Homemade Air-Fryer Potato Chips (Printable)

Golden, crisp air-fried potato slices seasoned lightly for a guilt-free snack.

# What You Need:

→ Potatoes

01 - 2 large russet potatoes

→ Oil & Seasoning

02 - 1 tablespoon olive oil
03 - ½ teaspoon fine sea salt
04 - ¼ teaspoon freshly ground black pepper (optional)
05 - ¼ teaspoon smoked paprika (optional)

# How To Make It:

01 - Scrub potatoes thoroughly and optionally peel. Slice very thinly to approximately 1/16 inch using a mandoline slicer or a sharp knife.
02 - Place the potato slices in a large bowl filled with cold water and soak for 10 minutes to remove excess starch.
03 - Drain and pat the potato slices completely dry using paper towels.
04 - Toss the dried potato slices with olive oil, sea salt, and any optional seasonings until evenly coated.
05 - Preheat the air fryer to 360°F for 3 minutes.
06 - Lay the potato slices in a single layer inside the air fryer basket, working in batches if necessary to ensure even crisping.
07 - Air fry the slices for 8 minutes at 360°F.
08 - Flip or shake the basket to turn the slices, then cook for an additional 6 to 8 minutes until the chips achieve a golden color and crisp texture.
09 - Transfer the cooked chips to a wire rack to cool, allowing further crisping. Repeat the cooking process for remaining slices.
10 - Serve chips immediately or store in an airtight container once fully cooled for up to 2 days.

# Expert Suggestions:

01 -
  • You get restaurant-quality crispiness without the guilt of deep-fried snacks.
  • The whole process takes less time than it takes for store-bought chips to arrive, and you control exactly what goes into them.
  • Your kitchen stays clean and smells amazing instead of like a fryer fire.
02 -
  • Don't skip the soaking step—it's the difference between waxy, dense chips and light, crispy ones that shatter in your mouth.
  • The thinner your slices, the crispier your chips; invest in a mandoline or take time with a sharp knife because uneven thickness means uneven cooking.
  • Watch the timing closely near the end—chips can go from golden to burnt in about 60 seconds once they start darkening.
03 -
  • Use a mandoline slicer for consistently thin slices—uneven thickness is the main reason homemade chips turn out inconsistent.
  • If your air fryer runs hot, start checking at 12 minutes instead of waiting the full 14–16, since every air fryer is slightly different.
  • Yukon Gold potatoes work beautifully too and create slightly creamier chips, though they need a touch less cooking time.
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