Craving that perfect crispy crunch without the guilt? You’re in luck! Air fryer potato chips deliver all the satisfying texture and flavor you love, with way less oil and mess. Whether you’re a seasoned air fryer pro or just getting started, these 20 delicious recipes will inspire your next snack session. Get ready to discover creative twists and classic favorites—your new go-to chip is waiting!
Classic Sea Salt Air Fryer Potato Chips
Tired of store-bought chips? Transform russet potatoes into restaurant-worthy crisps with your air fryer. This method delivers maximum crunch with minimal oil—perfect for guilt-free snacking.
Ingredients
- 2 large russet potatoes, thinly sliced on mandoline to 1/16-inch thickness
- 1 tablespoon extra-virgin olive oil
- 1 teaspoon fine sea salt
- 1/4 teaspoon smoked paprika
- 1/8 teaspoon freshly ground black pepper
Instructions
- Submerge potato slices in ice water bath for 30 minutes to remove excess starch.
- Pat potatoes completely dry between clean kitchen towels—moisture prevents crisping.
- Toss potatoes with olive oil in large bowl until evenly coated.
- Preheat air fryer to 380°F for 3 minutes.
- Arrange single layer of potatoes in air fryer basket without overlapping.
- Air fry for 8-10 minutes, flipping halfway when edges turn golden brown.
- Transfer chips to wire rack immediately—this prevents steaming and maintains crispness.
- Sprinkle with sea salt, smoked paprika, and black pepper while still warm.
- Repeat process with remaining potato slices in single-layer batches.
Brilliantly crisp and satisfyingly salty, these chips shatter with each bite. The smoked paprika adds subtle smokiness that pairs perfectly with craft beers. Serve alongside artisanal dips or crumble over salads for unexpected texture.
Spicy Cajun Air Fryer Potato Chips
Get ready to transform ordinary potatoes into addictive, crispy perfection. Grab those russets and let’s create chips that’ll disappear faster than you can say “more please”—your air fryer is about to become your new best friend.
Ingredients
– 2 large russet potatoes, sliced 1/8-inch thick using a mandoline
– 2 tablespoons avocado oil
– 1 tablespoon Cajun seasoning blend
– 1/2 teaspoon smoked paprika
– 1/4 teaspoon garlic powder
– 1/4 teaspoon fine sea salt
– Freshly cracked black pepper
Instructions
1. Preheat your air fryer to 380°F for 3 minutes.
2. Using a mandoline slicer, cut russet potatoes into uniform 1/8-inch thick rounds.
3. Submerge potato slices in ice water for 15 minutes to remove excess starch.
4. Drain potatoes and pat completely dry with paper towels.
5. In a large bowl, toss dried potato slices with avocado oil until evenly coated.
6. Sprinkle Cajun seasoning, smoked paprika, garlic powder, sea salt, and black pepper over potatoes.
7. Toss vigorously for 30 seconds to ensure even spice distribution.
8. Arrange potato slices in a single layer in the air fryer basket, ensuring no overlap.
9. Air fry at 380°F for 8 minutes.
10. Flip each chip carefully using kitchen tongs.
11. Continue air frying for another 6-8 minutes until edges curl and turn golden brown.
12. Transfer chips to a wire rack immediately to maintain crispness.
13. Repeat process with remaining potato batches.
14. Let chips cool completely before serving.
What emerges are shatteringly crisp chips with that signature Cajun kick—smoky, spicy, and utterly irresistible. Try stacking them with cool avocado slices for temperature contrast, or crush over grilled fish for instant crunch factor. These aren’t just snacks; they’re edible excitement that’ll have everyone reaching for more.
Garlic Parmesan Air Fryer Potato Chips
Overwhelmed by soggy, greasy potato chips? Our garlic parmesan air fryer version delivers restaurant-quality crunch without the deep-fry guilt. One bite and you’ll never buy bagged chips again.
