and cooking in batches so hot air can circulate freely. When done right, these chips are golden, crunchy, and perfect for seasoning any way you like.
Ingredients (Serves 2–3)
- 2 medium potatoes (russet or Yukon Gold work best)
- 1–1½ tablespoons olive oil or avocado oil
- ½ teaspoon fine salt (plus more to taste)
Optional Seasonings
- Smoked paprika
- Garlic powder
- Onion powder
- Black pepper
- Chili powder
- Dried herbs
Equipment
- Air fryer
- Sharp knife or mandoline slicer
- Large bowl
- Paper towels
Step 1: Slice the Potatoes
- Wash and peel the potatoes if desired (peeling is optional).
- Slice into very thin rounds, about 1–2 mm thick.
- Keep slices as even as possible to ensure uniform cooking.
Step 2: Remove Excess Starch
- Place the potato slices into a bowl of cold water.
- Soak for 20–30 minutes, stirring once or twice.
- Drain and rinse until the water runs mostly clear.
- Pat completely dry with paper towels.
Dry slices = crispy chips.
Step 3: Season
- Transfer dry potato slices to a clean bowl.
- Drizzle with oil and toss gently to coat every slice.
- Sprinkle with salt and any desired seasonings.
Step 4: Air Fry
- Preheat the air fryer to 180°C / 350°F for 3–5 minutes.
- Arrange potato slices in a single layer in the basket. Do not overlap.
- Cook for 10–14 minutes, shaking or flipping every 4–5 minutes.
Chips will cook at different speeds. Remove finished chips early and return the rest to continue cooking.
Step 5: Cool and Crisp
- Transfer cooked chips to a plate or rack.
- Allow them to cool for 2–3 minutes—they will crisp up further as they cool.
- Taste and add extra salt if needed.
Tips for Extra-Crispy Chips
- Use a mandoline for ultra-thin, even slices.
- Avoid overcrowding; cook in batches if necessary.
- If chips soften after cooling, return them to the air fryer for 1–2 minutes.
- Thinner slices = crispier chips.
Flavor Variations
- Salt & Vinegar: Sprinkle malt vinegar powder after cooking
- BBQ: Toss with smoked paprika, sugar-free BBQ seasoning
- Parmesan: Add finely grated parmesan immediately after cooking
- Spicy: Toss with chili powder or cayenne
- Herb: Finish with rosemary or thyme salt
