{"id":14516,"date":"2025-10-08T12:37:26","date_gmt":"2025-10-08T12:37:26","guid":{"rendered":"https:\/\/airfryer-tips.us\/en\/?p=14516"},"modified":"2025-10-08T12:37:26","modified_gmt":"2025-10-08T12:37:26","slug":"the-best-air-fryer-chips-9","status":"publish","type":"post","link":"https:\/\/airfryer-tips.us\/en\/the-best-air-fryer-chips-9\/","title":{"rendered":"The Best Air Fryer Chips"},"content":{"rendered":"

\ud83e\udd54 The Best Air Fryer Chips: Crispy, Golden, and Irresistible Every Time<\/strong><\/h1>\n

Introduction: Reinventing the Perfect Chip<\/strong><\/h2>\n

Few foods bring as much comfort as a bowl of hot, crispy chips \u2014 golden on the outside, fluffy on the inside, and just salty enough to make you reach for one more. Chips are universal. They bridge cultures, moods, and mealtimes: the perfect side for steak, burgers, roast chicken, or simply eaten alone with ketchup or mayonnaise.<\/p>\n

But traditional deep-frying methods often leave you with oil-soaked, heavy chips and a lingering smell of grease in the kitchen. The air fryer, on the other hand, has changed everything. With just a fraction of the oil \u2014 sometimes none at all \u2014 it delivers perfectly crisp chips that rival (and often surpass) the deep-fried version.<\/p>\n

Making the best air fryer chips<\/strong> isn\u2019t just about throwing sliced potatoes into a basket and pressing start. The secret lies in the choice of potato, the cut, the soaking process, and the perfect temperature balance<\/strong> between soft steaming and crispy frying. This article will walk you through everything: from selecting the right potato variety to perfecting that final golden crunch.<\/p>\n

\n

\ud83e\udd54 The Recipe: The Best Air Fryer Chips<\/strong><\/h2>\n

Ingredients (for 4 servings)<\/strong><\/h3>\n
    \n
  • \n

    4 large potatoes<\/strong> (Maris Piper, Russet, or Yukon Gold are ideal)<\/p>\n<\/li>\n

  • \n

    2 tablespoons olive oil<\/strong> (or spray oil for a lighter version)<\/p>\n<\/li>\n

  • \n

    1 teaspoon sea salt<\/strong><\/p>\n<\/li>\n

  • \n

    \u00bd teaspoon black pepper<\/strong><\/p>\n<\/li>\n

  • \n

    \u00bd teaspoon garlic powder<\/strong> (optional, for flavor)<\/em><\/p>\n<\/li>\n

  • \n

    1 teaspoon paprika<\/strong> (optional, for color and mild spice)<\/em><\/p>\n<\/li>\n

  • \n

    Fresh herbs<\/strong> (optional \u2014 rosemary or thyme work beautifully)<\/p>\n<\/li>\n<\/ul>\n

    Optional for Serving:<\/em><\/h4>\n
      \n
    • \n

      Malt vinegar<\/p>\n<\/li>\n

    • \n

      Ketchup, mayo, or aioli<\/p>\n<\/li>\n

    • \n

      Freshly grated Parmesan or truffle salt for a gourmet twist<\/p>\n<\/li>\n<\/ul>\n

      \n

      \ud83d\udd2a Step-by-Step Instructions<\/strong><\/h2>\n

      Step 1: Choose and Prepare the Potatoes<\/strong><\/h3>\n

      The best air fryer chips start with the right potato. Look for starchy varieties<\/strong> like Maris Piper<\/em> or Russet<\/em>; they have less moisture, which means crispier results. Waxy potatoes (like red or new potatoes) tend to steam rather than crisp.<\/p>\n

        \n
      1. \n

        Peel the potatoes if you prefer classic chips, or leave the skin on for a rustic look and added fiber.<\/p>\n<\/li>\n

      2. \n

        Cut them into even strips \u2014 around 1 cm thick<\/strong> for standard chips, thinner for fries<\/strong>, or thicker for chunky chips<\/strong>.<\/p>\n<\/li>\n

      3. \n

        Try to keep the size uniform so they cook evenly.<\/p>\n<\/li>\n<\/ol>\n

        Step 2: Soak to Remove Starch<\/strong><\/h3>\n

        This is the game-changer<\/em>. Rinse the cut potatoes under cold water, then place them in a bowl of cold water for at least 30 minutes<\/strong> (or up to 2 hours). This draws out excess starch, preventing chips from sticking and helping them crisp beautifully.<\/p>\n

