Description
Crispy and delicious Air Fryer Potato Chips made from thinly sliced Russet potatoes, lightly seasoned and cooked to perfection without deep frying. A healthier snack option with a crunchy texture and optional fresh herb garnish.
Ingredients
Scale
Main 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
Instructions
- Soak Potatoes: Place the thinly sliced potatoes into a large bowl with the ice water and allow them to soak for 20 minutes to remove excess starch.
- Drain and Rinse: Drain the starchy water and rinse the potato slices under fresh cold water to clean them.
- Dry Potatoes: Spread the potato slices on a large baking sheet lined with paper towels and pat them very dry using another paper towel to ensure they are moisture-free for crispiness.
- Oil Coating: Spray the dried potato slices evenly on both sides with olive oil cooking spray to help them achieve a golden crisp in the air fryer.
- Preheat Air Fryer: Preheat your air fryer to 400°F to ensure a hot cooking environment for perfect crispiness.
- Arrange Potatoes: Place a single layer of the coated potato slices into the air fryer basket, making sure not to overcrowd or overlap. You will need to do 2-3 batches depending on your air fryer size.
- Air Fry the Chips: Cook the potato slices for 15 minutes, shaking the basket halfway through the cooking time to ensure even crisping. Check frequently in the last 2-3 minutes to avoid burning.
- Season and Serve: Remove the chips and place them on a serving plate, immediately sprinkle with seasoned salt. Garnish with fresh parsley or chopped chives if desired, and serve hot.
Notes
- You can store your air fryer chips in an airtight container or zip-top bag at room temperature for up to 2 days, but they are best enjoyed fresh for maximum crispness.
- No need to peel the potatoes; just scrub clean under cool water before slicing.
- Keep soaked potato slices in cold water while preparing batches if making a large quantity to prevent browning.
- Use two baking sheets, one for drying and one for oiled potato slices, to streamline preparation when working with multiple batches.
- Seasoned salt adds great flavor, but fine sea salt or other seasoned salts can also be used according to preference.
Nutrition
- Serving Size: 1 serving
- Calories: 150 kcal
- Sugar: 1 g
- Sodium: 300 mg
- Fat: 5 g
- Saturated Fat: 0.7 g
- Unsaturated Fat: 3.5 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 2 g
- Protein: 2 g
- Cholesterol: 0 mg
