As you can imagine, homemade Air Fryer Potato Chips are much healthier than a store-bought bag of chips that you bring home from the grocery store.
Instead of deep frying the thin slices of potatoes, you can cook them right in your air fryer with very little oil.
However, if you have ever attempted to make potato chips in the oven, you know that it can be kind of tricky to get them perfect.
Sometimes you end up with the chips a little too done on the edges but still soft in the middle.
Although they aren’t crispy in the center, you have to take them out of the oven so they edges don’t burn.
But there is hope! We have found the perfect method to making potato chips and homemade French Fries that turn out great every time. Plus, they cook in a fraction of the time that it takes in the oven!
Air Fryer Potato Chips
- Medium size Russet Potato
- Olive oil cooking spray
- Salt or Preferred Seasoning
Before we get into the specific instructions, it is important to mention which variety of potato works best when making Potato Chips in the Air Fryer.
As much as we love Yukon Gold potatoes, this is not the time to pull them out of the pantry. Russet potatoes are the best choice here. They simply hold up better and cook more evenly when made into potato chips.
Now it is time to get started. The first step is to peel your potatoes. I know some people don’t think this is necessary, however I prefer the texture without the skin around the edges.
Also, I find that the edges don’t burn as easy when the potato skins are peeled off.
Once your potatoes are peeled it is time to cut them in very thin slices. Although you could use a sharp knife, I find a mandolin slicer is the best way to slice the potatoes.
This will help you get the potato chips thin enough and with a consistent thickness so that they cook evenly.
However, be sure to use the cutting guard when using a mandolin slicer! I found out the hard way that this is a necessity.
Soak The Potatoes
When you have the potatoes cut, put them in a large bowl and cover with cold water. Stir the potatoes so that they don’t stick together. This will help the starches release from the potatoes.
Let them sit in the cold water for at least 30 minutes. Then drain the water and rinse the potatoes a few times to release any starches that gathered on the surface.
Now place the potato chips on a layer of paper towels. Then blot the tops dry and transfer the chips to a dry paper towel.
Let the chips air dry for 15 minutes before putting them in the air fryer.
In the mean time, preheat the air fryer for 3 minutes. Then spray or brush both sides of the potato slices with olive oil and place them in the air fryer basket.
It is best to put them in a single layer. However, I have stacked them before and had good results as well.
Although, I recommend putting no more than 1 medium sliced potato in at a time. If you want to do more, do so in batches.
Once the potatoes are in the basket set the timer for 16 minutes, being sure to shake the basket at the half way point.
How to Make The Potato Chips Crispy
Then increase the cooking temperature to 400°F and continue to cook for 5 minutes.
At this point, check the potato chips to evaluate the crispness level. Remove any chips that are crisp on the edges and just slightly softer in the middle.
The potato chips will continue to crisp up once removed from the air fryer.
Continue to cook at 400°F in 2 minute increments until all of the slices are crispy on the edges and just slightly softer in the center. Once you remove them from the air fryer, season with salt, garlic salt, seasoning salt, or your seasoning of choice.
Let them cool completely. Eat immediately or store in an air-tight container for up to 2 days.
Mary and Jim
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Air Fryer Potato Chips
- 1 medium Russet potato
- cooking spray
- salt and/or seasoning to taste
Wash the potato and peel the skin.
Slice the potato into 1/8 inch thick rounds using a mandolin slicer or a sharp knife.
In a large bowl, soak the potato slices in cold water for at least 30 minutes. Drain and rinse 2-3 times to remove the any remaining starch.
On a flat surface, place the potato slices on top of paper towels in one single layer. Dab the tops of the potato slices with another paper towel. Then move the potatoes to a dry paper towel and let them sit for 10-15 minutes until the slices are completely dry.
Preheat the air fryer to 300°F for at least 3 minutes.
Spray extra virgin olive oil on both sides of the potato slices. Add the potato slices to the air fryer basket. Cooking in a single layer is ideal, however do not add more than 1 sliced potato in the basket at a time.
Air Fry for 16 minutes, shaking the basket and separating any stuck chips half way through the cooking time.
When the cooking time is up, shake again and then increase the temperature to 400°F and set the timer to 5 minutes. Watch very closely, and check every 2 minutes. Remove any chips that are crispy and golden and cooked through the center. Place any remaining chips with soft centers back in the air fryer and cook in increments of 2 more minutes until crisp.
Immediately sprinkle with salt or seasoning of choice and serve.
Homemade potato chips are best eaten immediately. However they will store in an air-tight container for 2 days.
Recipe courtesy of Old World Garden Farms