These Air Fryer Chips are golden and crispy on the outside, fluffy in the middle and made with just a tablespoon of oil. If you want proper homemade chips without deep frying them in lots of oil, this is the method you need.
We have been cooking with an air fryer since 2017, long before they seemed to be in every kitchen, and homemade chips were one of the first things we made. They are still one of our most-used air fryer sides because they are cheap, easy and go with almost anything.
The trick to crispy homemade air fryer chips is getting the basics right: use a floury potato, cut the chips evenly, remove excess surface starch, dry them really well and don't overcrowd the basket. You don't need to parboil them, and you certainly don't need a deep-fat fryer.
This is the side dish I make when everyone wants chips with dinner but I don't want another pan or a tray taking over the oven. They are especially good for busy weeknights because you can get the rest of dinner ready while the air fryer does most of the work.
Recipe update: This recipe was originally published on 26 August 2019 and was fully retested in October 2026 to check the cooking time and ingredient quantities. The original recipe still worked well, but I've expanded the instructions, tips and FAQs.
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Jump to:
- Why You'll Love Them
- Recipe Overview
- Ingredients and Substitutions
- What are the Best Potatoes for Air Fryer Chips?
- How To Make Air Fryer Chips
- Air Fryer Chips Time and Temperature
- Do You Need To Soak Chips Before Air Frying?
- How To Get Really Crispy Air Fryer Chips
- Skin-on Fries in the Air Fryer
- Seasoning Ideas
- Serving Suggestions
- Storage and Reheating
- Dannii's Top Tips
- Troubleshooting Guide
- Frequently Asked Questions
- More Air Fryer Potato Recipes
- Recipe
- Feedback
Why You'll Love Them
- Much less oil than deep frying - Just 1 tablespoon of oil for 500 grams of potatoes.
- Crispy outside and fluffy inside - Follow the drying, cutting and basket tips below for the best texture.
- No parboiling - There is no saucepan of potatoes to deal with first.
- Only a few ingredients - Potatoes, oil and simple seasoning.
- Skin-on or peeled - I usually leave the skins on because it saves time and gives the edges even more texture.
- Family-friendly - Keep them simply seasoned or change the flavours to suit what you are serving them with.
- Versatile - Homemade air fryer chips go with burgers, chicken, fish, sausages and plenty more.
Recipe Overview
- Serves: 2
- Cooking temperature: 200°C/400°F
- Cooking time: About 20 minutes
- Chip thickness: Around 1cm/⅜-½ inch thick
- Best potatoes: Maris Piper or King Edward; Russet in the US
- Oil: 1 tablespoon per 500 grams of potatoes
- Peeling: Optional
- Parboiling: No
- Rinsing: Yes
- Tested in: Ninja Foodi MAX Dual Zone 9.5L Air Fryer
How I tested this recipe: Homemade chips were one of the first things I cooked when we started using an air fryer back in 2017, and they have been a regular in our house ever since.
Over the years I've made them with different potato varieties, different thicknesses, different oils and in several air fryers.
For this latest update I tested 500 gram batches cut to approximately 1cm thick so the timings and quantities in the recipe are as useful as possible.
I found that a high-smoke-point oil gave me the best finish, with avocado oil producing my favourite results.
Ingredients and Substitutions
A full ingredients list, along with US Customary and Metric measurements, can be found in the recipe card at the end of this post.
- Potatoes - Potatoes - A floury potato gives you the best contrast between a crisp outside and fluffy centre. I use Maris Piper or King Edward in the UK and Russet potatoes are a good choice in the US. See my tips below for choosing the best potatoes for air fryer chips.
- Oil - In testing, I find an oil with a higher smoke point gives me the best results when cooking chips at 200°C/400°F, and avocado oil is my favourite. It has a fairly neutral flavour and gives the chips a lovely golden, crisp finish. Rapeseed, sunflower or vegetable oil all work well too, and olive oil can also be used. You only need 1 tablespoon for 500 grams of potatoes.
- Seasoning - Salt and black pepper are enough for classic homemade chips, and I like adding garlic granules too.