Ingredients
- 2 large russet potatoes, sliced 1/8-inch thick on mandoline
- 2 tablespoons extra virgin olive oil
- 3 cloves fresh garlic, microplaned
- 1/4 cup finely grated Parmigiano-Reggiano
- 1 teaspoon Maldon sea salt flakes
- 1/2 teaspoon freshly cracked black pepper
- 1/2 teaspoon smoked paprika
- 1 tablespoon fresh parsley, finely chopped
Instructions
- Submerge potato slices in ice water for 30 minutes to remove excess starch.
- Pat potato slices completely dry using a salad spinner followed by paper towels.
- Toss dried potatoes with olive oil until evenly coated in a large mixing bowl.
- Preheat air fryer to 380°F for 3 minutes.
- Arrange potato slices in a single layer in air fryer basket, ensuring no overlap.
- Air fry for 12-14 minutes, flipping halfway through when edges turn golden brown.
- Combine microplaned garlic, grated Parmigiano-Reggiano, sea salt flakes, black pepper, and smoked paprika in small bowl.
- Transfer hot chips to large bowl and immediately sprinkle with seasoning mixture.
- Toss chips gently to distribute seasonings evenly while still hot.
- Garnish with fresh chopped parsley before serving.
Killer crunch meets savory perfection in these addictive chips. The garlic-infused parmesan creates an umami bomb that clings to every ripple. Try stacking them with thinly sliced prosciutto for an elegant appetizer that disappears in minutes.
Balsamic Vinegar and Sea Salt Air Fryer Potato Chips
Get ready to upgrade your snack game with these addictive air fryer chips. Grab russet potatoes and transform them into crispy perfection with just two powerhouse ingredients. Forget store-bought—this method delivers restaurant-quality chips in minutes.
Ingredients
– 2 large russet potatoes, sliced 1/8-inch thick on a mandoline
– 2 tablespoons extra-virgin olive oil
– 1 tablespoon aged balsamic vinegar reduction
– 1 teaspoon flaky Maldon sea salt
Instructions
1. Slice 2 large russet potatoes into 1/8-inch thick rounds using a mandoline for uniform thickness.
2. Submerge potato slices in ice water for 20 minutes to remove excess starch.
3. Drain potatoes and pat completely dry with paper towels, ensuring no moisture remains.
4. Toss dried potato slices with 2 tablespoons extra-virgin olive oil until evenly coated.
5. Arrange potato slices in a single layer in air fryer basket, ensuring no overlap.
6. Air fry at 380°F for 8 minutes, flipping halfway through cooking time.
7. Check for golden edges and crisp texture, then continue cooking in 2-minute increments if needed.
8. Transfer hot chips to a large bowl and immediately drizzle with 1 tablespoon aged balsamic vinegar reduction.
9. Toss gently to distribute the balsamic glaze evenly across all chips.
10. Sprinkle with 1 teaspoon flaky Maldon sea salt while chips are still warm.
Revel in the satisfying crunch that gives way to tangy balsamic notes and delicate salt crystals. These chips maintain their crisp texture beautifully when served alongside artisanal dips or crumbled over gourmet salads. The contrast between vinegar’s acidity and salt’s mineral quality creates an addictive snack that disappears fast.
Smoky Paprika Air Fryer Potato Chips
Outsmart those store-bought bags with this crispy, smoky upgrade. Our air fryer method delivers restaurant-quality chips with zero deep-frying mess—just slice, season, and crisp to perfection.
