Homemade Potato Chips
Homemade Potato Chips are made with mandoline-sliced russet potatoes, olive oil, and sea salt; air fry at 360°F for 18 minutes until paper-thin and shatteringly crispy.
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Method
- 1
Slice potatoes paper-thin (1/16 inch) using a mandoline. Soak in cold water 15 minutes, then drain and pat very dry.
- 2
Toss with olive oil and salt. Arrange in a single layer — no overlapping.
- 3
Air fry at 360°F for 15-18 minutes, checking and removing chips as they turn golden. They cook unevenly — thin ones finish first.
- 4
Cool on a wire rack — they crisp up significantly as they cool.
- 5
Season while warm and store in an airtight container.
Pro tip. Mandoline is essential — you cannot cut thin enough by hand. Soaking removes starch for crispier chips. Check frequently near the end; they go from golden to burnt in seconds. Cook in batches.
Why the air fryer wins here
- Ready in 18 minutes. The same dish takes about 29 in a conventional oven, plus preheating.
- Uses a fraction of the oil of deep frying, which is how this comes in at 150 calories a serving.
- Cleanup is a basket, not a sheet pan and a splattered stovetop.
Storing and reheating
Refrigerate perishable leftovers within 2 hours, or within 1 hour above 90°F. Reheat leftovers to 165°F (74°C) throughout, measured with a food thermometer. USDA leftover safety guidance.
Keep leftovers in the fridge for up to 3 days. Reheat in the air fryer at 350°F for 3-5 minutes rather than the microwave so the outside crisps back up. See the reheat guide for exact times by food.
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