Potato Chips in the Air Fryer
Air fryer potato chips are thin, golden and crunchy, and one russet potato with 2 teaspoons of oil is enough for a small bowl. The recipe depends on very thin slices, a cold-water soak and a dry surface. It takes about 14 minutes of cooking per batch, and the chips crisp further as they cool.
- Temperature
- 350°F180 °C
- Total time
- 1:13hrs
- Prep time
- 15min
- Servings
- 2
- Per serving
- 140kcal
Why the air fryer works for potato chips
A chip is crisp because nearly all its water has left the slice. Deep frying removes that water in hot oil, and the slice takes up fat as it does. The air fryer removes the water with hot, moving air instead, so the chip needs only a thin film of oil to brown and carry salt.
That also explains the rules for a good chip. Paper-thin slices lose water quickly, soaking removes the starch that makes slices cling, and drying the surface lets the chips start browning instead of steaming. If one of these steps is skipped, the chips come out bendy.
How to make potato chips in the air fryer
Tap a time to start a timer.
- Slice paper thin Scrub the potato and leave the skin on. Slice it as thinly as you can, about 1/16 inch, with a mandoline. Slices that are thicker than a coin will bend instead of snapping.
- Soak Put the slices in a bowl of cold water and let them soak for . The water pulls out surface starch, which would otherwise make the chips stick together and brown unevenly.
- Dry completely Drain the slices and spread them on a clean kitchen towel. Pat the top with paper towels until no moisture is left. Wet slices steam and turn chewy.
- Oil Toss the slices in a bowl with the oil and half of the salt, using your fingers to coat each slice. For salt and vinegar chips, toss with the vinegar first and dry again briefly.
- Cook Preheat the air fryer to 350 °F for . Add about half the slices in a loose layer and cook for , shaking and separating the slices every . Remove chips as they turn golden, since the thin ones finish first.
- Cool and salt Spread the chips on a plate and sprinkle with the remaining salt. They crisp up more as they cool for . Cook the second half the same way.
Times and temperatures
| Potato Chips | Temperature | Time |
|---|---|---|
| Russet, paper thinShake every 3–4 min | 350 °F (180 °C) | 14 min |
| Yukon Gold | 350 °F (180 °C) | 14–16 min |
| Thicker, ⅛ inch | 350 °F (180 °C) | 16–18 min |
| No oilPaler and drier | 330 °F (170 °C) | 15–18 min |
| Salt and vinegarToss with vinegar first | 350 °F (180 °C) | 14 min |
Times are a guide and depend on the size and wattage of your air fryer. See also air fryer cooking times for all foods.
Tips
- Use a mandoline. Knife cuts vary too much for chips. A mandoline set to the thinnest setting gives uniform slices, and a cut-resistant glove keeps your fingers safe.
- Cook in two rounds. One large russet fills a 4–6 quart basket twice. A single loose layer lets the hot air dry both sides.
- Salt twice. A pinch in the bowl seasons the slices, and a second pinch while the chips are still warm makes the salt stick.
What to serve with potato chips
Serve the chips with sour cream and onion dip, guacamole or salsa, or put them next to a hamburger or a sandwich for lunch. They also make a good game day snack alongside chicken wings. For thicker rounds with a softer center, see potato slices.
Storing and reheating
Let the chips cool completely, then store them in an airtight container at room temperature for up to 2 days. If they soften, spread them in the air fryer at 325 °F for 2–3 minutes and let them cool again on a plate. Do not refrigerate them, since the moisture in the fridge makes them limp.
Variations
- Salt and vinegar: Toss the sliced potatoes with 1 tbsp white vinegar before the oil, then pat dry. Sprinkle with a pinch of salt at the end.
- Barbecue: Mix ½ tsp smoked paprika, ½ tsp garlic powder and ¼ tsp brown sugar and toss with the warm chips.
- Sour cream and chives: Season the hot chips with onion powder and serve with a dip of sour cream and chives (the dip is not vegan or dairy-free).
- Pita Chips: For a dedicated recipe, see air fryer pita chips.
If it does not turn out right
- The chips are chewy, not crisp
- The slices were too thick or still damp. Slice thinner, dry them well and cook one thin layer at a time. Chewy chips can go back in at 350 °F for 2–3 minutes.
- The chips are burnt at the edges
- Thin chips go from golden to burnt in under a minute. Check them every 3 minutes toward the end and take out the ones that are ready.
- The slices fly around or stick together
- Very light slices can lift in the airflow and clump. Spread them loosely in the basket, never more than two slices deep, and separate them with tongs each time you shake.
Questions and answers
How long do potato chips take in the air fryer?
About 14 minutes at 350 °F for slices 1/16 inch thick, shaken every 3–4 minutes. Thicker slices of ⅛ inch need 16–18 minutes.
Can you make potato chips in an air fryer from raw potatoes?
Yes. Slice the raw potato very thin, soak it in cold water for 30 minutes, dry it completely and cook with a little oil. No boiling is needed.
Can you make air fryer potato chips without oil?
You can, at 330 °F for 15–18 minutes, but the chips come out paler and slightly less crisp. A light spray or 2 teaspoons of oil gives much better results.
What potatoes work best for chips?
Russet potatoes give the crispest chips. Yukon Gold works and tastes a little sweeter, but the chips stay slightly softer.
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