Ingredients
– 2 large russet potatoes, sliced 1/16-inch thick on a mandoline
– 2 tablespoons extra-virgin olive oil
– 1½ teaspoons smoked paprika
– ¾ teaspoon fine sea salt
– ¼ teaspoon garlic powder
Instructions
1. Preheat your air fryer to 380°F for 3 minutes.
2. Using a mandoline, slice potatoes into uniform 1/16-inch rounds.
3. Submerge slices in ice water for 15 minutes to remove excess starch.
4. Pat potato slices completely dry with lint-free kitchen towels.
5. In a large bowl, toss dried potatoes with olive oil until evenly coated.
6. Sprinkle smoked paprika, sea salt, and garlic powder over potatoes.
7. Toss vigorously for 30 seconds to distribute seasoning evenly.
8. Arrange potatoes in a single layer in the air fryer basket.
9. Air fry at 380°F for 8 minutes, shaking basket halfway through.
10. Check for golden edges and crisp texture—add 2 more minutes if needed.
11. Transfer chips to a wire rack immediately to prevent steaming.
12. Repeat process with remaining potato batches.
Remarkably crisp with a deep smoky flavor that lingers, these chips shatter beautifully with each bite. Serve them alongside artisanal dips or crush over grilled fish for an instant texture upgrade—they’re dangerously snackable straight from the rack.
Truffle Oil and Herb Air Fryer Potato Chips
Just when you thought potato chips couldn’t get more addictive—these truffle-kissed, herb-dusted crisps will shatter your expectations. Jumpstart your snack game with impossibly crunchy, restaurant-worthy chips that come together in minutes.
Ingredients
– 2 large russet potatoes, sliced 1/16-inch thick using a mandoline
– 2 tablespoons white truffle oil
– 1 tablespoon clarified butter, melted
– 1 teaspoon Maldon sea salt flakes
– 1/2 teaspoon freshly cracked black pepper
– 1 teaspoon fresh thyme leaves, finely minced
– 1/2 teaspoon fresh rosemary, finely minced
Instructions
1. Submerge potato slices in ice water for 30 minutes to remove excess starch.
2. Drain potatoes and pat completely dry with paper towels.
3. Combine truffle oil and clarified butter in a large bowl.
4. Toss dried potato slices in the oil mixture until evenly coated.
5. Arrange potatoes in a single layer in the air fryer basket, ensuring no overlap.
6. Air fry at 380°F for 12 minutes, flipping halfway through.
7. Check for golden edges and audible crispness before removing.
8. Transfer chips to a wire rack immediately after cooking.
9. Sprinkle with Maldon sea salt flakes while still warm.
10. Dust with cracked black pepper, thyme, and rosemary.
11. Let cool completely on the rack for maximum crispness. A shatteringly crisp texture gives way to earthy truffle notes that linger beautifully. The herbal finish cuts through the richness, creating addictive complexity. Serve alongside artisanal dips or crumble over seared scallops for unexpected elegance.
Buffalo Wing Air Fryer Potato Chips
Munch your way to flavor town with these fiery Buffalo Wing Air Fryer Potato Chips. Forget boring snacks—these deliver that signature spicy-tangy kick in every dangerously crunchy bite. Your air fryer just became your new best wingman.
Ingredients
- 2 large russet potatoes, sliced 1/16-inch thick on a mandoline
- 2 tablespoons clarified butter, melted
- 1 tablespoon Frank’s RedHot Original Cayenne Pepper Sauce
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon celery seed, finely ground
- 1/4 cup crumbled blue cheese, for serving
- 2 tablespoons whole milk Greek yogurt, for dipping
- 1 tablespoon fresh chives, finely minced
Instructions
- Submerge potato slices in ice water for 30 minutes to remove excess starch.
- Pat potatoes completely dry between two clean kitchen towels.
- Whisk together clarified butter, hot sauce, garlic powder, smoked paprika, and ground celery seed in a large bowl.
- Toss dried potato slices in the seasoning mixture until evenly coated.
- Arrange potatoes in a single layer in your air fryer basket, ensuring no overlap.
- Air fry at 380°F for 8 minutes, then flip each chip carefully with tongs.
- Continue air frying for another 4-6 minutes until golden brown and crisp.
- Transfer chips to a wire rack immediately to maintain crunchiness.
- Repeat process with remaining potato slices in batches.