        \n

        Pro Tip:<\/strong> For even better texture, soak them overnight in the fridge. The next day, drain and rinse them again.<\/p>\n<\/blockquote>\n

        Step 3: Dry Completely<\/strong><\/h3>\n

        Drain the potatoes and spread them on a clean kitchen towel. Pat them completely dry. Any moisture left on the surface will turn into steam in the air fryer \u2014 and steam means soggy chips!<\/p>\n

        Step 4: Season and Oil<\/strong><\/h3>\n

        Transfer the dried chips into a large bowl. Add olive oil (or use spray oil to coat lightly) and toss until evenly coated. Sprinkle in the salt, pepper, paprika, and garlic powder if using.<\/p>\n

        The goal is a thin, even coating<\/strong> \u2014 not drenched in oil. You want them to glisten, not swim.<\/p>\n

        \n

        \u2699\ufe0f Step 5: Preheat and Cook in Stages<\/strong><\/h2>\n

        Preheating<\/strong> helps you achieve an instant sizzle, mimicking traditional frying.<\/p>\n

          \n
        • \n

          Preheat your air fryer to 160 \u00b0C (320 \u00b0F)<\/strong> for 3\u20134 minutes.<\/p>\n<\/li>\n

        • \n

          Add the chips in a single layer (avoid overcrowding \u2014 if necessary, cook in batches).<\/p>\n<\/li>\n<\/ul>\n

          First Cook: Steam Stage<\/strong><\/h3>\n
            \n
          • \n

            Air fry at 160 \u00b0C (320 \u00b0F)<\/strong> for 10\u201312 minutes<\/strong>.<\/p>\n<\/li>\n

          • \n

            Shake halfway through. This softens the interior, giving you that tender, fluffy middle.<\/p>\n<\/li>\n<\/ul>\n

            Second Cook: Crisp Stage<\/strong><\/h3>\n
              \n
            • \n

              Increase temperature to 200 \u00b0C (400 \u00b0F)<\/strong>.<\/p>\n<\/li>\n

            • \n

              Cook for 10\u201315 minutes<\/strong> more, shaking or tossing every 5 minutes until golden and crispy.<\/p>\n<\/li>\n<\/ul>\n

              Each air fryer model differs slightly, so adjust times to your machine and chip thickness.<\/p>\n

              \n

              \ud83d\udd04 Step 6: The Final Touch<\/strong><\/h2>\n

              Once golden brown and crisp, transfer chips to a bowl lined with kitchen paper. Sprinkle a little more salt immediately \u2014 seasoning sticks best while they\u2019re hot.<\/p>\n

              Want to elevate them? Toss with fresh rosemary<\/strong>, Parmesan<\/strong>, smoked paprika<\/strong>, or even truffle oil<\/strong> for a restaurant-quality finish.<\/p>\n

              \n

              \ud83c\udf7d\ufe0f Serving Suggestions<\/strong><\/h2>\n

              Air fryer chips are stunningly versatile. Here are a few serving ideas:<\/p>\n

                \n
              • \n

                Classic:<\/strong> Serve with sea salt, malt vinegar, and ketchup.<\/p>\n<\/li>\n

              • \n

                Loaded Chips:<\/strong> Add melted cheese, crispy bacon, green onions, and sour cream.<\/p>\n<\/li>\n

              • \n

                Mediterranean Style:<\/strong> Toss with feta, olives, and oregano.<\/p>\n<\/li>\n

              • \n

                Gourmet:<\/strong> Drizzle with truffle oil and shave fresh Parmesan.<\/p>\n<\/li>\n

              • \n

                Spicy:<\/strong> Sprinkle with Cajun spice or chili flakes and serve with garlic mayo.<\/p>\n<\/li>\n<\/ul>\n

                \n

                \ud83d\udd0d Why Air Fryer Chips Are Healthier<\/strong><\/h2>\n

                Traditional deep-fried chips absorb significant oil, pushing their calorie count sky-high. Air fryer chips, by contrast, use up to 90 % less oil<\/strong> while still achieving the crispness of their deep-fried cousins.<\/p>\n

