Air Fryer Potato Chips Recipe
These air fryer potato chips are a delicious snack that turns out crispy every time! Enjoy them straight out of the bowl, or serve them with sandwiches, burgers, or dips.
Servings 4 servings
Calories 46kcal
Equipment
- Air fryer
- Large bowl
Ingredients
- 1 russet potato (225g)
- Olive oil cooking spray
- ½ teaspoon salt
- Ground black pepper
Instructions
- Scrub the potato well (there is no need to peel the potato.)
- Using a mandoline or a vegetable peeler, thinly slice the potato about 1/16” thick.
- Soak the potato slices in a bowl of ice water for 10 minutes to remove the starch. Drain the water from the bowl, then refill it with cold water. Mix with your hands to clean the chips and drain once more.
- Place the potatoes in a single layer on a tea towel or paper towels. Pat very dry with another towel.
- Add the dry potato slices to a large mixing bowl. Spray the potatoes all over with the olive oil spray and sprinkle with ¼ teaspoon of salt. Toss well to combine. Repeat and spray all over with olive oil spray once again and sprinkle with the remaining ¼ teaspoon of salt.
- Working in batches, arrange the potato slices in an even layer in an air fryer basket. (You will be cooking in 2-3 batches, so don’t try to fit them all in at once).
- Set the air fryer to 325°F.
- Cook, opening the basket to toss, flip, and redistribute all of the chips every 5 minutes. After 15 minutes, remove any chips that are golden brown and crispy. Continue cooking in 2 minute increments until all of the chips are golden brown and crispy on most of the chip area.
- Transfer to a plate or bowl, and sprinkle with more salt and pepper to taste. Continue with the remaining potato slices. The chips will crisp up more as they cool, so let them sit for 5 minutes before serving.
Video
Notes
- Use starchy potatoes: Starchy potatoes (also known as floury or mealy potatoes), like Russet potatoes, contain less moisture, so they are perfect for frying as they become crispy. You can substitute an all-purpose potato like Yukon Gold potatoes, which also work well. Avoid waxy varieties like red potatoes, as they often turn chewy instead of crisp.
- When using a mandoline: Rotate the potato 180 degrees every 8 to 10 slices so that the potato continues to slice evenly. If you continue to cut straight through, the potato develops a slant on the cutting surface, and you end up with oval-shaped chips.
- Chip thickness: Slices around 1/8-inch to 1/16-inch are best. If they are too thick, they won't get crispy. If sliced too thin, they will cook unevenly (and get too dark in places before they ever get crispy). You should be able to see your fingers through the potato slices if they are thin enough.
- Air fryer temperature: If your air fryer only heats in 10-degree increments, cook these chips at 320°F.
- Avoid over-cooking and burning the chips: If the chips are browned but still slightly limp in certain parts, pull them out of the air fryer. They will crisp up as they sit and cool.
- Let the air fryer potato chips rest before serving: The chips will crisp up more as they cool, so let them sit for 5 minutes before serving.
Nutrition
Calories: 46kcal | Carbohydrates: 10g | Protein: 1g | Fat: 0.4g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.3g | Sodium: 294mg | Potassium: 222mg | Fiber: 1g | Sugar: 0.3g | Vitamin A: 1IU | Vitamin C: 3mg | Calcium: 7mg | Iron: 0.5mg