Homemade Air-Fryer Potato Chips (Printable)

Crispy, golden potato chips cooked in the air fryer for a light, crunchy snack alternative.

# Ingredient List:

→ 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 Steps:

01 - Scrub and peel the potatoes if desired. Slice into 1/16 inch (1.5 mm) thin pieces using a mandoline or sharp knife.
02 - Place potato slices in a large bowl of cold water and soak for 10 minutes to remove excess starch.
03 - Drain slices thoroughly and pat dry with paper towels to remove all moisture.
04 - Toss the dry 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 (180°C) for 3 minutes.
06 - Place potato slices in a single layer in the air fryer basket, cooking in batches if needed for even crisping.
07 - Cook for 8 minutes, then flip or shake the basket. Continue cooking an additional 6 to 8 minutes until golden and crisp.
08 - Transfer chips to a wire rack to cool, allowing them to crisp further. Repeat with remaining slices.
09 - Serve immediately or store fully cooled chips in an airtight container for up to 2 days.

# Expert Advice:

01 -
  • You get that satisfying crunch without a drop of deep frying oil or the guilt that follows
  • Once you nail the technique, you will never go back to store bought chips again
02 -
  • Rushing the drying step is the number one reason homemade chips turn out limp or chewy instead of crisp
  • Chips go from perfectly golden to burnt in less than a minute, so stay close during the last few minutes of cooking
03 -
  • A mandoline slicer is not strictly necessary, but it creates perfectly uniform thickness and ensures every chip crisps at the same rate
  • Season the chips immediately after they come out of the air fryer while the oil is still hot so the spices adhere properly
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