Crispy, golden, and guilt-free — air fryer potato chips are the ultimate snack you never knew you needed. If you’re tired of greasy store-bought versions and want a healthier homemade alternative that doesn’t skimp on flavor or crunch, you’re in for a treat. Keep reading to discover how to transform simple potatoes into addictive chips with just an air fryer and a few pantry staples!
| Servings: | 4 |
| Prep Time: | 15 minutes |
| Cook Time: | 20 minutes |
| Total Time: | 35 minutes |
| Serving Size: | 1 plate |
Ingredients
- 2 large russet potatoes
- 1 tablespoon olive oil
- 1 teaspoon kosher salt
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
Equipment
- Air fryer
- Mandoline slicer or sharp knife
- Large bowl
- Paper towels or clean kitchen towel
- Tongs
- Mixing spoon
Instructions
- Step 1: Wash your potatoes thoroughly. You can peel them if you like, but I usually leave the skin on for extra texture and a rustic look.
- Step 2: Using a mandoline or a steady hand and a sharp knife, slice the potatoes into very thin rounds. I aim for about 1.5 millimeters thickness. Uniformity helps them cook evenly.
- Step 3: Place the slices in a large bowl of cold water. Let them soak for at least 10 minutes to draw out excess starch. This is my secret to extra crispy chips.
- Step 4: Drain the potato slices and pat them completely dry using paper towels. This is not the time to skimp — moisture is the enemy of crispiness.
- Step 5: Toss the dry slices in a clean bowl with olive oil, salt, garlic powder, and smoked paprika until well coated. The paprika gives a lovely warmth and color.
- Step 6: Preheat your air fryer to 360 degrees Fahrenheit. This helps avoid soggy results at the start of cooking.
- Step 7: Arrange the potato slices in a single layer in your air fryer basket. Do not overlap or they will steam instead of crisp. Depending on basket size, you may need a few batches.
- Step 8: Air fry for 14 to 18 minutes. Flip halfway through using tongs. I start checking at 12 minutes since thinner pieces crisp faster. Remove any finished chips as you go.
- Step 9: Once done, transfer to a paper towel-lined plate and repeat with remaining slices.
- Step 10: Let the chips cool slightly before digging in. They will crisp up even more as they sit.
Nutrition per serving
| Calories | 320 |
| Protein | 25g |
| Carbohydrates | 3g |
| Fat | 22g |
| Sugar | 0g |
| Fiber | 0g |
| Sodium | 580mg |
Description
Golden, crispy, and perfectly seasoned, air fryer potato chips bring all the crunch of your favorite store-bought snack but with a wholesome, homemade touch. Each chip shatters delicately between your teeth, revealing a warm earthy richness that only a fresh potato can deliver. It’s like taking that first irresistible bite of a chip at a summer barbecue — salty, savory, and full of comfort.
These chips embody everything we love about snack time, but with the kind of simplicity and clean ingredients that make us feel good. Just thin-sliced potatoes, a light brush of oil, and a shower of salt transform into a light and addictively crisp creation straight from your air fryer. Whether you prefer them lightly golden or deeply bronzed, these chips will win you over with their customizability and unbeatable texture.
Why You’ll Love This Recipe
Air fryer potato chips are the perfect solution when snack cravings hit, but you want something healthier than deep-fried options. Made with just a few pantry ingredients and no preservatives, these chips are lower in fat and calories while still delivering that crave-worthy crisp. The air fryer does all the heavy lifting, saving you from heating up the oven or dealing with messy oil splatters.
This recipe is incredibly flexible. Prefer sweet potatoes or Yukon Golds? Want to mix in garlic powder, smoked paprika, or rosemary? Go right ahead. You can season them your way and enjoy them hot and fresh in just minutes.
Serving and Storage Tips
Air fryer potato chips are best served fresh, straight from the basket. Their crunch is unbeatable right after cooking, especially when enjoyed with your favorite dipping sauces like spicy aioli or ranch dressing.
If you need to store them, let the chips cool completely before placing them in an airtight container. Store at room temperature for up to three days. Avoid refrigeration, as it can make the chips soggy. To bring back some crispiness, pop them back into the air fryer for about 1 to 2 minutes at 375 degrees Fahrenheit. These chips are best made fresh, so freezing is not recommended.
Recipe Notes
For extra flavor, use freshly grated Parmesan and do not skip the lemon zest. Leftovers keep well for 2 days in the fridge.
FAQ
Can I use frozen potatoes?
Frozen potatoes will not deliver the same crisp results. It’s best to slice fresh potatoes for optimal texture and flavor.
What if I do not have smoked paprika?
You can use regular paprika, chili powder, or simply skip it. It adds a smoky kick but the chips will still taste amazing with just salt and garlic.
How do I prevent chips from flying around in the air fryer?
Lightweight slices can lift in high airflow. Use a trivet or place a rack over the chips to keep them grounded during cooking.
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Air Fryer Potato Chips
Ingredients
- 2 large russet potatoes
- 1 tablespoon olive oil
- 1 teaspoon kosher salt
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
Instructions
- Wash the potatoes thoroughly and pat them dry. You can peel them if you prefer, but leaving the skin on adds extra texture.
- Using a mandoline slicer or a very sharp knife, slice the potatoes as thinly as possible. Aim for slices about 1.5 millimeters thick.
- Place the potato slices in a large bowl of cold water and soak for at least 10 minutes to remove excess starch.
- Drain the slices and pat them completely dry with paper towels. Removing all moisture is key to crispy chips.
- In a clean dry bowl, toss the potato slices with olive oil, salt, garlic powder, and smoked paprika until evenly coated.
- Preheat your air fryer to 360 degrees Fahrenheit.
- Arrange the potato slices in a single layer in the air fryer basket without overlapping. Cook in batches if necessary.
- Air fry for 14 to 18 minutes, flipping chips halfway through using tongs. Start checking at 12 minutes as thinner chips will cook faster.
- Remove chips that are golden and crisp, then repeat with remaining potato slices.
- Let chips cool for a few minutes before serving. They will continue to crisp up slightly as they cool.
