Ingredients (Serves 2–3)
- 2 medium potatoes
Russet or Yukon Gold potatoes work best. - 1 to 1½ tablespoons oil
Use vegetable, sunflower, or olive oil. - ½ teaspoon salt (or to taste)
Optional Seasonings
- Black pepper
- Paprika
- Garlic powder
- Onion powder
- Chili powder
- Dried herbs
Equipment Needed
- Air fryer
- Sharp knife or mandoline slicer
- Large bowl
- Clean kitchen towel or paper towels
Preparation
Step 1: Slice the Potatoes
- Wash and peel the potatoes (peeling is optional).
- Slice the potatoes very thin, about 1–2 mm thick.
- Try to keep slices even so they cook at the same rate.
Thin and even slices are essential for crispy chips.
Step 2: Remove Excess Starch
- Place potato slices in a large bowl of cold water.
- Let soak for 20–30 minutes.
- Drain and rinse until the water runs clear.
Soaking removes starch and helps the chips crisp instead of turning soft.
Step 3: Dry Thoroughly
- Spread the slices on a clean towel.
- Pat completely dry.
- Make sure there is no surface moisture left.
Moisture will cause steaming instead of crisping.
Seasoning
Step 4: Oil and Salt
- Transfer dried potato slices to a dry bowl.
- Add oil and salt.
- Toss gently until all slices are lightly coated.
Use just enough oil to coat; too much oil makes chips greasy.
Air Frying the Chips
Step 5: Preheat the Air Fryer
- Preheat the air fryer to 180°C (360°F) for 3–5 minutes.
Preheating ensures even cooking from the start.
Step 6: Cook in Batches
- Place potato slices in a single layer in the air fryer basket.
- Do not overcrowd.
- Air fry at 180°C (360°F) for 12–15 minutes.
During cooking:
- Shake the basket every 4–5 minutes.
- Separate any slices that stick together.
Chips will start pale and turn golden toward the end.
Step 7: Check Doneness
- Remove chips when golden and crisp.
- Some slices may cook faster than others. Remove finished ones and continue cooking the rest.
Chips will crisp up slightly more as they cool.
Final Seasoning
Step 8: Season While Hot
- Immediately sprinkle additional salt or seasonings.
- Toss gently to coat evenly.
Seasoning sticks best while chips are hot.
Serving
- Serve immediately for maximum crunch.
- Enjoy plain or with dips such as yogurt dip, ketchup, or salsa.
