The Best Air Fryer Chips – Crispy, Golden, and Irresistible

Introduction

There’s something universally comforting about a plate of hot, crispy chips. Whether you call them chips, fries, or frites, these golden sticks of potato magic are loved across the globe. Traditionally, chips are deep-fried in bubbling oil, delivering that signature crunch and fluffy interior. But let’s be honest—while delicious, deep-frying isn’t always the healthiest choice, nor is it the cleanest or easiest method.

Enter the air fryer—a kitchen game changer that’s taken home cooking by storm. This small but mighty appliance uses rapid air circulation to cook food with a fraction of the oil, delivering the crispy texture we all crave while being easier on our waistlines and our arteries. Air fryer chips, when done right, are just as good—if not better—than their deep-fried counterparts. They’re crunchy outside, tender inside, and you can season them however you like.

But here’s the thing: making the best air fryer chips isn’t just about tossing potatoes into a basket and pressing start. It’s about understanding your potato type, prepping them properly, seasoning them to perfection, and cooking them in a way that maximizes crispiness without drying them out.

In this comprehensive guide, we’ll cover:

The best potatoes for air fryer chips.
Cutting techniques for the perfect thickness.
The importance of soaking and drying.
Optimal oil and seasoning combinations.
Step-by-step instructions for the crispiest, fluffiest results.
Variations for different flavor profiles.
Troubleshooting tips if your chips aren’t turning out right.
Storage and reheating guidance.
Nutritional information and serving suggestions.

By the end, you’ll have all the knowledge and confidence you need to create restaurant-quality chips right in your own kitchen.

Choosing the Right Potato

Not all potatoes are created equal when it comes to making chips.

Best choice: Floury or starchy potatoes like Maris Piper, Russet, King Edward, or Idaho.
These have a higher starch content and lower moisture, resulting in chips that crisp beautifully.
Avoid: Waxy potatoes like Charlotte or Yukon Gold for this recipe. While they’re excellent in salads, their higher moisture content can make chips soggy.

Tip: If you’re in a region where potato varieties aren’t clearly labeled, look for larger potatoes with a dry, matte skin rather than a smooth, shiny surface.

Cutting Your Chips

The size and shape matter.

Classic chip: 1 cm (about ⅜ inch) thick.
Skinny fries: 0.5 cm (about ¼ inch) thick.
Chunky chips/steak fries: 1.5 cm (about ⅝ inch) thick.

Uniformity is key—if your chips vary in size, some will overcook while others remain underdone.

Pro tip: Use a mandoline slicer or a chip-cutting tool for perfect consistency. If using a knife, take your time and keep slices even.

The Soaking Step – Why It Matters

Soaking freshly cut potatoes in cold water for at least 30 minutes (or up to overnight) helps remove excess starch, which is the enemy of crispiness. This step also prevents the chips from sticking together during cooking.

After soaking, dry them thoroughly—this is non-negotiable. Water on the potato surface turns into steam in the air fryer, leading to limp chips.

Oil and Seasoning

Air fryer chips need a light coating of oil—not a full bath.
Best oils for crispiness: sunflower oil, vegetable oil, avocado oil, or light olive oil.

For every 500g (about 1 lb) of potatoes, you’ll need 1–2 tablespoons of oil.

Seasoning basics:

Salt (sea salt or kosher salt for best flavor)
Black pepper

Optional flavor boosters:

Garlic powder
Paprika (sweet, smoked, or hot)
Onion powder
Dried herbs (thyme, rosemary, oregano)
Chili flakes for heat
Parmesan cheese (added after cooking)

Step-by-Step Recipe – The Best Air Fryer Chips

Servings: 4
Prep Time: 15 minutes (+30 minutes soaking)
Cook Time: 25–30 minutes
Total Time: ~1 hour 15 minutes

Ingredients:

1 kg (2.2 lbs) starchy potatoes (Maris Piper, Russet, etc.)
2 tbsp light olive oil or sunflower oil
1 tsp sea salt (plus extra to taste)
½ tsp black pepper
Optional: 1 tsp paprika, 1 tsp garlic powder, fresh herbs to garnish

Instructions:

1. Prep the Potatoes

Peel the potatoes (or leave the skin on for rustic chips).
Cut into your desired chip thickness, keeping them uniform.

2. Soak

Place the cut potatoes in a large bowl of cold water.
Soak for at least 30 minutes (up to 12 hours in the fridge).
Drain and dry thoroughly with a clean tea towel or paper towels.

3. Season

Place the dried chips in a clean bowl.
Add oil and toss to coat evenly.
Sprinkle over salt, pepper, and any additional seasonings.
Toss again until every chip is coated.

4. Preheat the Air Fryer

Set to 200°C (400°F) for about 3 minutes.
Preheating helps the chips start cooking immediately for maximum crispiness.

5. Cook

Arrange the chips in a single layer in the basket—avoid overcrowding.
Cook for 15 minutes at 200°C (400°F).
Shake the basket or turn the chips halfway through.
Continue cooking for another 10–15 minutes until golden and crisp.
Thinner chips will cook faster; chunkier chips may take a few extra minutes.

6. Serve

Transfer to a plate lined with kitchen paper to remove any excess oil.
Season with extra salt or toppings while hot.
Enjoy immediately for best texture.

Variations and Flavor Ideas

Classic Salt & Vinegar
Toss chips in malt vinegar after cooking for a tangy kick.
Garlic Parmesan
After cooking, toss chips in grated Parmesan and garlic powder.
Spicy Cajun
Add 1 tsp Cajun seasoning before cooking.
Herb-Infused
Add chopped fresh rosemary or thyme during cooking.
Cheesy Loaded Chips
Top cooked chips with melted cheddar, bacon bits, and spring onions.

Troubleshooting – If Your Chips Aren’t Perfect

Soggy Chips?
You may not have dried them enough, or you overcrowded the basket.
Too Dry?
Reduce cooking time slightly or add a touch more oil.
Uneven Cooking?
Cut chips more evenly and shake the basket halfway through.

Serving Suggestions

Air fryer chips are incredibly versatile. Serve them:

With classic fish for a British fish-and-chips meal.
Alongside burgers or grilled chicken.
With dipping sauces like ketchup, aioli, garlic mayo, ranch, or curry sauce.

Storage and Reheating

Store: Cool chips completely, then refrigerate in an airtight container for up to 2 days.
Reheat: Air fry at 180°C (356°F) for 3–5 minutes until hot and crispy again.
Avoid microwaving—it makes chips soggy.

Nutritional Information (per serving)

(based on 4 servings, using 2 tbsp oil)

Calories: 210
Carbohydrates: 45g
Protein: 5g
Fat: 4g
Fiber: 5g
Sodium: 300mg

Conclusion

Air fryer chips are proof that you can enjoy comfort food without all the excess oil and guilt of deep frying. By selecting the right potatoes, soaking to remove starch, drying thoroughly, and cooking at the right temperature, you can achieve chips that are irresistibly crispy on the outside and tender on the inside.

The beauty of air fryer chips lies in their adaptability—you can season them in endless ways, make them skinny or chunky, and pair them with almost any main dish. Once you master the technique, you’ll never need to turn to soggy oven chips or oil-heavy deep-fried versions again.

So next time you’re craving that golden crunch, reach for your air fryer, grab some potatoes, and make the best air fryer chips you’ve ever tasted. You might just find they become a regular star of your weeknight dinners, weekend treats, and family gatherings.