- Combine Greek yogurt and minced chives in a small serving bowl.
- Arrange finished chips on a platter and top with crumbled blue cheese.
- Serve immediately with the herbed yogurt dip alongside.
Vibrantly crisp and impossibly light, these chips deliver that classic Buffalo heat with zero greasy aftermath. The tangy blue cheese crumbles melt slightly against the warm chips while the cool yogurt dip provides perfect contrast. Try stacking them with extra blue cheese and a drizzle of hot sauce for an elevated nacho-style presentation that’ll disappear faster than you can say “more please.”
Sweet and Spicy Sriracha Air Fryer Potato Chips
Elevate your snack game with these dangerously addictive homemade chips. Every crispy bite delivers that perfect sweet-heat combo you’ve been craving—no deep fryer required. Get ready to make your air fryer work overtime!
Ingredients
– 2 large russet potatoes, sliced 1/16-inch thick using a mandoline
– 2 tablespoons avocado oil
– 1 tablespoon Sriracha sauce
– 2 teaspoons raw honey
– 1 teaspoon smoked paprika
– 1/2 teaspoon garlic powder
– 1/4 teaspoon fine sea salt
– 1/4 teaspoon freshly cracked black pepper
Instructions
1. Slice 2 large russet potatoes into uniform 1/16-inch rounds using a mandoline for consistent cooking.
2. Submerge potato slices in ice water for 30 minutes to remove excess starch, which ensures maximum crispiness.
3. Drain potatoes and pat completely dry between clean kitchen towels—moisture is the enemy of crisp chips.
4. Whisk together 2 tablespoons avocado oil, 1 tablespoon Sriracha sauce, and 2 teaspoons raw honey in a large bowl until emulsified.
5. Add 1 teaspoon smoked paprika, 1/2 teaspoon garlic powder, 1/4 teaspoon fine sea salt, and 1/4 teaspoon freshly cracked black pepper to the Sriracha mixture.
6. Toss dried potato slices in the seasoned oil mixture until every surface is evenly coated.
7. Arrange potato slices in a single layer in your air fryer basket, ensuring they don’t overlap for proper air circulation.
8. Air fry at 380°F for 12-14 minutes, flipping halfway through when edges begin to curl and turn golden.
9. Check for doneness at 12 minutes—chips should be uniformly crisp with no soft spots in the centers.
10. Transfer finished chips to a wire rack immediately to prevent steaming and maintain crunch.
But these aren’t your average potato chips—they’re crackly-thin with an audible snap and that signature Sriracha glow. Balance the sweet heat by serving alongside a cool dill yogurt dip, or crush them over fish tacos for unexpected texture. Either way, prepare to become addicted to your own homemade snack mastery.
Rosemary and Thyme Air Fryer Potato Chips
Y’all, forget store-bought bags forever. These rosemary-thyme potato chips deliver restaurant-quality crunch in minutes. Your air fryer just became your favorite kitchen gadget.
Ingredients
– 2 large russet potatoes, sliced 1/8-inch thick on mandoline
– 2 tablespoons extra virgin olive oil
– 1 tablespoon fresh rosemary leaves, finely minced
– 2 teaspoons fresh thyme leaves, stripped from stems
– 1 teaspoon fine sea salt
– 1/4 teaspoon freshly cracked black pepper
Instructions
1. Submerge potato slices in ice water bath for 30 minutes to remove excess starch.
2. Drain potatoes and pat completely dry between kitchen towels.
3. Toss dried potato slices with olive oil in large mixing bowl until evenly coated.
4. Sprinkle rosemary, thyme, sea salt, and black pepper over potatoes.
5. Toss vigorously to distribute seasonings evenly across all slices.
6. Arrange potato slices in single layer in air fryer basket, ensuring no overlap.
7. Air fry at 380°F for 8 minutes, flipping halfway through cooking time.
8. Check for golden edges and crisp texture before removing from basket.
9. Transfer finished chips to wire cooling rack immediately.
10. Repeat process with remaining potato slices in batches.
Dazzlingly crisp and fragrant, these chips offer herbaceous notes that elevate simple snacking. The rosemary provides piney depth while thyme adds earthy complexity. Serve alongside artisanal dips or crumble over grilled steak for unexpected texture contrast.
