Air fryer Potato Slices

These air fryer potato slices are a lovely side. The outside is nice and crispy and the inside is fluffy and delicious.

Who doesn’t love potatoes? To have them taste like fried or roasted with very little time is a real boon of air frying.

I love making these potatoes and serving them with a protein side. They make for a quick, wonderful snack too.

My kids just love them. If you are craving potato chips, these make for a great substitute.

Cut slightly thicker slices, apply oil with spices and air fry. You can skip oil and use lemon juice to help spices to adhere.

You may also like: Accordion Potatoes, hasselback potatoes in air fryer, breakfast potatoes, French fries, baked potato, smashed potato  and roasted baby potatoes.

Ingredients

Potatoes: Any potatoes at hand work for this recipe.

Tips to make the Perfect Potato Slices in Air fryer

1. You can use any potato — russet, red potatoes, Yukon Gold all work.

2. For seasoning, even plain salt and pepper work. Or you can do garlic powder, salt, cayenne too.

I have added some Italian seasoning for extra zing. Spice mixes like Cajun seasoning, fajita seasoning etc. work too.

3. This recipe uses extra virgin olive oil for a more golden appearance. 

But, you can do a zero-oil version, use lemon juice, water, aquafaba or veg broth to toss the seasonings in.

4. Cut the slices of equal thickness so that they cook evenly together.

5. Shaking the basket during cooking time helps them cook evenly. 

Don’t put too many overlapping slices or they may not cook well.

6. You can do the slices in a couple of batches or more. 

Overcrowding the basket will only lead to undercooked slices.

Stepwise Pictures

Wash, peel and slice potatoes into ½ inch slices. Use a regular knife.

Don’t make the slices too thin.

Immerse them in water for 15 minutes to remove extra starch. This will help the slices to stay crispy.

Toss them in a bowl with extra virgin olive oil and seasonings.

Using your hands toss well to coat each slice evenly.

Zero-oil version: Skip the oil and use water, vegetable broth or aquafaba in its place with seasonings and toss.

For Air frying:

Preheat air fryer at 200C or 390F for 5 minutes. Lay potato slices in the air fryer basket.

Take care not to overload. A little overlapping is fine.

Air fry at 200C or 390F for about 8-10 minutes.

Shake the basket every few minutes. If any slices are stuck to each other then just separate them.

Your slices should be with crispy edges now and well cooked.

If not air fry for 2 minutes more. Serve hot with spicy mayo.

These make for a lovely vegetable side or serve on casseroles.

FAQ

Here's the recipe card:

Air fryer Potato Slices

Rachna Parmar

These potato slices done in air fryer are nice and crispy on the outside and fluffy within. Just as wonderful as chips but with fluffy centers. Lovely side.

5 from 5 votes

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Prep Time 5 mins

Cook Time 13 mins

Soaking time 15 mins

Total Time 33 mins

Course Side Dish

Cuisine American

Servings 4

Calories 154 kcal

Equipment

• Air fryer
• Chef's knife

Ingredients

 

1x2x3x

• 3 potatoes cut into slices
• 2 tsp. extra virgin olive oil or see notes for zero-oil alternatives
• ½ tsp. Himalayan pink salt
• 1 tsp. Italian seasoning
• ¾ tsp. cayenne or paprika
• ¾ tsp. garlic powder

Instructions

 

• Wash, peel and slice potatoes into ½ inch slices. Use a regular knife.
• Don’t make the slices too thin.
• Soak the slices in water for 15 minutes.
• Toss them in a bowl with extra virgin olive oil and seasonings.
• Using your hands toss well to coat each slice evenly.
• Zero-oil version: Skip the oil and use water, vegetable broth or aquafaba in its place with seasonings and toss.

For Air frying:

• Preheat air fryer at 200C or 390F for 5 minutes. Lay potato slices in the air fryer basket.
• Take care not to overload. A little overlapping is fine.
• Air fry at 200C or 390F for about 8-10 minutes.
• Shake the basket every few minutes. If any slices are stuck to each other then just separate them.
• Your slices should be with crispy edges now and well cooked.
• If not air fry for 2 minutes more. Serve hot with spicy mayo.
• These make for a lovely vegetable side or serve on casseroles.

Notes

1. You can use any potato — russet, red potatoes, all work.
2. Just plain salt and pepper work. Or you can do garlic powder, salt, cayenne too. I have added some Italian seasoning for extra zing.
3. This recipe uses extra virgin olive oil for a more golden appearance.
But, you can do a zero-oil version, use lemon juice, water, aquafaba or veg broth to toss the seasonings in.
4. Cut the slices of equal thickness so that they cook evenly together.
5. Shaking the basket during cooking time helps them cook evenly.
Don’t put too many overlapping slices or they may not cook well.
6. You can do the slices in a couple of batches as more.
Overcrowding the basket will only lead to undercooked slices.

Nutrition

Calories: 154kcalCarbohydrates: 30gProtein: 4gFat: 3gSaturated Fat: 0.4gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gSodium: 250mgPotassium: 718mgFiber: 4gSugar: 1gVitamin A: 409IUVitamin C: 32mgCalcium: 41mgIron: 2mg

Tried this recipe?Let me know on Instagram @rachna.parmar or tag #rachnacooks

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