Air Fryer Power Oven Chips: The Perfect Crunch

Making chips in an air fryer is a healthier alternative to deep-frying, as it requires less oil. To make chips in an air fryer, thinly slice potatoes and soak them in cold water to remove excess starch. Drain and pat the potatoes dry, then season with olive oil and salt. Place the potatoes in the air fryer basket in one or two layers and air fry at 200°F for 20 minutes. Toss the chips, turn up the heat to 400°F, and air fry for an additional 5 minutes.

Choosing the right potato

The type of potato you use is crucial to achieving the perfect air-fried chip. The best potatoes for air frying are those with a high starch content, such as Idaho and Russet potatoes. These potatoes crisp up perfectly due to their lower moisture content. If you can't get your hands on Idaho or Russet potatoes, don't worry—Yukon Gold potatoes are an excellent alternative. They have a creamy flavour and crisp up just as well.

If you're looking for a potato that falls somewhere between waxy and starchy, Yukon Gold potatoes are a great choice. They have a slightly waxy skin and an ultra-creamy flavour, making them ideal for air-fried chips.

For those who prefer their chips on the fluffier side with a crispier exterior, floury potatoes like Maris Piper or Rooster are the way to go. These potatoes will ensure your chips have a soft middle and a nice crunch on the outside.

When selecting potatoes, it's important to consider the thickness of your desired chips. For crispy chips, it's best to use a mandoline slicer to get thin, uniform slices. If you don't have a mandoline, you can use a sharp knife to cut your potatoes as thinly as possible.

Now that you've chosen the right potato, it's time to move on to the next step—preparing those potatoes for the air fryer!

Slicing the potatoes

The ideal thickness for a chip is around 1-2mm, or 1/16 of an inch. To achieve this, a mandoline slicer is the best tool for the job. A mandoline will ensure your slices are uniform, which is important for even cooking. If you don't have a mandoline, you can use a sharp knife, but be sure to take your time and aim for consistency.

Peeling the potatoes is optional—leaving the skin on will give your chips a more rustic feel. If you do peel them, be sure to also trim away any rounded edges so you're left with rectangular blocks. This will make it easier to cut neat, straight chips.

Once your potatoes are peeled (or not) and trimmed, it's time to start slicing. Cut the potatoes into batons, somewhere between the thickness of fries and thick chips. If you're not too fussed about neatness, you can skip the trimming step and cut the unpeeled potatoes straight into chips.

If you want to add a little extra crispness to your chips, you can toss them in cornflour/cornstarch before cooking. This step is totally optional, but it will give your chips a little something extra.

After slicing, it's important to rinse the potatoes to remove any excess starch. This will help them crisp up nicely during cooking. Place your sliced potatoes in a large bowl and fill it with cold water. Rinse the potatoes by moving them around in the water, then drain and repeat until the water runs clear. This process should only take a few minutes.

Once your potatoes are rinsed, spread them out on a layer of paper towels or clean kitchen towels and pat them dry. It's important to remove as much moisture as possible at this stage, as this will help them crisp up during cooking.

And that's it! Your potatoes are now sliced, rinsed, and ready to be cooked. Time to fire up the air fryer!

Soaking the potatoes

To soak the potatoes, start by slicing them into very thin pieces using a sharp knife or a mandolin slicer. The thinner the slices, the crispier the chips will be. Once you have your potato slices, place them in a large bowl and cover them with ice water. Soak the potatoes for around 15-20 minutes.

After the initial soak, drain the potatoes and add more ice water to the bowl. Soak the potatoes for an additional 15 minutes. This extended soaking time will ensure that as much starch as possible is removed from the potatoes, resulting in crispier chips.

Once the potatoes have soaked for the second time, drain them and place them on towels. Pat the potatoes dry to remove any excess moisture. This step is crucial, as removing the moisture is key to achieving crunchy potato chips.

After the potatoes are dry, they are ready to be seasoned and placed in the air fryer.

