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; Fresh chopped parsley or chives

There’s something truly satisfying about making your own crispy chips right at home, and this Air Fryer Potato Chips Recipe brings that satisfying crunch without the mess of deep frying. Light, golden, and perfect for snacking or party sides, these chips are a little slice of homemade goodness you can whip up anytime.

A black bowl lined with light brown parchment paper is filled with many round, golden brown potato chips that have a crispy texture and are sprinkled with small green parsley leaves. To the top right, there is a white bowl with red ketchup and a single potato chip dipped in it. Another small white bowl nearby holds some chopped green parsley. Two clear glasses with lemon slices and ice cubes are placed in the background on a white marbled surface. A striped cloth is partially visible at the bottom left corner with a small container of seasoning next to it. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Air Fryer Potato Chips Recipe
Top Tip
How to Serve Air Fryer Potato Chips Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Air Fryer Potato Chips Recipe

Why You'll Love This Recipe

I’ve made air fryer potato chips a handful of times now, and what I love most is how easy they are yet how fresh and crispy they come out. Unlike packets from the store loaded with additives, you know exactly what goes into these chips. Plus, you can tweak flavors on the fly and control the oil for a healthier crunchy treat.

Very Crispy Texture: Thanks to air frying, these chips have that satisfying crunch without needing gallons of oil.
Simple Ingredients: Just potatoes, a bit of oil, and seasoned salt – no mystery additives.
Quick and Easy Process: From prepping slices to air frying, it’s less than 40 minutes for homemade chips.
Customizable Flavors: Sprinkle your favorite herbs or spices to make these chips uniquely yours every time.

The image shows a single layer of thin, round slices of fried potatoes with a golden-brown color on the edges and a lighter beige center, arranged closely together inside a black cooking basket. The potato slices have crispy textures with some small dark spots and slight bubbles on the surface. The background is a white marbled texture. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

These few ingredients come together to make chips that are perfectly crisp, flavorful, and not at all greasy. Choosing the right potatoes and prepping them well is key—I’ll share why each ingredient is important and some handy tips along the way.

Flat lay of two large russet potatoes, thinly sliced into delicate rounds, a small white ceramic bowl filled with clear ice water, a small white ceramic bowl containing fine seasoned salt, a few sprigs of fresh parsley with vibrant green leaves, and a small white ceramic bowl holding golden olive oil, all arranged with perfect symmetry on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p awthu7i m7354615311229779997

Russet Potatoes: Their starchy texture is perfect for chips because they crisp up beautifully in the air fryer.
Ice Water: Soaking potato slices in ice water removes excess starch, which is essential for avoiding soggy chips.
Olive Oil Cooking Spray: A light coating helps chips brown and crisp evenly without soaking them in oil.
Seasoned Salt: I love using Lawry’s, but any seasoned salt or even a sprinkle of fine sea salt works to bring out the potato’s natural flavor.
Fresh Herbs (Optional): Parsley or chopped chives add a fresh, bright note when sprinkled on top just before serving.

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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.

Make It Your Way

One thing I love about this Air Fryer Potato Chips Recipe is how you can really make it your own. Maybe you prefer a little heat, or love garlic and herb blends—there's room to experiment and find your favorite twist.

Variation: I've tried tossing finished chips with a sprinkle of smoked paprika and garlic powder for a smoky twist—so good and easy to customize!

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

Step 1: Slice and Soak

Start by slicing your Russet potatoes as thinly as you can—aim for about ⅛ inch thick. I like using a mandoline for consistent results, but a sharp knife works too. Then, dunk the slices in a large bowl of ice water and let them soak for 15-20 minutes. This soaking is crucial because it pulls out starch, helping the chips crisp up instead of sticking together or turning gummy.

Step 2: Rinse and Dry Thoroughly

After soaking, drain and rinse the potato slices with fresh cold water to wash off any remaining starch. Next, spread them on paper towels and pat them completely dry. This drying step can’t be rushed—any lingering moisture will steam the chips instead of crisping them, messing up the texture.

