Here’s a simple and crispy Air Fryer Potato Chips recipe — light, crunchy, and much healthier than store-bought! 🥔✨
🍟 Air Fryer Potato Chips
🧾 Ingredients (makes 2–3 servings)
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2 medium potatoes (Yukon Gold or Russet work best)
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1–2 tsp olive oil (optional for extra crispness)
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Salt, to taste
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Optional: paprika, garlic powder, rosemary, chili powder, or vinegar for flavor
🔪 Instructions
1. Slice the potatoes:
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Wash and scrub potatoes (peeling is optional).
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Use a mandoline or sharp knife to slice them very thin (1–2 mm thick).
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Even thickness = even crisping.
2. Soak the slices:
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Place slices in a bowl of cold water for at least 30 minutes (removes excess starch).
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For extra crispness, you can soak them up to 2 hours.
3. Dry them well:
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Drain and thoroughly pat dry with paper towels or a clean kitchen cloth.
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Moisture = sogginess.
4. Season:
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Toss slices lightly in olive oil (optional) and sprinkle with salt and any desired seasonings.
5. Air fry:
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Preheat air fryer to 325°F (160°C).
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Arrange slices in a single layer (work in batches).
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Air fry for 10–15 minutes, flipping once halfway.
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Watch closely the last few minutes — chips can go from golden to burnt quickly.
6. Cool & crisp:
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Let chips cool on a wire rack or paper towel — they crisp up more as they cool.
🌶️ Flavor Ideas
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BBQ: smoked paprika, garlic powder, onion powder
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Sour Cream & Onion: dried chives + onion powder
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Salt & Vinegar: soak in vinegar before drying, then salt after air frying
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Spicy: cayenne or chili flakes
💡 Tips
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Too chewy? Cook a few minutes longer at 300°F (150°C).
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Want oil-free? Skip oil — just be sure to soak and dry well.
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Store leftovers in an airtight container for 1–2 days (they’re best fresh!).
Want to try it with sweet potatoes or make a salt & vinegar version?