These Air Fryer Potato Chips are crispy, flavorful, and incredibly simple to make. This lighter version uses just three ingredients and your air fryer for a satisfying snack.
Air fryers produce tasty results with many vegetables. We often make zucchini, Brussels sprouts and cauliflower in ours and love the convenience and crunch they deliver.
Potato chips are a classic snack for movie nights or as a side with sandwiches and burgers. Making them in the air fryer yields a healthier alternative that still delivers on crispness and flavor. These air fryer chips are easy to prepare and are a great way to enjoy potatoes without the extra oil of deep frying.
The first time I tried this method I was surprised by how crisp the chips turned out. Baked chips I’d made before never impressed me, but air frying created a much better texture. The recipe requires only a bowl, a knife or mandoline, and minimal prep time.
Ingredients:
- Russet potatoes
- olive oil
- salt
How to make Potato Chips in the Air Fryer?
- Peel the potatoes (optional) and slice them very thinly with a sharp knife or mandoline.
- Place the slices in a large bowl and cover with cold water. Soak for 20–30 minutes to remove excess starch.
- Drain and lay the slices on paper towels. Pat them dry on both sides so they crisp up in the air fryer.
- Transfer the dried slices to a clean bowl. Drizzle with olive oil and sprinkle with salt, tossing to coat evenly.
- Arrange the slices in a single layer on the air fryer basket or racks, avoiding overlap.
- Preheat the air fryer to 350°F (175°C) for 4 minutes.
- Cook the chips for 12 minutes, then flip and cook an additional 3–5 minutes depending on slice thickness. Remove any chips that are already done to prevent burning, and continue cooking the remaining slices until all are crisp.
How to slice potatoes for chips?
You can slice by hand or with a mandoline. If using a knife and you have good knife skills, slice the potatoes very thin—almost see-through. A mandoline set to about 1/16″ produces consistently thin slices. Thinner slices cook faster, so try to keep the thickness uniform for even results.
Do I need to flip them?
Yes—flipping after the first 12 minutes helps both sides brown evenly. Some pieces may finish sooner; remove them and continue cooking the rest until all chips reach your desired crispness.
Why do you soak potatoes in water?
Soaking removes surface starch, which reduces sticking and helps the slices crisp. This step is useful for fries and chips alike and makes a noticeable difference in texture.
Why are my chips soggy?
Soggy chips are usually caused by slices that are too thick or insufficient cooking time. Test a small batch first to dial in the timing and thickness that work best for your air fryer model.
What if the chips move in the air fryer?
Chips can shift when the air fryer fan runs, especially on racks. This usually doesn’t affect the final result—simply reposition any pieces when you flip them to ensure even cooking.
How to season air fryer potato chips?
Season the raw, oiled slices before air frying so salt and other seasonings adhere better. You can experiment with paprika, garlic powder, onion powder, or your favorite spice blends for different flavors.
How to store air fryer potato chips?
Store cooled chips in a sealed container or resealable bag to keep them crisp. Leaving them exposed will quickly make them go stale.
Recipe details
Air Fryer Potato Chips
Ingredients
- 4 small Russet potatoes
- 2 teaspoons olive oil
- ½ teaspoon salt
Instructions
- Peel (optional) and slice potatoes very thinly using a sharp knife or mandoline set to about 1/16″.
- Place slices in a large bowl, cover with cold water, and soak 20–30 minutes to remove starch.
- Drain and dry the slices thoroughly on paper towels.
- Put the dry slices in a clean bowl, drizzle with olive oil, and season with salt. Toss to coat.
- Preheat the air fryer to 350°F (175°C) for 4 minutes.
- Arrange slices in a single layer in the basket or on racks and cook for 12 minutes.
- Flip the chips and continue cooking 3–5 more minutes, removing any finished pieces so they don’t burn.
- Transfer the chips to a bowl and serve immediately.
Notes
- Soaking removes surface starch and helps the chips crisp.
- Keep slice thickness consistent; thinner slices cook faster.
- Cooking times vary by air fryer model; use the times as a guideline.
- Nutrition information is an estimate and can vary by product and portion size.
Nutrition
Carbohydrates: 38 g |
Protein: 5 g |
Fat: 2 g |
Sodium: 301 mg
If you make this recipe, snap a photo and share it on Instagram—tag @crunchycreamysweet so I can see it!