Of course! Crispy air fryer potato slices are a fantastic and easy snack or side dish. They’re like a cross between potato chips and steak fries.
Here is a foolproof method, along with key tips for maximum crispiness and flavor variations.
The Ultimate Crispy Air Fryer Potato Slices
This method focuses on removing excess starch for the crispiest results.
Yields: 2-3 servings
Prep time: 10 minutes
Cook time: 15-20 minutes
Ingredients
· 2 medium russet or Yukon Gold potatoes (about 1 lb / 450g)
· 1 tablespoon olive oil, avocado oil, or melted butter
· 1 teaspoon garlic powder
· 1 teaspoon paprika (optional, for color and flavor)
· ½ teaspoon salt, plus more for finishing
· ¼ teaspoon black pepper
Essential Equipment
· Air Fryer
· Mandoline slicer (highly recommended for even slices) or a sharp knife
· Large bowl
· Kitchen towel or paper towels
Step-by-Step Instructions
Step 1: Slice the Potatoes
· Do NOT peel the potatoes. The skin helps them get crispy and holds the slice together.
· Wash and scrub the potatoes thoroughly.
· Using a mandoline set to 1/8-inch (3mm) thickness, slice the potatoes uniformly. This is the #1 secret to even cooking. If using a knife, slice as evenly as possible.
Step 2: (CRUCIAL) Soak and Rinse
· Place the potato slices in a large bowl and cover with cold water.
· Swirl them around with your hand until the water becomes cloudy. This is the starch being released.
· Drain the cloudy water, refill with fresh cold water, and soak for at least 30 minutes (or up to 2 hours). This step removes excess surface starch, which is the enemy of crispiness.
Step 3: Dry Thoroughly
· This is the MOST IMPORTANT STEP. Water steams the potatoes instead of crisping them.
· Drain the potatoes and pat them completely dry with a clean kitchen towel or paper towels. Be relentless here—the drier, the crispier.
Step 4: Season
· Place the bone-dry potato slices in a dry bowl.
· Drizzle with the oil and toss to coat evenly. You want a light, thin coating on every slice.
· Sprinkle with the garlic powder, paprika, salt, and pepper. Toss again until evenly seasoned.
Step 5: Air Fry
· Preheat your air fryer to 375°F (190°C) for 3-5 minutes if your model recommends it.
· Place the potato slices in the air fryer basket in a single layer. It’s okay if they overlap slightly, but they shouldn’t be piled on top of each other. You will likely need to cook in 2 batches.
· Air Fry for 12-18 minutes, pausing to shake the basket or flip the slices with tongs every 5-6 minutes. Keep a close eye on them during the last 5 minutes, as cooking time can vary by air fryer model and slice thickness.
· They are done when golden brown and crispy around the edges. The thinner ones will be like chips, the thicker ones like crispy fries.
Step 6: Serve Immediately
· Remove the potato slices from the air fryer and transfer them to a bowl.
· Sprinkle with a little extra salt while they are still hot.
· Enjoy immediately! They are best fresh out of the air fryer.
Flavor Variations
· Cheesy Garlic: Toss with grated Parmesan cheese and garlic powder in the last 2 minutes of cooking.
· Spicy Cajun: Replace paprika with 1 teaspoon of your favorite Cajun or Creole seasoning.
· Rosemary & Sea Salt: Toss with 1 teaspoon of finely chopped fresh rosemary and finish with flaky sea salt.
· Salt & Vinegar: After soaking, toss the dried slices with 1 tablespoon of malt vinegar or white vinegar before adding the oil. Then proceed as normal.
Pro Tips for Success
· Potato Type: Russet potatoes get the crispiest, while Yukon Gold have a creamier interior and buttery flavor.
· Don’t Crowd the Basket: Overcrowding is the #1 reason for soggy results. Air needs to circulate.
· Thicker Slices: If you cut them thicker (1/4-inch), they will be more like steak fries and will take a few minutes longer to cook.
· Storage: They are best eaten fresh. If you have leftovers, they will lose their crispness but can be re-crisped in the air fryer at 375°F for 2-3 minutes.
Enjoy your perfectly crispy, delicious potato slices