For something different, try smoked paprika, Cajun seasoning, peri peri seasoning, Italian herbs or our homemade fajita seasoning.
What are the Best Potatoes for Air Fryer Chips?
For crispy homemade chips, choose a floury potato. Maris Piper and King Edward are easy-to-find UK varieties that become fluffy inside while the edges crisp up.
Try to choose potatoes that are roughly similar in size too. This makes it easier to cut your chips evenly, and even chips cook much more consistently.
I wouldn't obsess about finding the "perfect" potato though. This is an everyday side dish, so if I have a bag of ordinary potatoes that needs using, that is usually what goes into the air fryer.
How To Make Air Fryer Chips
- Cut the potatoes: Cut the potatoes into chips approximately 1cm/⅜-½ inch thick.
You can peel them if you prefer, but I normally leave the skin on. It saves time and I love the crispy little edges you get on skin-on fries in the air fryer.
- Rinse: Put the chips into a bowl of cold water and swish them around well. Leave them for a few minutes while you get everything else ready.
This removes some of the excess starch from the outside.
- Dry thoroughly: Drain the potatoes and spread them over a clean tea towel or kitchen paper.
Dry them really well. This is one of the most important parts of the recipe. Water left on the surface creates steam in the air fryer, and steam is the enemy of crispy chips.
- Add the oil and seasoning: Put the dry chips into a bowl and add the olive oil, garlic granules, salt and pepper.
- Coat the chips: Toss really well so every chip has a very light coating.
- Air Fry: If your air fryer manufacturer recommends preheating, preheat it to 200°C/400°F. Add the chips to the basket without packing them down tightly.
Air fry for 20 minutes, shaking the basket after about 5 minutes and then another couple of times during cooking. - Check for crispness: Air fryers can vary considerably. Once the chips are golden, check one. It should be crisp around the edges and soft and fluffy inside.
If they need more colour or crunch, cook them for another 2-4 minutes, checking regularly. Serve straight away.
Air Fryer Chips Time and Temperature
For homemade chips cut to around 1cm thick, start with 200°C/400°F for approximately 20 minutes.
That isn't a universal rule. Cooking time will depend on:
- how thick you cut the chips
- the potato variety
- how full the basket is
- whether your air fryer was already hot
- the size and design of the air fryer.
Thinner chips will usually cook more quickly, while thicker, chunky chips will need longer. Because air fryers vary, start checking them early and cook until crisp outside and completely soft inside.
Do You Need To Soak Chips Before Air Frying?
You don't need a long 30-minute soak for this recipe. I give the cut chips a quick rinse/brief soak in cold water to wash away some of the surface starch, then dry them really thoroughly.
For me, the drying makes at least as much difference as the soaking.
How To Get Really Crispy Air Fryer Chips
The biggest difference between disappointing air fryer chips and properly crispy ones is usually not some "secret ingredient". It's the small details.
- Cut the chips evenly so they finish cooking at roughly the same time.
- Remove the excess surface starch and, most importantly, dry the potatoes thoroughly.
- Use enough oil to very lightly coat the potatoes but don't drown them.
- Don't cram an enormous amount into a small basket. The hot air needs room to circulate or the potatoes will steam instead of crisp.
- Shake the basket during cooking. Chips sitting underneath other chips won't brown as evenly.
- And serve them straight away. Like most chips, they gradually soften as they sit.
Skin-on Fries in the Air Fryer
You can absolutely make skin-on fries in the air fryer, and this is actually how I make them most often.
There is no need to peel the potatoes. Just scrub them well, dry them and cut them into evenly sized chips.
Leaving the skin on saves a job, adds a little extra fibre and gives you some delicious crispy edges. If the potatoes have very tough or damaged skin, peel those areas first.
Seasoning Ideas
- Classic: sea salt and black pepper.
- Garlic: garlic granules and black pepper.
- Smoky: smoked paprika and garlic. Try my Paprika Chips.
- Spicy: Cajun or peri peri seasoning. Try my Peri Peri Fries.
- Herby: dried rosemary or Italian herbs.
- Parmesan: add finely grated Parmesan for the last few minutes so it doesn't burn.
