Ingredients
Equipment
Method
Instructions
- Begin by washing the russet potatoes thoroughly under cold water. Since we’re keeping the peels on, it’s essential to remove any dirt. Pat them dry with a kitchen towel.
- Using a sharp knife or a mandoline, slice the potatoes into thin rounds, about 1/16 inch thick. Thinner slices will yield crispier chips, so aim for uniformity in thickness for even cooking.
- In a mixing bowl, combine the potato slices with 1 tablespoon of extra-virgin olive oil, 1 teaspoon of kosher salt, and freshly ground black pepper if desired. Toss until all slices are evenly coated.
- Preheat your air fryer to 375°F (190°C). This step is crucial for achieving that perfect crunch right from the start.
- Place the potato slices in a single layer in the air fryer basket. Avoid overcrowding; you may need to work in batches to ensure even cooking.
- Cook the potato slices for about 15-20 minutes, shaking the basket halfway through the cooking time. Keep an eye on them during the last few minutes to prevent burning, as cooking times may vary depending on your air fryer model.
- Once the chips are golden brown and crispy, remove them from the air fryer and let them cool on a wire rack. This cooling process will help them crisp up even more. Serve immediately or store in an airtight container for later.
Notes
- Ensure potato slices are thin and uniform for maximum crispiness.
- Don't overcrowd the air fryer to allow proper air circulation.
- Preheat the air fryer for the best texture.