Ingredients
Method
- Start by washing the potatoes well. Use a mandoline if you have one — it gives you those perfectly thin, even slices that crisp beautifully. A knife works too; just slice as thin as you comfortably can
- Place the potato slices in a bowl of cold water. Let them soak for 20–25 minutes.
- Drain the potatoes and lay them on a clean towel. Pat them dry very well — any leftover moisture can affect the crisping process.
- Transfer the dried slices to a large bowl. Drizzle with olive oil and sprinkle with salt, pepper, and any extra spices you’re using.
- Toss gently so every slice gets a light coating. You don’t want pools of oil, just enough to help the chips crisp and hold seasoning.
- Spread the slices in a single layer in your air fryer basket. Set your air fryer to 325°F (160°C) and cook the chips for 12–18 minutes, shaking the basket every few minutes.
Notes
Use the Right Potato
Russet potatoes crisp the best because of their higher starch content. Yukon Gold gives a softer, buttery chip.
Don’t Skip the Soaking
This is non-negotiable if you want true crunch.
Keep Temperatures Mild
Air frying at too high a temperature burns the edges before the centers crisp.
Shake the Basket
This helps release trapped steam and ensures even browning.