Air Fried Chips Recipes

AIR FRYER POTATO CHIPS

Steps:

• Set a mandoline on the thinnest level and carefully cut potato into thin slices.
• Add sliced potatoes to a bowl of water and soak for 15 minutes. Pour out water, cover potatoes with fresh water, and soak for an additional 15 minutes.
• Meanwhile, preheat the air fryer to 400 degrees F (200 degrees C) for 10 minutes. Spray the air fryer basket with cooking spray.
• Remove potatoes from the water and dry thoroughly. Sprinkle with smoked Cheddar salt and transfer to the air fryer basket, making sure not to overcrowd it. Spray the potatoes with cooking spray.
• Air fry potatoes for 8 minutes. Open air fryer and shake potatoes. Cook until potatoes are golden brown, about 7 minutes more. Check to make sure they are not cooking faster and starting to burn.

AIR-FRIED CHIPS

Steps:

• To make straight, neat chips, peel the potatoes and trim away all the rounded edges so they become rectangular blocks. Cut the blocks into batons - they should be somewhere between fries and thick chips, as if they're too thin, they might break; too thick, and they won't cook through (if you like, save the offcuts to make mash or add to soups). Alternatively, cut the unpeeled potatoes into chips without trimming, if you're not bothered by neatness. Rinse the chips and pat dry with a clean tea towel.
• Tip the chips into the bottom of an air fryer (the part with the paddle), add the oil, and toss the chips in the oil so they are evenly coated. Program the fryer to cook for 30 mins using the paddle. After this time, check that the chips are tender and cooked through. If they're not, cook for a further 5 mins. Season well.

AIR FRYER POTATO CHIPS

Steps:

• Thinly slice the potatoes on a mandoline, about 1/16 inch thick. Transfer to a medium bowl and run under cold water until almost all the white starch comes off and the water runs clear. Dry well between a couple paper towels. Dry the bowl as well.
• Add the dry potatoes back to the dry bowl and toss with the oil, 1/2 teaspoon salt and a few grinds of pepper until evenly coated.
• Preheat a 3.5-quart air fryer to 320 degrees F. Shingle the potatoes in the bottom of the basket; it's okay if there are two layers. Cook until the potatoes are deep golden brown around the edges and crisp, tossing every 5 minutes with tongs so they're evenly cooked, about 30 minutes. If you notice a few slices are finished cooking and completely crisp before others, remove to a large bowl and continue cooking the remaining pieces.
• Season the chips with a pinch of salt. Serve immediately or let cool and store in an airtight container for up to 2 days.

AIR-FRYER POTATO CHIPS

Steps:

• Preheat air fryer to 360°. Using a mandoline or vegetable peeler, cut potatoes into very thin slices. Transfer to a large bowl; add enough ice water to cover. Soak for 15 minutes; drain. Add more ice water and soak another 15 minutes., Drain potatoes; place on towels and pat dry. Spritz potatoes with cooking spray; sprinkle with salt. In batches, place potato slices in a single layer on tray in greased air-fryer basket. Cook until crisp and golden brown, 15-17 minutes, stirring and turning every 5-7 minutes. If desired, sprinkle with parsley.

AIR-FRYER FISH AND CHIPS

Steps:

• Preheat air fryer to 400°. Peel and cut potato lengthwise into 1/2-in.-thick slices; cut slices into 1/2-in.-thick sticks., In a large bowl, toss potato with oil, pepper and salt. Place potato pieces in a single layer in air-fryer basket; cook until just tender, 5-10 minutes Toss potatoes in basket to redistribute; continue to cook until lightly browned and crisp, 5-10 minutes longer. , Meanwhile, in a shallow bowl, mix flour and pepper. In another shallow bowl, whisk egg with water. In a third bowl, toss cornflakes with cheese and cayenne. Sprinkle fish with salt; dip into flour mixture to coat both sides and shake off excess. Dip in egg mixture, then in cornflake mixture, patting to help coating adhere. , Remove fries from basket; keep warm. Place fish in a single layer in air-fryer basket. Cook until fish is lightly browned and just beginning to flake easily with a fork, turning halfway through cooking, 8-10 minutes. Do not overcook. Return fries to basket to heat through. Serve immediately. If desired, serve with tartar sauce.

AIR FRYER POTATO CHIPS

Steps:

• Wash and peel the potatoes and cut into thin slices using a mandoline or sharp knife. It's important to keep the potatoes sliced the same thickness for even cooking.
• Place the sliced potatoes in a large bowl and top with ice water. Soak for 15 minutes and then drain. Replace the ice water and soak for another 15 minutes. Drain.
• Pat the potatoes dry, making sure to get them as dry as possible.
• Drizzle the olive oil over the potatoes and sprinkle with salt, tossing well to coat.
• Arrange the potatoes in a single layer in the air fryer basket. It's okay for there to be a bit of overlapping, but do not fully cover any of the potatoes.
• Cook the potatoes at 300 degrees for 10 minutes.
• Increase the heat to 400 degrees, shake the basket to stir the chips, and cook for 5 minutes or until potatoes are as crisp as you'd like.
• Season with additional salt, if needed.

AIR-FRIED CARROT CHIPS

Steps:

• Preheat an air fryer to 400 degrees F (200 degrees C).
• Combine carrot chips and olive oil in a resealable bag and toss to coat. Sprinkle with dry ranch seasoning.
• Air-fry until crispy, 10 to 12 minutes, stopping every 3 minutes to give the air fryer basket a shake.

AIR FRYER PEPPERONI CHIPS

Steps:

• Preheat the oven to 380 degrees F (190 degrees C).
• Place pepperoni slices in the basket of the air fryer, making sure they are only slightly overlapping if need be.
• Cook for 5 minutes. Using tongs, transfer slices to a paper towel-lined plate and let sit for 5 minutes for final crisping. Eat immediately or refrigerate and store in an air-tight container.