There’s something incredibly satisfying about biting into a perfectly crispy potato slice—the kind that’s golden on the outside, tender inside, and just salty enough to make you reach for one more. I’ve always loved roasted potatoes, but ever since I discovered how easy and fast it is to make crispy sliced potatoes in the air fryer, there’s been no going back. This recipe quickly became a regular side dish in my kitchen, and honestly, it’s hard not to sneak a few before they hit the table.
I especially love that this recipe needs just a few pantry staples and minimal prep. It’s amazing how something so simple can taste so irresistible. Whether I’m serving these alongside burgers, chicken, or just dipping them in some homemade garlic aioli for a snack, they always disappear fast. If you’re looking for a crunchy, quick, and satisfying potato recipe that doesn’t need deep frying, this is it.
What You Need To Make This Recipe
Russet Potatoes: These are my go-to for this recipe because they crisp up beautifully thanks to their higher starch content. They hold their shape well when sliced and develop that classic golden crunch we all crave.
Olive Oil: Just a tablespoon or so goes a long way. It helps the potato slices brown evenly and adds a bit of richness without being greasy. You can swap it for avocado oil or even a flavored oil if you want to get fancy.
Garlic Powder: This adds a subtle but savory layer of flavor that makes the potatoes extra tasty. It gives them a little depth without overpowering the natural potato goodness.
Paprika: A dash of smoked or sweet paprika gives the slices a gorgeous golden color and a hint of warmth. It’s not spicy—just a gentle background flavor that rounds things out.
Salt: Essential, of course. I prefer using flaky sea salt at the end, but even just kosher salt during cooking does the job well.
Black Pepper: A few twists of freshly cracked black pepper brings in a little heat and ties the flavors together.
Ingredients List
- 2 large Russet potatoes, thinly sliced (about 1/8 inch thick)
- 1 ½ tablespoons olive oil
- ½ teaspoon garlic powder
- ½ teaspoon paprika (sweet or smoked)
- ½ teaspoon salt, plus more to taste
- ¼ teaspoon black pepper
How to Make Crispy Air Fryer Sliced Potatoes
Step 1: Prep the Potatoes
Wash and scrub the potatoes well since we’re leaving the skin on. Then slice them into thin, even rounds—around 1/8 inch thick. You can use a sharp knife or a mandoline for more uniform slices, which helps them cook evenly.
Step 2: Soak the Slices
Place the sliced potatoes in a bowl of cold water and let them soak for at least 20–30 minutes. This removes excess starch and helps them crisp up better in the air fryer. Drain them and pat completely dry with a clean towel.
Step 3: Season the Potatoes
In a large bowl, toss the dry potato slices with olive oil, garlic powder, paprika, salt, and black pepper. Make sure each slice is well coated—this is where all the flavor comes in!
Step 4: Air Fry Until Crispy
Preheat your air fryer to 375°F (190°C). Arrange the slices in a single layer in the basket—avoid overlapping for best crispiness. Cook for 15–20 minutes, flipping halfway through, until golden and crispy. You may need to work in batches depending on your air fryer size.
Step 5: Serve and Enjoy
Once cooked, sprinkle with a little extra salt if needed. Serve hot with your favorite dipping sauce or as a side to just about anything.
Tips for Making This Recipe
- Use a mandoline for perfectly even slices that cook at the same rate. Uneven slices can lead to some burning while others stay soft.
- Soaking is key—don’t skip the soak. It helps draw out the starch and gives you that next-level crisp.
- Don’t overcrowd the basket. The air needs to circulate to create that golden texture. Cook in batches if needed.
- Flip the slices halfway to ensure they crisp on both sides.
- Experiment with seasonings. Add rosemary, onion powder, chili flakes, or Parmesan for different flavor variations.
FAQs
Can I use other types of potatoes?
Yes! Yukon Golds can work, but they won’t get quite as crispy. Sweet potatoes are also delicious, though they take a bit longer to crisp and can burn easily—keep an eye on them.
Do I have to peel the potatoes?
Nope! I love leaving the skin on for texture and extra nutrients. Just be sure to scrub them well before slicing.
Why are my slices soggy instead of crispy?
This usually happens if they’re too thick, weren’t dried well enough, or the basket was overcrowded. Try slicing thinner, drying more thoroughly, and cooking in smaller batches.
Can I make them ahead of time?
These are best fresh, but you can slice and soak the potatoes earlier in the day, store them in cold water in the fridge, and dry/season just before air frying.
What dipping sauces go well with this?
Try garlic aioli, spicy mayo, ranch, ketchup, or even a sour cream and chive dip. The crispy texture pairs well with creamy sauces.