These EASY Air Fryer Potato Chips are perfectly crispy and crunchy and only use 2 ingredients! You’ll never believe they are healthy and only 75 calories for a large serving!
PIN Air Fryer Potato Chips
This is actually the most magical recipe I’ve ever created.
Not that I personally had to do a lot, since the AIR FRYER does it ALL.
But, Imma take credit for these crispy-crunch-almost-oiless AIR FRYER CHIPS ANYWAY.
Guys. HOLD THE PHONE. Did you read that? CHIPS. That are CRISPY AND CRUNCY AND ADDICTINGLY SALTY AND YUM, withouuuuuuut much oil.
Like, just a little SPRITZ and POOF – THE CRUNCH.
Crave able-crispy chip magic that is secretly not-so-bad for you and made of only 2 INGREDIENTS.
Really, we could say one ingredient ‘cause I am willing to bet BIG MONEY that real-life-you already has salt and some kind of oil spray (not olive) on your counter right as you read this VERY POST.
Pantry staples friends. This air fryer potato chips recipe is pretty much MADE OF THEM.
We talked about my obsession with the air fryer in the low carb whole30 paleo salmon cakes and, I am at it again. This is NOT the kind of contraption that is really super exciting for, liiiike, 1 week and then it sits on your shelf, turning into a coat hanger and collecting dust because the novelty wears off.
I’m looking at you Instant Pot.
Yours probably isn’t a coat hanger though. That’s probably just my own terrible organization skills.
I have used this magical device MULTIPLE times a week since I got it for Christmas. It really GETS my inner self that loves fried food, but also likes to feel like I am making better for me choices most of the time. You know this inner part of me because I am A-L-S-O willing to bet BIG MOOLAH that this is also a part of real-life YOU TOO.
Real talk: making crispy-crunchy-wholesome potato chips in the air fryer IS RLY RLY magical in the sense that it’s super easy and really does not require chip-munching-you to do a lot of, well, ANYTHING.
Except slicing potatoes SUPER THIN. Pro tip: use a mandolin. Will literally save your life and allow you to experience perfectly crispy chip BLISS.
Side note: before you ask, I have NOT tried sweet potatoes like this. I mean, I THINK it would work. But I do not want to make you promises that I cannot keep.
I tested multiple (read: 15. No lie) batches of chips with different variables: thickness, cooking time ETC, so I’ve got the LOW DOWN and SECRETS.
How to make potato chips in the air fryer:
- Slice ‘em THIN. Like, we just talked about, use the mandolin or else this could be a very tedious, annoying process and you’ll just end up buying chips. THIS DEFEATS THE PURPOSE.
- Cook them until you think they could probably use a minute OR LESS more of cooking time, because the outsides are brown and CRUNCHY, but a VERY small part in the center has a little give.
- TAKE THEM OUT NOW.
- Let the chips sit on the counter overnight.
- The next day, EAT THEM ALL. Orrr, exercise self-control and store them in an air-tight container.
But, that’s boring.
Letting them sit overnight probably sounds silly, but it is KEY.
I tried to cook these potatoes COMPLETELY at once, so they were crunchy all over.
But, this resulted in air fryer potato chips that tasted BURNED and BAD.
Undercooking = yummy, salty, but not bitter and burned and ICK.
Sitting overnight = perfect, light, airy CRISPY.
Doin’ the munch. Doin’ the crunch.
Doin’ the healthy air fryer potato chip dance all day long.
I also shared the air fryer potato chips recipe on Food Fanatic, so be sure to peep it there!
FOR THIS RECIPE, I RECOMMEND:
WEIGHT WATCHERS POINTS PER SERVING: FREESTYLE SMART POINTS: 3 POINTS+: 2. OLD POINTS: 1
(per 1/4 of the recipe)
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