Seasoning the potatoes

Preparing the Potatoes

Before you begin seasoning, it's important to prepare the potatoes. Start by peeling the potatoes and cutting them into your desired shape. You can cut them into thin slices using a mandolin slicer or a sharp knife. The thinner the slices, the crispier your chips will be. Once cut, place the potatoes into a bowl of cold water and soak them for at least 20 minutes. This process helps to remove excess starch, ensuring crispier chips. Drain the potatoes using a colander and pat them dry with paper towels. The drier the potatoes are, the crispier they will become.

Choosing Your Seasonings

Now comes the fun part – choosing your seasonings! You can keep it classic with sea salt and olive oil, or experiment with different flavours. Here are some seasoning ideas to get you started:

• BBQ: Use a barbecue seasoning blend or a dry rub. You can also add extra cayenne or chilli powder to adjust the spice level to your preference.
• Sour cream and onion: Toss the chips with buttermilk powder, onion powder, and garlic powder.
• Salt and vinegar: Sprinkle distilled white vinegar powder over the cooked chips.
• Ranch: Use a ranch seasoning mix, or sprinkle additional ranch dressing mix over the cooked chips for a stronger flavour.
• Spicy: Season your chips with chilli powder, cayenne pepper, and garlic powder for a kick of heat.
• Dill: Add fresh or dried dill to give your chips a pickle-inspired flavour.
• Cheese: Grate some Parmesan cheese over the cooked chips, or use nutritional yeast for a vegan option.

Once you've chosen your seasonings, it's time to flavour those potatoes! Place the dried potatoes into a large bowl and drizzle with a small amount of olive oil. Start with a tiny amount, as you can always add more if needed. Toss the potatoes to ensure they are evenly coated in oil. Next, add your chosen seasonings and toss again to distribute the seasonings evenly. You can also add some seasonings halfway through the cooking process, especially for herbs like parsley or grated Parmesan, to prevent them from burning.

Customising Your Chips

Feel free to get creative and experiment with different combinations of seasonings. You can also adjust the thickness of your chips and the cooking time to find your perfect crispiness. Why not try sweet potatoes or a mix of different potato varieties? Remember, the key to successful air fryer chips is dry potatoes, so always ensure they are thoroughly patted dry before seasoning and cooking.

Cooking the potatoes

Ingredients

• 4 medium-sized potatoes (floury potatoes such as Maris Piper or Rooster are recommended for a fluffier chip interior and a crispier exterior)
• 1 tablespoon of cornflour (cornstarch)
• 2 tablespoons of frying oil (use a neutral-tasting oil such as rapeseed, sunflower, vegetable, or olive oil)
• A pinch of salt and pepper

Optional ingredients

• Paprika
• Cajun spice
• Dried herbs (rosemary is recommended)
• Garlic salt
• Chilli flakes
• Curry powder

Method

• Peel and slice the potatoes into chips (about 1cm thick). If the potatoes are dirty, rinse them in cold water, drain, and pat dry.
• Place the chips in a bowl and toss them with cornflour until they are coated.
• Add oil, salt, pepper, and any other desired seasonings, and toss again so that they are evenly coated.
• Place the chips in the air fryer and cook at 190C/375F for 20 minutes, shaking the basket every 5 minutes.
• Serve with a sprinkling of salt and pepper, if desired.

Tips

• If you want to prepare the potatoes ahead of time, you can cut, peel, and slice the potatoes, then place them in a bowl of cold water (making sure they are totally covered) for up to an hour. For longer than an hour, place them in the fridge. It is not recommended to leave them in water for more than 8 hours.
• If you are using chilli flakes or dried herbs, add them halfway through cooking so they do not burn.
• For skinny chips, reduce the cooking time by a few minutes, and for chunky chips, increase the cooking time. Check on them regularly and give the basket an extra shake to ensure they don't burn.
• You do not need to soak or par-boil the potatoes before cooking, as they will be cooked in the middle by the time the outside is golden brown.

Alternative methods

• If you want to add extra crispness to your chips, you can toss them in a little cornflour before coating them in oil and seasonings.
• If you don't have cornflour, you can just use oil, salt, and pepper to coat the chips before placing them in the air fryer.
• If you are using sweet potatoes, check on them regularly to ensure they don't burn.

Frequently asked questions