Air Fryer Potato Chips Recipe

Ingredients

• 2 largebaking potatoes (Russet), cut into 3 mm slices
• 1.42 litres (6 cups)ice water
• as needednon-aerosol olive oil cooking spray, without propellants or additives
• ½ teaspoonseasoned salt (Lawry’s brand)
• to tastefresh parsley or chives, chopped

Instructions

1. 1

   Soak the potatoes

   Put the thinly sliced potatoes in a large bowl of ice water and leave them to soak for 20 minutes to remove as much starch as possible.

2. 2

   Drain and rinse

   Pour away the starchy water, then rinse the potato slices under fresh cold water.

3. 3

   Dry the slices

   Arrange the slices on a large baking sheet lined with paper towels. Pat them very dry with another paper towel, then remove the towels.

4. 4

   Spray with oil

   Coat both sides of the dried potato slices evenly with non-aerosol olive oil cooking spray.

5. 5

   Preheat the air fryer

   Preheat the air fryer to 200°C (400°F). Plan to cook the slices in batches if needed so the basket is not overcrowded.

6. 6

   Air fry the chips

   Arrange a single layer of potato slices in the air fryer basket. Cook for 15 minutes, shaking the basket halfway through; check the chips during the last few minutes to prevent them from burning.

7. 7

   Season and serve

   Transfer the hot chips to a serving plate and sprinkle with seasoned salt. Add chopped parsley or chives as a garnish if desired.

What are air fryer potato chips?

Potato chips are thin slices of potato cooked until crisp and seasoned while hot. This version uses the air fryer rather than deep-frying, and takes inspiration from the familiar American snack.

Russet potatoes are a practical choice because their starchy flesh makes good chips. Soaking the slices and drying them thoroughly helps prepare their surfaces for cooking.

Nutrition and macros by portion

The nutrition label shows one serving as written: 150 calories, 2g protein, 25g carbs, 5g fat.

The potatoes provide most of the carbohydrates, while the olive oil spray contributes most of the fat; the listed protein is modest and comes mainly from the potatoes. Pair a serving with a protein-rich dish and vegetables for a more balanced plate.

Choosing and slicing the potatoes

Russets: Their floury texture suits crisp snacks, and the recipe specifies two large baking potatoes. Keep the slices close to 3 mm thick so they cook at a similar rate.

Even slices: A consistent thickness matters more than having perfectly shaped rounds. Thicker pieces may need longer, while very thin edges can brown quickly.

Why soak and dry them?

Soaking: The 20-minute ice-water soak draws starch from the cut surfaces. Rinse the slices after draining, as directed, to wash away the starchy water.

Drying: Pat the slices very dry before adding oil. Excess water can interfere with browning and crisping in the air fryer.

Getting the air fryer texture right

Single layer: Give the slices room in the basket rather than piling them up. Cook in batches when necessary; crowded slices are less likely to cook evenly.

Check early: The method calls for 15 minutes at 200°C, with a shake halfway through. Check closely in the final few minutes, since thin slices can go from golden to burnt quickly.

Seasoning while hot

Seasoned salt: Sprinkle it over the chips after cooking, while they are still hot. The recipe uses ½ teaspoon; distribute it evenly for a balanced seasoning in each bite.

Fresh herbs: Chopped parsley or chives are optional. Add them just before serving for a fresh finish.

Serving and timing

Batch cooking: The stated air-frying time is 15 minutes per batch, and the recipe allows for multiple batches if the basket is small. Keep the slices in a single layer each time.

Serving ideas: Serve the chips as a snack or alongside a sandwich or a simple salad. They are best served soon after cooking, when their texture is at its crispest.

Recipe notes & tips

• Slice the potatoes as evenly as possible so they cook at a similar pace.
• Give the slices the full 20-minute soak, then rinse them with fresh cold water.
• Pat the potatoes thoroughly dry before spraying them with oil.
• Arrange the slices in one layer and cook additional batches rather than overcrowding the basket.
• Shake the basket halfway through the 15-minute cooking time.
• Watch the chips closely during the final few minutes and season them while hot.

Variations

• Herb finish: Sprinkle chopped parsley or chives over the chips just before serving.
• Peppery seasoning: Add freshly ground black pepper alongside the seasoned salt.
• Smoky flavour: Use a little smoked paprika with the seasoned salt.
• Garlic note: Add a small amount of garlic powder to the seasoning before serving.
• Plain chips: Leave out the seasoned salt and finish with a light pinch of salt to taste.

Common mistakes to avoid

• Uneven slices: Thick and thin pieces cook at different speeds; aim for slices around 3 mm thick.
• Skipping the soak: The slices retain more surface starch; soak them for the full 20 minutes and rinse.
• Damp potatoes: Water on the slices can hinder crisping; pat them very dry before adding oil.
• Overcrowding the basket: The slices will not cook as evenly; arrange one layer and work in batches.
• Forgetting to shake: Some slices may cook unevenly; shake the basket halfway through.
• Leaving them unchecked: Thin chips can burn near the end; inspect them during the last few minutes.

How to store

Let leftover chips cool, then store them in an airtight container at room temperature for up to 2 days. Re-crisp them briefly in the air fryer, checking often; their texture may soften during storage.

Frequently asked questions