Save I started making these chips on a random Tuesday when I ran out of snacks and refused to leave the house. I sliced the potatoes too thick the first time and ended up with floppy discs instead of chips. My partner laughed, ate them anyway, and said they tasted like fancy oven fries. The second batch, sliced paper-thin, came out so perfectly golden and crisp that I stopped buying bags from the store entirely.
The first time I served these at a gathering, I set them out in a big bowl without saying anything. People kept asking where I bought them because they tasted restaurant-quality. When I admitted I made them in the air fryer, three friends immediately asked for the recipe. One of them texted me a photo of her batch two days later with the caption, I cant stop making these.
Ingredients
- Russet potatoes: High starch content means maximum crispiness, and their neutral flavor lets seasonings shine through beautifully.
- Olive oil: Just a tablespoon coats everything evenly and helps the chips turn golden without feeling greasy.
- Fine sea salt: Dissolves quickly and clings to the chips better than coarse salt, giving you consistent seasoning in every bite.
- Black pepper: Adds a subtle heat that wakes up the flavor without overpowering the potato.
- Smoked paprika: This is the secret ingredient that makes people ask what you did differently, it adds a gentle smoky warmth that feels almost campfire-like.
Instructions
- Prep the potatoes:
- Scrub them well under cold water, peel if you like a cleaner look, then slice them as thin as you can manage. The thinner they are, the crispier theyll get, aim for translucent slices that almost look like they could tear.
- Soak in cold water:
- Submerge the slices for 10 minutes to wash away the starch that would otherwise make them soggy. Youll see the water turn cloudy, thats exactly what you want.
- Dry completely:
- Pat every slice with paper towels until theyre bone dry. Any lingering moisture will steam the chips instead of crisping them, and youll lose that satisfying crunch.
- Season generously:
- Toss the slices in a bowl with olive oil, salt, and your chosen spices, using your hands to make sure every piece gets coated. This is where you can experiment, garlic powder, chili flakes, or even a pinch of sugar all work beautifully.
- Preheat and arrange:
- Let the air fryer heat up to 180°C for a few minutes, then lay the slices in a single layer without overlapping. Crowding them will trap steam and leave you with bendy chips instead of crispy ones.
- Cook and flip:
- Air fry for 8 minutes, then shake the basket or flip each chip with tongs. Continue cooking for another 6 to 8 minutes, watching closely toward the end because they go from golden to burnt quickly.
- Cool on a rack:
- Transfer the chips to a wire rack immediately so air can circulate underneath. Theyll firm up as they cool, becoming even crunchier than they were straight out of the fryer.
Save One evening I made a double batch and sat on the couch with a bowl, planning to save half for later. They were gone in twenty minutes. My partner looked at me and said, I thought you were sharing, and I realized I hadnt offered a single chip. Thats how good these are, you forget to be polite.
Choosing Your Potatoes
Russets are my favorite because they crisp up so reliably, but Yukon Golds give you a slightly buttery flavor and a beautiful golden color. Sweet potatoes work too, though theyll need an extra minute or two and tend to stay a little softer in the center. I tried purple potatoes once and loved the color, but they dont get quite as crunchy.
Flavor Variations
Once you nail the basic version, you can go anywhere with seasoning. Ive done ranch powder, barbecue rub, garlic parmesan, and even a cinnamon sugar version that tasted like funnel cake chips. My favorite is still smoked paprika with a pinch of cayenne, just enough heat to keep things interesting without making you reach for water.
Storage and Reheating
These are best eaten fresh, but if you have leftovers, let them cool completely before sealing them in an airtight container. Theyll stay decent for a day or two, though theyll lose some crunch. If they go soft, pop them back in the air fryer at 160°C for 2 minutes to revive them.
- Never store them while theyre still warm or condensation will make them soggy.
- If you want to prep ahead, slice and soak the potatoes in the morning, then drain and refrigerate them in a covered bowl until youre ready to cook.
- Double batches freeze surprisingly well, just reheat from frozen at 180°C for 5 minutes.
Save These chips turned my air fryer from a dusty countertop gadget into my most-used appliance. I hope they do the same for you.
Recipe FAQ
- → What type of potatoes works best?
Russet potatoes are ideal for their starchy texture, but Yukon Gold also provides a flavorful alternative.
- → How thin should the potato slices be?
Slices about 1.5 mm (1/16 inch) thick ensure even cooking and crispiness. Using a mandoline slicer helps achieve uniform thickness.
- → Why soak potato slices in cold water?
Soaking removes excess starch, which helps the chips crisp up better during cooking.
- → Can I add different seasonings?
Yes, spices like garlic powder, chili powder, or smoked paprika can be added before air frying for extra flavor.
- → How do I store leftover chips?
Once fully cooled, store chips in an airtight container to maintain their crispness for up to two days.
- → What temperature is recommended for cooking?
Preheat the air fryer to 180°C (360°F) and cook in batches for best results.