Ingredients
Scale
- 1 russet potato (about 350g), washed and scrubbed
- Olive oil cooking spray
- ½ teaspoon salt
- Ground black pepper, to taste
Instructions
- Slice the potato thin. Using a mandoline or a very sharp knife, slice the russet potato into rounds about 1–2mm thick. The thinner and more uniform, the crispier they’ll get.
- Soak the slices. Place the potato slices in a bowl of cold water and soak for 20–30 minutes. This removes excess starch and helps them crisp up instead of turning soggy.
- Dry thoroughly. Drain the slices and spread them out on a clean kitchen towel or paper towels. Pat dry as well as you can. Any moisture left will steam instead of crisp.
- Season the slices. Lay the dried slices in a single layer and spray both sides lightly with olive oil cooking spray. Sprinkle evenly with ½ teaspoon salt and a few cracks of ground black pepper.
- Load the air fryer. Arrange the potato slices in a single layer in the air fryer basket. Don’t overlap them. Work in batches if needed.
- Air fry at 350°F (175°C) for 12–15 minutes. Flip the chips halfway through. Start checking at the 10-minute mark since thickness and air fryer models vary. You’re looking for golden edges and a dry, matte surface.
- Watch the final 2 minutes closely. Chips go from golden to burnt fast. Pull them out the moment they look crispy, they’ll firm up even more as they cool.
- Cool on a wire rack. Transfer chips to a wire rack and let them cool for 3–5 minutes before eating. They’ll crisp up fully as they sit.
Notes
- A mandoline slicer gives the most even results; use the cut-resistant glove that came with it.
- Don’t skip soaking. Even 15 minutes helps if you’re short on time.
- Every air fryer runs a little differently. Start checking your chips at 10 minutes.
- Salt right after cooking while the chips are still warm for better seasoning adhesion.
- One large russet potato makes about 2 small servings. Double up if you’re feeding more than one person.
- Chips with any moisture left will go soft quickly, so make sure they’re bone dry before they go in the basket.
- You can prep and soak the slices up to an hour ahead, just keep them submerged in cold water in the fridge until you’re ready to cook.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Snack
- Method: Air Fryer
- Cuisine: American
Nutrition
- Serving Size: 1 small bowl (50g)
- Calories: 150 kcal
- Sugar: 1 g
- Sodium: 120 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 5.5 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 2 g
- Protein: 2 g
- Cholesterol: 0 mg