Ingredients:
2 large russet potatoes
1 tablespoon olive oil
1 teaspoon kosher salt
Method:
Gather the ingredients.
Scrub and wash the potatoes thoroughly. There is no need to peel the potatoes.
Use a mandolin or a vegetable peeler to slice very thin slices of potato. You can slice long ways for long chips or short ways for a more classic chip shape. Use the 1/8-inch setting on your mandolin.
Immediately place the potato slices as you slice them into a bowl of very cold water. Let them sit in the cold water for at least 20 minutes. This allows the starch to leave the potatoes so they can crisp properly and also prevents oxidation
Remove them from the cold water. Give them a rinse with more cold water and then place them on a paper-towel lined baking sheet. Squeeze and pat them dry with the paper towels until they are as dry as you can get them.
Add the dried potato slices to a large bowl. Drizzle with the olive oil and toss to coat. You can also use canola oil or olive oil spray. Preheat the air fryer to 350 F.
Add the potato slices into the basket of the air fryer in one even layer, without too much overlapping. Air fry on 350 F for 10 minutes.
Separate the potato slices and flip them if needed. Then raise the temperature to 400 F and air fry for another 3 to 5 minutes, or until crispy on all sides and lightly golden brown.
Remove from the air fryer and sprinkle with salt immediately. Then repeat again as many times as needed for the remaining chips. Top with chopped chives or parsley if you wish.
2 large russet potatoes
1 tablespoon olive oil
1 teaspoon kosher salt
Method:
Gather the ingredients.
Scrub and wash the potatoes thoroughly. There is no need to peel the potatoes.
Use a mandolin or a vegetable peeler to slice very thin slices of potato. You can slice long ways for long chips or short ways for a more classic chip shape. Use the 1/8-inch setting on your mandolin.
Immediately place the potato slices as you slice them into a bowl of very cold water. Let them sit in the cold water for at least 20 minutes. This allows the starch to leave the potatoes so they can crisp properly and also prevents oxidation
Remove them from the cold water. Give them a rinse with more cold water and then place them on a paper-towel lined baking sheet. Squeeze and pat them dry with the paper towels until they are as dry as you can get them.
Add the dried potato slices to a large bowl. Drizzle with the olive oil and toss to coat. You can also use canola oil or olive oil spray. Preheat the air fryer to 350 F.
Add the potato slices into the basket of the air fryer in one even layer, without too much overlapping. Air fry on 350 F for 10 minutes.
Separate the potato slices and flip them if needed. Then raise the temperature to 400 F and air fry for another 3 to 5 minutes, or until crispy on all sides and lightly golden brown.
Remove from the air fryer and sprinkle with salt immediately. Then repeat again as many times as needed for the remaining chips. Top with chopped chives or parsley if you wish.