Serving Suggestions
These air fryer chips work with pretty much anything you would normally serve with fries. For an easy family dinner, some of my favourite combinations are Air Fryer Burgers, Air Fryer Chicken Tenders or Homemade Fish Fingers.
For a simple chicken-and-chips dinner, they would also go really well with Air Fryer Chicken Breast or Air Fryer Breaded Chicken Cutlets.
And chips need a sauce. Try our Homemade Healthy Ketchup, Healthy BBQ Sauce, or Greek Yogurt Ranch Dip.
Storage and Reheating
Air fryer chips are at their best straight from the basket while the outside is still crisp.
To reheat, put them back into the air fryer at 180°C for around 3-4 minutes, checking regularly. They will crisp back up much better than they would in a microwave.
If you have leftovers, let them cool and store them in an airtight container in the fridge for up to 2-3 days.
Dannii's Top Tips
- Cut the chips to an even thickness so they cook at the same speed.
- Dry the potatoes thoroughly after rinsing. Surface moisture is one of the biggest causes of soggy chips.
- Don't pack a small air fryer basket too tightly; cook in batches if necessary.
- Shake the basket several times so different sides of the chips are exposed to the hot air.
- Add delicate herbs or Parmesan near the end of cooking so they don't burn.
- Check the chips a couple of minutes early the first time you make them in a new air fryer.
- Serve immediately for maximum crispness.
Troubleshooting Guide
| Problem | Likely cause | Fix |
|---|---|---|
| Chips are soggy | Potatoes were wet or basket was overcrowded | Dry thoroughly and cook a smaller batch |
| Chips aren't crispy | Too much moisture or not enough cooking time | Add another 2-4 minutes and shake the basket |
| Some chips are burnt and others raw | Chips were cut unevenly | Aim for roughly 1cm pieces |
| Chips are cooking unevenly | Basket hasn't been shaken | Shake several times during cooking |
| Chips are dry | Too little oil or overcooking | Use a light, even coating of oil and reduce cooking time |
| Outside is brown but middle is hard | Chips are too thick or air fryer is running hot | Lower the temperature slightly and cook for longer |
| Chips are sticking together | Too many chips or insufficient shaking | Break them apart and shake the basket more frequently |
Frequently Asked Questions
Homemade chips cut approximately 1cm thick take around 20 minutes at 200°C/400°F in our method. Air fryers vary, so use this as a guide and add a few extra minutes if necessary.
No. These chips go straight into the air fryer after rinsing, drying, oiling and seasoning.
Parboiling can give you an extra fluffy centre, but it adds another pan and another step, and this recipe is designed to be an easy everyday method.
Yes. Skin-on or peeled both work.
I usually leave the skins on because it's quicker and I like the texture, but the actual cooking method stays the same.
In testing, I get the best results with a neutral oil that has a high smoke point, and avocado oil is my favourite. It works well at the high temperature used for these chips and gives them a crisp, golden finish without adding a strong flavour. Rapeseed, sunflower and vegetable oil are also good options, and olive oil will work too.
Technically yes, but I prefer using a small amount. Just 1 tablespoon for 500 grams of potatoes helps the surface brown and crisp without anything like the amount of oil needed for deep frying.
An oil spray can be used if you want to reduce the quantity further.
Yes, although frozen chips are a different product from the fresh homemade chips in this recipe.
Most are already coated in some oil, so you usually don't need to add any. Follow the packet temperature as a starting point and check them regularly because air fryers generally cook them faster than a conventional oven.
Yes. Cut them thicker and expect them to need a few additional minutes. Check that the centre is completely soft before serving.
You can prepare the potatoes in advance and keep the cut chips submerged in cold water in the fridge. Drain and dry them extremely well before cooking.
For the best texture, cook the chips immediately before serving.
More Air Fryer Potato Recipes
If you love potatoes in the air fryer, try some of these:
If you've tried these air fryer chips, then let us know how you got on in the comments below.
Tag us in your creations on Instagram @hungryhealthyhappy and use the hashtag #hungryhealthyhappy too.
