Potato chips are a tasty treat that no one can say no to. This air fryer potato chips recipe is very healthy and so delicious. You can’t help munching on these.
Potato chips are a favourite in my home. But deep fried ones are very heavy on Calories and thus a very rare indulgence.
After trying out beet chips, kale chips, plantain chips, karela chips, yuca chips, zucchini chips and sweet potato chips, I made potato chips on popular demand. You can try these loaded vegan nachos.
Even plain salted they taste amazing. I added only salt and cayenne to brighten up their crunch.
They turned out delightful and were gone in minutes.
🥘 Ingredients
- Potato: Russet or any other firm potatoes work well.
- Oil: Use it for spraying and brushing your basket. You can skip oil too when air frying chips. It doesn’t make much difference to taste.
- Seasonings: Salt and cayenne, salt and pepper or plain salt works well. You can also use pre-made mixes like Cajun seasoning, Fajita seasoning, peri peri mix etc.
💭 FAQs
An air fryer makes excellent crispy chips that are healthier and faster to cook than in an oven.
Soaking the potato helps in removing some of its starch. This helps in making the chips crisper after air frying.
Make sure to put in your potatoes that are not wet. Hence drying them well is very important. Also spray with oil and seasoning just before putting them in for air frying. Also don’t put in too many chips at one go. Overlapping leaves them raw.
🔪 Instructions
Peel potatoes.
Using a mandolin to slice them finely into chips.
I used the lowest setting on my mandolin and got paper thin chips. You can make thicker chips depending upon preference.
Thicker ones will take longer to crisp up. So accordingly adjust air frying time from 6-8 minutes to 12-14 minutes at 180C or 360F.
Soak in cold water for 15-30 minutes.
Drain the water and dry the chips between paper towels till completely dry.
Air fryer Instructions
Preheat air fryer at 360F or 180C for 5 minutes.
Brush the basket with oil.
Take dried chips in a bowl. Toss them with oil and seasonings.
You can skip oil if you so like and use lemon juice in its place. You can also choose to just air fry the chips without oil and seasonings too.
Spread them out in one layer in the air fryer with minimal overlapping.
The chips shrink in size on air frying and they also go here and there.
Air fry at 360F or 180C for 5 minutes and keep checking for any chips that are brown on the edges and look done.
Take those out. If any chips are stuck, disengage them and speed them out again. Be careful not to burn your hands.
Check every minute till all chips are done.
For thicker chips, you may take from 10-14 minutes at 360F or 180C
I did mine in two batches for two potatoes.
Once done, enjoy your crunchy treat. I promise you there won’t be any leftovers. If there are, you can store them in an air-tight jar at room temperature.
Enjoy,
Deep Frying Chips
Just slice them into chips. No need to soak in water.
No need to toss in seasonings either.
Heat oil in a pan.
Carefully drop the sliced chips and deep fry for a minute or two till crispy and done.
Take them out and toss in seasonings of choice.
👩🍳 Tips
- Peel the potato and cut fine chips of equal size. The thinner your chips are, the crunchier they will be. A mandolin is the best for this.
- Always soak the chips for 30 minutes in cold water after cutting. This helps in removing excess starch so that the chips are crunchier when air fried.
- Always dry the chips very well after soaking and draining water. This helps in expediting the crisping.
- I use very little oil to spray or brush on the chips. But you can make the chips with zero oil too.
- Use any seasonings you like on your chips. I have just added salt and cayenne. You can also add the seasonings after air frying.
- Lay chips in air fryer with minimal overlap. This helps in even and faster cooking.
- Keep checking the chips after 4 minutes of air frying and keep removing the ones that are browned or done. They will not be all done at the same time.
- The thinner your chips are cut, the faster they will cook. Mine were paper thin here and thus needed very little time. The thicker you go, the more time they will take.
- If any chips stick to each other while air frying then separate them and leave them for air frying.
- As soon as the edges brown, remove the chip.
- They burn very quickly so don’t wait for them to be overdone.
Here’s the recipe card:
📖 Recipe Card
Air fryer Potato Chips
Equipment
- Mandolin
- Peeler
Ingredients
- 2 potatoes
- 1 tsp. Oil optional
- ½ tsp. Salt
- ½ tsp. Cayenne
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Instructions
- Peel potatoes.
- Using a mandolin finely slice them into chips.
- I used the lowest setting on my mandolin and got paper thin chips. You can make thicker chips depending upon preference.
- Thicker ones will take longer to crisp up. So accordingly adjust air frying time from 6-8 minutes to 12-14 minutes at 180C or 360F.
- Soak in cold water for 15-30 minutes.
- Drain the water and dry the chips between paper towels till completely dry.
Air fryer Instructions
- Preheat air fryer at 360F or 180C for 5 minutes.
- Brush the basket with oil.
- Take the dried chips in a bowl. Toss them with oil and seasonings. You can skip oil if you so like and use lemon juice in its place.
- Spread them out in one layer in the air fryer with minimal overlapping.
- The chips shrink in size on air frying and they also go here and there.
- Air fry at 360F or 180C for 5 minutes and keep checking for any chips that are brown on the edges and look done.
- Take those out. If any chips are stuck, disengage them and speed them out again. Be careful not to burn your hands.
- Check every minute till all chips are done.
- For thicker chips, you may take from 10-14 minutes at 360F or 180C
- I did mine in two batches for two potatoes.
- Once done, enjoy your crunchy treat. I promise you there won’t be any leftovers. If there are, you can store them in an air-tight jar at room temperature.
- Enjoy,
Deep Frying Chips:
- Just slice them into chips. No need to soak in water. No need to toss in seasonings either.
- Heat oil in a pan.
- Carefully drop the slices chips and deep fry for a minute or two till crispy and done.
- Take them out and toss in seasonings of choice.
Notes
2. Always soak the chips for 30 minutes in cold water after cutting. This helps in removing excess starch so that the chips are crunchier when air fried.
3. Always dry the chips very well after soaking and draining water. This helps in expediting the crisping.
4. I use very little oil to spray or brush on the chips. But you can make the chips with zero oil too.
5. Use any seasonings you like on your chips. I have just added salt and cayenne. You can also add the seasonings after air frying.
6. Lay chips in air fryer with minimal overlap. This helps in even and faster cooking.
7. Keep checking the chips after 4 minutes of air frying and keep removing the ones that are browned or done. They will not be all done at the same time.
8. The thinner your chips are cut, the faster they will cook. Mine were paper thin here and thus needed very little time. The thicker you go, the more time they will take.
9. If any chips stick to each other while air frying then separate them and leave them for air frying.
10. As soon as the edges brown, remove the chip.
11. They burn very quickly so don’t wait for them to be overdone.
Nutrition
If you enjoyed the recipe, I request you to leave a star rating. Thanks.
Toni says
What a great idea to use air fryer!! I love how crispy it looks! And so easy, too!
Jen Vinuya says
This looks like a perfect snack for my kids!! Crispy and so flavorful! Thanks!
Gina Abernathy says
A fabulous snack! Never thought about making chips in the air fryer.
Shashi says
These look so good - so thin and crispy - definitely need to try this air fryer version!
Juliane says
The perfect snack!! Love that it is also easy to make.
Rachna says
Thanks so much