Air Fryer Potato Chips: Crispy Homemade Snack
These air fryer potato chips turn thin russet slices into a crisp, lightly seasoned snack with very little oil and no deep frying.
Prep
: 10
Total
: 25 minutes
Ingredients
Ingredients
- 2 medium russet potatoes sliced paper-thin
- 1 tablespoon olive oil or enough to lightly coat
- 1/2 teaspoon fine sea salt plus more to taste
- 1/4 teaspoon garlic powder optional seasoning
- 1/4 teaspoon smoked paprika optional seasoning
Instructions
Instructions
- Scrub the potatoes and slice them as thinly and evenly as possible. A mandoline makes the slices consistent, but a sharp knife works carefully.
- Soak the slices in cold water for 20 minutes to remove surface starch. Drain, rinse, and pat them very dry with clean towels.
- Toss the dry slices with olive oil and salt. Add garlic powder or smoked paprika if using, keeping the coating light.
- Preheat the air fryer to 350°F. Arrange a single layer of potato slices in the basket, working in batches so air can circulate.
- Air fry for 12 to 18 minutes, turning or shaking every 4 to 5 minutes. Remove chips as they become golden and crisp; thinner slices may finish first.
- Cool the chips on a rack for several minutes. They crisp further as they cool, then serve immediately or store once completely cool.
Notes
Watch the final minutes closely because thin slices can move from golden to burnt quickly.
Optional: season with black pepper, onion powder, or a pinch of cayenne after cooking.