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

Jump to Recipe·5 from 37 reviews

If you’re anything like me, you adore crispy, salty potato chips but dread the greasy mess and calories that come with deep-frying or store-bought varieties. This Air Fryer Potato Chips Recipe is a total game-changer—thin, crunchy, and effortlessly made right in your air fryer with minimal oil. It’s the perfect snack when you’re craving that satisfying crunch without the guilt, and bonus: it’s ready faster than you think!

What makes these chips truly special is how they bring out the fresh, natural flavor of potatoes with just a touch of seasoned salt and a hint of olive oil crispiness. Whether you’re watching the game, hosting a casual get-together, or just hanging out after work, this recipe delivers that homemade chip goodness with zero complicated steps. Trust me, once you make them this way, you’ll ditch the bagged chips for good!

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Why This Recipe Works

Simple & Clean Ingredients: Only a few essentials that keep the chips fresh and flavorful without unnecessary additives.
Healthier Cooking Method: Air frying means less oil and less mess, delivering the perfect crispiness without deep-frying.
Starch Removal Step: Soaking the sliced potatoes prevents sogginess and promotes extra crunch—a little trick I’ve learned to make all the difference.
Customizable Flavor: Adding seasoned salt and optional herbs lets you tweak the taste exactly to your liking.

A black bowl lined with light brown parchment paper holds many light golden brown potato chips with some darker edges, sprinkled with small bits of green herbs and a fine spice coating. Around the bowl, on a white marbled surface, there is a small white bowl filled with bright red ketchup with one chip dipped inside it, a small white bowl with green chopped herbs, and two clear glasses with ice cubes and lemon slices. A black and white checkered cloth is partially visible near a white bowl with a wooden spoon holding a yellow spice powder. Photo taken with an iphone --ar 4:5 --v 7

Ingredients & Why They Work

The ingredients in this Air Fryer Potato Chips Recipe are simple but intentional. Each element balances flavor and texture while keeping the chips light and crispy. Here’s what you’ll need and why these items make a perfect team.

Russet Potatoes: Ideal for chips thanks to their high starch content and lower moisture, which helps achieve that golden crunch.
Ice Water: Soaking the slices in cold water removes excess starch, preventing chips from sticking together and getting gummy.
Olive Oil Cooking Spray (Non-Aerosol): A light coating provides just enough fat to crisp up the chips without making them oily; non-aerosol sprays avoid any harmful propellants.
Seasoned Salt: Lawry’s brand is a classic choice, bringing a balanced mix of saltiness and gentle spices to perk up each chip.
Optional Garnishes (Fresh Parsley or Chives): These fresh herbs add a pop of color and a subtle herbal note, making the chips feel a little fancy.

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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.

Tweak to Your Taste

I love playing around with seasonings on these air fryer chips depending on what mood I’m in or the occasion. Feel free to customize this recipe—it’s super forgiving and rewards your creativity.

Spicy Twist: One time, I sprinkled smoked paprika and a dash of cayenne right before air frying, and wow, that mild heat paired beautifully with the crispy texture.
Herb Infusion: Fresh rosemary or thyme tossed with the potatoes before air frying adds an earthy aroma that’s a nice change from the usual parsley finish.
Salt-Free Option: If you’re watching your sodium intake, try using a sprinkle of nutritional yeast or a pinch of garlic powder for flavor without salt.

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

Step 1: Slice Thin and Soak

Start by washing your russet potatoes and slicing them super thin—about ⅛ inch. A mandoline slicer helps here, but a sharp knife and some patience works too. Then, plunge the slices into a big bowl of ice water and let them soak for 15 to 20 minutes. This step is key because it leaches out excess starch that would otherwise make your chips soggy.

Step 2: Dry Thoroughly and Oil Lightly

After soaking, drain the water and rinse the potatoes well. Lay them out on paper towels or a clean kitchen towel and pat dry—drying is crucial, so don’t rush this part. Next, lightly spray both sides of the dry potato slices with olive oil cooking spray. This helps create that irresistible crunch once they’re in the air fryer.

Step 3: Air Fry to Crispy Perfection

Preheat your air fryer to 400°F. Place a single layer of potato slices in the basket, making sure they don’t overlap—crowding leads to uneven cooking. Air fry for about 15 minutes, shaking the basket halfway through to help the chips cook evenly. Keep an eye on them toward the end because thin chips can go from golden to burnt quickly. If your air fryer is small, do multiple batches.

Step 4: Season and Serve Immediately

Once the chips come out crisp and golden, transfer them right away to a plate and sprinkle liberally with seasoned salt while still hot—that way, the seasoning sticks perfectly. If you like, finish with some fresh chopped parsley or chives for a pop of flavor and color. Serve them warm and watch how fast they disappear!

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Pro Tips for Making Air Fryer Potato Chips Recipe

Uniform Slice Thickness: Using a mandoline slicer ensures even cooking and consistent crispiness across all chips.
Don’t Skip the Soak: Soaking the potato slices is the secret to keeping chips crunchy instead of gummy.
Avoid Overcrowding: Cook in batches if needed; crowded chips steam rather than crisp in the air fryer basket.
Watch Toward the End: Thin chips can brown quickly, so check frequently during the last few minutes to prevent burning.

