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The Ultimate Crispy Air Fryer Potato Chips (Simple & Healthy)

Close-up of golden brown, crispy air fryer potato chips stacked on a white plate.
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You get ultra-crispy, guilt-free potato chips using only your air fryer. This recipe translates the chef’s secret for crunch into simple steps for your kitchen.

Ingredients

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  • 2 medium Russet potatoes
  • 1 teaspoon olive oil or avocado oil
  • 1/2 teaspoon fine sea salt (adjust to taste)
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon seasoning blend (e.g., garlic powder, paprika, or Italian herbs)

Instructions

  1. Prepare the potatoes: Wash and dry the potatoes completely. You do not need to peel them for this recipe.
  2. Slice the potatoes: Use a mandoline slicer to cut the potatoes into paper-thin, uniform slices. Uniformity is key for even cooking.
  3. Soak the slices: Place the thin slices into a large bowl of cold water. Let them soak for at least 30 minutes. This removes excess starch, which helps them crisp up.
  4. Dry thoroughly: Drain the water. Spread the potato slices in a single layer on a clean kitchen towel or paper towels. Pat them completely dry. Any remaining moisture prevents crisping.
  5. Season: Place the dry slices in a clean bowl. Drizzle with the oil and toss gently to coat every slice lightly. Sprinkle with salt, pepper, and your chosen seasoning.
  6. Preheat the air fryer: Set your air fryer to 350 degrees Fahrenheit (175 degrees Celsius).
  7. Arrange in the basket: Place the seasoned slices in a single layer in the air fryer basket. Do not overlap them; work in batches if necessary. Overcrowding steams the potatoes instead of crisping them.
  8. Air fry in stages: Cook for 8 minutes. Carefully pull out the basket and shake it well to redistribute the chips. Return to the air fryer and cook for another 4 to 8 minutes, checking every 2 minutes after the 8-minute mark. The chips are done when they are golden brown and firm to the touch.
  9. Cool and serve: Remove the chips immediately and let them cool on a wire rack for a few minutes. They will crisp up further as they cool down. Serve immediately for the best crunch.

Notes

  • For the best results, use a mandoline to achieve slices no thicker than 1/16 inch. This is the secret to achieving that store-bought crunch.
  • If you want a ranch flavor, mix 1 teaspoon of dry ranch seasoning mix into your oil and spices before tossing.
  • If you notice some chips are cooking faster than others, remove the done ones mid-cycle and continue cooking the rest.

Nutrition

Find it online: https://kitchenslang.com/air-fryer-potato-chips/