Homemade Air Fryer Potato Chips
Crispy, Golden, and Guilt-Free!
🥔 Ingredients (2–4 servings)
2 medium russet or Yukon Gold potatoes
1 tablespoon olive oil or avocado oil
½ teaspoon sea salt (or to taste)
Optional Seasonings
½ teaspoon garlic powder
½ teaspoon smoked paprika
¼ teaspoon black pepper
Pinch of cayenne or chili powder
Fresh rosemary or thyme (finely chopped)
🔪 Prep
Wash and slice potatoes
Leave skins on for extra fiber or peel if preferred.
Slice potatoes very thin (about 1/16 inch) using a mandoline or sharp knife.Soak (important for crispiness)
Place slices in a bowl of cold water for 20–30 minutes to remove excess starch.Dry thoroughly
Drain and pat slices completely dry with a clean towel.
🍟 Air Fry Instructions
Season
Toss dried potato slices with olive oil and salt.
Add optional seasonings if desired.Preheat air fryer
Preheat to 350°F (175°C) for 3 minutes.Cook in batches
Arrange potato slices in a single layer in the air fryer basket.
Do not overcrowd.Air fry
Cook for 10–15 minutes, flipping or shaking the basket every 4–5 minutes.
Chips are done when golden brown and crisp.Cool & crisp
Remove chips and let cool for 2–3 minutes. They will crisp up more as they cool.
🧂 Flavor Variations
Sea Salt & Vinegar: Sprinkle with malt vinegar powder or apple cider vinegar powder
BBQ: Add smoked paprika + onion powder
Parmesan Herb: Toss with grated Parmesan and herbs after cooking
Spicy: Cayenne + chili powder + paprika
🌱 Healthier Tips
Use avocado oil for higher heat tolerance
Keep oil minimal for lower calories
Pair with hummus, guacamole, or Greek yogurt dip
🧊 Storage
Best eaten fresh
Store leftovers in an airtight container up to 1 day
Re-crisp in air fryer at 350°F for 2–3 minutes
⭐ Pro Tips
Thinner slices = crispier chips
If chips brown unevenly, remove finished ones early
Slight browning is key for crunch, not softness
If you want, I can also:
Make them oil-free
Adapt for sweet potatoes
- Create kid-friendly or spicy seasoning blends
