Homemade Air Fryer Chips (Printable Version)

Crispy golden potato chips made effortlessly in the air fryer with simple seasoning.

# List of Ingredients:

→ 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)

# How to Make It:

01 - Scrub and optionally peel the potatoes. Slice very thinly using a mandoline or sharp knife to approximately 1/16 inch thickness.
02 - Place potato slices in a large bowl of cold water and soak for 10 minutes to remove 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 black pepper and smoked paprika until evenly coated.
05 - Preheat the air fryer to 360°F for 3 minutes.
06 - Place potato slices in a single layer in the air fryer basket. Cook for 8 minutes, then flip or shake the basket and cook an additional 6 to 8 minutes until golden and crisp.
07 - Transfer chips to a wire rack to allow further crisping as they cool. Repeat cooking with remaining slices.
08 - Serve immediately or, once fully cooled, store chips in an airtight container for up to 2 days.

# Expert Advice:

01 -
  • You get that deep-fried crunch without the guilt or the mess of hot oil splattering everywhere.
  • Its so simple you can make a batch on a Tuesday night just because you want something crunchy.
  • You control every bit of seasoning, so they taste exactly how you want them to.
  • They disappear faster than any store-bought bag ever could.
02 -
  • If you skip drying the potato slices well, they'll steam and turn floppy instead of crisp, and no amount of extra cooking will fix that.
  • Crowding the basket makes them cook unevenly, so even though it takes longer to work in batches, the results are worth it.
  • The chips will seem a little soft when they first come out, but they crisp up fast as they cool, so don't overcook them trying to get them crunchy in the fryer.
03 -
  • Use a mandoline with a hand guard so you can slice fearlessly without worrying about your fingertips.
  • If you want them extra crispy, soak the slices for 20 minutes instead of 10 and change the water halfway through.
  • Season them the second they come out of the air fryer while they're still hot so the spices stick better and the flavors bloom from the residual heat.
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