There’s something incredibly satisfying about the crunch and flavor of homemade chips, and this Air Fryer Potato Chips Recipe really hits the spot. Crispy, golden, and much healthier than fried versions, it’s a snack that’s easy to love and even easier to make at home.
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Why You'll Love This Recipe
This Air Fryer Potato Chips Recipe is one of my go-to snacks because it nails that balance between crispiness and flavor without the guilt of deep-frying. The process is simple, but the results feel fancy enough to impress guests or just enjoy solo during a lazy afternoon TV binge.
- Healthier Snack Alternative: These chips use an air fryer instead of oil immersion frying, giving you a lighter, less greasy treat.
- Super Crispy Texture: Soaking the potatoes in ice water and patting them dry removes excess starch and moisture, which makes the chips perfectly crisp.
- Easy to Customize: You can season these chips however you like — from classic salted to spicy or herb-infused flavors.
- Quick and Efficient: The air fryer speeds up cooking and doesn’t heat up your entire kitchen, which I totally appreciate on hot days.
Ingredients & Why They Work
Each ingredient in this recipe plays a key role in creating those crispy chips you’re craving. Plus, these are everyday pantry staples that are easy to source anywhere.
- Russet Potatoes: Their high starch content makes them ideal for crispy chips; just be sure to slice them evenly.
- Ice Water: Soaking the potato slices here helps wash away excess starch, preventing soggy chips.
- Olive Oil Cooking Spray: A light coating ensures even browning without drowning the chips in oil.
- Seasoned Salt: Adds a flavorful punch — I like Lawry’s, but feel free to use your favorite blend or just fine sea salt.
- Fresh Herbs (Optional): Parsley or chives sprinkled on top add a fresh, vibrant touch, perfect for serving to guests.
Make It Your Way
I love tweaking this Air Fryer Potato Chips Recipe depending on my mood or what I have on hand. Trust me, personalizing your seasoning makes this snack even more addictive.
- Variation: I sometimes add a pinch of smoked paprika or garlic powder to the seasoned salt — it adds a smoky, savory note that’s just irresistible.
- Dietary Modification: For a super simple snack, skip the oil spray and rely solely on seasoning — though a light spritz definitely helps with crispiness and flavor adherence.
- Seasonal Twist: In winter, I like to sprinkle some rosemary and sea salt for a cozy flavor profile that pairs wonderfully with a warm dip.
Step-by-Step: How I Make Air Fryer Potato Chips Recipe
Step 1: Thinly Slice Your Potatoes
Start by washing your Russet potatoes really well — I just scrub them under cool water, no soap needed. Then slice them into very thin ⅛-inch rounds; a mandoline slicer works wonders here for even thickness, which is key for even cooking. Remember, thicker slices won’t get that crisp crunch.
Step 2: Soak and Rinse
Pop your thin potato slices into a big bowl of ice water. Let them soak for 15-20 minutes — this step is absolute magic for removing extra starch, which otherwise makes chips soggy instead of crispy. After soaking, drain and rinse the slices under cold running water to wash off leftover starch.
Step 3: Dry Thoroughly and Oil Lightly
Lay the rinsed potato rounds on paper towels and gently pat them super dry. Moisture is the enemy of crunch here, so no shortcuts! Once dry, spray both sides with a light coat of non-aerosol olive oil spray — this gives the chips that golden finish without excess oiliness.
Step 4: Air Fry in Batches
Preheat your air fryer to 400°F. Place a single layer of potato slices in the basket — do not overcrowd or stack them, or they won’t crisp properly. You’ll likely need to cook in batches. Air fry for about 15 minutes, shaking the basket halfway through to turn the chips for even browning. Keep an eye on them toward the end so they don’t burn; every air fryer heats a little differently.
Step 5: Season and Serve
Once air-fried to golden perfection, transfer your chips to a serving plate and immediately sprinkle with seasoned salt. Adding salt while they’re still warm helps it stick beautifully. If you’re feeling fancy, sprinkle some fresh chopped parsley or chives for a pop of color and extra flavor.
Top Tip
Over the years of making this Air Fryer Potato Chips Recipe, I’ve learned a few tricks that make all the difference in getting those perfectly crispy chips every time.
- Consistent Slicing: Use a mandoline if possible — uneven slices mean uneven cooking and some chips end up chewy or burnt.
- Soak Away the Starch: Don’t skip the ice water soak; it’s the secret weapon for crunch.
- Don’t Overcrowd the Basket: Cooking too many slices at once leads to steaming rather than air frying.
- Keep an Eye Near the End: Air fryers can vary a lot, so check during the last few minutes to prevent burning.
How to Serve Air Fryer Potato Chips Recipe
Garnishes
I usually jazz up my chips with fresh herbs — finely chopped parsley or chives add a lovely fresh pop that brightens things up. Sometimes I sprinkle a little extra seasoned salt or even a dusting of smoked paprika for some color and kick. It’s these little touches that turn simple chips into something memorable.
