The exact cook time can vary. Read below for our tips!
Craving a crispy snack but only have a bunch of raw potatoes and an air fryer? Air fryer potato chips are within your reach!
Easy to make and so tasty, these homemade potato chips in the air fryer are a satisfying snack that will leave you wanting more!
Recipe Tips/Substitutions
Before you air fry potato chips, have a read through these recipe tips a read so that you know what to expect!
- We would recommend using russet potatoes when making potato chips for great results. Alternatively, you can also try using all-purpose potatoes such as Yukon Gold or white potatoes.
- Soaking the potato slices in water helps them get rid of some of the starch content. This will help them get crispy when being air-fried.
- We used simple seasonings but you can change up the spices to suit your tastes.
- When you place the raw potato slices in the air fryer, do not crowd/overlap them. This will allow the chips to get crispy and cook evenly.
- The chips will unlikely be done at exactly the same time. We would recommend removing the ones that are done to avoid overcooking and burning.
Step by Step Instructions
If you want to know how to make potato chips in the air fryer, you can stay in this section to follow the recipe process photos.
This way, you can see exactly how we make ours at every step.
If you’re just too eager for making potato chips in the air fryer and don’t care for visuals, you can find the recipe card at the bottom of this post.
First, wash the potatoes and pat them dry. There’s no need to peel them.
Next, slice the potatoes with a mandolin slicer about 1/8 inch thick. If you don’t have a mandolin, you can also use a knife – but make sure to cut the slices evenly.
Place the sliced potatoes into a bowl. Then add hot (not boiling) water to cover the potato slices.
Let the slices soak in the water for about 15 minutes. Then drain the water, rinse the potatoes under running water, and pat the slices dry with a paper or clean cloth.
Now preheat the air fryer to 350 degrees Fahrenheit.
Place the potato slices back into a dry bowl. Add the oil, salt, and smoked paprika (optional) into the bowl.
Toss or gently mix everything until the potato slices are evenly coated. You can add more/different seasonings to taste.
When the air fryer is hot, place as many slices into the air fryer as you can fit in one even layer.
If you have too many slices for your air fryer, cook these potato chips in multiple batches.
Air fry the potato chips at 350 degrees Fahrenheit for approximately 11-13 minutes total until crispy and slightly browned. Flip the chips halfway through the cooking time.
Some slices might need slightly longer to crisp up than others. Take out the chips that are done – you don’t want them to burn – and let the others finish cooking until they are crispy as well.
The exact cooking time can vary depending on the thickness of the slices and your air fryer.
When done, remove the chips from the air fryer and place them on a cooling rack. Cook the rest of the potato chips.
When done, you can place the potato chip in a bowl and add more salt and/or smoked paprika to taste. Enjoy!
Storage Tips
Once you’ve air fried potato chips, you can store the leftovers in a sealed container on the counter (and not in the fridge).
They tend to stay crispy for a little while if you removed lots of the moisture from the potato slices.
That said, they taste best when fresh – so don’t plan for leftovers!
Related Recipes
If you want more air fried snacks, check out these other tasty chip ideas!
- Air Fryer Sweet Potato Chips
- Zucchini Chips in the Air Fryer
- Air Fried Potato Peels
- Air Fried Beet Chips
- Radish Chips in the Air Fryer
- Homemade Air Fryer Kale Chips
Air Fryer Potato Chips
Ingredients
- 1 pound russet potatoes, 2-3 medium-sized
- 1 tablespoon avocado oil
- 1/4 – 1/2 teaspoon salt, more to taste
- 1/4 teaspoon smoked paprika, more to taste
Instructions
- Wash the potatoes and pat them dry. There's no need to peel them.
- Slice the potatoes with a mandolin slicer about 1/8 inch thick. If you don't have a mandolin, you can also use a knife – but make sure to cut the slices evenly.
- Place the sliced potatoes into a bowl. Then add hot (not boiling) water to cover the potato slices. Let the slices soak in the water for about 15 minutes. Then drain the water, rinse the potatoes under running water, and pat the slices dry with a paper or clean cloth.
- Preheat the air fryer to 350 degrees Fahrenheit.
- Place the potato slices back into a dry bowl. Add the oil, salt, and smoked paprika (optional) into the bowl. Toss or gently mix everything until the potato slices are evenly coated. You can add more/different seasonings to taste.
- When the air fryer is hot, place as many slices into the air fryer as you can fit in one even layer. If you have too many slices for your air fryer, cook these potato chips in multiple batches.
- Air fry the potato chips at 350 degrees Fahrenheit for approximately 11-13 minutes total until crispy and slightly browned. Flip the chips halfway through the cooking time. Some slices might need slightly longer to crisp up than others. Take out the chips that are done – you don't want them to burn – and let the others finish cooking until they are crispy as well. The exact cooking time can vary depending on the thickness of the slices and your air fryer.
- When done, remove the chips from the air fryer and place them on a cooling rack. Cook the rest of the potato chips. You can place the potato chips in a bowl and add more salt and/or smoked paprika to taste. Enjoy!
Notes
- We would recommend using russet potatoes when making potato chips for great results. Alternatively, you can also try using all-purpose potatoes such as Yukon Gold or white potatoes.
- Soaking the potato slices in water helps them get rid of some of the starch content. This will help them get crispy when being air-fried.
Nutrition
This nutritional information has been estimated by an online nutrition calculator. It should only be seen as a rough calculation and not a replacement for professional dietary advice.
