Easy Air Fryer Potato Chips

Ingredients

• 2 large Russet Potatoes (starchy potatoes, peeled)
• 2 tablespoons equivalent Olive Oil Spray (light coating for crispness)
• 0.25 teaspoon Salt (fine sea salt)
• 1 tablespoon Buttermilk Powder (optional, for sour‑cream‑onion flavor)
• 1 teaspoon Onion Powder (optional, for sour‑cream‑onion flavor)
• 1 teaspoon Dried Chives (optional, for sour‑cream‑onion flavor)
• 0.5 teaspoon Garlic Powder (optional, for sour‑cream‑onion flavor)
• 1 tablespoon Ranch Powder (optional, for ranch‑flavored chips)
• 1 tablespoon Brown Sugar (optional, for barbecue‑style chips)

Instructions

1. Peel and Slice Potatoes

   Peel the russet potatoes and slice them as thinly as possible—about 1/16 inch—using a sharp knife. Use your fingernail as a guide for thickness and work carefully to avoid cuts.

   Time: PT5M

2. First Ice‑Water Soak

   Place the sliced potatoes in a large bowl filled with ice water. Let them sit for 10 minutes; the water will turn cloudy as starch leaches out.

   Time: PT10M

3. Rinse and Second Soak

   Drain the cloudy water, rinse the bowl quickly, then refill with fresh cold water. Return the potatoes to the bowl, give a quick stir, and drain again.

   Time: PT3M

4. Dry the Slices

   Lay the potato slices on paper towels or a clean kitchen towel. Press gently to absorb moisture, then pat dry until no visible water remains.

   Time: PT5M

5. Oil and Salt

   Transfer the dry slices to a clean, dry bowl. Liberally spray with olive oil spray and sprinkle 1/4 teaspoon of salt. Toss until every slice is lightly coated.

   Time: PT2M

6. Arrange in Air Fryer

   Place the slices in a single layer on the bottom of the air‑fryer basket, leaving a little space between each piece.

   Time: PT2M

7. Initial Air‑Fry

   Air fry at 325°F for 15 minutes, shaking the basket and flipping the chips every 5 minutes to ensure even cooking.

   Time: PT15M

   Temperature: 325°F

8. Finish Cooking

   After the 15‑minute mark, continue cooking in 2‑minute increments until the chips are golden brown and crisp to your liking.

   Time: PT5M

   Temperature: 325°F

9. Cool and Store

   Remove the chips, let them cool on a wire rack; they will crisp further as they cool. Store in an airtight container.

   Time: PT2M

Nutrition Facts

Calories

150

Protein

2g

Carbohydrates

20g

Fat

7g

Fiber

2g