Save I bought an air fryer on a whim during a sale and it sat in the box for weeks before I finally opened it. The first thing I tried was potato chips, mostly because I had two russets sitting on the counter and no real plan for dinner. I sliced them too thick, forgot to soak them, and they came out unevenly cooked—but even those imperfect chips tasted better than anything from a bag. That small success made me actually read the manual.
My neighbor came over one afternoon and caught me standing at the counter, flipping chips in the air fryer basket every few minutes. She laughed when I explained I was testing temperatures, but she stayed and ate half the batch. We ended up making another round with smoked paprika and she admitted she hadnt had chips that good since her grandmother used to fry them in a cast iron skillet.
Ingredients
- Russet potatoes: Their high starch content makes them crisp up beautifully, and their neutral flavor lets any seasoning shine.
- Olive oil: Just a tablespoon coats everything evenly and helps the salt stick without making the chips greasy.
- Fine sea salt: It dissolves faster and distributes more evenly than coarse salt, so every chip tastes right.
- Black pepper: Adds a subtle warmth that balances the richness of the oil.
- Smoked paprika: This is what turned my plain chips into something I actually craved, it brings a deep, almost campfire-like flavor.
Instructions
- Prep the potatoes:
- Scrub them under cold water to get rid of any dirt, then decide if you want to peel them or leave the skins on for extra texture. Slice them as thin as you can manage, aiming for about 1.5 mm, because thicker slices turn into soft fries instead of chips.
- Soak in cold water:
- Submerge the slices in a large bowl of cold water and let them sit for 10 minutes. This step pulls out excess starch and stops them from sticking together or browning unevenly.
- Dry thoroughly:
- Drain the water and lay the slices out on paper towels, pressing gently to absorb every bit of moisture. Any water left behind will steam the chips instead of crisping them.
- Season and toss:
- Put the dry slices in a bowl, drizzle the olive oil over them, then add salt and any spices you like. Toss everything with your hands so each slice gets a light, even coating.
- Preheat the air fryer:
- Set it to 180 degrees Celsius and let it run empty for about 3 minutes. A hot basket from the start helps the chips crisp faster.
- Arrange in a single layer:
- Lay the slices flat in the basket without overlapping, even if it means working in batches. Crowding them traps steam and makes them soggy.
- Cook and flip:
- Let them cook for 8 minutes, then open the basket and either flip each slice or give it a good shake. Cook another 6 to 8 minutes, watching closely toward the end so they dont burn.
- Cool on a rack:
- Transfer the chips to a wire rack as soon as theyre done. Theyll firm up and get even crispier as they cool down.
- Repeat and serve:
- Keep going with the remaining slices, then serve them right away or let them cool completely before sealing them in a container.
Save I brought a bowl of these to a small gathering once, thinking theyd be a simple side snack. They disappeared in minutes and two people asked if I had a dehydrator, because they didnt believe an air fryer could make chips this good. I didnt admit that I was still figuring out the timing myself.
Flavor Variations to Try
Once you get the basic method down, its easy to change things up. I love tossing the hot chips with garlic powder and fresh rosemary right when they come out, or dusting them with chili powder and a squeeze of lime for something brighter. Yukon Golds work just as well as russets and give you a slightly buttery flavor, and sweet potatoes turn into a whole different snack with a hint of cinnamon and sea salt.
Storage and Reheating
Chips taste best fresh, but if you have leftovers, let them cool completely before storing them in an airtight container. Theyll stay crisp for about two days, though they do soften a bit over time. If they lose their crunch, you can pop them back in the air fryer at 160 degrees for a couple of minutes to bring them back to life.
Troubleshooting and Quick Fixes
If your chips come out unevenly cooked, it usually means they werent sliced to the same thickness or the basket was too crowded. I learned to be patient and do smaller batches, even though it takes longer. If theyre browning too fast, lower the temperature by 10 degrees and add a minute or two to the cook time.
- Use a mandoline for consistent thickness every time.
- Dont skip the preheat, it makes a difference in texture.
- Shake or flip halfway through so every chip gets exposure to the hot air.
Save These chips turned my air fryer from an impulse purchase into one of my most-used kitchen tools. I hope they do the same for you.
Recipe FAQs
- → How thin should potato slices be?
For optimal crispiness, slice potatoes about 1.5 mm thick using a mandoline or sharp knife.
- → Why soak potato slices before cooking?
Soaking in cold water removes excess starch, which helps chips crisp up better during cooking.
- → Can I use different potato varieties?
Yes, Yukon Gold or similar potatoes can be used for slightly different texture and flavor.
- → What temperature is best for air frying potato chips?
Preheat your air fryer to 180°C (360°F) for even cooking and crispiness.
- → How to store leftover chips?
Once fully cooled, store chips in an airtight container for up to two days to maintain freshness.
- → Can I add extra seasonings?
Yes, sprinkle garlic powder, chili powder, or your favorite spices before air frying for added flavor.