Cheddar Cheese and Chive Air Fryer Potato Chips
Nailing that perfect crispy snack just got revolutionary. Forget soggy store-bought versions—these homemade chips deliver restaurant-quality crunch with minimal effort. Your air fryer is about to become your new best kitchen friend.
Ingredients
– 2 large russet potatoes, sliced 1/8-inch thick using a mandoline
– 2 tablespoons avocado oil
– 1/2 cup finely grated sharp white cheddar cheese
– 2 tablespoons freshly chopped chives
– 1 teaspoon flaky sea salt
– 1/4 teaspoon freshly ground black pepper
Instructions
1. Preheat your air fryer to 375°F for 3 minutes.
2. Using a mandoline slicer, cut russet potatoes into uniform 1/8-inch thick slices.
3. Submerge potato slices in ice water for 15 minutes to remove excess starch.
4. Pat potato slices completely dry with paper towels, ensuring no moisture remains.
5. Toss dried potato slices with avocado oil until evenly coated.
6. Arrange potato slices in a single layer in the air fryer basket, avoiding overlap.
7. Air fry at 375°F for 8 minutes, flipping halfway through cooking time.
8. Sprinkle sharp white cheddar cheese evenly over partially cooked chips.
9. Continue air frying at 375°F for 2-3 minutes until cheese melts and bubbles.
10. Immediately transfer chips to a wire rack using tongs.
11. While chips are still hot, sprinkle with freshly chopped chives, flaky sea salt, and freshly ground black pepper.
12. Let chips cool for 2 minutes on the wire rack to achieve maximum crispiness.
Making these chips creates an addictive texture that shatters with each bite. The sharp cheddar forms a delicate cheese crust while the fresh chives provide bright herbal notes. Serve them alongside a creamy ranch dip or crumble over salads for an unexpected crunchy topping that elevates any meal.
Salt and Vinegar Air Fryer Potato Chips
Grab your air fryer and get ready for the crunchiest, tangiest snack hack that’ll make store-bought chips obsolete. These salt and vinegar potato chips deliver that addictive sour punch with zero deep-frying mess. Seriously, your taste buds won’t know what hit them.
Ingredients
– 2 large russet potatoes, sliced 1/16-inch thick using a mandoline
– 1 cup distilled white vinegar
– 2 tablespoons extra-virgin olive oil
– 1½ teaspoons flaky sea salt
– ½ teaspoon freshly cracked black pepper
Instructions
1. Submerge potato slices completely in distilled white vinegar for 30 minutes to tenderize and infuse acidity.
2. Drain potatoes thoroughly and pat completely dry between two layers of paper towels.
3. Toss dried potato slices with extra-virgin olive oil until evenly coated.
4. Arrange potatoes in single layer in air fryer basket, ensuring no overlap.
5. Air fry at 380°F for 8 minutes, then flip each chip carefully with tongs.
6. Continue air frying at 380°F for another 6-8 minutes until edges curl and turn golden brown.
7. Immediately transfer chips to large bowl and season with flaky sea salt and freshly cracked black pepper while still hot.
8. Toss gently to distribute seasoning evenly.
Vibrantly tangy with an audible crunch, these chips deliver that signature vinegar punch without greasy residue. Serve them piled high in a wooden bowl alongside craft beer-battered fish tacos, or crush over grilled steak for an unexpected acidic crunch. The thin-sliced potatoes transform into delicate, glass-like crisps that shatter satisfyingly with each bite.
