My end goal is ALWAYS to find ways to make foods at home that are similar or taste BETTER than the foods I can buy pre-made at the store. Today’s post is my stab at that.
I will not bore you with a giant story. I am currently on week 3 of my inflammation reboot and I wanted chips. The rest is THIS POST.
To be transparent, I used this recipe. I will share my own steps that helped below! Let’s dive in!♥
Air Fryer Potato Chips
**this recipe requires the convection aspect of an air fryer. If your oven has this feature, you should be able to use it to create the same kind of effect.
1 russet potato
1-2 tsp olive oil
Salt, to taste
- Using a mandolin, or a super-steady hand and a well-sharpened chef’s knife, slice potato THINLY. You want this part to be as uniform as possible, as chips will cook more evenly. Thinner is better, here. I do not have a mandolin, so I used my knife and had great results. Slice steadily and do not rush.
- Place sliced potato into a bowl of cold water and let sit (to release starch) for at least 20 minutes. Rinse off in colander to remove excess starch, then place on towel-lined sheet pan to pat really dry. The drier the better, kind of like thinness. More is BETTER with this recipe!
- Preheat Air Fryer to 350F (air-fry setting). These will fry for 10 minutes at 350F, then 3 extra minutes at 400F to really crisp. Layer potato slices into basket in even layer, trying not to overlap too much. Flip after 10 minutes, before raising temp in oven. Check crispness after 3 minutes and remove from fryer basket. Salt immediately.
Tips: make sure your potatoes are DRY. This recipe works best with Russets, not sweet potatoes. You can top with any spices/seasonings you would like. These are great chips for dipping! This recipe is for one person ♥
If you would like to see more of these kinds of recipes, let me know here! xo, Nicky