Homemade Air-Fryer Potato Chips

# Ingredient List:

01 - 2 large russet potatoes

02 - 1 tablespoon olive oil

03 - ½ teaspoon fine sea salt

04 - ¼ teaspoon freshly ground black pepper (optional)

05 - ¼ teaspoon smoked paprika (optional)

01 - Scrub and optionally peel potatoes. Slice very thinly about 1/16 inch thick using a mandoline or sharp knife.

02 - Place potato slices in a large bowl of cold water and soak for 10 minutes to remove excess starch.

03 - Drain and pat potato slices thoroughly dry with paper towels.

04 - Toss slices in olive oil, sea salt, and optional seasonings until evenly coated.

05 - Preheat air fryer to 360°F for 3 minutes.

06 - Arrange slices in a single layer in the air fryer basket; cook in batches if necessary for even crisping.

07 - Cook for 8 minutes at 360°F.

08 - Flip slices or shake basket to turn chips.

09 - Cook an additional 6 to 8 minutes or until chips are golden and crisp.

10 - Transfer chips to a wire rack to cool; they will crisp further as they cool. Repeat process with remaining slices.

11 - Serve immediately or store completely cooled chips in an airtight container for up to 2 days.

01 -

You'll actually taste the potato instead of grease and salt.
They're ready before you know it, perfect for when hunger strikes without warning.
No oil splatters, no greasy pans to scrub, just honest crunchy snacks.

02 -

Overlapping slices will steam and turn chewy instead of crispy, so spacing is non-negotiable.
The starch soak isn't optional—it's the difference between chips that stick together in a sad clump and ones that stay separate and crunchy.
Don't trust the time alone; watch them color and listen for that crispy sound rather than setting a timer and hoping.

03 -

A mandoline slicer is worth the investment if you plan to make these regularly—uneven slices mean uneven cooking.
Leaving the skin on adds texture and nutrition, but peeling them first gives you that pristine golden color people expect from chips.