Go Back

Air Fryer Potato Chips

Golden, crispy, and crunchy potato chips made with very little oil and no soaking required — ready in about 20 minutes.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4
Course: Side Dish
Cuisine: American
Calories: 98
Ingredients Method Notes

Ingredients
  

  • 2 small Idaho russet potatoes (about 8 ounces each), scrubbed with peels on
  • 1 tablespoon extra-virgin olive oil
  • ¾ teaspoon kosher salt
  • Freshly ground black pepper optional

Method
 

  1. Using a mandoline, slice the potatoes crosswise into very thin rounds, about 1/16-inch thick. Place the slices in a large bowl and cover with cold water.
  2. Rinse, moving the potatoes around in the water, then drain. Repeat as needed until the water runs clear rather than cloudy — this removes excess starch so the chips can crisp properly.
  3. Spread the potato slices onto paper towels or a clean kitchen towel and pat completely dry. Dry out the bowl as well.
  4. Return the dried potato slices to the dry bowl and add the oil, salt, and black pepper if using. Toss to coat evenly.
  5. Air fry at 325°F for about 20 minutes, until golden brown and crisp, working in batches if needed to avoid overcrowding the basket.
  6. Serve immediately for the best crunch.

Notes

  • To store: Keep in an airtight container or resealable bag for up to 1 week.
  • To freeze: Store in an airtight, freezer-safe container or bag with the air removed for up to 3 months. Thaw for a few minutes at room temperature before serving.