Description
Crispy, thin-sliced potato chips seasoned with salt and cracked black pepper, cooked in the air fryer for a low-oil crunch.
Ingredients
Scale
- 3 large Russet potatoes
- 2 tablespoons vegetable oil
- 1 teaspoon coarse salt
- 1/2 teaspoon freshly cracked black pepper
- Cold water for soaking
Instructions
- Slice the potatoes into paper-thin rounds using a mandoline.
- Soak the potato slices in a bowl of cold water for 30 minutes to remove excess starch.
- Drain the potatoes and pat them completely dry with paper towels.
- In a large bowl, toss the dried slices with vegetable oil, salt, and black pepper until evenly coated.
- Arrange the slices in the air fryer basket in a single layer or slight overlap.
- Air fry at 360°F (180°C) for 10 to 15 minutes, shaking the basket every 5 minutes.
- Remove the chips once they are golden brown and crisp.
- Prep Time: 40 minutes
- Cook Time: 15 minutes
- Category: Snack
- Method: Air Frying
- Cuisine: American