How to Serve Air Fryer Potato Chips Recipe

A large white bowl lined with black and white newspaper-style paper is filled with a pile of golden brown potato chips sprinkled with small green herb pieces. The chips have a crispy texture with some edges curled up, showing a slight darker brown color on the sides. Around the bowl on a white marbled surface, there is a small round bowl filled with chopped green herbs, two glasses of ice water each garnished with lemon wedges, and red and yellow squeeze bottles partially visible on a black and white checkered cloth. A few chips are scattered outside the bowl nearby. photo taken with an iphone --ar 4:5 --v 7

Garnishes

I usually sprinkle fresh chopped parsley or chives on my chips for a fresh, vibrant touch. It adds a bit of color and a subtle herby flavor that feels homemade and special every time. Sometimes I also toss them with a bit of truffle salt for an indulgent twist when I want to impress friends!

Side Dishes

These chips pair perfectly with creamy dips like ranch, onion dip, or even some tangy yogurt-based dips. I love serving them alongside juicy burgers or grilled chicken for a simple but satisfying meal. They’re also a fun crunchy side for sandwiches or wraps.

Creative Ways to Present

For special occasions, I like to make a chip platter with small bowls of assorted dips, garnished with fresh herbs and a sprinkle of paprika. Arranging the chips in a basket lined with colorful napkins makes for a charming, casual presentation that gets everyone reaching for a handful.

Make Ahead and Storage

Storing Leftovers

If you have leftovers (which can be rare!), store them in an airtight container lined with paper towels to absorb any moisture. Keep them at room temperature, not in the fridge, to prevent sogginess. They’re best eaten within 1 day, as they tend to lose their crispness quickly.

Freezing

I typically don’t freeze homemade air fryer chips because they don’t re-crisp well after thawing. If you want to prep in advance, it’s better to slice and soak your potatoes, then air fry just before serving for maximum crunch.

Reheating

If you need to reheat, pop the chips back in the air fryer for just a couple of minutes at 350°F to revive some crunch. Avoid the microwave as it makes them chewy and limp. Keep a close eye so they don’t burn on the second round!

FAQs

Can I use other types of potatoes for this Air Fryer Potato Chips Recipe?

Yes, you can, but russet potatoes work best due to their starchiness and lower moisture content, which yields crispier chips. Waxy potatoes like red or Yukon gold will produce chips that are softer and less crunchy, so if you prefer really crisp chips, stick to russets.
Do I need to peel the potatoes for this recipe?

Peeling is optional. The skin adds extra texture and nutrients, plus a rustic look to your chips. I usually leave the skin on for that reason, but if you prefer a smoother chip, peeling is fine.
How do I prevent the potato chips from sticking together?

The soaking step in ice water removes excess starch that makes potatoes sticky. Also, pat the slices very dry before air frying and make sure to arrange them in a single layer without overlapping. This helps them crisp up individually.
Can I make these chips in an oven if I don’t have an air fryer?

Absolutely! Spread the potato slices on a baking sheet lined with parchment paper, lightly coat with oil, and bake at 425°F for about 20-25 minutes, flipping halfway through. Keep an eye on them near the end to avoid burning. While the texture won’t be exactly like air-fried chips, it’s a great alternative.
What’s the best way to season these chips?

Season the chips immediately after air frying while they’re still hot—this helps the seasoning stick better. I recommend seasoned salt for a classic flavor, but feel free to experiment with your favorite spices, herbs, or even spicy blends to customize.

Final Thoughts

I honestly can’t recommend this Air Fryer Potato Chips Recipe enough. It feels like a little act of love whenever I make a batch—transforming simple potatoes into a crisp, addictive snack that’s both satisfying and lighter than traditional options. With easy steps and room for personal flair, you’ll find yourself reaching for this recipe whenever chip cravings hit. Give it a try, and I’m sure it’ll become your go-to homemade snack just like it is for me!

Air Fryer Potato Chips Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 37 reviews

Author: Madison
Prep Time: 25 minutes
Cook Time: 15 minutes
Total Time: 40 minutes
Yield: 5 servings
Category: Snack
Method: Air Frying
Cuisine: American

Print Recipe

Description

Crispy and delicious air fryer potato chips made from thinly sliced Russet potatoes, perfectly seasoned and easy to prepare for a healthy snack or side dish.

Ingredients

Units Scale

Potatoes

2 large baking potatoes Russet potatoes, sliced into 1/8-inch slices

Soaking

6 cups ice water

Seasoning and Garnish

Non-Aerosol olive oil cooking spray no propellants and no additives
1/2 teaspoon seasoned salt Lawry’s brand
Optional garnish – fresh chopped parsley or chives

Cook Mode Prevent your screen from going dark

Instructions

Slice and soak: Place the thinly sliced potatoes into a large bowl with the ice water. Allow the potato slices to soak for 20 minutes to remove excess starch and ensure crispiness.
Rinse and dry: Drain the starchy ice water and rinse the potato slices under fresh cold water. Then, spread them evenly on a baking sheet lined with paper towels and pat them very dry using another paper towel.
Oil coating: Spray the dried potato slices evenly on both sides with the olive oil cooking spray to help them crisp up in the air fryer.
Preheat air fryer: Preheat your air fryer to 400°F to prepare for cooking.
Air fry chips: Place a single layer of coated potato slices into the air fryer basket without overcrowding. Air fry for 15 minutes, shaking the basket about halfway through to ensure even cooking. Check during the last 2-3 minutes to prevent burning.
Season and garnish: Once cooked, place the chips on a serving plate and sprinkle with seasoned salt while still hot. Optionally, garnish with fresh chopped parsley or chives for extra flavor and color.

Notes

Soaking potatoes in ice water removes starch, which helps the chips become crispier.
Patting the potatoes completely dry is essential to avoid soggy chips.
Do not overcrowd the air fryer basket to ensure even air circulation and crisping.
If you have a smaller air fryer, cook the chips in multiple batches for best results.
You can experiment with other seasonings such as smoked paprika or garlic powder for varied flavors.