Air fryer Potato Slices
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.
Servings 4
Calories 154kcal
Equipment
Ingredients
- 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.
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: 154kcal | Carbohydrates: 30g | Protein: 4g | Fat: 3g | Saturated Fat: 0.4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Sodium: 250mg | Potassium: 718mg | Fiber: 4g | Sugar: 1g | Vitamin A: 409IU | Vitamin C: 32mg | Calcium: 41mg | Iron: 2mg