Crispy Air Fryer Potato Chips
Thin skin-on potato rounds soaked, dried, lightly oiled, and air-fried with paprika, rosemary, sage, and black pepper until crisp and golden.
The crispness here comes from removing surface starch and moisture before cooking: an even 3 mm slice, a cold-water soak, and a thorough towel-dry matter more than adding extra oil.
Instructions
- 1
Scrub the potatoes well but do not peel them. With a mandoline, cut uniform rounds about 3 mm thick. Put the slices in a large bowl and cover completely with cool water.
- 2
Soak for about 20 minutes. Meanwhile, wash the rosemary and finely chop its needles. Drain the potato slices thoroughly and pat them completely dry between two clean kitchen towels.
20 min
- 3
Put the dry slices in a food-storage bag, spray with a small amount of olive oil, and shake well. Add the chopped rosemary, paprika, dried sage, and black pepper, then shake again until evenly seasoned.
- 4
Transfer the potatoes to the air-fryer basket and cook at 445°F (230°C) for about 30 minutes. Halfway through, check the browning and gently shake the basket; spray with a little more oil only if needed. In a smaller air fryer, use two batches at the highest available temperature.
30 min
- 5
As soon as the chips are crisp and golden, season with the fine salt and serve piping hot.
Ago's Notes
- The source used a 30-liter air fryer at 445°F (230°C). For a smaller appliance, cook in two batches at its highest available temperature. If it tops out at 390°F (200°C), extend the time slightly and watch the first batch closely.
- Slice the unpeeled potatoes uniformly to about 3 mm with a mandoline, using its hand guard. After soaking, dry every slice thoroughly and avoid crowding the basket for the crispest result.
- Yellow-fleshed or new potatoes hold their shape particularly well. Paprika may be omitted or replaced with turmeric.
- These chips are best eaten immediately. The source suggests sprinkling cooked leftovers with a little vinegar, resting them at room temperature for no more than a couple of hours, and serving them as a side dish.
- The source lists 15 minutes preparation and 30 minutes cooking. The explicit 20-minute soak is recorded separately here, producing a 65-minute elapsed total.
Salt the chips only after cooking and serve them immediately while their thin edges are still crisp.
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