Homemade Air Fryer Potato Chips are our favorite chips ever!
Making Air Fryer Potato Chips from scratch is fun, they cook up so deliciously crinkly and crunchy. This recipe is perfect for game night or anytime snacking.
Our Fave Crispy Chips
Air Fryer Potato Chips are different than the crisps bought from the market.
- With less oil/sodium, air fryer chips are healthier.
- Homemade chips have much more flavor than store-bought.
- These potatoes are so crinkly and dippable, perfect for dunking in Sour Cream Dip.
Ingredients/Variations
POTATOES Baking potatoes thinly sliced cook up fast and I leave the skins on.
OIL Our recipe calls for olive oil, but it’s fine to use another kind. Preferably use oil with a high smoke point like grapeseed or avocado.
SALT & SEASONINGS Salt is a must, but use it to taste. The same goes for seasonings! Ideas for seasoning include Ranch Seasoning, Everything Bagel Seasoning, barbecue seasoning, or spicy Adobo Seasoning. Salt and pepper chips are also delicious! Bbq or salt and vinegar? Yes, please! Get creative, the possibilities for seasonings are endless.
Kitchen Tip: Use a mandoline to get perfectly thin slices. If you don’t have a mandoline, use the ‘slice side’ on a box grater!
Best Potatoes to Use
RUSSETS Russets are oven-baking potatoes with high starch content, making them turn out with that tasty potato flavor we all crave!
YUKON GOLD These have a golden color and mild flavor that makes perfect air fryer potato chips.
SWEET POTATOES For something different, try using sweet potatoes. Super healthy and yummy too, sweet potatoes make a sweet and crunchy chip for side dishes or snacking.
Why Soak Potatoes for Cooking?
Potatoes are a starchy veggie and soaking them in cold water removes some of the starches. If you look in the bottom of the bowl, you’ll see the starch after soaking.
Soaking potatoes isn’t just great for crispy chips, I soak them for fries or even roasted potatoes too.
Tips for Perfect Chips
- Use a mandolin to cut potatoes into perfect 1/8″ slices. No mandolin? Use the ‘slice side’ on a box grater! Or, just slice the potatoes as close to 1/8″ as possible, using a sharp chef knife. Some imperfections actually make for crispier and tastier chips, so don’t worry too much!
- Soaking chips in cold water prevents discoloration and makes them extra crispy! Soak at least 15 minutes, and use the coldest water possible.
- Make sure slices are as dry as possible before frying, or they may turn out soggy.
- For extra crinkly crunchy potato chips, cook slowly at recommended temperature and power. As individual chips begin to crisp/get slightly brown, remove immediately so they don’t burn.
How to Store
- To keep Air Fryer Potato Chips fresh, store at room temperature. I find they keep best at room temperature in a bowl. If they are sealed, they can sometimes soften. A brown bag with a clip works great for keeping them crunchy!
- If chips lose crispiness, just pop them back in the air fryer for a few minutes until they are hot and crunchy again! Or, place in a single layer on a cookie tray and crisp under the oven broiler for 3-5 minutes.
Air Fryer Faves for a Crowd
- Air Fryer Buffalo Cauliflower – a great snack
- Air Fryer Nachos – loaded with fresh toppings
- Air Fryer Mozzarella Sticks – so cheesy!
- Air Fryer Onion Rings – perfectly crispy
- Crispy Air Fryer Dill Pickles – ready in 30 minutes
- Garlic Parmesan Fries – gourmet!
- Reuben Egg Rolls – crispy & cheesy
- Spiced Air Fryer Chickpeas – perfect snack
Did you make these Air Fryer Potato Chips? Be sure to leave a rating and a comment below!
Air Fryer Potato Chips
Ingredients
- 2 baking potatoes
- olive oil
- salt & seasonings to taste
Instructions
- Scrub potatoes and thinly slice into ⅛" slices using a mandolin.
- Place potato slices in a bowl of cold water and let soak 15-30 minutes. Drain well and dab dry with a towel.
- Preheat air fryer to 370°F. Toss potatoes with oil and season with salt to taste.
- Add potatoes to the air fryer and cook 10 minutes. Toss and continue to cook an additional 12-17 minutes stirring and tossing every few minutes or so.
- Once the potatoes begin to crisp, remove the browned potatoes so they don't burn. Continue cooking until all chips are crisp and browned.
Notes
- Use a mandolin or the 'slice side' on a box grater if possible.
- Soaking chips in cold water prevents discoloration and makes them extra crispy,
- Dry them as much as possible before cooking.
- As individual chips begin to crisp/get slightly brown, remove immediately so they don't burn.
Storage
- Store at room temperature in a bowl. If they are sealed, they can sometimes soften. A brown bag with a clip works well too.
- If chips lose crispiness, just pop them back in the air fryer for a few minutes until they are hot and crunchy again! Or, place in a single layer on a cookie tray and crisp under the oven broiler for 3-5 minutes.
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Appetizer, Party Food, Snack
Cuisine American© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
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I followed the recipe, my family said it was delicious.
What are airfryer do you recommend?
Hi Tina, take a look at this post to find out about my favorite air fryers!
This recipe makes great chips. The best chips should be blonde in color, anything past that is over cooked. If you are going to add salt then add while the chips are still hot. The same rules apply for great French Fries.
Glad to hear you enjoyed them, Dennis!