🍟 Air-Fryer Crisps Recipe (Potato or Veggie Chips)
🧾 Ingredients (Makes about 2 servings):
-
1–2 medium potatoes (or sweet potatoes, beets, carrots, etc.)
-
1–2 tsp olive oil (just enough to coat)
-
Salt, to taste
-
Optional seasonings: paprika, garlic powder, onion powder, rosemary, chili powder, or nutritional yeast
🔪 Instructions:
1. Prep the Vegetables:
-
Wash and peel (if desired) your potatoes or veggies.
-
Slice very thinly using a mandoline slicer or sharp knife (about 1–2 mm thick for best results).
-
Soak slices in cold water for 15–30 minutes to remove excess starch (especially for potatoes).
2. Dry Thoroughly:
-
Drain and pat slices completely dry with a towel — this helps them get crisp.
3. Season & Oil:
-
Toss slices with a light drizzle of olive oil and desired seasonings. Use just enough to coat — too much oil = soggy chips.
4. Air-Fry:
-
Preheat air fryer to 350°F (175°C).
-
Lay slices in a single layer in the air fryer basket (you may need to do batches).
-
Cook for 10–15 minutes, shaking or flipping halfway.
-
Watch closely toward the end — they can go from crisp to burned quickly!
5. Cool & Crisp:
-
Let crisps cool for a few minutes — they continue to crisp up slightly as they cool.
🧂 Flavor Ideas:
-
Salt & Vinegar: Toss slices with a splash of vinegar before air-frying; salt after.
-
BBQ Spice: Mix paprika, smoked paprika, garlic powder, and brown sugar.
-
Cheesy: Sprinkle with nutritional yeast or Parmesan after cooking.
🥄 Tips:
-
Don’t overcrowd the basket; air circulation is key.
-
If using starchy veggies (like potatoes), soaking and drying are critical.
-
Store leftovers in an airtight container with a paper towel to absorb moisture.
Would you like a low-carb version using zucchini or kale, or a sweet variation like cinnamon apple chips?