Homemade Air-Fryer Potato Chips (Printable)

Light, crispy potato chips made quick and easy with simple seasoning and air fryer cooking.

# Ingredient list:

→ Potatoes

01 - 2 large russet potatoes

→ Oil & Seasoning

02 - 1 tablespoon olive oil
03 - ½ teaspoon fine sea salt
04 - ¼ teaspoon freshly ground black pepper (optional)
05 - ¼ teaspoon smoked paprika (optional)

# How-to:

01 - Scrub the potatoes thoroughly, peeling if desired. Slice into very thin pieces approximately 1/16 inch thick using a mandoline slicer or sharp knife.
02 - Submerge potato slices in a large bowl of cold water and soak for 10 minutes to eliminate excess starch.
03 - Drain the slices and pat completely dry using paper towels to ensure optimal crispiness.
04 - In a bowl, toss potato slices with olive oil, sea salt, and optional black pepper and smoked paprika until evenly coated.
05 - Preheat the air fryer to 360°F (180°C) for 3 minutes.
06 - Place potato slices in a single layer inside the air fryer basket, working in batches as needed to avoid overlapping.
07 - Cook the potato slices for 8 minutes.
08 - Flip or shake the basket to turn slices and cook for an additional 6 to 8 minutes until golden and crisp.
09 - Transfer chips to a wire rack to cool, allowing them to crisp further.
10 - Repeat the process with remaining slices and serve immediately or store fully cooled chips in an airtight container.

# Expert Advice:

01 -
  • They're so crispy on the outside yet tender enough to taste like actual potatoes—not the cardboard-thin commercial versions.
  • No oil splatters, no stovetop hovering, just set it and let the air fryer work while you do something else.
  • You control exactly what goes into them, which means no mystery ingredients or excessive salt if you don't want it.
02 -
  • Never skip soaking the potatoes—that starch removal is what separates homemade crispy chips from soggy disappointments I learned this the hard way on my second attempt.
  • Thickness matters more than any seasoning or technique; if your slices are inconsistent, some will burn while others stay soft, which ruins the whole batch.
  • Chips will continue to harden as they cool, so pull them out when they look slightly less golden than you think they should be.
03 -
  • A mandoline slicer transforms this from tedious to quick, and consistent thickness is what separates okay chips from genuinely crunchy ones.
  • Don't crowd the air fryer basket—the chips need space to get crispy, so two batches is always better than one overstuffed attempt.
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