Perfect Crispy Air Fryer Potato Chips (No Deep Frying!)
These Crispy Air Fryer Potato Chips deliver real bag-style crunch without a deep fryer. You soak, dry, season, then air fry thin slices until the edges turn golden and crackly. A fast, budget-friendly snack that’s easy to batch cook.
Equipment
- 5 to 6-quart basket air fryer
- Mandolin slicer (recommended for even thickness)
- Large mixing bowl
- Paper towels
Ingredients
- 2 medium russet potatoes unpeeled, sliced into very thin rounds
- cold water enough to cover the potato slices for soaking
- 1 tablespoon vegetable oil
- 1/2 teaspoon sea salt plus more to finish if needed
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon sweet or smoked paprika optional
- cooking spray for lightly coating the air fryer basket
Instructions
- Preheat your air fryer to 375°F for a few minutes so the chips start crisping right away.
- Add the thin potato rounds to a large bowl and cover with cold water. Let them soak for 20 minutes to rinse off surface starch.
- Drain well, then pat the slices very dry with paper towels. Dry slices crisp, wet slices steam.
- Toss the dried slices with 1 tablespoon vegetable oil, 1/2 teaspoon sea salt, 1/2 teaspoon black pepper, and optional paprika until evenly coated.
- Lightly spray the air fryer basket with cooking spray. Arrange potato slices in a single layer (no stacking). Cook in batches if needed.
- Air fry at 375°F for 7 minutes. Flip the slices, then air fry 7 to 8 minutes more, until the edges are golden and the centers feel dry and stiff.
- Transfer chips to a plate. Taste and add a small pinch of salt if needed. Let cool for a couple minutes to fully crisp, then serve.
Notes
- Batch cooking: Don’t stack slices. Overcrowding traps steam and you’ll get bendy chips. Cook in 2 to 3 batches for a 5 to 6-quart basket.
- Best crisp tip: After soaking, dry the slices aggressively. If they feel damp, they will steam instead of crisp.
- Air fryer size notes: Smaller (3 to 4-quart) air fryers usually need more batches, and the second side may finish 1 minute faster because the basket is hotter.
- Reheating: Re-crisp leftovers at 350°F for 2 to 4 minutes. Avoid the microwave, it makes chips chewy.
- Storage: Best eaten fresh. If storing, use a container with a paper towel inside and a slightly cracked lid for up to 2 days.
- Nutrition disclaimer: Nutrition estimates vary by potato size, oil brand, and how much seasoning sticks to each batch.