Air fryer potato chips

Air fryer potato chips are a crispy, healthier alternative to traditional fried chips—super easy and customizable! Here’s how to make them:

2 medium russet potatoes (or Yukon Gold for a buttery flavor)
1–2 tbsp olive oil or cooking spray
Salt, to taste
Optional seasonings: garlic powder, paprika, chili powder, vinegar powder, rosemary, etc.

Prep Potatoes:
- Wash and scrub potatoes well (peeling is optional).
- Slice very thin—about 1/16 inch—using a mandoline slicer or sharp knife for even cooking.
Soak:
- Place slices in a bowl of cold water and let soak for 20–30 minutes to remove excess starch.
- Drain and pat dry thoroughly with a clean towel or paper towels.
Season:
- Toss dried slices with olive oil (or lightly spray with cooking spray).
- Add salt and any seasonings you like.
Air Fry:
- Preheat air fryer to 325°F (165°C).
- Arrange slices in a single layer in the air fryer basket (you may need to do batches).
- Cook for 10–15 minutes, flipping or shaking halfway through.
- Watch closely in the last few minutes—they go from golden to burnt quickly!
Cool and Crisp:
- Let chips cool slightly—they’ll crisp up more as they sit.
- Taste and adjust salt or seasoning if needed.

Want vinegar chips? Soak slices in white vinegar for 10 minutes after the initial water soak.
Thinner slices = crispier chips, but they cook faster!
Store leftovers (if there are any!) in an airtight container for up to 2 days.

Let me know if you want a flavored version—BBQ, sour cream & onion, spicy, etc.