Name: Air Fryer Potato Chips Recipe
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Cuisine: American
Ingredients: 2 large baking potatoes Russet potatoes, sliced into ⅛-inch slices; 6 cups ice water; Non-Aerosol olive oil cooking spray no propellants and no additives; ½ teaspoon seasoned salt Lawry’s brand; Optional garnish – fresh chopped parsley or chives

There's something incredibly satisfying about biting into crispy, golden homemade potato chips, and this Air Fryer Potato Chips Recipe makes it effortlessly possible right in your kitchen. Light, crunchy, and perfectly seasoned, you’ll soon forget store-bought versions ever existed once you try these.

A white bowl lined with brown parchment paper is filled with many crispy, golden-brown potato chips that have small green parsley leaves scattered on top. Next to the bowl, there is a small white bowl with red ketchup and one potato chip dipped in it, and a smaller white bowl filled with chopped green herbs. In the upper left part of the image, there are two clear glasses with ice cubes and lemon slices inside them. The background and surface are a white marbled texture, and a black and white checkered cloth is partially visible under the bowl. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Air Fryer Potato Chips Recipe
Top Tip
How to Serve Air Fryer Potato Chips Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Air Fryer Potato Chips Recipe

Why You'll Love This Recipe

I’m genuinely excited to share this Air Fryer Potato Chips Recipe — it’s one of those snack hacks that turns potatoes into pure magic without deep frying or endless mess. Once you nail this, you’ll wonder why you didn’t start sooner.

Simple Ingredients: Uses just basic pantry staples but delivers taste and crunch that rival any store-bought chip.
Healthier Snack Alternative: Uses minimal oil thanks to the air fryer, so you get crispy chips with a lot less grease.
Customizable Flavors: Easily tailor the seasoning to match your mood, whether it’s classic salt or a zesty herb blend.
Fast and Fun to Make: The air fryer speeds up cooking, and watching the chips crisp up is oddly satisfying.

The image shows a single layer of thin, round potato slices inside a black air fryer basket. Each potato slice has a light golden brown color with some darker brown patches and crispy edges. The surface texture of the slices looks crisp and slightly rough with some bubbles. The slices are lightly overlapping and cover the entire basket bottom. The background and surface are a white marbled texture. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient plays a simple but crucial role in creating perfectly crispy air fryer potato chips. Understanding what they do helps you tweak the recipe confidently.

Flat lay of two large russet potatoes, thinly sliced into delicate ⅛-inch rounds, a tall simple white ceramic bowl filled with clear cold water and a few ice cubes, a small white ceramic bowl containing fine seasoned salt, a small white ceramic bowl with fresh chopped bright green parsley sprigs, and a small white ceramic bowl holding golden olive oil, all arranged with perfect symmetry on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p awthu7i m7354615311229779997

Baking Potatoes (Russet): These are starchy potatoes ideal for crispy chips because they dry out nicely and crisp up in the air fryer.
Ice Water: Soaking potato slices in ice water pulls out excess starch, preventing sogginess and ensuring crispiness.
Olive Oil Cooking Spray: Just a light coating ensures your chips crisp up without frying in excess oil.
Seasoned Salt: Adds instant flavor; Lawry’s is a personal favorite, but feel free to use what you love.
Optional Garnishes (Parsley or Chives): Fresh herbs bring color and a subtle flavor lift at the end.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of my favorite parts about this Air Fryer Potato Chips Recipe is how easy it is to make it your own. Whether you’re into classic salty chips or want to spice things up, you’ll love the freedom to experiment here.

Variation: I’ve added smoked paprika and a pinch of cayenne for a smoky kick — it’s a game changer when you want something with a little heat.
Herb Infusion: Tossing the chips with garlic powder and dried rosemary just before the final spray of oil makes a fantastic herbaceous snack.
Dietary Swap: For a lower sodium option, skip the seasoned salt or switch to a salt-free herb blend.

Step-by-Step: How I Make Air Fryer Potato Chips Recipe

Step 1: Slice and Soak with Care

I like to use a sharp knife or mandoline to slice my Russet potatoes as thin and even as possible — about ⅛-inch thick is perfect. Then, soaking these slices in ice water for 15-20 minutes is a key step I always remind myself not to skip. It pulls out excess starch, so your chips turn out crispy, not gummy.

