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 1/8-inch slices; 6 cups ice water; Non-Aerosol olive oil cooking spray no propellants and no additives; 1/2 teaspoon seasoned salt Lawry’s brand; Fresh chopped parsley or chives

There's something incredibly satisfying about biting into your own crispy, perfectly seasoned chips, and that's exactly why I want to share this Air Fryer Potato Chips Recipe with you. These homemade chips are crunchy, flavorful, and way healthier than the store-bought kind.

A white bowl lined with brown parchment paper is filled with many crispy, golden-brown potato chips that have small green parsley leaves scattered on top. Next to the bowl, there is a small white bowl with red ketchup and one potato chip dipped in it, and a smaller white bowl filled with chopped green herbs. In the upper left part of the image, there are two clear glasses with ice cubes and lemon slices inside them. The background and surface are a white marbled texture, and a black and white checkered cloth is partially visible under the bowl. 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 absolutely love how simple this Air Fryer Potato Chips Recipe is, yet it yields chips that taste like you've spent hours perfecting them. Plus, the air fryer does all the hard work, turning humble potatoes into golden, crispy bites without drowning them in oil.

Better-for-you crunch: Uses little olive oil and no deep frying, so you get all the crisp without the guilt.
Quick and easy prep: Soaking the slices just right removes starch and ensures that satisfying crunch.
Customizable seasoning: Seasoned salt or your own blend makes these chips perfectly tailored to your taste buds.
Batch-friendly: Make a few batches and have fresh, warm chips ready whenever you need a snack.

The image shows a single layer of thin, round potato slices inside a black air fryer basket. Each potato slice has a light golden brown color with some darker brown patches and crispy edges. The surface texture of the slices looks crisp and slightly rough with some bubbles. The slices are lightly overlapping and cover the entire basket bottom. The background and surface are a white marbled texture. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Choosing the right ingredients makes all the difference in this Air Fryer Potato Chips Recipe. Each piece brings something important to the kitchen table and helps nail that perfect chip texture and flavor.

Flat lay of two large russet potatoes, thinly sliced into delicate ⅛-inch rounds, a tall simple white ceramic bowl filled with clear cold water and a few ice cubes, a small white ceramic bowl containing fine seasoned salt, a small white ceramic bowl with fresh chopped bright green parsley sprigs, 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 high starch content helps create those crispy edges and soft centers.
Ice water: Soaking potato slices in ice water pulls out excess starch, preventing soggy chips.
Olive oil cooking spray: Adds a light, even coating for crispiness without excess grease.
Seasoned salt: My go-to for that added burst of flavor—you can swap in sea salt or any seasoning blend you like.
Fresh herbs (optional): Parsley or chives add a fresh, colorful finish and a little herbaceous zing.

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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

One of my favorite things about this Air Fryer Potato Chips Recipe is how easy it is to mix up the flavors. Whether you want spicy, savory, or herby, this recipe is a great base to personalize and make your own.

Variation: I’ve had great success sprinkling a little smoked paprika or garlic powder on my chips before air frying to add a smoky twist that’s irresistibly addictive.

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

Step 1: Slice and Soak for Crispiness

Start by slicing two large Russet potatoes very thin—about ⅛ inch thick is ideal. I use a mandoline because it’s faster and ensures even thickness, but a sharp knife works too. Pop these slices into a big bowl of ice water and let them soak for 15-20 minutes. This step is a game-changer—removing excess starch means your chips will crisp up beautifully in the air fryer without sticking together.

Step 2: Dry and Season

Drain the potato slices and rinse with cold water, then spread them out on a baking sheet lined with paper towels. Pat them super dry—this helps the oil stick and prevents soggy chips. Once dry, give them a light spray of olive oil on both sides. It’s just enough to help the chips crisp but keeps things light and healthy.

Step 3: Air Fry in Batches

Preheat your air fryer to 400°F. Arrange a single layer of potatoes in the basket, making sure they don’t overlap. Overcrowding is a common trap—it leads to chips steaming rather than crisping. You might need 2-3 batches depending on your air fryer size. Air fry for 15 minutes, shaking the basket halfway through to encourage even cooking. Keep a close eye in the last few minutes to avoid burning.

Step 4: Season and Serve

Once golden and crispy, transfer your chips to a serving plate and immediately sprinkle with seasoned salt for that wonderful flavor punch. Adding fresh chopped parsley or chives is a simple touch I love that brightens up the dish.

Top Tip

From my kitchen to yours, here are a few nuggets I’ve learned that helped me nail this Air Fryer Potato Chips Recipe with every batch. Trust me, these little tweaks make a huge difference!

De-starch like a pro: Never skip the ice water soak—this is key to crunchiness and stopping the chips from sticking.
Patience pays off: Drying the potato slices well means less steam during cooking and crispier results.
Don’t overcrowd the basket: Give each chip space so hot air circulates evenly around them.
Watch the clock: Check chips in the last few minutes—you want golden perfection, not burnt edges.

How to Serve Air Fryer Potato Chips Recipe

air fryer potato chips - Serving Suggestion

Garnishes

I like to sprinkle fresh parsley or chives on top—it adds color and a mild freshness that contrasts beautifully with the salty crunch. Sometimes I add a tiny dusting of smoked paprika for a subtle smoky kick that guests always ask about.

Side Dishes

These chips are fantastic alongside a juicy burger, a fresh deli sandwich, or even with dips like guacamole or homemade salsa. I've also paired them with a crisp green salad for a lighter lunch that still feels indulgent.

Creative Ways to Present

For parties, I like to put these chips in rustic wooden bowls lined with parchment paper and serve with little ramekins of different dips. It’s always a hit! You can also sprinkle with a mix of flavored salts—truffle, rosemary, or chili lime—to keep things interesting.

Make Ahead and Storage

Storing Leftovers

Because these chips don’t have preservatives, they’re best eaten fresh. But if you do have leftovers, store them in an airtight container or zip-top bag at room temperature for up to 2 days. I usually try to enjoy them same day to keep them crispy.

Freezing

I haven’t had much luck freezing these chips as they tend to lose their crunch and get soggy on thawing. For best results, make what you’ll eat fresh or store for short term only.

Reheating

If you want to reheat, pop them back in the air fryer at 360°F for 2-3 minutes. This revives a bit of their crispness without drying them out. Just watch closely so they don’t burn.

Frequently Asked Questions:

Can I use other types of potatoes for this recipe?

While Russet potatoes work best due to their high starch content, you can use Yukon Gold or other varieties. Just note Yukon Golds tend to be waxier and may produce slightly less crispy chips.

How thin should I slice the potatoes?

Aim for about ⅛ inch thickness—thin enough to crisp up nicely but not so thin they burn easily. Using a mandoline slicer helps keep the slices uniform for even cooking.

Can I make these chips without an air fryer?

These chips are designed for air frying, which allows them to crisp up with minimal oil. If you don’t have an air fryer, you can bake them on a wire rack in the oven at 400°F, flipping halfway through, but expect longer cooking times and check carefully to avoid burning.

How do I keep chips crispy after air frying?

Serve chips immediately for best crispiness. If storing, keep them in an airtight container at room temperature and avoid refrigeration which can make them soggy. Reheating in the air fryer restores some crispiness.

Final Thoughts

Honestly, I’ve made this Air Fryer Potato Chips Recipe dozens of times now, and I never get tired of how satisfying and delicious it is. Knowing exactly what’s in my chips and being able to tweak the seasoning to my mood means I always reach for these over store-bought. I hope you’ll find the same joy in making and munching on these crispy homemade chips. Give it a try—you’ve got a new favorite snack waiting!