                The air fryer\u2019s rapid-circulating heat technology<\/strong> mimics the Maillard reaction \u2014 that beautiful golden browning that gives chips their crunch \u2014 without drowning them in grease.<\/p>\n

                You also avoid leftover frying oil and messy cleanup. Environmentally and health-wise, it\u2019s a win on all fronts.<\/p>\n

                \n

                \ud83e\uddc2 Variations: Explore Different Cuts and Flavors<\/strong><\/h2>\n

                1. French Fries<\/strong><\/h3>\n
                  \n
                • \n

                  Cut thinner (about 0.5 cm).<\/p>\n<\/li>\n

                • \n

                  Reduce the first stage cooking time by 3\u20134 minutes.<\/p>\n<\/li>\n

                • \n

                  Add a dash of sugar for that McDonald\u2019s-style caramelized edge.<\/p>\n<\/li>\n<\/ul>\n

                  2. Steakhouse Chips<\/strong><\/h3>\n
                    \n
                  • \n

                    Cut thick (1.5\u20132 cm).<\/p>\n<\/li>\n

                  • \n

                    Increase the initial cook to 15 minutes at 160 \u00b0C to ensure the center is fluffy.<\/p>\n<\/li>\n

                  • \n

                    Season with cracked black pepper and coarse salt.<\/p>\n<\/li>\n<\/ul>\n

                    3. Sweet Potato Chips<\/strong><\/h3>\n
                      \n
                    • \n

                      Swap regular potatoes for sweet potatoes.<\/p>\n<\/li>\n

                    • \n

                      Reduce the oil slightly \u2014 they brown faster due to natural sugars.<\/p>\n<\/li>\n

                    • \n

                      Season with cinnamon and sea salt for a sweet-savory combo.<\/p>\n<\/li>\n<\/ul>\n

                      4. Curly or Waffle Fries<\/strong><\/h3>\n
                        \n
                      • \n

                        Use a spiralizer or mandoline.<\/p>\n<\/li>\n

                      • \n

                        Cook in smaller batches \u2014 they crisp faster and can break if overcrowded.<\/p>\n<\/li>\n<\/ul>\n

                        5. Spiced Chips<\/strong><\/h3>\n
                          \n
                        • \n

                          Add paprika<\/strong>, cumin<\/strong>, or peri-peri seasoning<\/strong> before cooking.<\/p>\n<\/li>\n

                        • \n

                          Perfect for pairing with grilled meats or wraps.<\/p>\n<\/li>\n<\/ul>\n

                          \n

                          \ud83d\udca1 Pro Tips for Perfect Air Fryer Chips Every Time<\/strong><\/h2>\n
                            \n
                          1. \n

                            Don\u2019t skip soaking.<\/strong> It\u2019s the most crucial step for texture.<\/p>\n<\/li>\n

                          2. \n

                            Dry thoroughly.<\/strong> Water equals steam \u2014 and steam ruins crispness.<\/p>\n<\/li>\n

                          3. \n

                            Cook in batches.<\/strong> Overcrowding prevents even air circulation.<\/p>\n<\/li>\n

                          4. \n

                            Shake regularly.<\/strong> This ensures all sides crisp evenly.<\/p>\n<\/li>\n

                          5. \n

                            Use two-stage cooking.<\/strong> Low temp for softening, high temp for crisping.<\/p>\n<\/li>\n

                          6. \n

                            Season while hot.<\/strong> Salt adheres better immediately after cooking.<\/p>\n<\/li>\n

                          7. \n

                            Try double-frying (optional).<\/strong> Let chips cool between stages, then re-crisp \u2014 ultimate crunch!<\/p>\n<\/li>\n<\/ol>\n

                            \n

                            \ud83d\udd52 Cooking Time & Temperature Guide (Summary Table)<\/strong><\/h2>\n
                            \n
                            \n\n\n\n\n\n\n\n\n
                            Type of Chips<\/th>\nFirst Cook<\/th>\nSecond Cook<\/th>\nFinal Texture<\/th>\n<\/tr>\n<\/thead>\n
                            Thin Fries<\/td>\n160 \u00b0C 10 min<\/td>\n200 \u00b0C 8\u201310 min<\/td>\nCrispy<\/td>\n<\/tr>\n
                            Regular Chips<\/td>\n160 \u00b0C 12 min<\/td>\n200 \u00b0C 12\u201315 min<\/td>\nGolden & fluffy<\/td>\n<\/tr>\n
                            Thick-Cut<\/td>\n160 \u00b0C 15 min<\/td>\n200 \u00b0C 15\u201318 min<\/td>\nChunky & soft inside<\/td>\n<\/tr>\n
                            Sweet Potato<\/td>\n160 \u00b0C 8 min<\/td>\n190 \u00b0C 10 min<\/td>\nCrispy edges, soft center<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<\/div>\n<\/div>\n
                            \n