Recipe
Crispy Air Fryer Chips
Recipe Video
Ingredients
- 500 g (1.1 lb) of Potato
- 1 tablespoon of Avocado oil - (or other cooking oil)⅜
- ½ tablespoon of Garlic granules
- ¼ teaspoon of Fine sea salt
- ½ teaspoon of Ground black pepper
Instructions
- Cut the potatoes: Cut 500 g of Potato into chips approximately 1cm/⅜-½ inch thick.
- Rinse: Put the chips into a bowl of cold water and swish them around well. Leave them for a few minutes while you get everything else ready.This removes some of the excess starch from the outside.
- Dry thoroughly: Drain the potatoes and spread them over a clean tea towel or kitchen paper.Dry them really well.
- Add the oil and seasoning: Put the dry chips into a bowl and add 1 tablespoon of Avocado oil, ½ tablespoon of Garlic granules, ¼ teaspoon of Fine sea salt and ½ teaspoon of Ground black pepper.
- Coat the chips: Toss really well so every chip has a very light coating.
- Air Fry: If your air fryer manufacturer recommends preheating, preheat it to 200°C/400°F.Add the chips to the basket without packing them down tightly. Air fry for 20 minutes, shaking the basket after about 5 minutes and then another couple of times during cooking.
- Check for crispness: Air fryers can vary considerably. Once the chips are golden, check one. It should be crisp around the edges and soft and fluffy inside.If they need more colour or crunch, cook them for another 2-4 minutes, checking regularly. Serve straight away.
Recipe Notes
- Cut the chips to an even thickness so they cook at the same speed.
- Dry the potatoes thoroughly after rinsing. Surface moisture is one of the biggest causes of soggy chips.
- Don't pack a small air fryer basket too tightly; cook in batches if necessary.
- Shake the basket several times so different sides of the chips are exposed to the hot air.
- Add delicate herbs or Parmesan near the end of cooking so they don't burn.
- Check the chips a couple of minutes early the first time you make them in a new air fryer.
- Serve immediately for maximum crispness.
Nutritional Information
Where nutritional information is provided, it is approximate and calculated using online tools. Values can vary depending on the ingredients and brands used, but we endeavour to be as accurate as possible.
All timings are a guide and may vary depending on the ingredients, equipment and, where relevant, the appliance used. Changing the serving size may also affect the time needed.
Jonathan says
Brilliant, tried soaking, freezing and god knows what else but this recipe turned out crispy chips. Had no pamesan but used cheddar! great!My only concern-by the time you have put a tbsn of oil per medium sized spud, is that the same as a mc cain oven chip? Who cares mc cain dont add pepper, galic and parmesan!
Dannii says
Thanks for the comment - I am so glad you enjoyed them!
Emily says
So happy to find this recipe. We just got an air fryer and keep ending up with mushy fries. These look perfect though!
Emily says
I love how much healthier these are can’t wait to try them!
Paula Montenegro says
This is a wonderful looking plate of fries! Can't believe it's made in an air fryer. The look perfectly crisp and golden! Thanks for sharing.
kim says
These are the best! They come out crispy and delicious every time!
Heidy L. McCallum says
What a great recipe for my air fryer! I made them last night and they were excellent. I did use organic low sugar ketchup to dip them in but your recipe was perfect. I loved it.
Jess says
I really need to jump on this air fryer bandwagon because these fries look amazing! I'm practical drooling over your recipe. I need!
Krissy Allori says
I love my air fryer! I can't wait to try these!
Cookilicious says
After reading your post and looking at the pictures, I am convinced that I need an Air Fryer! :)
Adrianne says
Yum!! I love the look of these chips and that you can do them in the air fryer so easily. They seem so easy and like you said the perfect side dish!!
Sara Welch says
Another great recipe for my air fryer! My kids will enjoy these for an afternoon snack later today; delish!
Sapana says
You had me at airfryer and fries! I recently got a new airfryer and these fries turned out perfectly crisp. Thank you!
Natalie says
These chips look so crispy and delicious! I love how golden and appetizing it is ♥
Jessica Formicola says
I just recently purchased an sir fryer, so I can't wait to make these delicious looking fries!
Anna says
When never really come out crispy and I have never known why. Thanks for the tips - I will give them a try again.