Air Fryer Chips
Classic thin chips with a crisp edge and a soft middle, using very little oil.
- Prep
- 10 min
- Cook
- 40 min
- Total
- 50 min
- Serves
- 4
- Ingredients
- 3
- Effort
- Easier than easy
Ingredients
- 800 g (1 lb 12 oz) Potatoes, peeled; floury types like Sebago or Russet work best
- 1 tbsp Vegetable oil
- ½ tsp, plus extra to serve Salt
You’ll need: Air fryer
Method
Cut the potatoes into chips about 1cm (0.4 in) thick. Soak in a bowl of cold water for 20 minutes (this removes surface starch so they crisp), then drain and dry very well with a clean tea towel.
Toss the chips with the oil and salt.
Heat the air fryer to 200°C (400°F). Cook about half the chips at a time, in a thin layer, for 16–20 minutes, shaking the basket well every 5 minutes, until golden and crisp. Check toward the early end.
Season with extra salt and serve hot. Keep the first batch warm in a 100°C (212°F) oven while the second cooks.
Storage
Best eaten fresh. Fridge up to 2 days; re-crisp in the air fryer at 200°C (400°F) for 3–5 minutes.
