Equipment Needed
- Air fryer
- Large bowl
- Sharp knife or mandoline
- Clean kitchen towel or paper towels
- Colander
- Mixing bowl
Ingredients
- 4 large potatoes (Russet or Maris Piper preferred)
- 1 to 1½ tablespoons neutral oil (sunflower, canola, or light olive oil)
- ¾ teaspoon salt (adjust to taste)
Optional Seasonings
- Black pepper
- Garlic powder
- Paprika
- Onion powder
- Dried rosemary or thyme
Step-by-Step Instructions
Step 1: Choose and Prepare the Potatoes
Select starchy potatoes such as Russet or Maris Piper. These varieties produce a fluffy interior and crisp exterior.
- Wash the potatoes thoroughly.
- Peel if desired, or leave the skins on for a rustic texture.
- Cut into evenly sized chips, approximately 1 cm thick.
Uniform size ensures even cooking and prevents some chips from burning while others remain undercooked.
Step 2: Soak the Potatoes
Soaking removes excess starch, which is essential for crispiness.
- Place the cut chips in a large bowl.
- Cover completely with cold water.
- Soak for at least 30 minutes, or up to 2 hours for maximum crispness.
Step 3: Dry Thoroughly
Moisture is the enemy of crisp chips.
- Drain the potatoes in a colander.
- Spread them on a clean kitchen towel.
- Pat completely dry, making sure there is no surface moisture left.
This step significantly improves browning.
Step 4: Preheat the Air Fryer
- Preheat the air fryer to 180°C (356°F) for 3 to 5 minutes.
Preheating helps the chips start crisping immediately instead of steaming.
Step 5: Season and Oil
- Transfer the dried chips to a mixing bowl.
- Add oil and salt.
- Toss thoroughly to ensure every chip is lightly coated.
Avoid excess oil; too much oil will make the chips soft instead of crisp.
Step 6: First Cooking Stage (Softening)
- Place the chips in the air fryer basket in a single layer.
- Cook at 180°C for 10 minutes.
- Shake the basket halfway through.
This stage cooks the interior of the chips.
Step 7: Second Cooking Stage (Crisping)
- Increase temperature to 200°C (392°F).
- Cook for another 8 to 12 minutes.
- Shake the basket every 4 minutes.
Continue cooking until the chips are deep golden and crisp on the outside.
Optional Extra Crisp Method
For restaurant-style crispness:
- After the first 10 minutes, remove chips and let them rest for 5 minutes.
- Return to the air fryer at 200°C and cook until crisp.
This brief resting step allows surface moisture to evaporate.
Seasoning After Cooking
Season immediately after cooking while the chips are hot.
Suggestions:
- Extra salt
- Garlic and herb mix
- Smoked paprika
- Parmesan cheese
- Malt vinegar powder
