Save to Pinterest I bought an air fryer on impulse during a weekend sale, mostly because everyone kept saying how life-changing it was. For the first week it sat on my counter untouched while I wondered if I'd wasted my money. Then one afternoon I had two russet potatoes about to go soft and remembered reading you could make chips without drowning them in oil. I sliced them thin, tossed them with a little olive oil and salt, and twenty minutes later I was standing at the counter eating crispy golden chips straight from the basket, feeling like I'd unlocked some kind of kitchen cheat code.
The first time I made these for friends during a movie night, I tripled the recipe and still ran out before the opening credits finished. Everyone kept asking what I did to make them taste so much better than the bagged kind, and I had to admit it was just potatoes, a tiny bit of oil, and the air fryer doing all the work. Now whenever someone comes over and sees the air fryer out, they ask if I'm making the chips.
Ingredients
- Russet potatoes: Their high starch content makes them crispier than waxy varieties, and they slice beautifully into thin rounds that cook evenly.
- Olive oil: Just a tablespoon coats everything without making the chips greasy, and it helps the salt stick while they crisp up.
- Fine sea salt: It dissolves quickly and distributes better than coarse salt, so every chip gets a little hit of flavor.
- Black pepper: Optional but adds a subtle warmth that makes the chips feel a little more grown-up.
- Smoked paprika: This is my secret weapon for depth, a smoky sweetness that makes people think you did something fancy.
Instructions
- Prep the potatoes:
- Scrub them clean under cold water, peel if you like (I usually leave the skin on for texture), then slice them as thin as you can manage, aiming for about 1.5 mm. A mandoline makes this foolproof, but a sharp knife and patience work too.
- Soak away the starch:
- Drop the slices into a big bowl of cold water and let them sit for 10 minutes. You'll see the water turn cloudy as the starch leaches out, which is exactly what you want for maximum crispiness.
- Dry them completely:
- Drain the slices and spread them out on paper towels, then pat them dry until there's no moisture left. Any wetness will steam instead of crisp, so this step matters more than you'd think.
- Season generously:
- Toss the dry slices in a bowl with olive oil, salt, and whatever spices you're using. Use your hands to make sure every slice gets coated evenly.
- Preheat and arrange:
- Set your air fryer to 180°C and let it run empty for 3 minutes. Then lay the slices in a single layer in the basket without overlapping, working in batches if you need to.
- Cook and flip:
- Let them cook for 8 minutes, then shake the basket or flip the slices with tongs. Cook another 6 to 8 minutes until they're golden brown and starting to curl at the edges.
- Cool and crisp:
- Transfer the hot chips to a wire rack and let them sit for a few minutes. They'll firm up as they cool and become properly crunchy.
- Repeat and devour:
- Keep going with the remaining slices, resisting the urge to eat the first batch before the rest are done.
Save to Pinterest One evening I made a batch with smoked paprika and garlic powder and set them out in a bowl while I finished cooking dinner. My partner walked by, grabbed a handful, and then came back three more times before I had to hide the bowl in the cupboard so we'd actually have some left to eat with the meal. It made me realize these aren't just a snack, they're the kind of thing that turns a regular night into something a little more special.
Flavor Variations
Once you get the basic technique down, you can season these however you want. I've done barbecue spice blends, ranch seasoning, even a little cinnamon and sugar for a weird but oddly good sweet version. Garlic powder and onion powder together make them taste like sour cream and onion chips without any dairy. Sometimes I'll toss them with a pinch of cayenne and lime zest right after they come out of the fryer, and the heat plus the citrus makes them dangerously addictive.
Storage and Serving
These chips are absolutely best eaten fresh and warm, but if you somehow have leftovers, let them cool completely before sealing them in an airtight container. They'll stay decent for a day or two, though they'll lose a little crunch. I've never had a batch last longer than that because someone always finds the container and finishes them off. If they do go soft, you can pop them back in the air fryer for a minute or two to crisp them up again.
Common Mistakes to Avoid
The biggest mistake I made early on was slicing the potatoes too thick because I was impatient with the mandoline. Thick slices just don't crisp the same way, they end up more like soft roasted potato rounds. Another thing is not preheating the air fryer, which seems like a small detail but makes a difference in how evenly they cook from the start. And I learned the hard way that tossing them in too much oil makes them greasy instead of crispy, so stick to just enough to coat them lightly.
- Always slice uniformly so they all finish cooking at the same time.
- Don't skip the soaking step even if you're in a hurry.
- Let them cool on a rack, not a plate, or the bottoms will get soggy from trapped steam.
Save to Pinterest Now every time I pull out the air fryer, I think about how something this simple can make you feel like you've mastered a little piece of cooking magic. These chips turned my impulse buy into one of the best kitchen tools I own.
Recipe FAQs
- → How thin should the potato slices be?
For optimal crispiness, slice potatoes very thinly, about 1.5 mm thick, using a mandoline or sharp knife.
- → Why soak the potato slices before cooking?
Soaking removes excess starch, which helps achieve a crisper texture during cooking.
- → Can different potatoes be used?
Yes, Yukon Gold or russet potatoes both work well for making crispy chips.
- → What seasoning options enhance flavor?
Besides sea salt and pepper, try garlic powder, smoked paprika, or chili powder for extra zest.
- → How do I store leftover chips?
Once fully cooled, store chips in an airtight container for up to two days to maintain crunchiness.