Homemade Air-Fryer Potato Chips (Print View)

Light and crunchy potato chips crafted in an air fryer with simple seasoning for a healthier snack.

# 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 optionally peel the potatoes. Slice them very thinly, about 1/16 inch thick, using a mandoline slicer or a sharp knife.
02 - Place potato slices into a large bowl of cold water and soak for 10 minutes to remove excess starch.
03 - Drain the slices and pat them thoroughly dry with paper towels to ensure crispiness.
04 - Toss the dried potato slices with olive oil, fine sea salt, and optional seasonings until evenly coated.
05 - Preheat the air fryer to 360°F (180°C) for 3 minutes.
06 - Place potato slices in a single layer inside the air fryer basket, working in batches if necessary for even cooking.
07 - Cook the slices for 8 minutes.
08 - Flip or shake the basket, then cook for an additional 6 to 8 minutes until the potato chips are golden and crisp.
09 - Transfer chips to a wire rack to cool; they will crisp further as they cool. Repeat the cooking process with remaining slices.
10 - Serve immediately or once completely cooled, store chips in an airtight container for up to 2 days.

# Expert Insights:

01 -
  • They're genuinely crispy and light, nothing like the limp store-bought bags that disappoint halfway through.
  • Takes just 26 minutes from raw potato to snack-worthy chips, so it fits into lazy afternoons or last-minute cravings.
  • You control exactly what goes in, which feels rebellious after years of reading mysterious ingredient lists.
02 -
  • Soaking the potatoes isn't optional; skipping it results in chips that taste oddly starchy and refuse to crisp properly no matter how long you cook them.
  • Every air fryer runs slightly different, so watch your chips closely the first time—some cook faster than others, and the difference between golden and burnt is just a few minutes.
  • Pat your potatoes dry until you think they're dry enough, then pat them again; moisture is the enemy of crispness and the reason some batches disappoint.
03 -
  • Use a mandoline slicer and wear the guard; one knuckle encounter with that blade teaches you to respect the tool very quickly.
  • If your air fryer has a non-stick coating, avoid metal utensils when flipping—silicone is your friend and keeps your basket pristine.
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