Ingredients
- 2 medium russet potatoes (or Yukon Gold)
- 1–2 tbsp olive oil (or avocado oil)
- ½–1 tsp salt (to taste)
- Optional seasonings:
- black pepper
- paprika
- garlic powder
- onion powder
- chili powder
- ranch seasoning
- smoked paprika
🥔
Instructions
1.
Prep the Potatoes
- Wash and peel the potatoes (optional — peel on works too).
- Slice very thin using a mandoline or a sharp knife (1–2 mm thick).
- Place slices in a bowl of cold water for 15–20 minutes to remove excess starch.
2.
Dry Well
- Drain and pat the slices completely dry with a clean towel or paper towels.
Dry slices = crispier chips.
3.
Season
- Toss potatoes with olive oil.
- Add salt and any extra seasonings you like. Mix to coat evenly.
4.
Air Fry
- Preheat air fryer to 360°F (182°C).
- Arrange slices in a single layer (work in batches).
- Air fry 8–12 minutes, flipping halfway or shaking the basket.
Watch closely — thin chips can brown fast!
5.
Cool for Extra Crunch
- Let chips cool for 3–5 minutes. They crisp up even more as they cool.
🍽️ Tips for the Best Chips
- Don’t overcrowd — single layer gives the crispiest results.
- Uniform thin slices ensure even cooking.
- If chips brown too quickly, lower the temperature to 340–350°F.
- Add seasoning right after cooking for best sticking power.
🌶️ Flavor Ideas
- Classic Sea Salt
- Salt & Vinegar: soak slices in ½ cup white vinegar for 15 minutes before drying
- BBQ: paprika + brown sugar + garlic powder + pinch of cayenne
- Ranch: ranch powder + black pepper
- Cheddar: sprinkle nutritional yeast or cheddar powder