4.5
(13)
Your folders
Your folders
Export 2 ingredients for grocery delivery
Step 1
Thinly slice the potatoes on a mandoline, about 1/16 inch thick. Transfer to a medium bowl and run under cold water until almost all the white starch comes off and the water runs clear. Dry well between a couple paper towels. Dry the bowl as well.
Step 2
Add the dry potatoes back to the dry bowl and toss with the oil, 1/2 teaspoon salt and a few grinds of pepper until evenly coated.
Step 3
Preheat a 3.5-quart air fryer to 320 degrees F. Shingle the potatoes in the bottom of the basket; it’s okay if there are two layers. Cook until the potatoes are deep golden brown around the edges and crisp, tossing every 5 minutes with tongs so they’re evenly cooked, about 30 minutes. If you notice a few slices are finished cooking and completely crisp before others, remove to a large bowl and continue cooking the remaining pieces.
Step 4
Season the chips with a pinch of salt. Serve immediately or let cool and store in an airtight container for up to 2 days.
Your folders
tasteofhome.com
5.0
(2)
30 minutes
Your folders
wellplated.com
4.6
(9)
20 minutes
Your folders
airfryerworld.com
5.0
(5)
20 minutes
Your folders
cookinglight.com
Your folders
tasteofhome.com
5.0
(3)
30 minutes
Your folders
spendwithpennies.com
5.0
(5)
30 minutes
Your folders
mealthy.com
5.0
(3)
Your folders
berrymaple.com
5.0
(2)
30 minutes
Your folders
berrymaple.com
Your folders
everydayfamilycooking.com
5.0
(1)
21 minutes
Your folders
thekitchn.com
5.0
(1)
22 minutes
Your folders
moonandspoonandyum.com
4.7
(14)
20 minutes
Your folders
therecipecritic.com
10 minutes
Your folders
momsdish.com
4.8
(10.1k)
25 minutes
Your folders
thekitchn.com
5.0
(1)
Your folders
theslowroasteditalian.com
5.0
(1)
8 minutes
Your folders
veganinthefreezer.com
5.0
(45)
9 minutes
Your folders
dailyyum.com
4.5
(4)
10 minutes
Your folders
eatingwell.com