These homemade air fryer potato chips recipe is like no other! It takes about half an hour to make and you can save these for lunches throughout the week!
3 Medium-Large Russet Potatoes washed and dried
2 tsp Olive Oil or Olive Oil Spray
1 tsp Sea Salt
½ tsp Cracked Black Pepper
Start by thinly slicing potatoes on a mandoline slicer, about 1/16” thick.
Soak potato slices in a large bowl of ice water for 20 minutes, allowing the potatoes to release the starch.
Dry the potatoes well, then lightly spray with olive oil, salt and pepper.
Shingle the slices in the bottom of the air fryer basket. Two layers are ok but working in thin layered batches is best.
Air fry at 375F for 8 minutes, then give a gentle toss & turn, then cook for another 3 minutes. (They should be golden brown around the edges and centers should be firm not fleshy. If some spots seem raw, remove the cooked chips and give the remaining chips an extra two minutes at a time until done. Done-ness will depend on the thickness of the slice.) Cook the remaining batches and enjoy when cooled.
Store in air tight bag up to 5 days at room temp. When picking potatoes, look for more long than wide potatoes. Russets work best but Yukon gold or King Edwards also work. The key is to look for starchier, dry and a soft texture. A mandoline slicer is preferred but isn’t necessary, if cutting by hand, make sure to slice them very thinly. When checking for done-ness, the center of the chip will need to be cooked until firm but not fleshy, but the chips will continue to crisp as they cool. They should not be chewy.