🥔 Air Fryer Potato Chips
Ingredients:
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2 medium Russet or Yukon Gold potatoes
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1–2 tsp olive oil or cooking spray
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Salt, to taste
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Optional seasonings: garlic powder, paprika, chili powder, ranch seasoning, vinegar powder, etc.
🔧 Instructions:
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Slice potatoes thinly (about 1/16 inch or thinner) using a mandoline or very sharp knife for even chips.
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Soak slices in cold water for 20–30 minutes to remove excess starch (makes them crispier).
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Drain and dry thoroughly with paper towels or a clean kitchen towel.
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Toss slices with olive oil (or lightly spray) and a pinch of salt.
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Preheat air fryer to 350°F (175°C).
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Air fry in batches:
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Lay slices in a single layer in the basket or tray (no overlapping).
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Cook for 8–10 minutes, flipping halfway through.
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Watch closely during the last few minutes — they go from golden to burnt fast!
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Cool on a rack — they’ll crisp up more as they cool.
🧂 Flavor Variations:
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Salt & Vinegar: Toss dried slices with 1 tsp vinegar before air frying.
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BBQ Chips: Add smoked paprika, chili powder, and a little brown sugar.
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Ranch Chips: Sprinkle with ranch seasoning after cooking.
✅ Tips:
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Don’t skip soaking and drying — it’s key to crispy chips.
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Use parchment with holes or a silicone liner if chips tend to stick.
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Thinner slices = crisper chips, but they cook faster, so keep an eye on them.