Homemade Air-Fryer Potato Chips (Printable)

Light, crunchy golden potato chips made effortlessly in the air fryer using simple ingredients.

# What You’ll Need:

→ Potatoes

01 - 2 large russet potatoes

→ Oil & Seasoning

02 - 1 tablespoon olive oil
03 - ½ teaspoon fine sea salt
04 - ¼ teaspoon freshly ground black pepper (optional)
05 - ¼ teaspoon smoked paprika (optional)

# Directions:

01 - Scrub and optionally peel the potatoes. Slice them very thinly, approximately 1/16 inch thick, using a mandoline slicer or a sharp knife.
02 - Place the potato slices in a large bowl of cold water and soak for 10 minutes to eliminate excess starch.
03 - Drain the slices and pat them thoroughly dry using paper towels.
04 - Toss the dried potato slices with olive oil, sea salt, and optional seasonings until evenly coated.
05 - Preheat the air fryer to 360°F for three minutes.
06 - Place potato slices in a single layer inside the air fryer basket, working in batches if necessary to ensure even crisping.
07 - Cook the slices for eight minutes, then flip or shake the basket.
08 - Continue cooking for an additional six to eight minutes, or until the chips are golden and crisp.
09 - Transfer the chips to a wire rack to cool; they will crisp further as they cool. Repeat the process with the remaining slices.
10 - Serve immediately or store fully cooled chips in an airtight container for up to two days.

# Expert Tips:

01 -
  • They're actually lighter and crispier than traditional fried chips because the air fryer does the heavy lifting without all the grease.
  • The whole process takes less time than you'd expect, and you get to control exactly what goes into them.
  • Once you nail the timing, you'll find yourself making these for gatherings because people always ask where you bought them.
02 -
  • Soaking the potatoes isn't optional—it's the difference between chips that shatter and chips that taste like chewy potato discs, a mistake I made exactly once.
  • The thinner you slice them, the crispier they become, so invest in a mandoline if you're making these regularly instead of trying to knife-slice your way to chip perfection.
03 -
  • Cut all your potatoes before you start cooking, because prepping batches one at a time while some chips are already frying becomes chaotic and slows you down.
  • Yukon Gold potatoes work beautifully too if you can't find good russets, though they're slightly less starchy so watch them closely during cooking.
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