Name: Air Fryer Potato Chips Recipe
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Cuisine: American
Ingredients: 2 large baking potatoes Russet potatoes, sliced into ⅛-inch slices; 6 cups ice water; Non-Aerosol olive oil cooking spray no propellants and no additives; ½ teaspoon seasoned salt Lawry’s brand; Fresh chopped parsley or chives

There’s something utterly satisfying about the crunch and flavor of homemade chips, and this Air Fryer Potato Chips Recipe nails that crispy goodness without the mess of deep frying. Trust me, once you try these, you’ll never want store-bought chips again.

A black bowl lined with light brown parchment paper is filled with many round, golden brown potato chips that have a crispy texture and are sprinkled with small green parsley leaves. To the top right, there is a white bowl with red ketchup and a single potato chip dipped in it. Another small white bowl nearby holds some chopped green parsley. Two clear glasses with lemon slices and ice cubes are placed in the background on a white marbled surface. A striped cloth is partially visible at the bottom left corner with a small container of seasoning next to it. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Air Fryer Potato Chips Recipe
Top Tip
How to Serve Air Fryer Potato Chips Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Air Fryer Potato Chips Recipe

Why You'll Love This Recipe

I’ve made plenty of homemade chips over the years, but switching to the air fryer changed my whole snack game. It’s quicker, way less oily, and the texture is spot-on every time. Plus, it’s so simple that even weeknight cravings are sorted.

Healthier Crunch: This method uses just a light spray of olive oil, giving you crisp chips without drowning in fat.
Minimal Fuss: No frying oils, no splattering – just simple prep and the magic of the air fryer.
Flavor You Control: Season them any way you like, from classic seasoned salt to fresh herbs for an herby twist.
Easy Clean-Up: Because you’re not deep-frying, your kitchen stays tidy and your fryer basket is a breeze to clean.

The image shows a single layer of thin, round slices of fried potatoes with a golden-brown color on the edges and a lighter beige center, arranged closely together inside a black cooking basket. The potato slices have crispy textures with some small dark spots and slight bubbles on the surface. The background is a white marbled texture. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient here is thoughtfully chosen to create those perfectly crispy chips with just the right seasoning. Russet potatoes stand up well to thin slicing and crisp beautifully, while the ice water soak helps keep the chips from sticking together by washing away excess starch.

Flat lay of two large russet potatoes, thinly sliced into delicate rounds, a small white ceramic bowl filled with clear ice water, a small white ceramic bowl containing fine seasoned salt, a few sprigs of fresh parsley with vibrant green leaves, and a small white ceramic bowl holding golden olive oil, all arranged with perfect symmetry on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p awthu7i m7354615311229779997

Baking Potatoes (Russet): Their dense, starchy texture crisps up perfectly in the air fryer.
Ice Water: Soaking slices in ice water pulls out excess starch, preventing soggy chips and helping them crisp evenly.
Olive Oil Cooking Spray: A light mist gives just enough oil for crunch without heaviness—plus, no propellants means a cleaner spray.
Seasoned Salt: I love Lawry’s for that classic flavor punch, but any seasoned salt or just fine sea salt works beautifully.
Optional Garnishes (Parsley or Chives): Fresh herbs add a pop of color and a subtle fresh flavor that really elevates the chips.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love playing around with the seasoning here – sometimes I’ll toss my chips in a bit of smoked paprika for a subtle smoky vibe, or sprinkle on some garlic powder when I want that savory umami hit. The beauty of this Air Fryer Potato Chips Recipe is how easy it is to adapt.

Variation: Once, I tried tossing the slices in a bit of truffle oil instead of olive oil spray just for a luxury twist – they were dangerously addictive.
Dietary Modifications: These chips are naturally gluten-free and can easily be made vegan by sticking to olive oil and salt.
Seasonal Changes: Fresh dill or rosemary in place of parsley can give your chips a great seasonal flair.

Step-by-Step: How I Make Air Fryer Potato Chips Recipe

Step 1: Soak for Crunch

Start by slicing your Russet potatoes super thin – about ⅛ inch thick. I find a mandoline slicer perfect for this because it keeps everything even, which is key for uniform crisping. Immediately drop those slices into a big bowl of ice water and let them soak for 15-20 minutes. This step is the secret weapon that washes away starch and keeps your chips from sticking or becoming gummy. While you’re prepping everything else, this soak helps create that unbeatable crunch.

