There is nothing like the satisfying crunch of a potato chip. But fresh air fryer potato chips are a total game changer. Not only does making them yourself allow you to adjust several components to your preference; they’re also so delicious fresh! It only takes about half an hour to make them and just 4 ingredients.
These homemade air fryer chips are the perfect side for burgers or sandwiches, or you can simply make a big batch and serve them with lunches throughout the week! They do take a little time, but they taste so much better than store bought!
Your family will be so impressed when you serve this side. Plus, it just uses a little bit of olive oil and no gross preservatives, making this a favorable option over traditional bagged potato chips.
Why You'll Love These Air Fryer Potato Chips
- Easy, Not Greasy – This recipe only uses 2 tsp of olive oil for the whole batch, so you can feel good about snacking on these! It taste like a deep fry, but it's definitely not!
- All That and a Bag of Chips – Preparing fresh, homemade potato chips is one way to elevate a less than fancy meal. When serving comfort food, like burgers or sandwiches to company, these homemade potato chips will make the meal seem thoughtful and indulgent, rather than casual. It also takes less than 15 minutes to cook!
Ingredients For Homemade Potato Chips
- Russet Potatoes – You can use other potatoes for your chips, but russet will work nicely because they are low in moisture, and their size makes them easier to slice into chips.
- Olive Oil – Olive oil will help provide the crisp without taking over the flavor, however you could also swap it for avocado or sunflower oil.
- Sea Salt – Choose sea salt over table salt so that it will retain a bit of its size. For potato chips, you want the salt to be present on the chip, and not just a seasoning.
- Cracked Black Pepper – Just like with the sea salt, a slightly chunkier grind of pepper is a nice touch to your chips.
Watch Air Fryer Potato Web Story
How to Make Potato Chips in Air Fryer
1. Start by thinly slicing potatoes on a mandoline slicer, about 1/16” thick.
2. Soak potato slices in a large bowl of ice water for 20 minutes, allowing the potatoes to release the starch.
3. Dry the potatoes well, then lightly spray with olive oil, salt and pepper.
4. Shingle the slices in the bottom of the air fryer basket. Two layers are ok but working in thin layered batches is best.
5. Air fry at 375F for 8 minutes, then give a gentle toss & turn, then cook for another 3 minutes. (They should be golden brown around the edges and centers should be firm not fleshy. If some spots seem raw, remove the cooked chips and give the remaining chips an extra two minutes at a time until done. Done-ness will depend on the thickness of the slice.) Cook the remaining batches and enjoy when cooled.
Step by Step Instructions
First, thinly slice your potatoes to about 1/16” thick. A mandoline slicer is the ideal tool for the job. Make sure you don’t leave the slices too thick or they will not get crispy through.
Next, don't skip this step for the crispiest chips. You will want to draw out the starch. Soak your potato slices in a large bowl filled with ice water for 20 minutes to 30 minutes.
After they are done soaking, remove them and dry them well using paper towels or kitchen towel. I like to place them on a baking sheet so it's in a single layer. It is important to reduce as much moisture as possible before cooking the chips.
Then you'll want to lightly spray your potato slices with olive oil. They don’t need a lot of oil since they are going in the air fryer, so don’t saturate them.
Now it's time to season the potato with sea salt and cracked pepper. Toss to make sure that all slices are evenly coated with oil and seasoning.
Next layer your potato slices in the air fryer basket. It is okay if they are in two layers, just try not to create large piles of them.
Finally, it's time to cook them up. Air fry at 375 for 8 minutes. Pause to give them a gentle shake, turning chips over. Cook for 3 more minutes.
Chips are done when they are golden brown and around the edges, and firm all the way through. If you still feel raw spots, remove the finished chips and continue cooking, checking every 2 minutes until done. Remove chips and cool, allowing them to finish crisping up. Enjoy!
Cook's Tips
- Store leftovers in an airtight bag for up to 5 days at room temperature. Unlike French fries, these will keep for a few days!
- When choosing your potatoes, look for longer potatoes rather than wide ones.
- Russet potatoes work best but Yukon gold or King Edwards also work. The key is to look for potatoes that are starchier, dry and soft in texture.
- A mandoline slicer is preferred but isn’t necessary, if cutting by hand, make sure to slice them very thinly. Thicker potatoes will take longer to cook.
- When checking for doneness, the center of the chip will need to be cooked until firm but not fleshy, but the chips will continue to crisp as they cool. They should not be chewy.
FAQ:
he most common issue is that you did not completely dry your potato slices before frying them. This step is important. Other reasons for soggy chips could be that you chose a potato with too much moisture, or you placed too many potatoes in the air fryer at once. If you have more than two layers worth of potato slices, it is advised to cook in batches in order to avoid overcrowding that will prevent crispy chips.
Soaking potatoes in cold water before frying helps to draw out excess starch. This step helps to keep potatoes extra crispy, and also keeps them from sticking together.
Cooking should take about 11-15 minutes. Place potato slices in the air fryer at 375 for 8 minutes, flip, and resume cooking for 3. If they are still not done, continue cooking for 2 minutes at a time.
Air Fryer Potato Chips Recipe
Ingredients
- 3 Medium-Large Russet Potatoes washed and dried
- 2 tsp Olive Oil or Olive Oil Spray
- 1 tsp Sea Salt
- ½ tsp Cracked Black Pepper
Instructions
- Start by thinly slicing potatoes on a mandoline slicer, about 1/16” thick.
- Soak potato slices in a large bowl of ice water for 20 minutes, allowing the potatoes to release the starch.
- Dry the potatoes well, then lightly spray with olive oil, salt and pepper.
- Shingle the slices in the bottom of the air fryer basket. Two layers are ok but working in thin layered batches is best.
- Air fry at 375F for 8 minutes, then give a gentle toss & turn, then cook for another 3 minutes. (They should be golden brown around the edges and centers should be firm not fleshy. If some spots seem raw, remove the cooked chips and give the remaining chips an extra two minutes at a time until done. Done-ness will depend on the thickness of the slice.) Cook the remaining batches and enjoy when cooled.
Notes
When picking potatoes, look for more long than wide potatoes.
Russets work best but Yukon gold or King Edwards also work. The key is to look for starchier, dry and a soft texture.
A mandoline slicer is preferred but isn’t necessary, if cutting by hand, make sure to slice them very thinly.
When checking for done-ness, the center of the chip will need to be cooked until firm but not fleshy, but the chips will continue to crisp as they cool. They should not be chewy.
outstanding