Ingredients:
- 2 large potatoes (Russet or Yukon Gold work well)
- 1-2 tablespoons olive oil or vegetable oil
- Salt (to taste)
- Optional: Pepper, paprika, garlic powder, or other seasonings (optional for extra flavor)
Instructions:
- Prepare the Potatoes:
- Wash the potatoes thoroughly, as you’ll be leaving the skin on.
- Slice the potatoes thinly (about 1/8 inch thick). You can use a mandoline slicer to get even slices.
- Soak the Potatoes (Optional but recommended):
- Soak the potato slices in water for at least 30 minutes. This helps remove excess starch and makes the chips crispier.
- Dry the Potatoes:
- After soaking, drain the water and pat the potato slices dry with a clean kitchen towel or paper towels.
- Season the Chips:
- Toss the potato slices in a bowl with olive oil, making sure each piece is coated evenly.
- Season with salt and any other seasonings you like (garlic powder, paprika, etc.).
- Preheat the Air Fryer:
- Preheat your air fryer to 360°F (180°C) for about 3-5 minutes.
- Cook the Chips:
- Place the potato slices in a single layer in the air fryer basket. You may need to cook them in batches depending on the size of your air fryer.
- Air fry at 360°F (180°C) for 15-20 minutes. Shake the basket halfway through cooking to ensure even crispiness.
- Check for Crispiness:
- Keep an eye on the chips towards the end of cooking. Depending on the thickness of your slices, they might take a little less or more time. They should be golden and crispy.
- Cool and Serve:
- Once cooked, remove the chips from the air fryer and let them cool slightly. They’ll crisp up even more as they cool.
- Serve immediately and enjoy!
Tips:
- If you want extra crispy chips, you can give them a second round in the air fryer.
- Don’t overcrowd the basket; air needs to circulate around each chip for even cooking.
- For a healthier option, you can skip the oil, though they may not be as crispy.