                            \ud83c\udf5f Troubleshooting: Why Your Chips Might Go Wrong<\/strong><\/h2>\n
                            \n
                            \n\n\n\n\n\n\n\n\n\n
                            Problem<\/th>\nCause<\/th>\nSolution<\/th>\n<\/tr>\n<\/thead>\n
                            Soggy chips<\/td>\nToo much moisture \/ overcrowding<\/td>\nDry thoroughly and cook in batches<\/td>\n<\/tr>\n
                            Pale chips<\/td>\nNot enough oil \/ too low temperature<\/td>\nIncrease oil slightly or extend time<\/td>\n<\/tr>\n
                            Burnt edges<\/td>\nToo high temperature early<\/td>\nFollow two-stage method<\/td>\n<\/tr>\n
                            Uneven cooking<\/td>\nInconsistent sizes<\/td>\nCut uniformly and shake halfway<\/td>\n<\/tr>\n
                            No crunch<\/td>\nDidn\u2019t soak \/ didn\u2019t dry<\/td>\nAlways soak and pat dry fully<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<\/div>\n<\/div>\n
                            \n

                            \ud83e\udde0 The Science Behind Air Fryer Crispiness<\/strong><\/h2>\n

                            The Maillard reaction<\/strong> is the key to delicious golden chips. When the potato\u2019s natural sugars and amino acids are exposed to high, dry heat, they react to create hundreds of flavor compounds.<\/p>\n

                            The air fryer\u2019s convection heat (air circulation at 200 \u00b0C) accelerates this reaction without oil submersion. The small amount of oil helps distribute heat evenly and gives that glossy, fried look.<\/p>\n

                            Another factor? Water evaporation.<\/strong> During the first low-temperature stage, moisture inside the chips softens the center. As temperature rises, the water evaporates, creating tiny bubbles on the surface \u2014 the hallmark of crispiness.<\/p>\n

                            \n

                            \ud83c\udf3f Health Benefits and Smart Swaps<\/strong><\/h2>\n
                              \n
                            • \n

                              Less fat:<\/strong> Up to 80\u201390 % less oil than deep-frying.<\/p>\n<\/li>\n

                            • \n

                              Lower calories:<\/strong> Around 150 calories per serving vs 350 + when deep-fried.<\/p>\n<\/li>\n

                            • \n

                              Cleaner digestion:<\/strong> Less grease means lighter, easier-to-digest food.<\/p>\n<\/li>\n

                            • \n

                              Control over seasoning:<\/strong> Choose sea salt or salt-free blends for heart-friendly versions.<\/p>\n<\/li>\n<\/ul>\n

                              You can also use avocado oil<\/strong> for a higher smoke point or olive oil spray<\/strong> for minimal fat without compromising flavor.<\/p>\n

                              \n

                              \ud83e\uddc0 Creative Twists to Try<\/strong><\/h2>\n
                                \n
                              1. \n

                                Garlic Parmesan Chips:<\/strong> Toss with grated Parmesan, garlic powder, and parsley.<\/p>\n<\/li>\n

                              2. \n

                                Spicy Cajun Chips:<\/strong> Season with Cajun spice, paprika, and chili flakes.<\/p>\n<\/li>\n

                              3. \n

                                Herb-Infused Chips:<\/strong> Add rosemary, thyme, or dill before cooking.<\/p>\n<\/li>\n

                              4. \n

                                Cheesy Loaded Chips:<\/strong> Top with melted cheddar, bacon, and spring onions.<\/p>\n<\/li>\n

                              5. \n

                                Mediterranean Chips:<\/strong> Toss with olive oil, oregano, and crumbled feta.<\/p>\n<\/li>\n

                              6. \n

                                Asian-Inspired:<\/strong> Drizzle with soy sauce, sesame oil, and sprinkle sesame seeds.<\/p>\n<\/li>\n<\/ol>\n

