These air fryer potato chips are so crispy crunchy, you’ll fool yourself into thinking you just cracked open a fresh bag from the store. With a fraction of the fat and all the flavor, you won’t feel guilty about enjoying a bowl (or two).
Air fryer potato chips are one of my go-to recipes as a busy mom. Trust me when I say I understand the hardship of feeding picky eaters who actively resist anything remotely healthy. My boys (husband included) sing their praises over these chips, and I never feel bad about serving them. That’s a win-win.
Whether you’re seasoned with the air fryer or just beginning to tap into its powers, this recipe is going to find its way into your weekly rotation. Instead of buying fatty, preservative-heavy potato chips from the grocery store, you can whip up a batch of homemade whenever a craving hits.
The best part? You’ll have so much fun customizing the seasoning. Let’s get started!
Should I air fryer my chips in a single layer? Typically, it’s recommended that you never stack food in an air fryer. However, since the potato chips are so thin, you can get away with air frying two layers at once. Just make sure to give them a good toss during the cooking process!
Ingredients
- 2 small Idaho, russet potatoes (about 8 ounces each), scrubbed with peels on
- 1 tablespoon extra-virgin olive oil
- 3/4 teaspoon kosher salt
- Freshly ground black pepper optional
Instructions
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- With a mandoline, slice the potatoes crosswise into VERY THIN rounds—1/16-inch thick. Place in a large bowl and fill the bowl with cold water. Rinse, moving the potatoes around, then drain. Rinse once more, repeating as needed until the water runs clear, not white (this removes the starches so the chips can crisp). Spread the potatoes onto a layer of paper towels or clean kitchen towels and pat dry. Dry the bowl.
- Return the now dry potatoes to the dry bowl and top with the oil, salt, and a few grinds of black pepper if desired. Toss to coat, ensuring all of the slices are seasoned.
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- Preheat your air fryer to 325 degrees F. Spread the potatoes in the bottom of the basket in an even layer so that you have no more than two layers of potatoes overlapping. Air fry for 20 minutes, until the potatoes are dark golden at the edges and crisp, tossing them with tongs every 5 to 7 minutes so they cook evenly. If some chips finish earlier than others, remove them to a plate as they are ready. Repeat with remaining potatoes. For two potatoes, I end up doing four batches total.
Notes
- TO STORE: Store chips in an airtight storage container or ziptop bag for up to 1 week.
- TO FREEZE: Freeze chips in an airtight freezer-safe storage container or ziptop bag (remove all the air) for up to 3 months. Let thaw for a few minutes on the counter before serving.
Nutrition
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