Equipment Needed
Air fryer
Large bowl
Sharp knife or mandoline
Clean kitchen towel or paper towels
Colander
Mixing bowl
Ingredients
4 large potatoes (Russet or Maris Piper preferred)
1 to 1½ tablespoons neutral oil (sunflower, canola, or light olive oil)
¾ teaspoon salt (adjust to taste)
Optional Seasonings
Black pepper
Garlic powder
Paprika
Onion powder
Dried rosemary or thyme
Step-by-Step Instructions
Step 1: Choose and Prepare the Potatoes
Select starchy potatoes such as Russet or Maris Piper. These varieties produce a fluffy interior and crisp exterior.
Wash the potatoes thoroughly.
Peel if desired, or leave the skins on for a rustic texture.
Cut into evenly sized chips, approximately 1 cm thick.
Uniform size ensures even cooking and prevents some chips from burning while others remain undercooked.
Step 2: Soak the Potatoes
Soaking removes excess starch, which is essential for crispiness.
Place the cut chips in a large bowl.
Cover completely with cold water.
Soak for at least 30 minutes, or up to 2 hours for maximum crispness.
Step 3: Dry Thoroughly
Moisture is the enemy of crisp chips.
Drain the potatoes in a colander.
Spread them on a clean kitchen towel.
Pat completely dry, making sure there is no surface moisture left.
This step significantly improves browning.
Step 4: Preheat the Air Fryer
Preheat the air fryer to 180°C (356°F) for 3 to 5 minutes.
Preheating helps the chips start crisping immediately instead of steaming.
Step 5: Season and Oil
Transfer the dried chips to a mixing bowl.
Add oil and salt.
Toss thoroughly to ensure every chip is lightly coated.
Avoid excess oil; too much oil will make the chips soft instead of crisp.
Step 6: First Cooking Stage (Softening)
Place the chips in the air fryer basket in a single layer.
Cook at 180°C for 10 minutes.
Shake the basket halfway through.
This stage cooks the interior of the chips.
Step 7: Second Cooking Stage (Crisping)
Increase temperature to 200°C (392°F).
Cook for another 8 to 12 minutes.
Shake the basket every 4 minutes.
Continue cooking until the chips are deep golden and crisp on the outside.
Optional Extra Crisp Method
For restaurant-style crispness:
After the first 10 minutes, remove chips and let them rest for 5 minutes.
Return to the air fryer at 200°C and cook until crisp.
This brief resting step allows surface moisture to evaporate.
Seasoning After Cooking
Season immediately after cooking while the chips are hot.
Suggestions:
Extra salt
Garlic and herb mix
Smoked paprika
Parmesan cheese
Malt vinegar powder