Homemade Air Fryer Chips (Printable Version)

Golden and crunchy potato chips crafted with simple ingredients and air fryer cooking.

# Needed Ingredients:

→ 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

# Preparation Steps:

01 - Scrub and optionally peel the potatoes. Using a mandoline or sharp knife, slice them very thinly to approximately 1/16 inch thickness.
02 - Place potato slices in a large bowl filled with cold water and soak for 10 minutes to eliminate excess starch.
03 - Drain and pat the slices completely dry using paper towels.
04 - Toss the dried potato slices evenly with olive oil, fine sea salt, and optional black pepper and smoked paprika.
05 - Preheat the air fryer to 360°F (180°C) for 3 minutes to ensure optimal crisping.
06 - Place the potato slices in a single layer inside the air fryer basket. Work in batches if necessary to avoid overlapping.
07 - Cook the slices for 8 minutes at 360°F, 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 achieve a crisp texture.
09 - Transfer the cooked chips to a wire rack to cool and crisp further. Repeat the process with remaining slices.
10 - Serve fresh or store the completely cooled chips in an airtight container for up to 2 days.

# Expert Advice:

01 -
  • You actually know what's in them—just potatoes, a bit of oil, and whatever seasoning speaks to you.
  • They're ready in half an hour, which means you can go from craving to snacking without the commitment of traditional frying.
  • The air fryer does the heavy lifting, so you're not standing over hot oil watching and worrying.
  • They taste somehow more potato-forward than store-bought chips, with a satisfying crunch that feels earned.
02 -
  • Thickness matters more than you'd think: slices that are too thick won't crisp through, leaving soft interiors—the mandoline is worth the investment for consistency.
  • Don't skip the soak step or the drying step; both are doing essential work to remove moisture that would otherwise sabotage your crispness.
  • Every air fryer runs slightly hot or cool, so the first batch might need tweaking—start checking at the 6-minute mark on the second cook.
  • Overlapping slices steam instead of fry, so if you're tempted to fit more in, make another batch instead.
03 -
  • A mandoline slicer is genuinely worth owning—it ensures uniform thickness that cooks evenly, and hand-sliced chips inevitably vary enough to create some undercooked pieces.
  • The cold water soak is doing real work; don't skip it thinking you'll save time, because mushy chips are worse than no chips at all.
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