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
1 medium russet potato (about 12 ounces)
1 tablespoon canola oil
1/2 teaspoon kosher salt, plus more for seasoning
1. Using a mandoline or sharp knife, cut 1 medium russet potato crosswise into very thin slices (about 1/8-inch thick). Transfer to a large bowl and add enough ice water to cover. Soak for 20 minutes.
2. Drain the potatoes well. Spread them out in a single layer on a double layer of paper towels to dry. Let dry for 10 minutes. Wipe the bowl dry.
3. Heat an air fryer to 370 F. Meanwhile, return the potato slices to the bowl. Add 1 tablespoon canola oil and 1/2 teaspoon kosher salt and toss until evenly combined.
4. Coat the air fryer basket with cooking spray. Add enough potato slices to sit in a single, even layer. Air fry until golden brown and crispy, shaking the basket or rotating the trays or flipping the chips every 4 minutes, 15 to 18 minutes total.
5. Carefully transfer the chips with a slotted spoon or tongs to a serving plate or bowl. Repeat air frying the remaining chips, patting them dry before air frying if needed. Season with more kosher salt while warm.
Recipe note: Leftovers can be stored in an airtight container at room temperature and reheated in the air fryer for 2 minutes to re-crisp.
(Meghan Splawn is the food editor for Kitchn’s skills content for TheKitchn.com, a nationally known blog for people who love food and home cooking. Submit any comments or questions to firstname.lastname@example.org.)
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