Air Fryer Chips
Air fryer chips need just one tablespoon of oil, yet they come out golden and crisp at the edges with soft, fluffy middles. The secret is in the potato and the prep: floury Maris Pipers, cut to 1cm, soaked in cold water for 30 minutes and dried thoroughly before they go in. Allow about 18 minutes at 200°C, shaking the basket a few times.
- Total
- 1 h 6 min
- Prep
- 15 min
- Cook
- 21 min
- Serves
- 2
- Per serving
- 285kcal
Basket size and batches
A standard 4–5 litre basket holds 600g of 1cm chips in a fairly loose layer. In a smaller basket, cook them in two batches of 300g, giving each batch the full 18 minutes, as an overfull basket makes soft chips. The shaking matters as much as the temperature: it separates chips that have stuck and moves the ones at the edge into the middle.
Choosing the potato
Maris Piper is the classic British chip potato. It is floury, so the outsides crisp up while the insides turn fluffy. King Edward also works well. Avoid waxy salad potatoes, which stay firm and dense.
Air fryer chips, step by step
Tap a time to start a timer.
- Cut the chips Cut the peeled potatoes into chips about 1cm thick, keeping them all the same size so that they cook evenly. Put them in a large bowl of cold water.
- Soak Leave the chips to soak for . This washes off surface starch, which otherwise makes them stick together and brown unevenly.
- Dry Drain well, spread the chips on a clean tea towel and pat them completely dry. Any water left on them will steam the chips instead of crisping them.
- Oil and season Preheat the air fryer to 200°C for . Tip the dry chips into a bowl, add the oil and toss until every chip is lightly coated. Add the salt and toss again.
- Cook Put the chips in the basket in an even layer, with a little overlap at most. Cook at 200°C for , shaking the basket well after 6 and . They are done when golden brown and crisp at the edges, and soft when you squeeze one.
- Serve Tip the chips into a warm bowl and serve straight away, while they are at their crispest.
Fresh chips or frozen
These are made from fresh potatoes, which take longer than the bagged kind but taste more like proper chip-shop chips. If you want a quick fix from the freezer, see air fryer frozen chips, which need no soaking.
What to serve with them
Chips go with almost anything: a burger, a fillet of white fish with mushy peas and tartare sauce, or a steak with peppercorn sauce. Sprinkle them with a little extra salt and a dash of malt vinegar if you like them chip-shop style.
Common problems and fixes for Air Fryer Chips
- The chips are pale and soft rather than crisp.
- They were probably still damp, or the basket was too full. Dry them thoroughly after soaking, and cook them in two batches if the layer is more than 2–3 chips deep.
- Some chips are burnt while others are undercooked.
- The chips were cut to different thicknesses. Cut them evenly, and shake the basket well at least twice during cooking so the ones at the edge swap places with the ones in the middle.
- The chips stick together in clumps.
- Surface starch is the cause. Soak them for the full 30 minutes, and shake the basket after 6 minutes, when they are just starting to set.
Frequently asked questions about Air Fryer Chips
What temperature do you cook chips in an air fryer?
200°C. Cook 1cm chips for about 18 minutes, shaking the basket twice. Thinner chips need a few minutes less, and thick wedges a few minutes more.
Do I have to soak the potatoes first?
No, but the chips will be crisper and less likely to stick together if you do. If you are short of time, soak them for 15 minutes, and dry them well.
Can I make air fryer chips without oil?
Yes, but they will be paler and drier, and may taste a little like baked potato. A tablespoon of oil for 600g of potato is enough for a golden colour and a crisper edge.
Can I cook them in the oven instead?
Yes. Toss the dry chips in the oil and bake on a large, preheated baking tray at 220°C (200°C fan), gas 7, for 30–35 minutes, turning them halfway.
How did you like the recipe?
4.8 / 5 · 77 ratings
