Save to Pinterest Last summer my nephew claimed homemade chips could never match the bagged stuff. He was over for movie night and I challenged him to a taste test. The air fryer hummed quietly while we argued about thickness and salt timing. When those first golden rounds came out, still warm and impossibly crisp, the room went silent.
My dad always made chips the old fashioned way, standing over a Dutch oven with splashing oil and a nervous mother hovering nearby. The kitchen smelled like potatoes and danger for hours. Discovering I could get nearly the same result with twenty minutes and zero risk of burns felt like cheating.
Ingredients
- Potatoes: Russets have the right starch content for that shattering crunch, but Yukon Golds give you a slightly creamier bite
- Olive oil: Just enough to help the seasoning stick and promote even browning without making chips greasy
- Fine sea salt: The flaky stuff melts better into hot chips than table salt, and you can always add more but cannot take it back
- Black pepper: Freshly cracked adds warmth that complements the natural potato sweetness
- Smoked paprika: Completely optional but adds this subtle smoky depth that makes people pause and ask what your secret is
Instructions
- Prep your potatoes:
- Scrub them well under cold water and peel if you prefer, though leaving the skin on adds nice texture and saves time
- Slice paper thin:
- A mandoline is your best friend here for consistent 1.5mm slices, but take your time if using a knife
- Soak the slices:
- Cold water bath for ten minutes pulls out surface starch and helps them crisp up instead of steaming
- Get them dry:
- This is the step most people skip, but wet potatoes will never get properly crispy no matter how long you cook them
- Season well:
- Toss the dried slices with oil and seasonings until every piece feels lightly coated, not drowning
- Preheat matters:
- Let your air fryer run at 180°C for three minutes so cooking starts the second potatoes hit the basket
- Single layer only:
- Crowding creates steam spots, so work in batches rather than trying to cook everything at once
- The flip:
- After eight minutes give that basket a good shake or flip each chip individually if you are feeling particular
- Watch closely:
- Those last six to eight minutes can go from golden to burned quickly, so check around the twelve minute mark
- Cool completely:
- Chips keep crisping on the wire rack for several minutes after they come out, so do not rush this part
Save to Pinterest These became my go to during pandemic movie nights when store shelves were picked over and we were all cooking from whatever was in the pantry. Something about making something so typically processed and packaged from scratch felt like a tiny act of rebellion.
Seasoning Beyond Salt
Garlic powder and onion powder work beautifully together, especially if you add them right after the chips come out while they are still slightly oily. A light dusting of nutritional yeast gives you this weirdly convincing cheese flavor without dairy.
Troubleshooting Texture
Soggy chips usually mean either insufficient drying time or overcrowding the air fryer basket. Uneven cooking almost always comes from inconsistent slice thickness, which is why that mandoline pays for itself after just a few batches.
Making Them Last
Fresh is undeniably best, but letting them cool completely on a wire rack before storing helps maintain texture. Glass containers work better than plastic for keeping them crisp overnight.
- Avoid sealing them up while they are still warm or they will steam themselves soft
- Pop any slightly softened chips back in the air fryer for two minutes to revive them
- These disappear fast enough that storage tips rarely matter anyway
Save to Pinterest Hope these become your Sunday afternoon thing too.
Questions & Answers
- → How thin should potato slices be for crispiness?
Slices about 1.5 mm thick ensure even cooking and the perfect crisp texture when air fried.
- → Why soak potato slices in cold water?
Soaking removes excess surface starch, preventing the chips from sticking and promoting better crispness.
- → Can I use other potato varieties?
Yes, Yukon Gold potatoes are a suitable alternative for a slightly different flavor and texture.
- → What oils or seasonings work best?
Olive oil is ideal for coating, while sea salt, black pepper, and smoked paprika add balanced, savory notes.
- → How do I store the chips to keep them crisp?
Store fully cooled chips in an airtight container for up to 2 days to maintain their crunch.
- → Is a mandoline slicer necessary?
While not required, a mandoline ensures consistently thin slices for even cooking and best texture.