Description
Craving the crunch of potato chips without the heavy oil and preservatives? These Air Fryer Potato Chips are your new go-to snack! Light, crispy, and incredibly satisfying, they’re made with just a few simple ingredients and come out perfectly golden every time. Plus, you can season them any way you like—from classic sea salt to bold barbecue or spicy chili lime.
This recipe is great for anyone looking for a healthier homemade chip alternative. Whether you’re prepping a snack for the kids, game night with friends, or just indulging in a late-night craving, these chips deliver that addictive crunch in every bite—without the guilt.
Ingredients
Makes 4 servings:
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2 medium russet potatoes (or Yukon Gold for a slightly buttery flavor)
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1 tbsp olive oil or avocado oil
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½ tsp sea salt (adjust to taste)
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Cold water (for soaking)
Optional Seasonings:
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Smoked paprika
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Garlic powder
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Onion powder
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BBQ spice blend
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Chili lime seasoning
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Fresh cracked black pepper
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Vinegar powder (for salt & vinegar flavor)
Instructions
Step 1: Prep the Potatoes
Wash the potatoes well. Peel if you prefer, or leave the skin on for a rustic texture.
Using a mandoline slicer (or a knife if you’re confident), slice the potatoes paper-thin—about 1/16 inch thick.
Step 2: Soak and Dry
Place the slices in a bowl of cold water.
Soak for at least 20–30 minutes to remove excess starch (this step helps the chips get crispy).
Drain and dry thoroughly using a clean towel or salad spinner. The drier the slices, the crispier the chips.
Step 3: Season the Slices
Toss the dried potato slices in a bowl with olive oil and sea salt.
If you’re adding seasonings before cooking, include them now—just be careful with spices like garlic powder that can burn easily.
Step 4: Air Fry in Batches
Preheat your air fryer to 350°F (175°C).
Arrange a single layer of potato slices in the basket—avoid overlapping.
Air fry for 8–10 minutes, shaking or flipping halfway through.
Keep a close eye during the last few minutes; chips go from golden to burnt fast.
Step 5: Cool and Crisp
Transfer finished chips to a wire rack or paper towel-lined plate to cool. They’ll crisp up even more as they cool.
Repeat with remaining batches until all chips are cooked.
Notes
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Consistency Is Key – Thin, uniform slices cook evenly. A mandoline makes this easier.
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Soak for Crispiness – Removing starch helps get that restaurant-style crunch.
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Dry Thoroughly – Any moisture can cause sogginess.
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Season Strategically – Add delicate seasonings after frying to avoid burning.
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Single Layer Only – Overlapping slices will steam, not crisp.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Cuisine: American