Step 2: Thorough Drying Is Critical

After soaking, drain and rinse the potatoes under cold water, then pat them dry thoroughly with paper towels. I usually spread them on a baking sheet lined with towels and gently press with another towel. Moisture is the enemy of crispiness here — too much water and your chips steam instead of crisp up.

Step 3: Lightly Oil and Air Fry in Batches

Spray your dried potato slices lightly with olive oil spray on both sides. Preheat your air fryer to 400°F and arrange a single layer of potatoes in the basket. Overcrowding is a common trap — chips won’t crisp properly if they overlap. I usually do 2-3 batches depending on the size of my air fryer.

Step 4: The Magic of Midway Basket Shakes

I air fry the chips for about 15 minutes total, shaking the basket at around 7 minutes to help them crisp evenly. In the final minutes, I keep a close eye to prevent burning—chips can go from perfect to too dark in no time.

Step 5: Season and Serve Immediately

The moment your chips are out of the air fryer, sprinkle them generously with seasoned salt. I love adding fresh parsley or chives on top for a pop of color and a subtle fresh note. These chips taste best warm and crispy, so dig in right away!

Top Tip

After trying this recipe multiple times, I have a few tips to make your chips absolutely perfect every single batch.

Don’t Skip the Soak: Trust me, soaking the potato slices makes a huge difference in that coveted crunch. It’s worth the wait.
Patience with Drying: I learned that rushing the drying part caused soggy chips. Take the extra minute to dry them thoroughly and it pays off.
Single Layer Only: Crowding is the biggest culprit for uneven cooking — doing multiple batches feels like extra work, but you'll be glad you did.
Season While Warm: Adding salt right out of the air fryer allows it to stick properly. Waiting till cool means your chips feel bland.

How to Serve Air Fryer Potato Chips Recipe

air fryer potato chips - Serving Suggestion

Garnishes

I often top these chips with freshly chopped parsley or chives, which adds a little fresh brightness and makes them look more inviting. Sometimes a sprinkle of smoked paprika or Parmesan cheese makes an exciting twist too.

Side Dishes

I like to serve these air fryer potato chips alongside sandwiches, burgers, or even with a fresh bowl of guacamole or hummus for dipping. They’re great as game-day snacks or for casual movie nights.

Creative Ways to Present

For parties, I’ve placed the chips in small cones made from parchment paper for easy grab-and-go snacks. Another fun idea is to layer them in a glass bowl with alternating dips for a friendly chip-dip "tower" everyone loves.

Make Ahead and Storage

Storing Leftovers

I store leftover chips in an airtight container or zip-top bag at room temperature, but honestly, they’re best within a day or two because they lose their crunch fairly quickly.

Freezing

I haven’t had great luck freezing these homemade chips because they become soft when thawed. I recommend making them fresh whenever you want the crispy experience.

Reheating

If you want to revive leftover chips, give them a quick 2-3 minute zap in the air fryer at 375°F—it revives some crispness. Microwave won’t work well here and will make them soggy.

Frequently Asked Questions:

Can I use other types of potatoes to make these air fryer chips?

While Russet potatoes work best because of their high starch content, you can use Yukon Gold or other firm potatoes, but they may not crisp up quite as well.

How thin should I slice the potatoes for the crispiest chips?

About ⅛ inch thick is ideal. Thin slices ensure they cook evenly and get crispy without burning. A mandoline slicer helps achieve consistent thickness.

Do I need to peel the potatoes before slicing?

Nope! I usually leave the skin on as it adds texture and nutrients. Just make sure to scrub the potatoes well before slicing.

Can I make these chips ahead of time?

These air fryer chips are best eaten fresh. They can be stored for up to 2 days in an airtight container but tend to lose their crispness over time. Reheating briefly in the air fryer can help bring back some crunch.

Final Thoughts

This Air Fryer Potato Chips Recipe is a simple, satisfying way to enjoy all the crunch and flavor of classic chips without deep frying or artificial ingredients. I love the homemade touch and how you can tinker with seasoning to keep it exciting. Give it a try soon — I bet it’ll become your go-to snack for movie nights or an easy crunchy treat anytime.