These air fryer chips turn out perfectly crispy and ready for dipping in no time thanks to the air fryer. So much easier and healthier than deep frying, but you won’t miss out on any of the delicious flavor!
When I was growing up, my dad would make homemade potato chips. He didn’t call them that though, he called them “river chips”.
I am fairly confident that the term river chips is very local to the area where I grew up.
Anyway, he would make them in a skillet full of oil on the stovetop. This would lead to a crispy, thin-sliced potato that we would lightly salt and eat with burgers, hot dogs, and sometimes even meatloaf! (Speaking of those favorite foods…have you tried our air fryer hamburgers, air fryer hot dogs, and air fryer meatloaf yet?)
When I got my air fryer I was intrigued to try cooking basically everything I have ever tried frying to see how they turned out. When I made my “river chips” I was quick to realize that these were great potato chips!
Table of Contents
Ingredient Notes:
Potatoes – Russet potatoes are easy to find everywhere, and work great for potatoes. These potatoes will give you a crisp potato chip when properly prepared.
Oil – You can use olive oil, avocado oil, or vegetable oil in this recipe.
How to Make Air Fried Potato Chips:
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Prepare the potatoes– Wash and peel your potatoes and cut them into thin slices, preferably with a mandolin slicer, but if you don’t have one do your best with a knife. Keep each of your slices as even as possible so that they cook evenly.
Place the sliced potatoes in a large bowl of ice water. Let them soak for 15 minutes, then drain. Replace the ice water, and soak again for another 15 minutes. Then drain and pat them dry. This process is necessary for washing away loose starch on the potatoes that will act like glue while you are cooking. If you wash it off, your potatoes will be crisp and not stick together.
Cook the potatoes – After soaking and patting dry the potatoes, drizzle oil over them, and sprinkle them with salt. Stir them together to coat the potatoes. Arrange the potatoes in a single layer in the air fryer basket. Cook in batches if necessary. Cook the potatoes at 300 degrees for 10 minutes. Then remove the basket and shake it, then increase the heat to 400 degrees F and cook for 5 more minutes. Season with more salt if desired and serve.
FAQ:
The loose starch in the potatoes when cooked can turn into a glue-like substance just barely thick enough to cause the potatoes to be sticky and soft. Washing them removes this and keeps them very crisp.
First, be sure to soak your potatoes in water as directed. If that doesn’t help, make sure not to overcrowd your air fryer. Doing so would prevent the chips from cooking evenly at the temp of the air fryer which would make them
More air fryer recipes you might like:
- Air Fryer Apple Chips
- Air Fryer Onion Rings
- Philly Cheesesteak Egg Rolls
- Frozen Pizza in the air fryer
- Hard Boiled Eggs in the Air Fryer
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Air Fryer Potato Chips
Equipment
Ingredients
- 2 medium Russet potatoes
- 1 teaspoon olive oil
- Salt to taste
Instructions
- Wash and peel the potatoes and cut into thin slices using a mandoline or sharp knife. It’s important to keep the potatoes sliced the same thickness for even cooking.
- Place the sliced potatoes in a large bowl and top with ice water. Soak for 15 minutes and then drain. Replace the ice water and soak for another 15 minutes. Drain.
- Pat the potatoes dry, making sure to get them as dry as possible.
- Drizzle the olive oil over the potatoes and sprinkle with salt, tossing well to coat.
- Arrange the potatoes in a single layer in the air fryer basket. It’s okay for there to be a bit of overlapping, but do not fully cover any of the potatoes.
- Cook the potatoes at 300 degrees for 10 minutes.
- Increase the heat to 400 degrees, shake the basket to stir the chips, and cook for 5 minutes or until potatoes are as crisp as you’d like.
- Season with additional salt, if needed.
Notes
Nutrition
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Comments & Reviews
Sara says
I made these chips , but they were not crispy , I washed the potatoes beforehand they had a really good flavor have you tried using a dehydrator?
Karly says
Hi Sara!
I haven’t tried dehydrating these. These do need to be sliced fairly thin for them to crisp up. Using a mandoline is the easiest way to get them thin enough.
Sarita says
How would you store them?
Karly says
Once completely cooled, pop them in a zip top bag and they’ll keep for a week or two at room temp. 🙂
Carol W. says
GOOOOOD…with salt and vinegar seasoning from B Dubs!!! 2 thumbs up!!!
Karly says
Sounds delicious with their seasoning! 🙂
Jen says
The temperature and time of this recipe is great! My chips turned out perfect 🙂