Air-Fryer Potato Chips: Quick, Crispy, And Delicious!

Air fryers are a fantastic, healthier alternative to deep-frying, requiring less oil and resulting in a crispier texture. You can make delicious, golden, crunchy chips in an air fryer in just 15-20 minutes. The process is simple: cut potatoes into thin slices, soak them in water to remove excess starch, dry them, add oil and seasoning, and cook in the air fryer. You can experiment with different types of potatoes, oils, and seasonings to find your perfect combination.

Choosing the right potatoes

The type of potatoes you use is crucial to achieving the perfect air-fried chips. Here are some tips to help you choose the right potatoes and get that crispy, golden texture you're aiming for:

Potato Varieties

When making air-fried chips, it's best to use starchy or floury potatoes such as Russet, Idaho, or Maris Piper potatoes. These potatoes contain less moisture and have a higher starch content, which helps them crisp up perfectly in the air fryer. Their dry texture makes them ideal for frying, as they will become crispy on the outside while remaining fluffy on the inside.

You can also use all-purpose potatoes like Yukon Gold, which are a good balance of starchy and waxy. They will give you a slightly harder crunch but still work well in an air fryer.

Avoid Waxy Potatoes

It is recommended to avoid waxy potatoes like red potatoes, as they tend to turn chewy instead of crispy. These potatoes have a higher moisture content, which can make them less suitable for air frying. They may not give you the desired crunchy texture.

Potato Preparation

Once you've selected the right type of potatoes, here are some additional tips to consider during preparation:

• Cut the potatoes into thin, even slices. The recommended thickness is around 1/8 inch to 1/16 inch. If they are too thick, they won't get crispy, and if they are too thin, they may cook unevenly.
• Soaking the potatoes in water before cooking is optional. Some recipes suggest soaking to remove excess starch, but it may not be necessary. If you do soak them, make sure to dry them thoroughly afterward to prevent sogginess.
• If you don't want to soak the potatoes, you can simply rinse and drain them repeatedly until the water runs clear. This will also help remove starch and enable the potatoes to crisp up.
• Before placing the potatoes in the air fryer, ensure they are completely dry. Any excess moisture can affect the crispiness of your chips.

Preparing the potatoes

Selecting the right potatoes

The best potatoes for air fryer chips are those with high starch content, such as Idaho, Russet, Maris Piper, King Edward, or Rooster potatoes. These varieties will ensure a fluffier chip interior and a crispier exterior.

Peeling and cutting the potatoes

You can choose to peel the potatoes or simply scrub them and leave the skin on for a more rustic feel. If you do peel them, you can save the skins to make tasty air-fried potato peels as a snack.

Use a vegetable slicer/chipper or a sharp knife to cut the potatoes into thin or thick chips, depending on your preference. Thicker-cut chips will take longer to cook and may need to be checked more frequently to ensure they don't burn.

Rinsing and drying the potatoes

Transfer the peeled/unpeeled chips into a bowl or saucepan of water and give them a good rinse to remove any excess starch. You can also soak the potatoes in water for 15-30 minutes to help remove even more starch, but this is not necessary.

Once rinsed/soaked, use kitchen paper or a clean tea towel to pat the potatoes dry. This step is crucial, as any remaining moisture can affect the crispiness of the final product.

Oil and seasoning

Add a small amount of oil to the potatoes and use your hands to ensure all the chips are coated. You can use a spray bottle or a tablespoon of oil to distribute it evenly.

Sprinkle your favourite seasoning over the potatoes. Experiment with different spices and herbs such as paprika, curry powder, chip seasoning, or just salt and pepper.

Oil and seasoning

You can make air fryer chips with or without oil, but using a little oil will make them taste better and crisp up nicely. You don't need to use much oil, and a spray bottle is a good way to distribute it evenly. A tablespoon of oil is enough to coat all the chips, and you can always add a little more if you want them extra crispy. Neutral-tasting oils with a high smoke point, such as rapeseed, sunflower, or vegetable oil, are good choices for air frying.

As for seasoning, the sky's the limit! You can sprinkle on your favourite spices or herbs, such as smoked paprika, curry powder, garlic salt, Cajun spice, dried herbs (especially rosemary), chilli flakes, or chip seasoning. You can also experiment with more elaborate combinations, such as:

• Ranch: 1 1/2 teaspoons of ranch seasoning mix, with more sprinkled on after cooking if desired.
• Spicy: 1 teaspoon chilli powder, 1/8 to 1/4 teaspoon cayenne pepper, and 1 teaspoon garlic powder.
• Sour cream and onion: 1 tablespoon buttermilk powder, 1 1/2 teaspoons onion powder, and 1 teaspoon garlic powder.
• Barbecue: 1 teaspoon paprika, 1 teaspoon brown sugar, 1/4 teaspoon onion powder, 1/4 teaspoon smoked paprika, 1/8 teaspoon chilli powder, and 1/8 teaspoon garlic powder.
• Dill: 1 1/2 teaspoons of finely chopped fresh dill, 1/2 teaspoon onion powder, and 1/2 teaspoon garlic powder.
• Salt and vinegar: Sprinkle the cooked chips with distilled white vinegar powder.

If you're using fresh herbs, add them halfway through the cooking process so they don't burn. For dried herbs, you can add them at the beginning.

Air-frying the chips

Preparation

First, peel the potatoes and cut them into chip shapes. You can cut them into thin French fries or thicker, chunkier chips. If you want your chips to be straight and neat, trim away the rounded edges to make rectangular blocks before slicing.

If you want to remove the excess starch from your potatoes, you can either soak them in water for 30 minutes or simply rinse them until the water runs clear. If you choose to soak them, change the water halfway through.

Once you've rinsed or soaked your potatoes, pat them dry with a clean tea towel or some kitchen roll.

Air-frying

Add a tablespoon of oil to your chips and toss them so they're evenly coated. You can also add your chosen seasoning at this stage.

Place the chips in the bottom of the air fryer and cook at 190C/375F for 20 minutes, shaking the basket every 5 minutes. If your chips aren't tender after 20 minutes, cook for a further 5 minutes.

Tips

• If you want to add extra flavour, you can use a variety of seasonings such as garlic granules, paprika, grated parmesan, dried herbs, Cajun spice, curry powder, or chilli flakes.
• If you want your chips to be crispier, you can toss them in cornflour before adding oil and seasoning.
• If your chips are soggy, try cooking them for a little longer or reducing the number of chips in the air fryer basket to prevent overcrowding.
• You can also make sweet potato chips, but these won't be as crispy as regular potato chips.

Storing the chips

Air-fried chips are best enjoyed fresh, but if you have leftovers, you can store them in an airtight container or a zip-top bag for up to a week. It is recommended to keep them at room temperature.

If you want to prepare the potatoes ahead of time, you can peel and slice them, then place them in a bowl of cold water for up to an hour. If you need to store them for longer, put them in the fridge, but not for more than 8 hours.

You can also freeze your air-fried chips. Put them in an airtight freezer-safe container or a zip-top bag, ensuring you remove as much air as possible. They can be frozen for up to 3 months. When you're ready to enjoy them, let them thaw for a few minutes on the counter before serving.

If your chips lose their crispiness, you can pop them back into the air fryer for a few minutes to reheat and regain some crunch.

Frequently asked questions