These air fryer chips turn out perfectly crispy and ready for dipping in no time thanks to the air fryer. So much easier and healthier than deep frying, but you won’t miss out on any of the delicious flavor!
2 medium Russet potatoes
1 teaspoon olive oil
Salt to taste
Wash and peel the potatoes and cut into thin slices using a mandoline or sharp knife. It’s important to keep the potatoes sliced the same thickness for even cooking.
Place the sliced potatoes in a large bowl and top with ice water. Soak for 15 minutes and then drain. Replace the ice water and soak for another 15 minutes. Drain.
Pat the potatoes dry, making sure to get them as dry as possible.
Drizzle the olive oil over the potatoes and sprinkle with salt, tossing well to coat.
Arrange the potatoes in a single layer in the air fryer basket. It’s okay for there to be a bit of overlapping, but do not fully cover any of the potatoes.
Cook the potatoes at 300 degrees for 10 minutes.
Increase the heat to 400 degrees, shake the basket to stir the chips, and cook for 5 minutes or until potatoes are as crisp as you’d like.
Season with additional salt, if needed.
Don’t skip the step of washing the potatoes. It is necessary to keep the chips crispy.