Home made potato chips in the air fryer Beginner by davetcc

When you've got a little time, freshly made chips are a real treat over their frozen alternative. As it turns out, it is not that much extra work to make them from scratch, but the soaking takes most of the time.

I've yet to find any potatoes that did not do well with this simple recipe, and I think the main point is to ensure they soak for long enough. Even if you forgot to soak them, you could probably get away with parboiling the potatoes for a few minutes.

In terms of thickness, I normally go for thicker chips; fat intake into the potato is based on surface area. So from that we can say, the thicker you cut the chip, the less area available for fat! Even the nutritional information shown below is worst case, most air-fryers will probably leave some of that fat in the bottom of the cooking tray.

We were early adopters of the air-fryer. At the time I write this we still have one of the very early Phillips machines. When I bought it, I wasn't sure if it would get used much. How wrong I was, it is one of the most used appliances in the kitchen. For those in the UK, if you're interested in history of the air-fryer, there's a great documentary about it on BBC iPlayer.

Finally, you can decide if you want skin on fries or completely peeled, this recipe will work well either way.

Ingredients

Method

If you're peeling the potatoes do so first, before anything else.

Prepare a large bowl half-full of water with the salt dissolved in it; this will be used to pre-soak the chips, ready for cooking.

Chop the potatoes along the length into chip size pieces, the largest cross-section of a chip I've tried is a little under a centimeter, after that they get quite difficult to cook through before they burn. As you chop them, put them into the bowl of water right away, this prevents oxidisation in the potato.

Leave the potatoes for at least half an hour, preferably an hour. About 5 minutes before you're ready to cook them, turn on the air fryer to 180°C and let it warm up.

Discard the water from the bowl and drizzle the oil over the chips, and then put them into the air-fryer compartment to start cooking.

Usually, I find that you'll need between 15-25 minutes for pre-soaked chips depending on thickness, if you're using thicker chips, then I recommend maybe trying one after 20 minutes before taking them all out. If you're on the thinner end, maybe check at 10 minutes. I find that setting the machine to 180°C is best for fresh chips (when I've used 200°C as often recommended, I find they burn before cooking).