                                \n

                                \ud83e\uddc2 Dips That Pair Perfectly<\/strong><\/h2>\n
                                  \n
                                • \n

                                  Classic Ketchup<\/strong> \u2014 tangy and timeless.<\/p>\n<\/li>\n

                                • \n

                                  Garlic Aioli<\/strong> \u2014 creamy richness with crispy chips.<\/p>\n<\/li>\n

                                • \n

                                  Sriracha Mayo<\/strong> \u2014 spicy kick with smooth finish.<\/p>\n<\/li>\n

                                • \n

                                  BBQ Sauce<\/strong> \u2014 smoky sweetness.<\/p>\n<\/li>\n

                                • \n

                                  Cheese Sauce<\/strong> \u2014 perfect for movie nights.<\/p>\n<\/li>\n

                                • \n

                                  Tzatziki<\/strong> \u2014 fresh and cooling with herbed chips.<\/p>\n<\/li>\n

                                • \n

                                  Sweet Chili Sauce<\/strong> \u2014 great with sweet potato fries.<\/p>\n<\/li>\n<\/ul>\n

                                  \n

                                  \ud83c\udf7d\ufe0f Meal Pairings: Transform It into a Full Dish<\/strong><\/h2>\n

                                  Air fryer chips can upgrade any meal. Here are pairing ideas:<\/p>\n

                                    \n
                                  1. \n

                                    Steak & Chips:<\/strong> A British pub-classic \u2014 juicy steak, peppercorn sauce, and golden chips.<\/p>\n<\/li>\n

                                  2. \n

                                    Fish & Chips:<\/strong> Lightly battered fish with tartar sauce and lemon wedges.<\/p>\n<\/li>\n

                                  3. \n

                                    Burger & Chips:<\/strong> Homemade burger, melted cheese, crisp lettuce, and these chips on the side.<\/p>\n<\/li>\n

                                  4. \n

                                    Chicken Tenders & Chips:<\/strong> Add BBQ dip or honey-mustard.<\/p>\n<\/li>\n

                                  5. \n

                                    Veggie Bowl:<\/strong> Serve chips alongside roasted vegetables and chickpea hummus.<\/p>\n<\/li>\n

                                  6. \n

                                    Egg & Chips:<\/strong> A simple comfort meal with fried or poached eggs.<\/p>\n<\/li>\n<\/ol>\n

                                    \n

                                    \u2753 FAQ \u2014 Everything You Need to Know<\/strong><\/h2>\n

                                    Q1. Can I make air fryer chips without oil?<\/strong>
                                    Yes! For oil-free chips, soak and dry thoroughly, then spray lightly with water before cooking. They\u2019ll be slightly drier but still crisp.<\/p>\n

                                    Q2. Should I parboil the potatoes first?<\/strong>
                                    Optional \u2014 parboiling for 5 minutes softens the centers even more, ideal for thick chips. Just ensure they\u2019re dry before air frying.<\/p>\n

                                    Q3. Can I freeze air fryer chips?<\/strong>
                                    Yes. After soaking and drying, freeze the raw chips on a tray, then transfer to bags. Cook directly from frozen at 200 \u00b0C for 20\u201325 minutes.<\/p>\n

                                    Q4. Why do my chips stick together?<\/strong>
                                    Too much starch or too little oil. Soak properly and shake the basket often.<\/p>\n

                                    Q5. How do I reheat leftover chips?<\/strong>
                                    Air fry at 190 \u00b0C for 3\u20135 minutes \u2014 they\u2019ll come out crispy again!<\/p>\n

                                    \n

                                    \ud83c\udf1f Expert Tips for Mastery<\/strong><\/h2>\n
                                      \n
                                    1. \n

                                      Use a mandoline or chip cutter<\/strong> for perfectly even slices.<\/p>\n<\/li>\n

                                    2. \n

                                      Preheat your air fryer<\/strong> every time \u2014 it guarantees better results.<\/p>\n<\/li>\n

                                    3. \n

                                      Use baking paper or liners<\/strong> for easy cleanup.<\/p>\n<\/li>\n

                                    4. \n

                                      Try air fryer baskets with mesh bottoms<\/strong> for even airflow.<\/p>\n<\/li>\n

                                    5. \n

                                      Experiment with flavored salts<\/strong> \u2014 smoked, Himalayan, or herb-infused.<\/p>\n<\/li>\n<\/ol>\n

