Air Fryer potato chips are made for snacking! Healthier than your standard chip, these crisp bites are easy to make at home.
This is actually the most magical recipe I’ve ever created.
Not that I personally had to do a lot, since the AIR FRYER does it ALL.
But, Imma take credit for these crispy-crunch-almost-oiless AIR FRYER CHIPS ANYWAY.
Guys. HOLD THE PHONE. Did you read that? CHIPS. That are CRISPY AND CRUNCY AND ADDICTINGLY SALTY AND YUM, withouuuuuuut much oil.
Like, just a little SPRITZ and POOF – THE CRUNCH.
Crave able-crispy chip magic that is secretly not-so-bad for you and made of only 2 INGREDIENTS.
Really, we could say one ingredient ‘cause I am willing to bet BIG MONEY that real-life-you already has salt and some kind of oil spray on your counter right as you read this VERY POST.
Pantry staples friends. This recipe is pretty much MADE OF THEM.
We talked about my obsession with the air fryer in the low carb whole30 paleo salmon cakes and, I am at it again. This is NOT the kind of contraption that is really super exciting for, liiiike, 1 week and then it sits on your shelf, turning into a coat hanger and collecting dust because the novelty wears off.
I’m looking at you Instant Pot.
Yours probably isn’t a coat hanger though. That’s probably just my own terrible organization skills.
I have used this magical device MULTIPLE times a week since I got it for Christmas. It really GETS my inner self. that loves fried food. but also likes to feel like I am making better for me choices most of the time. You know this inner part of me because I am A-L-S-O willing to bet BIG MOOLAH that this is also a part of real-life YOU TOO.
Real talk: making crispy-crunchy-wholesome potato chips in the air fryer IS RLY RLY magical in the sense that it’s super easy and really does not require chip-munching-you to do a lot of, well, ANYTHING.
Except slicing potatoes SUPER THIN. Pro tip: use a mandolin. Will literally save your life and allow you to experience perfectly crispy chip BLISS.
How-EV-er, I tested multiple (read: 15. No lie) batches of chips with different variables: thickness, cooking time ETC, so I’ve got the LOW DOWN and secrets on how to make potato chips in the air fryer:
Slice ‘em THIN. Like, we just talked about, use the mandolin or else this could be a very tedious, annoying process and you’ll just end up buying chips. THIS DEFEATS THE PURPOSE.
Cook them until you think they could probably use a minute OR LESS more of cooking time, because the outsides are brown and CRUNCHY, but a VERY small part in the center has a little give.
TAKE THEM OUT NOW.
Let the chips sit on the counter overnight.
The next day, EAT THEM ALL. Orrr, exercise self-control and store them in an airtight container.
But, that’s boring.
Letting them sit overnight probably sounds silly, but it is KEY.
I tried to cook these potatoes COMPLETELY at once, so they were crunchy all over.
But, this resulted in air fryer potato chips that tasted BURNED and BAD.
Undercooking = yummy, salty, but not bitter and burned and ICK.
Sitting overnight = perfect, light, airy CRISPY.
Doin’ the munch. Doin’ the crunch.
Doin’ the healthy air fryer potato chip dance all day long.
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