Step 3: Oil and Air Fry in Batches

Lay out your dried slices evenly on a tray, then spray both sides lightly with olive oil spray. Preheat your air fryer to 400°F. Don’t overcrowd the basket—place the chips in a single layer so each one crisps up nicely. You might have to do 2-3 batches depending on your air fryer size. Air fry the chips for about 15 minutes, shaking or tossing the basket halfway through to ensure even cooking. Keep an eye on them towards the end to prevent burning—some chips can cook faster than others.

Step 4: Season and Serve

Right after air frying, sprinkle the chips generously with your seasoned salt while they’re still hot. This helps the seasoning stick nicely. If you like, finish off with a handful of chopped fresh parsley or chives for a little color and brightness. Serve immediately and enjoy that fresh homemade crunch!

Top Tip

I’ve found a few little tricks really elevate this Air Fryer Potato Chips Recipe and make sure you get crispy, golden chips every time.

Slicing Consistency: Using a mandoline slicer for even potato slices means they cook uniformly—no half-burnt, half-soggy chips.
Double Drying: Pat the potato slices dry twice—once after rinsing and once after laying out on paper towels—to remove as much moisture as possible.
Batch Cooking: Avoid overcrowding the air fryer basket to prevent steaming instead of frying; this keeps chips crisp.
Watch the Clock: Start checking chips around the 12-minute mark, since different air fryers and slice thickness can speed up cooking time.

How to Serve Air Fryer Potato Chips Recipe

air fryer potato chips - Serving Suggestion

Garnishes

I love finishing these homemade chips with fresh parsley or a sprinkle of chives because it adds a lovely pop of color and a subtle herbaceous flavor that cuts through the richness. Sometimes, just a little extra seasoned salt or a dusting of smoked paprika brings a whole new dimension.

Side Dishes

These chips are great alongside creamy dips like guacamole or sour cream and onion dip. I also serve them as a crunchy side to grilled sandwiches, burgers, or even a salad for a bit of fun texture.

Creative Ways to Present

For gatherings, I like to place the chips in small bowls garnished with fresh herbs on a wooden board alongside miniature dipping sauces—it’s approachable and looks stunning. Wrapping individual servings in parchment paper cones adds a fun food truck vibe and keeps portions neat.

Make Ahead and Storage

Storing Leftovers

These chips are best eaten right away, but if you have leftovers, store them in an airtight container or a zip-top bag at room temperature. I find they stay fairly crisp for up to two days, though they don’t keep as well as store-bought chips because there are no preservatives.

Freezing

I haven't had great luck freezing these chips since their crisp texture doesn’t come back fully after thawing. It’s better to make fresh batches when you want that fresh crunch.

Reheating

If you want to re-crisp chips that have lost their crunch, pop them back into the air fryer at 350°F for 2-3 minutes. This quick hit of heat revives them without burning.

Frequently Asked Questions:

Can I use other types of potatoes for this recipe?

While Russet potatoes are preferred because of their starch content, you can try Yukon Gold or even red potatoes, but expect slightly less crispiness and different texture. Thinner slices and proper drying help no matter the variety.

Do I need to peel the potatoes before slicing?

You don’t have to peel the potatoes unless you prefer to. The skin adds a nice rustic touch and extra fiber, plus it crisps up nicely in the air fryer.

How thin should I slice the potato for the best chips?

Aim for about ⅛ inch thickness. This thickness crisps up well without turning brittle or burning too quickly. Consistent thickness also helps evenly cooked chips.

Can I use regular cooking oil instead of olive oil spray?

You can, but spray oil is great for an even, light coat without making the chips soggy. If you use regular oil, brush it on very lightly before air frying. Avoid heavy coating to ensure crispiness.

Final Thoughts

This Air Fryer Potato Chips Recipe has quickly become one of my go-to snacks when I want something crunchy, fresh, and homemade without lots of fuss or greasy cleanup. I’m confident once you try it, you’ll love how easily you can whip up a batch of satisfying chips that taste way better than store-bought and filled with all the love of home cooking. Give it a try—you might just find yourself making these every week!