Chili Lime Air Fryer Potato Chips
Viral-worthy crispy perfection is just minutes away with these zesty homemade chips. Forget store-bought bags—we’re transforming simple russets into restaurant-quality snacks with serious crunch and bold chili-lime flavor. Your air fryer becomes a chip-making powerhouse delivering golden, addictive slices that’ll disappear instantly.
Ingredients
– 2 large russet potatoes (about 1½ pounds), sliced 1/16-inch thick
– 2 tablespoons avocado oil
– 1½ teaspoons fine sea salt
– 1 teaspoon chili powder
– ½ teaspoon garlic powder
– ¼ teaspoon cayenne pepper
– 2 tablespoons freshly squeezed lime juice
– 1 teaspoon lime zest
– 2 tablespoons chopped fresh cilantro
Instructions
1. Using a mandoline slicer, slice potatoes into uniform 1/16-inch thick rounds.
2. Submerge potato slices in ice water for 30 minutes to remove excess starch.
3. Drain potatoes and pat completely dry between kitchen towels.
4. In a large bowl, toss dried potato slices with avocado oil until evenly coated.
5. Arrange potato slices in a single layer in air fryer basket, ensuring no overlap.
6. Air fry at 380°F for 8 minutes, flipping halfway through cooking time.
7. Check for golden edges and crisp texture—cook 2 additional minutes if needed.
8. Transfer hot chips to a clean bowl and immediately sprinkle with sea salt.
9. Add chili powder, garlic powder, and cayenne pepper, tossing to distribute evenly.
10. Drizzle with fresh lime juice and sprinkle lime zest over chips.
11. Gently toss chips with chopped cilantro just before serving.
12. Serve immediately while chips maintain maximum crispness. Absolutely addictive with their glass-like crunch and fiery citrus kick, these chips deliver professional texture with homemade heart. Try stacking them alongside grilled fish tacos or crushing over avocado toast for elevated crunch—they bring the heat while keeping cleanup minimal.
Honey Mustard Air Fryer Potato Chips
Zesty doesn’t begin to describe these crispy delights. Transform ordinary potatoes into addictive, golden chips with just three powerhouse ingredients. Your air fryer becomes a snack wizard in minutes.
Ingredients
– 2 large russet potatoes, sliced 1/8-inch thick
– 2 tablespoons Dijon mustard
– 1 tablespoon raw wildflower honey
– 1 tablespoon avocado oil
– 1 teaspoon fine sea salt
Instructions
1. Slice 2 large russet potatoes into uniform 1/8-inch thick rounds using a mandoline for consistent thickness.
2. Submerge potato slices in ice water for 20 minutes to remove excess starch, then pat completely dry with paper towels.
3. Whisk together 2 tablespoons Dijon mustard, 1 tablespoon raw wildflower honey, and 1 tablespoon avocado oil until emulsified.
4. Toss dried potato slices in the honey-mustard mixture until evenly coated on all surfaces.
5. Arrange coated potato slices in a single layer in your air fryer basket, ensuring no overlap for optimal crispness.
6. Air fry at 380°F for 12 minutes, flipping halfway through when edges begin to curl and brown.
7. Continue cooking until chips achieve deep golden coloration and rigid texture, about 2-3 minutes longer.
8. Immediately transfer finished chips to a wire rack and sprinkle with 1 teaspoon fine sea salt while still hot.
9. Allow chips to cool completely on the rack for maximum crispness before serving.
Miraculously crunchy with a perfect sweet-savory balance, these chips deliver serious texture contrast. The honey caramelizes into subtle sweetness while Dijon provides sophisticated tang. Serve them piled high with herbed yogurt dip or crumbled over grilled chicken salads for elevated crunch.
Loaded Baked Potato Air Fryer Chips
Tired of boring snacks? Transform russet potatoes into crispy, loaded perfection with your air fryer. These chips deliver that baked potato flavor in every crunchy bite.