Side Dishes
These chips go great as a side with sandwiches, burgers, or alongside hearty soups. I’ve also served them with creamy dips like guacamole, hummus, or a zesty sour cream and chive dip — they’re a perfect crunchy counterpoint.
Creative Ways to Present
For parties, I like to serve these chips in rustic mini paper cones or in small bowls packed with different seasoning options so guests can mix and match. You can also layer chips with cheese and toppings for a quick nacho-style snack. It’s always a hit!
Make Ahead and Storage
Storing Leftovers
Because these chips are fresh and preservative-free, I recommend enjoying them right after cooking. However, if you have leftovers, store them in an airtight container at room temperature for up to two days. Be warned, they may lose some crispness — but they’ll still taste great.
Freezing
I don’t typically freeze these chips since their texture changes when thawed, but if you want to try, freeze them flat in a single layer for quick reheating. Still, fresh is best here.
Reheating
To bring back that crispy magic on day two, I reheat them in the air fryer at 350°F for just 3-4 minutes. It crisps them up nicely without drying them out.
Frequently Asked Questions:
For the crispiest results, slice your potatoes about ⅛-inch thick. Getting them evenly thin, ideally with a mandoline slicer, ensures they cook uniformly and become perfectly crunchy.
Soaking the potatoes in ice water removes excess starch, which is the key to creating chips that crisp up nicely instead of becoming soggy during cooking. It’s a small step that makes a big difference.
Russet potatoes are preferred because of their high starch content, which leads to crispier chips. You can try Yukon Gold or other waxy potatoes, but the texture will be slightly different and usually less crunchy.
Lightly spraying the potato slices with olive oil cooking spray before placing them in the air fryer helps prevent sticking. Also, avoid overcrowding the basket to allow air to circulate properly around each chip.
Final Thoughts
I have to say, this Air Fryer Potato Chips Recipe holds a special place in my snack repertoire. It’s one of those recipes I turn to when I want something crunchy, satisfying, and homemade without the hassle of frying in oil. Whether you’re serving up a quick snack for yourself or a crowd-pleaser at a party, these chips deliver punch after punch of flavor and texture. Give it a try — I promise you’ll be reaching for the air fryer again and again!
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Air Fryer Potato Chips Recipe
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Total Time: 40 minutes
- Yield: 5 servings
- Category: Snack
- Method: Air Frying
- Cuisine: American
- Diet: Vegetarian
Description
Crispy and delicious homemade air fryer potato chips made from thinly sliced Russet potatoes soaked to remove starch, air fried to perfection, and seasoned with flavored salt. A healthier alternative to traditional fried chips with a fresh herb garnish option.
Ingredients
Potatoes
- 2 large baking potatoes Russet potatoes, sliced into ⅛-inch slices
- 6 cups ice water
Seasoning and Oil
- Non-Aerosol olive oil cooking spray no propellants and no additives
- ½ teaspoon seasoned salt Lawry’s brand
- Optional garnish – fresh chopped parsley or chives
Instructions
- Soak the Potatoes: Place the thinly sliced potatoes into a large bowl with the ice water. Allow them to soak for 20 minutes to remove excess starch for extra crispiness.
- Drain and Rinse: Drain the starchy water and rinse the potato slices under fresh cold water to remove residual starch.
- Dry the Slices: Spread the potato slices evenly onto a baking sheet lined with paper towels. Use another paper towel to pat them completely dry, then remove the paper towels from the tray.
- Coat with Oil: Spray both sides of the dried potato slices evenly with olive oil cooking spray to aid crisping in the air fryer.
- Preheat Air Fryer: Preheat your air fryer to 400°F to ensure it's hot and ready for cooking.
- Arrange in Air Fryer: Place a single layer of the oiled potato slices into the air fryer basket without overcrowding or overlapping. Cook in batches if needed.
- Air Fry the Chips: Air fry the potato slices for 15 minutes, shaking the basket halfway through to ensure even cooking. Check carefully during the last 2-3 minutes to prevent burning.
- Season and Garnish: Transfer the chips to a serving plate while hot and sprinkle with seasoned salt. Optionally garnish with fresh chopped parsley or chives before serving.
Notes
- Store air fryer chips in an airtight container or zip-top bag at room temperature for up to 2 days.
- These chips are best served immediately, as they lack preservatives and don’t stay crispy long.
- Scrub potatoes well under cool water but do not peel before slicing and frying.
- If cooking multiple batches, keep unsliced potato slices in cold water to prevent browning while frying.
- Using two baking sheets — one for drying and one for oiling — can streamline working in batches.
- Seasoned salt adds great flavor, but fine sea salt works perfectly as a simple alternative.
Nutrition
- Serving Size: 1 serving
- Calories: 150 kcal
- Sugar: 1 g
- Sodium: 180 mg
- Fat: 4 g
- Saturated Fat: 0.5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 27 g
- Fiber: 3 g
- Protein: 2 g
- Cholesterol: 0 mg
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