Air Fryer Potato Chips

Golden brown potato chips sprinkled with parsley on a serving plate

 The Spruce Eats / Leah Maroney

Prep: 15 mins
Cook: 45 mins
Total: 60 mins
Servings: 2
Yield: 4 cups
Nutrition Facts (per serving)
350 Calories
7g Fat
64g Carbs
8g Protein
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Nutrition Facts
Servings: 2
Amount per serving
Calories 350
% Daily Value*
Total Fat 7g 9%
Saturated Fat 1g 5%
Cholesterol 0mg 0%
Sodium 671mg 29%
Total Carbohydrate 64g 23%
Dietary Fiber 7g 25%
Total Sugars 3g
Protein 8g
Vitamin C 25mg 124%
Calcium 54mg 4%
Iron 3mg 18%
Potassium 1645mg 35%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Air fryer potato chips are crispy, crunchy and it’s hard to believe they are cooked in the air fryer. Very little oil is used to make these chips, and a 2-cup serving comes in at just 7 grams of fat. It takes a little effort to make a good-sized batch but it’s so worth it. Pair it with a delicious dip like homemade French onion dip or cheeseburger dip.


  • 2 large russet potatoes

  • 1 tablespoon olive oil

  • 1 teaspoon kosher salt

Steps to Make It

  1. Gather the ingredients.

    Ingredients for air fryer potato chips recipe gathered
      The Spruce Eats / Leah Maroney
  2. 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.

    Unpeeled potato being sliced very thinly with a vegetable peeler
      The Spruce Eats / Leah Maroney
  3. 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.

    Thinly sliced potatoes in a bowl of water
      The Spruce Eats / Leah Maroney
  4. 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.

    Potato slices on a baking sheet lined with paper towels
      The Spruce Eats / Leah Maroney
  5. 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.

    Sliced potatoes tossed with oil in a bowl
      The Spruce Eats / Leah Maroney
  6. 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.

    Potato slices filling the basket of the air fryer
      The Spruce Eats / Leah Maroney
  7. 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.

    Golden brown potato chips in the air fryer basket
     The Spruce Eats / Leah Maroney 

Recipe Tips

  • You must make sure the potatoes are as dry as possible before air frying. 
  • Heating at a lower temperature first for a longer period of time helps to properly cook the potato slices. Then the higher temperature finishes cooking them and makes them crispy. If you cook at the higher temperature from the beginning it’s more likely that the chips will not be as crispy and will burn more easily.

Recipe Variations

  • You can use Yukon gold potatoes as well. Those and russet work the best out of all the potatoes for this recipe.