Ingredients
- 2–3 medium potatoes (Russet or Yukon Gold work best)
- 1–2 tbsp olive oil or vegetable oil
- Salt, to taste
- Optional seasonings: black pepper, paprika, garlic powder, chili powder, or dried herbs
Equipment Needed
- Air fryer
- Sharp knife or mandoline slicer
- Large bowl
- Paper towels or clean kitchen towel
- Mixing spoon or tongs
Instructions
1. Prepare the Potatoes
- Wash and peel the potatoes (peeling is optional; skin adds texture and flavor).
- Slice the potatoes very thinly (about 1–2 mm thick) using a mandoline or sharp knife.
Tip: Thin, uniform slices ensure even cooking and crispiness.
2. Remove Excess Moisture
- Place the potato slices in a large bowl of cold water.
- Soak for 15–20 minutes to remove excess starch.
- Drain and pat completely dry with paper towels or a kitchen towel.
Tip: Dry slices help them crisp up better in the air fryer.
3. Season the Potatoes
- Transfer the dried potato slices to a clean bowl.
- Drizzle with 1–2 tbsp oil and toss to coat evenly.
- Sprinkle with salt and any optional seasonings.
Tip: Use your hands or tongs to coat evenly without breaking the slices.
4. Air Fry the Chips
- Preheat the air fryer to 360°F (180°C) for 3–5 minutes.
- Place a single layer of potato slices in the basket (avoid overlapping).
- Cook for 12–15 minutes, shaking the basket or turning the slices halfway through.
- Keep an eye on the chips toward the end to prevent burning.
Tip: Cook in batches if needed to ensure crispiness.
