Air Fryer Potato Crisps
Air fryer potato crisps need only two potatoes, a spoonful of oil and some salt, and they come out thin, golden and properly crunchy. The trick is in the prep: slice the potatoes very thinly, soak them to wash off the surface starch, then dry them completely. You get a bowl of crisps with far less oil than the shop-bought kind, and you decide how salty they are.
- Total
- 1 h
- Prep
- 15 min
- Cook
- 30 min
- Serves
- 2
- Per serving
- 245kcal
How long to cook air fryer potato crisps
A standard 4–5 litre basket will not hold the slices of two large potatoes in a single layer, so cook them in two batches of 12–14 minutes. Overcrowding is the usual reason for soft crisps: the hot air has to reach both sides of every slice.
Floury potatoes such as Maris Piper give the lightest crunch. Waxy salad potatoes work, but the crisps are denser.
Step-by-step air fryer potato crisps
Tap a time to start a timer.
- Slice Wash and peel the potatoes, then slice them as thinly as you can, about 1–2mm, ideally on a mandoline. Slices of an even thickness cook at the same speed.
- Soak Put the slices in a bowl of cold water for . The water clouds as the starch comes off, which helps the crisps turn crunchy rather than chewy.
- Dry Drain, then spread the slices over a clean tea towel and pat them completely dry with kitchen paper. Any damp left on the surface will steam the slices instead of crisping them.
- Season Toss the slices with the oil, salt and paprika, if using, until each one is lightly coated. Use your hands so you can feel that no slices are stuck together.
- Cook the first batch Preheat the air fryer to 160°C for . Spread half the slices in the basket so they barely overlap and cook for , shaking the basket every . Take out any slices that colour early.
- Cook the second batch Repeat with the remaining slices. Leave the crisps on a wire rack or plate for , because they crisp up further as they cool.
Flavours and what to serve with them
Salt and smoked paprika are a good start. Try a pinch of garlic powder, a little malt vinegar powder for a salt and vinegar version, or finely grated Parmesan shaken over the hot crisps (which makes them non-vegetarian).
For something heartier from the same potatoes, try air fryer potato wedges, or for a mix of colours, root vegetable crisps. Serve the crisps with a bowl of soured cream and chive dip, or alongside a sandwich at lunch.
Common problems and fixes for Air Fryer Potato Crisps
- Some crisps are golden while others are still limp.
- The slices were uneven or overlapping. Pick out the golden ones as you shake the basket and give the rest 1–2 minutes more.
- The crisps are chewy rather than crunchy.
- They were probably still damp or sliced too thickly. Dry the slices thoroughly next time, and return soft crisps to the basket for 2 minutes at 160°C.
- The edges have turned dark and bitter.
- Thin slices burn fast at the end. Check from 10 minutes onwards and stop as soon as they are a pale gold.
Frequently asked questions about Air Fryer Potato Crisps
How long do you cook potato crisps in an air fryer?
Cook them for 12–14 minutes at 160°C, shaking the basket every 4–5 minutes. Two potatoes need two batches, so allow about 30 minutes of cooking in total.
Do you have to soak the potato slices?
Soaking is worth doing. It removes surface starch, so the slices crisp rather than turn gummy. Dry them completely afterwards.
Can you make them without oil?
You can, but they come out paler and drier and the salt will not stick. A single tablespoon for two potatoes is enough for a good colour.
How do you keep homemade crisps crunchy?
Let them cool completely, then keep them in an airtight tin for up to 2 days. They are at their crunchiest on the day you make them.
How did you like the recipe?
4.8 / 5 · 25 ratings
