The Kitchn: Your air fryer is the secret to the easiest homemade potato chips
Homemade potato chips always seem so luxurious: They’re crispy, perfectly salted, and the potato flavor really shines through. And while they typically require a vat of hot oil and a lot of patience (you have to constantly keep the chips moving), air fryer potato chips are ready in less than an hour — no hot oil required.
Ever since I discovered these crispy homemade taters, I’ve been making them regularly for happy hour at home, after-school snacking, and movie nights. Here’s how you, too, can make crispy air fryer potato chips at home any time you like.
What’s the best way to slice the potato?
The first step of this recipe is to cut a russet potato into very thin slices (about 1/8-inch thick) — no need to peel them first! A mandoline makes quick work of this, but so will a sharp knife.
Why do I soak the potatoes in water before frying?
After slicing, soak the potatoes for 20 minutes in a bowl of cool water. Soaking brings out a lot of starch in the potatoes, which helps them cook up extra crispy in the air fryer. When they’re done, drain the potatoes and dry them on a few layers of paper towels (or a clean kitchen towel) and let them air dry a bit while you preheat the air fryer.
Frying the potatoes in batches
After tossing the potatoes in oil and seasoning with a little salt, it’s time to air fry. Because you want to position the potatoes in a single, even layer, you’ll need to do this in batches. Smaller air fryers can hold 10 to 12 slices at a time, while larger ones can hold up to 20 to 25. The first batch will take the longest, while each additional batch will go quickly as the air fryer and basket are well-heated.
After frying, season the potato chips with a little extra salt and serve them hot. These chips are best the day they’re made, but trust me — you won’t have a problem devouring them immediately.
Crispy Air Fryer Potato Chips