Save I bought my air fryer on a whim during a sale, convinced it would just collect dust like half my kitchen gadgets. Then one rainy Saturday, I had two potatoes, a mandoline I'd never used, and zero willingness to leave the house. What started as boredom turned into the crispiest, most satisfying chips I'd ever made—no deep fryer, no mess, just pure crunch. I stood at the counter eating them straight off the cooling rack, shocked at how something so simple could taste this good.
The first time I served these at a game night, my friend Alex picked one up, paused mid-chew, and asked if I'd bought them from some fancy gourmet shop. I just pointed at the air fryer humming quietly on the counter. By halftime, the bowl was empty and everyone wanted the recipe. It became my secret weapon for low-effort, high-impact snacking.
Ingredients
- Russet potatoes: Their high starch content makes them crisp up beautifully, and scrubbing them well means you can leave the skins on for extra texture if you like.
- Olive oil: Just a tablespoon coats everything evenly and helps the seasonings stick without making the chips greasy.
- Fine sea salt: It dissolves faster and clings better than coarse salt, so every bite has that perfect savory hit.
- Black pepper: A little crack of pepper adds warmth without overpowering the potato flavor.
- Smoked paprika: This is my favorite secret addition, it gives a subtle smokiness that makes people think you did something fancy.
Instructions
- Prep the potatoes:
- Scrub them under cold water until clean, peel if you prefer a lighter chip, then slice them paper-thin with a mandoline. Consistency is everything here, uneven slices cook unevenly.
- Soak away the starch:
- Submerge the slices in cold water for 10 minutes. This step removes excess starch and is the difference between limp chips and crackling crispy ones.
- Dry them completely:
- Pat every slice dry with paper towels, even a little moisture will steam the chips instead of crisping them. I learned this the hard way with a soggy first batch.
- Toss with oil and seasoning:
- Drizzle the olive oil over the slices and toss gently with your hands until each piece glistens. Sprinkle salt, pepper, and paprika evenly.
- Preheat the air fryer:
- Let it run empty at 180°C for 3 minutes. A hot basket means the chips start crisping the second they hit the surface.
- Arrange in a single layer:
- Overlap them even slightly and they'll steam instead of crisp. Work in batches if you need to, patience pays off.
- Cook and flip:
- Air fry for 8 minutes, shake the basket or flip the slices, then cook another 6 to 8 minutes. Watch closely at the end, they go from golden to burnt fast.
- Cool on a rack:
- Transfer the chips to a wire rack immediately. They'll firm up as they cool, turning from just-done to shatteringly crisp.
- Serve or store:
- Eat them warm off the rack, or wait until fully cooled and store in an airtight container for up to two days. Freshness is best though.
Save There's something deeply satisfying about making chips from scratch, especially when you realize they're healthier and taste better than anything from a bag. My niece, who usually turns her nose up at homemade snacks, devoured a whole batch and declared them better than store-bought. That moment alone made every sliced potato worth it.
Flavor Twists
Once you master the basic version, the seasoning possibilities are endless. I've tossed batches with garlic powder and parmesan, dusted them with chili lime, and even sprinkled cinnamon sugar on sweet potato chips. Each time, the air fryer delivered that same perfect crunch. Don't be afraid to experiment, the base method stays the same and the flavor is all yours.
Choosing Your Potatoes
Russets are my go-to because they're starchy and crisp up reliably, but Yukon Golds work beautifully too if you want a creamier, slightly buttery flavor. I've tried red potatoes once and they came out good but a little softer, still tasty, just different. Sweet potatoes are a whole other delicious adventure, they need a slightly lower temperature and a watchful eye.
Storage and Serving
These chips are at their absolute peak fresh from the air fryer, still warm and crackling. If you do have leftovers, let them cool completely before sealing them up, trapping any warmth will make them soggy. They'll keep for a couple days in an airtight container, but honestly, they rarely last that long in my house.
- Serve with your favorite dip, I love a tangy sour cream and chive.
- Pack them in lunch boxes for a crunchy surprise that beats any vending machine snack.
- Make a double batch, one for now and one for later, trust me on this.
Save Making your own chips at home used to feel like a chore reserved for food bloggers with too much time, but the air fryer changed everything. Now it's just a quick, satisfying ritual that turns ordinary potatoes into something worth gathering around.
Cooking Questions & Answers
- → How thin should potato slices be for crispiness?
Slices about 1.5 mm (1/16 inch) thick work best for a light and crispy texture.
- → Why soak potato slices before cooking?
Soaking removes excess starch, helping the chips become crispier and preventing them from sticking together.
- → Can other seasonings be used?
Yes, spices like garlic powder, chili powder, or paprika add extra flavor before air frying.
- → Is peeling the potatoes necessary?
Peeling is optional; leaving skins on adds texture and nutrients but may alter the final crispiness slightly.
- → How to store leftover chips?
Once fully cooled, store chips in an airtight container for up to 2 days to maintain crunch.
- → What type of potatoes is recommended?
Russet potatoes are ideal for crispiness, but Yukon Gold also works well.