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a bowl lined with paper, holding crispy chips and small bowls of dipping sauces.
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5 from 1 vote

Air Fryer Chips

Homemade air fryer chips are crispy and golden on the outside, fluffy in the middle and completely irresistible! Made from scratch with just a handful of easy ingredients, they are crunchy, golden and seasoned to perfection. With much less oil and fuss than “regular” fried chips, they are perfect for dunking into tomato sauce or aioli!
Prep Time10 minutes
Cook Time20 minutes
Soaking Time (Optional)30 minutes
Total Time1 hour
Course: Appetizer, healthy, Main Course, Snack
Cuisine: Australian
Servings: 4 side serves
Calories: 205kcal
Author: Andrea Geddes

Equipment

  • air fryer - larger air fryers with 7.2L capacity above are recommended, but any air fryer can be used. Smaller air fryers may need to cook in batches.
  • paper towel - or a clean, dry tea towel.
  • a large bowl - for soaking and then seasoning the chips.

Ingredients

  • 700 grams potatoes Approx. 3-4 medium potatoes, washed. Use floury potatoes like Russet Burbank, King Edward or Yukon Gold.
  • 1 heaped tablespoon cornflour corn starch.
  • 1 teaspoon salt regular table salt
  • black pepper ground
  • ½ teaspoon paprika sweet paprika (not hot or smoked, unless you prefer that!). Or use ½ teaspoon for a stronger flavour.
  • 1-2 tablespoons canola oil or any neutral tasting frying oil of choice.

Instructions

  • Cut the washed potatoes into long strips, approximately 5mm-1cm in thickness (the thinner they are, the faster they will cook). *Keep the peel on, or peel them depending on your preference.
  • Place the cut chips into a large bowl and cover them with cold water. Allow to sit for 30 minutes - 2 hours, depending on the time that you have.
  • Drain the potatoes and thoroughly pat them dry with paper towel or a clean, dry towel. Get them as dry as possible.
  • Dry the bowl and return the chips to the bowl. Add the cornflour, salt, pepper and paprika and stir until all of the chips are evenly coated.
  • Place the chips into the air fryer basket in a mostly single layer. The chips should not be crowded or they will cook unevenly.
  • Drizzle the oil over the top of the chips.
  • Air fry at 180°C/356 F for around 20-25 minutes (for thinner chips) or 25-30 minutes (for 1cm thick chips), or until crispy and golden. Remove the basket and toss the chips 2-3 times during the cooking process, to ensure they don't stick to the basket and are evenly cooked.
  • Once the chips are crisp and golden on the outside and fluffy in the middle, serve them immediately with your favourite dipping sauces or sides.

Notes

  1. For frying and making chips, the best type of potato to use is a starchy variety. These potatoes are high in starch and low in moisture, with a floury texture and they hold their shape well when cooked. Look for starchy varieties like Russet Burbank (also known as Idaho potatoes in the US), Yukon Gold or King Edward.
  2. I use salt, pepper and a little paprika, but you can use any of your favourite seasonings. Chicken salt, garlic powder, a sprinkle of lemon zest or chilli salt are also great additions.
  3. Leaving the chips to soak in water for 30 minutes-2 hours removes the excess starch from the potatoes, resulting in crispier chips. If you want chips right away, you can skip this step. They will still turn out fine.
  4. Thinner chips will be crispier than thicker, chunky chips. Keep the size of the chips between 5mm-1cm thickness.
  5. Be sure to thoroughly dry the chips before air-frying them. Any excess moisture left on the chips will make them soggy and limp. Use paper towel or a clean, dry tea towel and pat them dry until there is no visible moisture left.
  6. Cooking times will vary depending on the size and type of the air fryer you use, as well as the size the chips have been cut. If they are not quite ready after the specified cooking time, return them to the air fryer for a further 3-4 minutes.
  7. Don’t crowd the air fryer basket. Crowding the basket will prolong the cooking time and stop the chips from cooking evenly. Keep them in a mostly single layer, with as much space as possible in between. If you have a smaller air fryer, you may need to cook in batches. An air fryer with a 7.2L capacity or higher will be able to cook them in a single batch.
  8. For maximum crispiness, serve the chips immediately after removing them from the air fryer. Air fried chips will soften if left to sit.
  9. Storage; these chips are best eaten fresh, straight from the fryer. But leftovers can be stored in an airtight container in the fridge for 2-3 days. Reheat them in the air fryer until steaming hot in the middle.
  10. Please note that the nutrition information is based on the chips being divided into 4 side serves. You may choose to serve them in different portions. The nutritional information is an estimate only and does not take into account any additional toppings or sides served with the chips.
  11. This recipe is made using Australian cups and spoon measurements. Due to cup sizes varying from country to country, I advise adjusting if necessary. 

Nutrition

Calories: 205kcal | Carbohydrates: 32g | Protein: 4g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.03g | Sodium: 592mg | Potassium: 740mg | Fiber: 4g | Sugar: 1g | Vitamin A: 65IU | Vitamin C: 34mg | Calcium: 22mg | Iron: 1mg