Description
Deliciously crispy and healthy homemade potato chips made in an air fryer, using thinly sliced Russet potatoes seasoned with a touch of seasoned salt and optionally garnished with fresh herbs.
Ingredients
Scale
Main 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
Optional Garnish
- Fresh chopped parsley or chives
Instructions
- Soak Potatoes: Place the thinly sliced potatoes into a large bowl with the ice water. Allow the potato slices to soak for 20 minutes to remove excess starch.
- Drain and Rinse: Drain the starchy ice water and rinse the potato slices under fresh cold water to further clean them.
- Dry Potatoes: Spread the potato slices onto a large baking sheet lined with paper towels in an even layer. Use another paper towel to pat them very dry, then remove the drying paper towels.
- Oil the Slices: Spray both sides of the dried potato slices evenly with the non-aerosol olive oil cooking spray.
- Preheat Air Fryer: Preheat your air fryer to 400°F to prepare for cooking.
- Arrange and Cook: Place a single layer of the oiled potato slices into the air fryer basket without overcrowding or overlapping. Cook for 15 minutes, shaking the basket halfway through to ensure even frying. Check during the last 2-3 minutes to prevent burning.
- Season and Serve: Transfer the hot chips to a serving plate and sprinkle with ½ teaspoon seasoned salt. Garnish with fresh parsley or chives if desired. Repeat cooking in batches as needed.
Notes
- Store air fryer chips in an airtight container or zip-top bag at room temperature for up to 2 days.
- These chips are best served immediately as they lack preservatives and lose crispness over time.
- Scrub the potato skins gently with cool water before slicing; peeling is not necessary.
- If making large batches, keep half the potato slices soaking while cooking the first batches, then rinse and dry before frying.
- Using two baking sheets for drying and oiling potatoes can speed up batch preparation.
- Seasoned salt adds great flavor, but fine sea salt can be used as a simple alternative.
Nutrition
- Serving Size: 1 serving
- Calories: 150 kcal
- Sugar: 1 g
- Sodium: 250 mg
- Fat: 5 g
- Saturated Fat: 0.5 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 2 g
- Protein: 2 g
- Cholesterol: 0 mg
