Here’s a Homemade Air Fryer Chips recipe that’s crispy, customizable, and much healthier than deep-fried versions. You can make these with potatoes, sweet potatoes, or even veggies like zucchini or beets!
🥔 Homemade Air Fryer Chips
🍽️ Servings: 2–4 | ⏱️ Time: 30–40 minutes
🧂 Ingredients:
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2 medium russet potatoes (or sweet potatoes, beets, etc.)
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1–2 teaspoons olive oil
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Salt, to taste
Optional Seasonings:
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Garlic powder
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Paprika or smoked paprika
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Black pepper
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Chili powder
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Vinegar powder (for salt & vinegar-style)
🔪 Instructions:
1. Slice the Potatoes Thin
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Wash and scrub potatoes well (peeling is optional).
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Slice very thinly—about 1/16 inch thick—using a mandoline or sharp knife for uniform chips.
2. Soak the Slices
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Place slices in a bowl of cold water for at least 15–20 minutes to remove excess starch (this makes them crispier).
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Drain and pat completely dry with a clean towel or paper towels.
3. Season the Chips
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Toss the dry slices with olive oil and desired seasonings in a bowl.
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Be gentle to avoid tearing the slices.
4. Air Fry the Chips
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Preheat your air fryer to 350°F (175°C).
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Arrange chips in a single layer in the basket (you’ll need to cook in batches).
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Cook for 8–10 minutes, shaking or flipping halfway through. Watch closely—they can burn quickly!
⏳ Tip: Cooking time may vary depending on chip thickness and air fryer model.
5. Cool and Crisp
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Let chips cool for 5 minutes after air frying—they will continue to crisp up as they cool.
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Repeat with remaining batches.
🍟 Flavor Ideas:
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Salt & Vinegar: After frying, lightly spray with vinegar and sprinkle with sea salt.
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BBQ Chips: Toss with smoked paprika, onion powder, and brown sugar.
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Ranch: Use ranch seasoning mix after frying for a fun twist.
✅ Tips for Best Results:
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Don’t overcrowd the basket — air circulation = crispiness.
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Dry the slices well — moisture makes soggy chips.
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Use a mandoline for thin, even chips.