Air Fryer Chips

Print Recipe

Here I'll give you some tips and tricks to making chips in the air fryer that are ACTUALLY crispy!

Prep Time10

Cook Time20

Total Time30

Course: Finger Food, Side Dish

Cuisine: Western

Servings: - 4

Author: Chris Collins

Cost: £1.50 / $2

Equipment

Sharp Knife & Chopping Board
Paper Towels/Kitchen Roll
Large Mixing Bowl
Air Fryer

Ingredients

700g / 1.5lbs Baking Potatoes (see notes)
2 tbsp Veg Oil
1 tbsp Cornflour/Cornstarch
1/2 tsp EACH: Paprika, Salt
1/4 tsp EACH: Garlic Powder, Black Pepper
Flaky Sea Salt, to serve (or more regular salt)

Instructions

Scrub any dirt off the potatoes if needed, then slice them into chips around 1-1.5cm / 0.4-0.6" thick. Keep the skins on and try and slice them as precisely/evenly as possible, just so they all cook at an even rate.
Use kitchen roll/paper towels to dry the chips of any excess moisture, then add them to a large mixing bowl with 1 tbsp cornflour. Give them a good toss until they're evenly coated, then toss in the oil until evenly coated. Finish by mixing in the seasoning until evenly coated. Don't let them sit for too long, otherwise the salt will draw out moisture and cause them to steam.
Add them to the air fryer basket (roughly space them out as best you can) then cook for 10 minutes at 190C/375F. Give them a firm shake a couple of times during this.
After 10 minutes, turn the heat up to 200C/400F and cook for a further 8-10 minutes, or until nice and crispy. Again, give them a couple of shakes during this.
Serve with more salt (to taste) then tuck in and enjoy!

Video

Notes

a) What kind of potatoes to use - Use a floury/baking potato like a Maris Paper (UK) or Russet (US). In general, smaller potatoes, and therefore shorter/smaller chips, will crisp up easier. As such, I recommend avoiding large potatoes, because long chips risk going limp. The skins also help keep them crisp, so don't peel the potatoes.

b) Cornflour - You don't need much of this, but it does gives the chips a light, crispy exterior, so don't skip it. Although the chips will be dry after you've cut them, there will be enough moisture for the cornflour to stick. Just give them a really good toss so it's all evenly distributed.

c) Spacing - If you cram the chips in the basket, they will steam and will not crisp up. I have the double drawer air fryer and half in each works absolutely perfectly. If you have a small air fryer, consider a half batch and/or space them out as best you can and give them a good shake during.

d) Inspiration - I tested these a few different ways and landed on something inspired by my friends over at Kitchen Sanctuary. So credit to them for mastering the air fryer chip game!

e) Calories - Whole recipe divided by 4.

Nutrition