Air Fryer Potato Chips
I am pregnant - this means swelling… so much swelling. To try and combat my swelling, I’ve been trying to eat less salt - which is hard when all I want to eat is potato chips.
I decided to try and make my own potato chips - this way I can control thickness, crispness, AND saltiness… all while saving lots of money on those (delicious) store-bought bags.
Here's what you need:
any kind of oil will probably work, but olive oil is part of what makes this homemade snack sooo much better than the kind from the store
I used some russets from our garden this year, but yellow potatoes (like yukon gold) or red ones make really good chips.
nearly any knife will do - but make sure it's sharp! the potatoes should be sliced really thin
a cutting board
any will do!
Here's how you make them:
First, you're going to want to slice your potatoes as thin as you can. There are definitely tools that are much easier to use, but I'm old-fashioned! I tried to cut my potatoes to somewhere between 1/4 and 1/8th of an inch thick. Any thickness is fine, but do your best to keep them a uniform thickness so they cook evenly!
Next, put your cut potatoes in a bowl with some cold water. If you swish them around a little bit, you'll notice your water starts to get cloudy. This is starch come out of your potatoes. The more start you can get out, the better they will crisp up! The type of potatoes you use and the season will determine how long it takes to get the starch out. ("new" potatoes in the summer have almost no starch!) My best advice is to keep rinsing them until your water rinses clear... then let them soak for about 10 minutes! See the progression below:
Once your potatoes rinse clear like the last picture, dry them off to the best of your abilities! I pat them dry with some paper towel.
When the potatoes are relatively dry, splash them with some olive oil and seasoning. I was stingy with my oil, because I really wanted crisp chips!
After seasoning, I tossed my chips-to-be into the air-fryer at 200 degrees for 25 minutes. I stopped them about halfway through to stir them around. (If you have a big air fryer, or you are able to space all your potato rounds out so they don't touch, you won't need to stir them. But keep in mind that they are thin enough to pile on top of each other - as long as you stir!)
After about 25 minutes, the potatoes were cooked through and beginning to dehydrate... That's what we want to see! At this point, I kicked the temperature up to 400 degrees to let them get crispy. After about 7 minutes, they looked like this:
Once they came out of the fryer, I added a liiiiiittttle bit more seasoning... you know- for good measure. Then, they were perfect! An awesome, and relatively quick, snack to satisfy all my salty, crunchy cravings!