Step 2: Dry and Oil Up

After soaking, drain and rinse your potato slices under cold water. Lay them out on a baking sheet lined with paper towels, and then really pat them dry with another set of paper towels—this is crucial because any lingering moisture will steam your chips instead of crisping them. Once dry, spray both sides lightly with your olive oil cooking spray. Trust me, using a non-aerosol spray here is better—it’ll evenly coat without soggy spots.

Step 3: Air Fry to Perfection

Preheat your air fryer to 400°F. Place your potato slices in a single layer—no overlapping! Depending on your air fryer size, you might need to do 2-3 batches to avoid crowding. Air fry for about 15 minutes total, but make sure to give the basket a good shake halfway through. This keeps chips cooking evenly without burning. In the last few minutes, keep a close eye on them so none slip into the charred zone.

Step 4: Salt & Serve

Once your chips come out golden and crispy, sprinkle them immediately with seasoned salt while they’re still hot so it sticks nicely. If you’re feeling fancy, toss on some freshly chopped parsley or chives for a burst of color and brightness. That’s it—you’re ready to dig in!

Top Tip

From my many attempts at perfecting this recipe, a few little tricks make all the difference. They might sound simple, but skipping or rushing these steps can lead to less-than-crispy chips. I want you to get that satisfying crunch every time.

Consistency is Key: Always slice the potatoes evenly—thin and uniform slices crisp best without burning.
Patience with Drying: Don’t rush the drying step! Any excess moisture turns your chips chewy instead of crispy.
Single Layer Cooking: Overcrowding the air fryer basket is a common mistake; it prevents proper air circulation and crispiness.
Watch the Clock: Chips can burn in the last few minutes, so keep a close eye—especially if your potatoes are sliced extra thin.

How to Serve Air Fryer Potato Chips Recipe

air fryer potato chips - Serving Suggestion

Garnishes

I usually go for fresh chopped parsley sprinkled on top— it adds a lovely herbaceous touch that feels fresh and less salty. Sometimes chopped chives work wonders too. For a fun twist, try a sprinkle of Parmesan cheese or a pinch of smoked paprika for a little heat.

Side Dishes

These chips pair beautifully with just about any sandwich or burger, especially classic tomato-based or creamy spreads. I like serving them alongside homemade guacamole or a creamy ranch dip for a fun snack or casual appetizer.

Creative Ways to Present

For parties, I like arranging the chips in small bowls or even mini cone paper cups for guests to grab easily. Dipping sauces arranged in colorful ramekins alongside make the platter look vibrant and inviting. You could even layer chips with layers of different herb or spice blends for visual and flavor variety.

Make Ahead and Storage

Storing Leftovers

I store any leftover chips in an airtight container at room temperature, but honestly, they’re best eaten fresh within a day or two. Beyond that, they start to lose their crispiness and get a little chewy, so I usually just make smaller batches.

Freezing

Since these chips get their magic from crispy texture, freezing isn’t ideal. I haven’t had much luck freezing them without them turning soggy after thawing. If you want to prepare in advance, it’s better to slice and soak the potatoes early, then air fry right before serving.

Reheating

If you do have leftovers, reheat them gently in the air fryer at 350°F for 2-3 minutes to restore some crispness. Avoid microwaving unless you want limp chips!

Frequently Asked Questions:

Can I use other types of potatoes for this Air Fryer Potato Chips Recipe?

While Russet potatoes are ideal for their starchy texture and crispiness, you can use Yukon Golds or red potatoes—but expect a slightly different texture and less crunch.

Do I need to peel the potatoes before slicing?

No peeling required! The skin adds extra texture and keeps the chips interesting. Just be sure to scrub the potatoes well before slicing.

How thin should the potato slices be?

Aim for about ⅛ inch thickness. Too thick and they won’t crisp well; too thin and they might burn quickly. A mandoline slicer helps keep them consistently thin.

Can I make these chips ahead of time?

You can prep your potatoes ahead by slicing and soaking in ice water, then dry and air fry them fresh when ready. But for best crispiness, I recommend eating the chips soon after cooking.

Final Thoughts

I honestly can’t recommend this Air Fryer Potato Chips Recipe enough. It’s my go-to for quick snacks that feel indulgent yet aren’t weighed down by heavy oils or complicated steps. If you love that perfect crisp without the grease, you’re going to adore making these your own. Give it a try — your taste buds will thank you! And hey, don’t forget to let me know how your first batch turns out.