Step 1

Pre-heat Air Fryer at 340°F/170°C for 5 minutes. Slice potato into 1/8” thin slices. (A mandoline with cut-resistant gloves makes this step quick & even). Discard the small end pieces.

Step 2

Optional - Add potato slices to bowl of cold water for at least 20 minutes. Remove potato slices and pat dry with towel.

Step 3

Place potato slices in a bowl and spray with oil, season with salt, pepper or optional spices. Toss potatoes to evenly coat all sides with the oil and seasonings.

Step 4

Spray the air fryer basket/tray with oil to minimize sticking. Lay potato slices in single layer, trying to not overlap slices.

Step 5

Initial Browning: Air Fry at 340°F/170°C for 10 minutes. Flip and separate any touching slices.Continue to Air Fry at 340°F/170°C for 3-5 minutes increments or until they start to crisp on the edges. Separate the potatoes so they don’t stick together and this helps the chips crisp on both sides. Look for crispy brown sides because this is what makes them crunchy. But don’t let them burn. Check out our photos for reference.

Step 6

Finishing: When you see crisp brown edges, reduce heat to 280°F/140°C and Air Fry for another 2-5 minutes or until they are dry. The chips will become crunchier when they cool.If some of the chips are a still little chewy, then remove the crunchy ones and continue to Air Fry the chewy chips at 280°F/140°C for another 3 minutes or until crispy.