                                      \n

                                      \ud83e\uddfe Nutritional Breakdown (per serving)<\/strong><\/h2>\n
                                      \n
                                      \n\n\n\n\n\n\n\n\n\n\n
                                      Nutrient<\/th>\nAmount<\/th>\n<\/tr>\n<\/thead>\n
                                      Calories<\/td>\n~160 kcal<\/td>\n<\/tr>\n
                                      Fat<\/td>\n4 g<\/td>\n<\/tr>\n
                                      Carbohydrates<\/td>\n28 g<\/td>\n<\/tr>\n
                                      Protein<\/td>\n3 g<\/td>\n<\/tr>\n
                                      Fiber<\/td>\n2 g<\/td>\n<\/tr>\n
                                      Sodium<\/td>\n250 mg<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<\/div>\n<\/div>\n

                                      (Values vary depending on potato size and oil quantity.)<\/em><\/p>\n

                                      \n

                                      \ud83e\uddd1\u200d\ud83c\udf73 Chef\u2019s Insight: The Perfect Chip Is All About Texture<\/strong><\/h2>\n

                                      Professional chefs emphasize balance \u2014 crisp edges and fluffy centers<\/strong>. The dual-temperature method mimics deep-frying\u2019s texture without the excess fat. Timing, airflow, and patience are key. Don\u2019t rush: let the air fryer do its work, and resist opening it too often.<\/p>\n

                                      A good chip should make a crunch<\/em> sound when you bite it \u2014 then melt in your mouth.<\/p>\n

                                      \n

                                      Conclusion: The Future of the Perfect Chip<\/strong><\/h2>\n

                                      Making the best air fryer chips<\/strong> is more than following steps \u2014 it\u2019s a small act of culinary joy. It takes an everyday comfort food and turns it into something guilt-free, crisp, and deeply satisfying.<\/p>\n

                                      With just a few potatoes, a drizzle of oil, and a touch of patience, you can enjoy restaurant-quality chips at home in under 30 minutes. Whether you like them rustic and thick or thin and crispy, the air fryer brings precision and consistency that stovetop methods can\u2019t match.<\/p>\n

                                      So, next time the craving hits, skip the takeaway and reach for your air fryer. Because once you\u2019ve tasted your own golden-crisp, air-fried masterpiece \u2014 light, fluffy, and perfectly seasoned \u2014 you\u2019ll never look back.<\/p>\n","protected":false},"excerpt":{"rendered":"

                                      \ud83e\udd54 The Best Air Fryer Chips: Crispy, Golden, and Irresistible Every Time Introduction: Reinventing the Perfect Chip Few foods bring as much comfort as a bowl of hot, crispy chips \u2014 golden on the outside, fluffy on the inside, and just salty enough to make you reach for one more. Chips are universal. They bridge cultures, moods, and mealtimes: the perfect side for steak, burgers, roast chicken, or simply eaten alone with ketchup or mayonnaise. But traditional deep-frying methods often leave you with oil-soaked, heavy chips and a lingering smell of grease in the kitchen. The air fryer, on the <\/p>\n","protected":false},"author":1,"featured_media":14519,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-14516","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-uncategorized","has_thumb"],"_links":{"self":[{"href":"https:\/\/airfryer-tips.us\/en\/wp-json\/wp\/v2\/posts\/14516","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/airfryer-tips.us\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/airfryer-tips.us\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/airfryer-tips.us\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/airfryer-tips.us\/en\/wp-json\/wp\/v2\/comments?post=14516"}],"version-history":[{"count":1,"href":"https:\/\/airfryer-tips.us\/en\/wp-json\/wp\/v2\/posts\/14516\/revisions"}],"predecessor-version":[{"id":14520,"href":"https:\/\/airfryer-tips.us\/en\/wp-json\/wp\/v2\/posts\/14516\/revisions\/14520"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/airfryer-tips.us\/en\/wp-json\/wp\/v2\/media\/14519"}],"wp:attachment":[{"href":"https:\/\/airfryer-tips.us\/en\/wp-json\/wp\/v2\/media?parent=14516"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/airfryer-tips.us\/en\/wp-json\/wp\/v2\/categories?post=14516"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/airfryer-tips.us\/en\/wp-json\/wp\/v2\/tags?post=14516"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}