Description
Learn how to make perfectly crispy homemade potato chips in your air fryer! These golden, crunchy chips use just russet potatoes, a touch of olive oil, and your favorite seasonings. Way healthier than deep-fried and incredibly customizable. Includes tips for perfect slicing, seasoning variations, and getting that ideal crunch every time!
Ingredients
For the Chips:
- 2 large russet potatoes
- 1–2 teaspoons olive oil
- ½ teaspoon salt (or to taste)
- ½ teaspoon paprika (optional)
- ¼ teaspoon black pepper (optional)
Optional Flavor Add-Ins:
- Garlic powder
- Onion powder
- Chili powder
- Dried herbs (rosemary, thyme, oregano)
Instructions
Wash and dry your potatoes really well. Peeling is totally optional—I actually love leaving the skins on for extra texture and nutrients! Now here’s the important part: slice them VERY thinly, about 1/16-inch thick. A mandoline slicer is your best friend here because it makes perfectly uniform slices. If you’re using a knife, just go slow and steady. The thinner and more even your slices, the crispier your chips will be!
Place all those beautiful potato slices in a large bowl and fill it with cold water. Give them a good rinse and let them soak for 5–10 minutes. This step is crucial—it removes excess starch that can make your chips gummy instead of crispy. After soaking, drain the water and lay the slices out on a clean kitchen towel or several layers of paper towels. Pat them dry THOROUGHLY. I can’t stress this enough—wet potatoes = soggy chips. Get them as dry as possible!
Put your dried potato slices back in the bowl and drizzle with the olive oil. You don’t need much—just enough to lightly coat each slice. Now sprinkle on the salt and any optional seasonings you’re using. I love adding paprika for that gorgeous color and subtle flavor! Toss everything together with your hands until each slice is evenly coated. It’s kind of therapeutic, honestly.
Here’s where the magic happens! Arrange your potato slices in a single layer in the air fryer basket. Don’t overlap them or stack them—they need space for the hot air to circulate. Work in batches if you need to (I know, it’s tempting to cram them all in, but trust me on this!).
Set your air fryer to 350°F (175°C) and cook for 10–15 minutes. Every 3–4 minutes, open the basket and give it a good shake to move the chips around. This helps them cook evenly and get crispy all over. Keep an eye on them toward the end—depending on your air fryer and how thin you sliced them, they might be done closer to 10 minutes or need the full 15. You want them golden brown and crispy!
Transfer your chips to a cooling rack or spread them on paper towels. Here’s a little secret: they’ll actually get CRISPIER as they cool! I know it’s hard to wait, but give them a minute or two. Then dive in and enjoy them while they’re still warm. Pure heaven!
Notes
- Season After Cooking: If your chips seem under-seasoned, add more salt right when they come out of the air fryer while they’re still hot and slightly oily.
- Use a Spray Bottle: Instead of drizzling oil, try using an olive oil spray bottle for an even lighter coating.
- Don’t Rush: Letting them cool on a rack instead of paper towels keeps the bottoms from getting soft.
- Prep Time: 15 minutes
- Cook Time: 10–15 minutes
- Category: Snack, Appetizer
- Method: Air Fryer
- Cuisine: American