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–+ servings
A pile of air fryer chips on a sheet of baking paper.
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5 from 25 votes

Crispy Air Fryer Chips

Homemade air fryer chips that are crisp outside and fluffy inside, using just 1 tablespoon oil. No parboiling needed and ready in 25 minutes.
Prep Time5 minutes
Cook Time20 minutes
Total Time25 minutes
Diet: Gluten Free, Vegan
Allergen: No Common Allergens
Servings: 2 people
Calories: 263kcal
Author: Dannii Martin

Equipment

  • Air Fryer

Ingredients

  • 500 g 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
UK Metric Measures - US Customary Measures

Instructions

  • Cut the potatoes: Cut 500 g of Potato 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.
    • 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 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.

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.

Nutrition

Serving: 1portion | Calories: 263kcal | Carbohydrates: 45g | Protein: 5g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 311mg | Potassium: 1084mg | Fibre: 6g | Sugar: 2g | Vitamin A: 8IU | Vitamin C: 49mg | Calcium: 34mg | Iron: 2mg

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