Air Fryer Potato Chips

There’s something irresistibly satisfying about a bowl of crispy potato chips—the crunch, the salt, the golden edges that practically melt in your mouth. But what if you could enjoy that same delicious crispiness without the deep-frying and excess oil? These Air Fryer Potato Chips deliver exactly that—pure crunch, minimal oil, and maximum flavor.

Made from just a handful of ingredients—fresh yellow potatoes, a touch of oil, and salt—this recipe gives you a healthy snack option that’s every bit as tasty as store-bought chips, but far better for you. Whether you’re preparing them for a family movie night, a game-day snack, or a quick savory treat, these air fryer potato chips will become your go-to.

Why You’ll Love This Recipe

Crispy and Light: The air fryer creates a perfect crunch without deep frying.
Healthy Snack Alternative: Uses just 1 tablespoon of oil for the entire batch.
Simple Ingredients: Only potatoes, oil, and salt—no preservatives or additives.
Customizable Flavors: Add your favorite seasonings—paprika, garlic powder, or rosemary.
Quick and Easy: From prep to plate in under 40 minutes.

Ingredients You’ll Need

4 medium yellow potatoes – Firm, waxy potatoes work best for crispy, uniform slices.
1 tablespoon oil – Olive oil or avocado oil helps promote even browning.
Salt to taste – Sea salt or Himalayan salt adds that classic chip flavor.

(Optional flavorings: smoked paprika, garlic powder, onion powder, chili flakes, black pepper, or dried herbs.)

Step-by-Step Instructions

Step 1: Prepare the Potatoes

Start by washing and peeling the potatoes if you prefer a smoother texture. You can also leave the skin on for extra fiber and a rustic appearance.

Using a mandolin slicer (recommended for even thickness) or a very sharp knife, cut the potatoes into thin slices—about 1/16-inch thick. Thin slices are key for achieving that signature crispy texture.

Step 2: Soak to Remove Starch

Once sliced, place the potato rounds into a large bowl filled with cold water. Let them soak for at least 20 minutes—this helps remove excess starch, ensuring the chips crisp up beautifully in the air fryer instead of turning soggy.

If you have more time, you can soak them for up to an hour for even better results.

Step 3: Dry Thoroughly

Drain the potato slices using a colander. Lay them on paper towels or a clean kitchen towel and pat them completely dry. This step is crucial—any remaining moisture can steam the chips instead of crisping them. The drier the slices, the crispier the chips!

Step 4: Season the Chips

Transfer the dried potato slices to a clean bowl. Drizzle with 1 tablespoon of oil and sprinkle with salt to taste. Toss gently to coat every slice evenly. You can also add any extra seasonings at this stage—paprika for smokiness, garlic powder for flavor, or a pinch of cayenne for heat.

Step 5: Air Fry

Preheat your air fryer to 200°F (93°C). Arrange the potato slices in a single or double layer in the basket or tray—avoid overcrowding for even cooking.

Air fry the chips for 20 minutes at 200°F, then open the basket, toss or flip them gently, and increase the temperature to 400°F (200°C). Cook for an additional 5 minutes, or until golden brown and perfectly crisp.

Keep an eye on them during the final minutes—thinner slices may cook faster and can brown quickly.

Step 6: Cool and Serve

Once done, transfer the chips to a wire rack to cool for a few minutes. They’ll continue to crisp as they cool. Sprinkle with a bit more salt or your favorite seasoning blend if desired.

Serve them immediately for the best crunch!

Pro Tips for the Best Air Fryer Potato Chips

Uniform thickness: Use a mandolin slicer for perfectly even chips.
Don’t skip soaking: This removes starch and prevents sogginess.
Dry completely: Moisture is the enemy of crispiness.
Cook in batches: Avoid crowding for even airflow and crisp texture.
Experiment with flavors: Try salt and vinegar, BBQ spice, ranch, or Parmesan seasoning.

Variations

Sweet Potato Chips: Use sweet potatoes for a naturally sweet version.
Herb-Infused Chips: Add rosemary, thyme, or dill for gourmet flair.
Spicy Chips: Sprinkle with chili powder, paprika, or cayenne.
Salt and Vinegar Chips: Soak slices in vinegar before drying for a tangy twist.

Storage Instructions

If you somehow manage not to eat them all at once, store leftover chips in an airtight container at room temperature for up to 3 days. To crisp them again, pop them back into the air fryer for 2–3 minutes at 350°F (175°C).

Serving Suggestions

Serve your crispy air fryer potato chips with:

A creamy ranch dip or garlic aioli.
Guacamole or salsa for a fresh twist.
Alongside sandwiches, burgers, or wraps.

They also make the perfect light snack on their own!

FAQs

Q: Can I make these without oil?
Yes, but a small amount of oil helps the chips brown evenly and enhances flavor.

Q: Why are my chips not crispy?
They may have too much moisture or were crowded in the air fryer. Ensure they’re well-dried and spaced out.

Q: Can I use other potato types?
Absolutely. Russet potatoes work well, but yellow or Yukon Gold potatoes give the best texture.

Q: Do I need to peel the potatoes?
No, the peel adds fiber and texture. It’s purely personal preference.

Duration:
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 4
Calories: 154 kcal

Ingredients

4 medium yellow potatoes
1 tbsp oil
Salt to taste

Instructions

Slice potatoes thinly using a mandolin or sharp knife. Soak in cold water for 20 minutes.
Drain and pat completely dry with paper towels.
Toss slices with oil and salt.
Air fry at 200°F (93°C) for 20 minutes, then toss and increase to 400°F (200°C) for 5 minutes until crisp.
Cool slightly before serving.