Air Fryer Potato Chips Recipe

Ingredients

• 3 largepotatoes, peeled
• 30 ml (2 tablespoons)cooking olive oil
• 6 ml (1 1/4 teaspoons)table salt
• 1.25 ml (1/4 teaspoon)garlic powder (optional)
• 946 ml (4 cups)ice-cold water

Instructions

1. 1

   Peel the potatoes

   Peel the potatoes with a vegetable peeler. If their skins are thin, you can scrub them with a clean kitchen towel instead.

2. 2

   Slice thinly

   Using a sharp knife or mandoline, cut the potatoes into rounds about 3 mm (⅛ inch) thick.

3. 3

   Soak the slices

   Put the potato slices in a large bowl of ice-cold water and leave them to soak for 10–15 minutes to remove excess starch.

4. 4

   Dry the potatoes

   Lay the slices in a single layer on a clean kitchen towel, cover with another towel and pat them thoroughly dry, taking about 20 minutes. You can also leave them covered under a fan.

5. 5

   Oil and season

   Spread the slices on a large sheet and drizzle them with olive oil. Toss gently to coat, then season with salt, pepper and any additional seasonings you choose.

6. 6

   Preheat the fryer

   Preheat the air fryer to 180°C (360°F) and spray the basket with oil.

7. 7

   Fill the basket

   Arrange the seasoned slices in a single layer in the basket without overcrowding it. Cook in batches if needed to fit your air fryer.

8. 8

   Air-fry until crisp

   Cook for 10–12 minutes, flipping the slices halfway through, until golden and crisp. Watch them closely towards the end to prevent burning.

9. 9

   Cool before serving

   Transfer the cooked chips to a colander or large bowl and let them cool slightly before serving or storing.

What are air fryer potato chips?

Potato chips are thin slices of potato cooked until crisp; this version uses an air fryer rather than a deep fryer. They are a familiar American-style snack, and the method here relies on soaking and drying the slices before cooking.

The soak helps remove surface starch, while careful drying and a single layer give the hot air a better chance to crisp the potatoes. Olive oil and salt provide simple seasoning, with garlic powder listed as an optional addition.

Nutrition and macros by portion

The nutrition label shows one serving as written: 1 calories, 0g protein, 0g carbs, 0g fat.

The potatoes provide most of the carbohydrate, while the olive oil supplies most of the fat; the listed ingredients provide little protein. Pair a serving with a protein-rich dish and vegetables for a more balanced plate.

Choosing and slicing the potatoes

Potatoes: Use the three large potatoes specified and slice them as evenly as you can. Uniform rounds cook more consistently, so a mandoline can help, though a sharp knife works too.

Thickness: Aim for about 3 mm (⅛ inch). Thicker or uneven slices may need different cooking times, so use colour and crispness as your cues.

Why the soak matters

Cold water: Leave the slices submerged for 10–15 minutes. This step is intended to remove excess starch from the cut surfaces before they go into the fryer.

Drying: Spread the slices out without overlapping and pat them thoroughly with towels. The recipe allows about 20 minutes for this; damp slices can be harder to crisp.

Coating and seasoning

Olive oil: Toss the slices gently so they are coated evenly before cooking. Avoid pooling oil on the sheet or leaving some rounds dry.

Seasoning: The ingredient list includes table salt and optional garlic powder, while the method also mentions pepper and other seasonings. Add any extras to taste, keeping the slices lightly coated rather than heavily covered.

Batch cooking and doneness

Single layer: Give the slices room in the basket and cook in batches if necessary. Crowding makes it harder for the air to circulate around each chip.

Timing: Cook at 180°C for 10–12 minutes and flip halfway through. Check closely near the end, since thin rounds can turn from golden to burnt quickly.

Serving ideas

Let the chips cool slightly after cooking, then serve them as a snack or alongside a sandwich. Their crispness and simple seasoning also make them easy to pair with a dip.

If serving several batches, remember that chips from an earlier batch may soften as they sit. Serve them soon after cooling for the best crunch.

Recipe notes & tips

• Slice the potatoes as evenly as possible so they cook at a similar rate.
• Dry the rounds thoroughly after soaking before adding the oil.
• Coat the slices gently so the oil is distributed across them.
• Keep the basket in a single layer and cook in batches when needed.
• Check the chips frequently during the final minutes of cooking.
• Allow the chips to cool slightly before deciding how crisp they are.

Variations

• Garlic seasoning: Add the optional garlic powder before air-frying.
• Pepper: Add pepper with the salt, as suggested in the method.
• Herbs: Toss in dried herbs with the oil for an aromatic variation.
• Spiced chips: Add a small amount of your preferred spice with the salt.
• Plain batch: Leave out the garlic powder and any extra seasonings for a simpler flavour.

Common mistakes to avoid

• Uneven slices: Cut the rounds to a similar thickness so they finish cooking together.
• Skipping the soak: Soak the slices in ice-cold water for 10–15 minutes to remove excess starch.
• Damp potatoes: Pat the slices thoroughly dry before tossing them with oil.
• Overcrowded basket: Cook the chips in batches so they can sit in a single layer.
• Cooking unattended: Watch closely towards the end because the thin chips can burn.
• Serving straight from the fryer: Let the chips cool slightly before serving or storing.

How to store

Let the chips cool completely, then store them in an airtight container at room temperature and eat within 2 days for the best texture. If they lose their crispness, warm them briefly in the air fryer and check frequently.

Frequently asked questions