Air fryer potato slices are super easy and come out crispy with soft centers—kind of like homemade chips or thin fries depending on how you cut them.
Here’s a simple, reliable method:
Ingredients
- 2–3 potatoes (russet or Yukon gold work best)
- 1–2 tbsp oil (olive or avocado)
- Salt
- Optional: pepper, garlic powder, paprika, parmesan, etc.
Instructions
- Slice the potatoes
Cut into thin rounds (about 1/8–1/4 inch thick). Try to keep them even so they cook uniformly. - Soak (optional but recommended)
Soak slices in cold water for 15–30 minutes to remove excess starch → helps crispiness.
Then drain and pat completely dry. - Season
Toss with oil, salt, and any spices you like. - Air fry
- Temp: 375°F (190°C)
- Time: 10–15 minutes
- Shake/flip halfway through
- For extra crisp: go up to 400°F (205°C) for the last 2–3 minutes
- Serve immediately
They crisp up best right out of the air fryer.
Tips
- Don’t overcrowd the basket—cook in batches if needed.
- Thinner slices = crispier (more like chips), thicker = softer inside.
- Add parmesan or herbs right after cooking for extra flavor.
If you want, I can give you specific flavor combos (like spicy, ranch, or loaded potato style).