Ingredients
– 2 large russet potatoes, scrubbed clean
– 2 tablespoons clarified butter, melted
– 1/2 cup sharp cheddar cheese, freshly grated
– 1/4 cup thick-cut applewood smoked bacon, cooked and crumbled
– 2 tablespoons fresh chives, finely minced
– 1/4 cup sour cream, for serving
– Kosher salt and freshly cracked black pepper
Instructions
1. Preheat your air fryer to 375°F for 3 minutes.
2. Using a mandoline slicer, slice potatoes into uniform 1/8-inch thick rounds.
3. Pat potato slices completely dry with paper towels to ensure maximum crispiness.
4. Toss potato slices with melted clarified butter until evenly coated.
5. Arrange slices in a single layer in the air fryer basket, ensuring they don’t overlap.
6. Air fry at 375°F for 8 minutes, then flip each chip using kitchen tongs.
7. Continue air frying for another 6-8 minutes until golden brown and crispy around the edges.
8. Immediately season hot chips with kosher salt and freshly cracked black pepper.
9. Sprinkle grated sharp cheddar cheese evenly over the chips.
10. Return to air fryer for 1-2 minutes until cheese is melted and bubbly.
11. Transfer chips to serving platter and top with crumbled applewood smoked bacon.
12. Garnish with finely minced fresh chives.
13. Serve immediately with dollops of cold sour cream on the side.
Absolutely addictive! The chips maintain a satisfying crunch while the melted cheese creates gooey pockets of flavor. Serve them piled high with extra bacon crumbles for game day, or alongside grilled steaks for an elevated side dish that disappears fast.
BBQ Flavor Air Fryer Potato Chips
Jazz up your snack game with these crispy, smoky BBQ chips made entirely in your air fryer. Transform humble russet potatoes into restaurant-worthy chips with zero deep-frying mess. Get ready for that satisfying crunch and bold flavor in under 30 minutes.
Ingredients
– 2 large russet potatoes, scrubbed clean
– 2 tablespoons avocado oil
– 1 tablespoon smoked paprika
– 2 teaspoons garlic powder
– 1 teaspoon onion powder
– 1 teaspoon light brown sugar
– ½ teaspoon cayenne pepper
– ½ teaspoon fine sea salt
– ¼ teaspoon freshly cracked black pepper
Instructions
1. Slice potatoes into 1/8-inch thick rounds using a mandoline slicer for uniform thickness.
2. Submerge potato slices in ice water for 15 minutes to remove excess starch.
3. Drain potatoes and pat completely dry with paper towels, ensuring no moisture remains.
4. Whisk together avocado oil, smoked paprika, garlic powder, onion powder, light brown sugar, cayenne pepper, fine sea salt, and black pepper in a large bowl.
5. Toss dried potato slices in the spice mixture until evenly coated on all surfaces.
6. Arrange potato slices in a single layer in the air fryer basket, ensuring they don’t overlap.
7. Air fry at 380°F for 8 minutes, then flip each chip using kitchen tongs.
8. Continue air frying at 380°F for another 6-8 minutes until edges curl and chips turn golden brown.
9. Transfer chips to a wire rack immediately to prevent steaming and maintain crispness.
10. Repeat process with remaining potato slices in batches, allowing air fryer basket to cool slightly between batches.
Vibrantly seasoned with smoky paprika and subtle heat, these chips achieve remarkable crispness without deep frying. The thin edges curl into delicate waves while maintaining sturdy centers perfect for dipping. Serve alongside cool ranch dip or crumble over pulled pork sandwiches for unexpected texture contrast.
Conclusion
Perfectly crispy and endlessly customizable, these 20 air fryer potato chip recipes prove just how versatile your favorite kitchen gadget can be. Whether you’re craving classic salted chips or something more adventurous, there’s a recipe here to satisfy every craving. We’d love to hear which ones become your go-to favorites—drop us a comment below and don’t forget to share this roundup on Pinterest for fellow chip lovers!
