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Equipment
- Air Fryer
- Mandoline Slicer or Sharp Knife
- Mixing bowl
- Tongs or spatula
- Paper towels
Ingredients
- 2 large Russet or Yukon Gold potatoes
- 1 tbsp olive oil or cooking spray
- ½ tsp salt
- ½ tsp black pepper
- ½ tsp garlic powder
- ½ tsp paprika optional
- Fresh herbs or grated parmesan optional for topping
Instructions
- Wash and slice the potatoes into ⅛ to ¼ inch rounds using a mandoline or sharp knife.
- Soak the slices in cold water for 15–30 minutes to remove excess starch.
- Drain and pat dry thoroughly with paper towels.
- Toss with oil and seasonings in a large bowl until evenly coated.
- Preheat air fryer to 375°F (optional, but helps with even cooking).
- Arrange slices in a single layer in the air fryer basket. Do not overcrowd.
- Cook for 12–18 minutes, flipping or shaking the basket halfway through.
- Check for doneness—they should be golden brown and crispy.
- Serve hot with your favorite dips or as a side to any meal.
Notes
- Soaking the potatoes is optional but strongly recommended for crispiness.
- You can use red potatoes, but they’ll yield a softer texture.
- Add grated parmesan or chili powder in the last 2 minutes for extra flavor.
- For best results, avoid stacking slices and cook in batches if needed.
- Great with dips like garlic aioli, ketchup, or cheese sauce.