There’s something deeply satisfying about homemade snacks—especially when they’re as crispy, salty, and addictive as a batch of air fryer potato chips. Ever since I discovered how easy it is to make chips at home, I haven’t looked back. No more mystery oil or overly salty store-bought bags—just fresh, golden chips I can season exactly how I like. Plus, using the air fryer means they’re lighter, quicker, and way less messy than traditional deep-frying. It’s a game changer in my kitchen!
This recipe has quickly become one of my go-to snacks for movie nights, weekend gatherings, or even a crunchy side to burgers and sandwiches. What I love most is how customizable it is. Want them spicy? Add a sprinkle of cayenne. Love sour cream and onion? Toss in some powdered onion and dried parsley. Once you get the hang of it, you’ll be whipping up batches of homemade chips like a pro—without all the extra oil and guilt.
What You Need To Make This Recipe
Russet Potatoes: These are the best kind for chips because they’re starchy and crisp up beautifully. They hold their shape well and become golden and crunchy when air fried. You can also try Yukon Golds for a slightly creamier flavor, but Russets give the most classic chip texture.
Olive Oil (or Avocado Oil): Just a small amount is enough to coat the potato slices and help them get that golden crisp. Olive oil adds a touch of flavor, while avocado oil works well for its high smoke point and neutral taste.
Salt: Classic, simple, and necessary. Salt enhances the natural flavor of the potatoes and brings the whole chip experience together. Sea salt or kosher salt works especially well.
Optional Seasonings: Think paprika, garlic powder, onion powder, chili flakes, or even a splash of vinegar post-cooking for salt and vinegar lovers. This is where you can get creative and make the chips your own.
Ingredients List
- 2 large russet potatoes, scrubbed clean
- 1 tablespoon olive oil (or avocado oil)
- 1 teaspoon salt, or to taste
- Optional: paprika, garlic powder, onion powder, black pepper, or vinegar powder for seasoning
How to Make Air Fryer Potato Chips
Step 1: Slice the Potatoes
Using a mandoline or sharp knife, slice the potatoes as thinly as possible—about 1/16-inch thick is ideal. Consistency is key for even cooking, so try to keep the slices uniform in size.
Step 2: Soak the Slices
Place the slices in a bowl of cold water and let them soak for at least 30 minutes. This step removes excess starch, which helps prevent the chips from sticking together and promotes crispiness.
Step 3: Dry Thoroughly
Drain the slices and pat them completely dry with clean kitchen towels or paper towels. Removing as much moisture as possible is crucial for getting that crunch.
Step 4: Toss with Oil and Salt
In a large bowl, toss the dry potato slices with olive oil and salt until they’re evenly coated. Add any optional spices here if you’re using them before cooking.
Step 5: Air Fry in Batches
Preheat your air fryer to 350°F (175°C). Arrange the potato slices in a single layer in the air fryer basket—don’t overcrowd. Air fry for 12–16 minutes, flipping halfway through, until they’re golden brown and crispy. Keep a close eye toward the end; they can burn quickly!
Step 6: Cool and Season
Let the chips cool for a few minutes—they’ll continue to crisp up. Sprinkle with any additional seasoning while they’re still warm, then serve and enjoy!
Tips for Making this Recipe
- Uniform slicing is key: Use a mandoline slicer for best results—it ensures even cooking and crispy texture.
- Don’t skip the soaking step: It’s essential for removing excess starch, which makes a big difference in the crunch factor.
- Dry thoroughly: Any extra water will lead to soggy chips. Press with towels until completely dry.
- Air fry in small batches: Overcrowding will steam the potatoes rather than crisp them up. Give each slice space to breathe.
- Watch the last few minutes: Chips can go from perfect to burnt in seconds, especially if they’re sliced extra thin.
- Play with seasonings: Try BBQ seasoning, ranch powder, or even a squeeze of lime and a pinch of Tajín for a twist.
FAQs
Can I use sweet potatoes instead?
Yes! Sweet potatoes work great, though they may need slightly different cooking times and tend to brown quicker due to their sugar content.
Do I have to peel the potatoes?
Not at all. Leaving the skin on adds texture and a rustic touch—but feel free to peel them if you prefer a smoother chip.
Why are my chips soggy?
This usually means they weren’t sliced thinly enough, weren’t dried well, or were overcrowded in the air fryer. Try adjusting one of those next time.
How long do homemade chips stay crispy?
Stored in an airtight container at room temperature, they stay crispy for up to 2–3 days. If they soften, pop them back in the air fryer for a minute or two to re-crisp.
Can I double the batch?
You can, but you’ll need to cook in multiple batches. Don’t try to cook too many at once or you’ll lose that perfect crunch.