Air Fryer Potato Chips Recipe - How To Get Crisp Chips Every Time! (2024)

FAQs

How to keep air fryer chips crispy? ›

To ensure your chips are crispy, be sure to completely dry your potatoes before you start cooking. Also, make sure you rinse them long enough for crispy air fryer potato chips.

Turn the heat up under the oil and return one blanched chip to the oil as a guide again. Once it's floating and golden the temperature should be about 180°C, which is perfect for frying and will give you chips with those all-important crispy outsides and fluffy middles.

Store Your Opened Bags of Chips in the Freezer

According to a discussion over at Men's Health, storing your chips in the freezer will result in chips that stay crispy and maintain a crunch.

The crisp sound comes from the fractures of potato cells. During the frying process, potato cells turn brittle and dry. So when the chip is bitten into, it will cause fractures. If chips get damp, the potato cells will become soften and lose their brittleness and crispiness.

While we wish it were possible to fry without any oil, air fryers do need a little oil to make your food crispy (but you'll use a lot less than a traditional fryer). Toss your food with a small amount of oil (around a tablespoon or less) to coat it evenly, then add it to the air fryer basket.

The best way to keep fried foods crispy? Just place them on a cooling rack set over a baking sheet. If you're frying multiple batches, throw the whole setup into a low oven to keep everything warm as you keep frying and adding to the rack.

Don't skip the soaking step!

It's imperative you soak your potatoes for at least 30mins. This helps remove most of the starch in the potato, resulting in a crispier finish. It also means that some of the natural sugars are removed, meaning that the outside won't burn before the middle is cooked.

Use older potatoes

Generally, older potatoes are the best for making chips, as the natural sugars diminish over time and convert into starch – the perfect excuse to use those old potatoes that have been sitting around for a while.

Canola oil is one of the best oil for chips fries and is often used for fat-free potato chip recipes. It does the job quite good when frying.

If your oil is too hot, the chips will burn. If the oil is too cold, the chips will become soggy. Sheet Pan with Paper Towels: A sheet pan with paper towels sops up the extra oil and keeps your potato chips crisp and not soggy. Parchment paper can also be used, but it won't soak up the oil as well as paper towels.

How do you keep chips crunchy? ›

Store them in the freezer

The second way to store chips so as not to get sluggish still requires packaging. This means that you don't have to take the chips out of their original packaging. Then roll it up neatly, tie it with rubber, and put it in the freezer.

Interestingly, cornstarch contains 25 to 28 percent amylose, which is higher than the amount in wheat or potato starch (which are 20 to 22 percent amylose), and this is why cornstarch works the best for making crispy coatings on fried foods.

Preheat or set the air fryer to 200ºC, according to manufacturer instructions. Transfer the potatoes to a large bowl and use your hands to gently but thoroughly coat with the oil. Cook for 20 minutes in the air fryer, tossing occasionally, until the chips are crisp and cooked through.

Low starch potatoes

Low starch potatoes have a higher water content, and while they're great for boiling, the oil in a fryer must work a lot harder to expel the moisture within, when making hot chips. On top of this, what crispiness you can salvage very quickly leaves the chip once the oil has been drained.

You can avoid this by thoroughly patting dry your potatoes before you place them in the air fryer. Secondly, you might be putting in too many potato chips so they aren't cooking evenly. You can have layers of potatoes, just make sure you give them a regular shake to toss them.

In an oven or an air fryer the process of forming a sealed layer on the outside of the potatoes is much slower so the moisture inside the potato comes out as steam and makes the outside go soggy. Coating in more oil won't really help, it'll just make them more oily and soggy.