Here’s a crispy, healthy, and super simple recipe for Air Fryer Potato Chips — all the crunch, none of the deep-fry mess. With just a few ingredients and the magic of hot air, you’ll have a batch of golden chips in no time.
🥔 Air Fryer Potato Chips
Ingredients:
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2 medium Russet potatoes (Yukon Gold also works)
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1–2 tablespoons olive oil or avocado oil
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Salt, to taste
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Optional seasonings:
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Paprika
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Garlic powder
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Onion powder
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Vinegar powder (for salt & vinegar style)
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Chili powder or Cajun spice
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🔪 Instructions:
1. Prep the potatoes:
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Wash and scrub potatoes (peeling optional).
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Slice very thinly — about 1/16 inch (1.5 mm) — using a mandoline or sharp knife for evenness.
2. Soak & dry:
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Soak slices in a bowl of cold water for 20–30 minutes to remove excess starch (for crispier chips).
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Drain and pat completely dry with a clean towel or paper towels.
3. Oil & season:
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Toss dried potato slices in oil and a pinch of salt (plus any other seasonings).
4. Air fry in batches:
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Preheat air fryer to 350°F (175°C).
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Arrange chips in a single layer in the basket — do not overcrowd.
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Air fry for 8–10 minutes, flipping or shaking the basket halfway.
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Keep a close eye toward the end — chips can brown fast!
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Thin slices may cook faster, so remove any early crispers.
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5. Cool & enjoy:
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Let chips cool slightly; they will crisp up more as they rest.
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Add more seasoning if desired.
✅ Tips:
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For salt & vinegar chips, soak potato slices in a mixture of vinegar and water before drying.
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Store fully cooled chips in an airtight container for up to 3 days (if they last that long!).
Would you like a sweet potato version, or a microwave chip method as well?