Homemade Air-Fryer Potato Chips (Printable)

Crispy, golden potato chips made in an air fryer for a light, crunchy snack alternative.

# What You'll 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 and optionally peel potatoes. Slice into very thin pieces, approximately 1/16 inch thick, using a mandoline or sharp knife.
02 - Immerse slices in a large bowl of cold water and soak for 10 minutes to reduce excess starch.
03 - Drain well and pat slices completely dry with paper towels.
04 - Toss potato slices with olive oil, sea salt, and optional pepper and smoked paprika until uniformly coated.
05 - Preheat air fryer to 360°F (180°C) for 3 minutes.
06 - Place potato slices in a single layer inside the air fryer basket; cook in batches if necessary to ensure even crisping.
07 - Cook for 8 minutes.
08 - Flip slices or shake the basket, then cook an additional 6 to 8 minutes until chips become golden and crisp.
09 - Transfer chips onto a wire rack to cool; this enhances crispiness. Repeat with remaining slices.
10 - Serve immediately or, once fully cooled, store chips in an airtight container for up to 2 days.

# Expert Suggestions:

01 -
  • They taste impossibly fresh and crispy without the heavy guilt that comes with deep frying.
  • The whole thing happens in under 30 minutes, and you barely need to pay attention after the prep.
  • Once you taste a homemade chip still warm from the air fryer, store-bought ones start to feel like cardboard.
02 -
  • The soaking step is non-negotiable—I skipped it once thinking I could save time, and the chips came out slightly chewy in the middle no matter how long I cooked them.
  • Potato thickness is everything; if your slices are even slightly thicker than 1.5 mm, they'll finish cooking on the outside before the inside gets crispy, leaving you with a soft center that disappoints.
03 -
  • Don't skip the water bath—I know it adds a step, but that 10-minute soak transforms the texture from merely crispy to absolutely shattered-glass crispy.
  • If your air fryer runs hot, you might need to drop the temperature by 10 or 15 degrees to prevent the chips from browning too fast before they crisp all the way through.
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