· Remove the finished chips from the air fryer and let them cool on a wire rack or plate. They will continue to crisp up as they cool.
· While still warm, season with an extra pinch of salt or any other seasonings you prefer (like flaky sea salt, chili powder, or vinegar powder).
Serving Suggestions
· Serve as a snack with your favorite dip (ranch, french onion, etc.).
· As a side dish for burgers, sandwiches, or hot dogs.
Chef’s Tips & Tricks for Success
· Uniformity is Key: The more even your slices, the more evenly they will cook. A mandoline is the best tool for this job (use the guard for safety!).
· Don’t Skip Soaking & Drying: This two-step process is the difference between a crispy chip and a soft, chewy one.
· Cook in Batches: It’s tempting to pile them in, but overcrowding will steam the potatoes and result in soggy chips. Patience pays off!
· They Cook Fast at the End: Keep a close eye on the first batch to learn your air fryer’s timing. The chips can go from almost done to burnt very quickly.
· Season After Cooking: For the most vibrant flavor, add delicate seasonings (like fresh herbs, cheese powders, or vinegar powder) after the chips come out of the air fryer.
· Troubleshooting:
· Chips are soft/chewy: They were either too wet before cooking, the basket was overcrowded, or they need more cooking time.
· Chips are burning: The temperature is too high, or the slices are too thin. Try reducing the temperature to 325°F (160°C) and checking them more frequently.
Enjoy your perfectly crispy, homemade potato chips
