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Crispy Homemade Potato Chips: Air Fryer and Baked Methods

A tall pile of golden, wavy homemade potato chips heavily seasoned with spices on a white plate.
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Make the crispiest, golden homemade potato chips from scratch using simple pantry staples. This guide provides reliable instructions for both air fryer and oven-baked methods for a satisfying, crunchy snack.

Ingredients

Scale
  • 3 large Russet or Yukon Gold potatoes
  • 2 tablespoons olive oil (for baking/frying) or cooking spray (for air frying)
  • 1 teaspoon fine sea salt (or to taste)
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon paprika (optional, for color and flavor)

Instructions

  1. Prepare the Potatoes: Wash and dry the potatoes completely. You do not need to peel them for a rustic chip. Using a mandoline slicer or a very sharp knife, slice the potatoes as thinly as possible, aiming for uniform thickness (about 1/16 inch).
  2. Rinse and Soak: Place the thin potato slices in a large bowl of cold water. Swirl them around to release excess starch. Let them soak for at least 30 minutes, or up to 2 hours in the refrigerator. This step is key for maximum crispiness.
  3. Dry Thoroughly: Drain the potatoes and rinse them under cold running water until the water runs clear. Spread the slices in a single layer on several layers of clean kitchen towels or paper towels. Press firmly to remove as much moisture as possible. Dry potatoes are essential for crunch.
  4. Seasoning (Air Fryer Method): In a bowl, lightly toss the dried potato slices with cooking spray or 1 teaspoon of olive oil. Sprinkle with salt, garlic powder, and paprika. Toss gently to coat evenly.
  5. Air Fry: Preheat your air fryer to 350°F (175°C). Arrange the seasoned potato slices in a single layer in the air fryer basket. Work in batches to avoid overcrowding. Cook for 10 to 15 minutes, shaking the basket every 5 minutes, until the chips are golden brown and crisp.
  6. Seasoning (Oven-Baked Method): Preheat your oven to 400°F (200°C). Line two large baking sheets with parchment paper. Toss the dried potato slices with the remaining 1 tablespoon of olive oil and the seasonings. Spread the slices in a single layer on the prepared sheets.
  7. Bake: Bake for 15 to 20 minutes, flipping the chips halfway through. Watch closely during the last few minutes, as they can burn quickly once they start to brown.
  8. Cool and Serve: Transfer the finished chips (either method) to a wire rack or a plate lined with paper towels to cool completely. They will crisp up further as they cool. Taste and add extra salt if needed immediately after cooling. Serve your crunchy homemade potato chips right away.

Notes

  • For extra flavor, try seasoning variations like onion powder, black pepper, or a dash of cayenne pepper for heat.
  • If you prefer a deep-fried version, heat 2 inches of neutral oil (like canola) to 350°F (175°C) and fry small batches for 3-5 minutes until golden, then drain well and season immediately.
  • Uniform slicing is the secret to achieving consistent texture in your homemade potato chips.

Nutrition

Find it online: https://www.unfoldrecipes.com/crispy-homemade-potato-chips-recipe/