homemade air-fryer potato chips (Printable)

Light, crunchy potato chips crafted using an air fryer for a healthier homemade snack.

# 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)

# Method:

01 - Scrub and optionally peel the potatoes. Slice very thinly, approximately 1/16 inch thick, using a mandoline or 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 and thoroughly pat the slices dry with paper towels to remove moisture.
04 - Toss the dried potato slices with olive oil, sea salt, and optional pepper and smoked paprika until evenly coated.
05 - Preheat the air fryer to 360°F for 3 minutes.
06 - Place the potato slices in a single layer within the air fryer basket. Work in batches to ensure even crisping.
07 - Cook for 8 minutes, then flip or shake the basket to promote even cooking.
08 - Continue cooking for 6 to 8 minutes more until chips are golden and crisp.
09 - Transfer chips to a wire rack to cool fully, allowing them to crisp further.
10 - Serve immediately or store in an airtight container once cooled for up to 2 days.

# Expert Advice:

01 -
  • Theyre lighter than fried chips but still deliver that deep, satisfying crunch you crave.
  • You control every ingredient, so no mystery additives or excess salt.
  • The air fryer does all the work, leaving you free to season and snack without the mess of hot oil.
02 -
  • If you skip drying the slices thoroughly, theyll steam instead of crisp and youll end up with floppy chips.
  • Cooking in a single layer is non-negotiable, overlapping slices will never get that brittle, satisfying crunch.
  • Resist the urge to season with salt after cooking, it wont stick as well and the flavor will be uneven.
03 -
  • Slice the potatoes as uniformly as possible so they all finish cooking at the same time and nothing burns.
  • Dont overcrowd the basket, giving each slice space to breathe is what turns them golden and crisp instead of soft and pale.
  • Let the chips cool completely before storing, patience here is the difference between crunchy and disappointingly limp leftovers.
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