🥔 Air Fryer Potato Chips (Super Crispy)

🧂 Ingredients

• 2 medium russet potatoes (best for crispiness)

• 1–2 tbsp olive oil

• ½ tsp salt (or to taste)

• Optional: paprika, garlic powder, pepper, ranch seasoning, etc.

🔪 Step 1: Slice VERY Thin

• Use a mandoline if possible.

• Aim for 1/16 inch (1.5 mm) thick.

• Even thickness = even crisping.

💦 Step 2: Soak (Don’t Skip This)

• Place slices in cold water.

• Soak 20–30 minutes.

• This removes excess starch = crispier chips.

🧻 Step 3: Dry Completely

• Drain.

• Pat very dry with towels.

• Moisture = steamed, floppy chips.

🛢 Step 4: Oil Lightly

• Toss slices with just enough oil to lightly coat.

• Do NOT drench them.

🔥 Step 5: Air Fry

Preheat air fryer to 325°F (163°C).

• Arrange chips in a single layer.

• Slight overlap is okay — not stacking.

• Cook 12–18 minutes, flipping halfway.

• Start checking at 10 minutes.

Increase to 350°F for last 2–3 minutes for extra crisp.

🧂 Step 6: Season Immediately

Salt while hot.

They’ll crisp up more as they cool.

❓ Q&A (Crisp Control Center)

❓ Why are my chips soggy?

✔ Not dried enough
✔ Too crowded
✔ Too thick

❓ Why are some burnt and some soft?

Slices weren’t even thickness.
Remove done ones early — leave others cooking.

❓ Why are they sticking?

Not enough oil OR basket not preheated.

❓ Can I make them oil-free?

Yes — but they’ll be more like dried potato crisps.
Spritz lightly for better crunch.

❓ Best potatoes?

🥇 Russet – crispiest
🥈 Yukon Gold – slightly softer but flavorful

❓ How do I make kettle-style?

Cook at 300°F longer (18–22 mins) for deeper crunch.

❓ Can I store them?

Yes — airtight container 2–3 days.
If they soften, air fry 2 minutes to re-crisp.