Homemade Air-Fryer Potato Chips (Printable)

Crispy golden potato chips made in an air fryer—light, crunchy, and perfectly seasoned.

# What you 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)

# How to make it:

01 - Scrub and optionally peel the potatoes. Slice them very thinly, about 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 remove excess starch.
03 - Drain the slices and pat thoroughly dry with paper towels.
04 - Toss potato slices evenly with olive oil, sea salt, and optional seasonings.
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 in batches if necessary to ensure even crisping.
07 - Cook for 8 minutes, then flip or shake the basket. Continue cooking for an additional 6 to 8 minutes until golden and crisp.
08 - Transfer chips to a wire rack to cool, allowing them to crisp further.
09 - Serve immediately or, once fully cooled, store chips in an airtight container for up to two days.

# Expert Advice:

01 -
  • You control the salt and oil, so theyre lighter but still satisfy that craving for crunch.
  • Theres no mess of hot oil or lingering smell in the kitchen afterward.
  • You can flavor them however you want, from smoky paprika to garlic and herbs.
  • They cook fast enough that you can make a fresh batch while watching a movie.
02 -
  • Skipping the soak leaves too much starch on the surface and the chips turn out chewy instead of crisp.
  • If you dont dry the slices well enough, they steam in the basket and never get that satisfying snap.
  • A mandoline slicer makes uniform thickness easy, but watch your fingers because those blades are sharp.
03 -
  • Pat the slices dry twice if you have time, moisture is the enemy of crispness.
  • Season the chips again right after they come out of the fryer while theyre still hot, the salt sticks better and the flavor is more intense.
  • Keep a close eye during the last few minutes of cooking, because chips go from golden to burnt very quickly.
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