Ever Just Crave Crispy Potatoes? Same Here.
Honestly, I came up with these Air fryer Crispy Potato Slices the night my oven decided, mid-roast, it’d rather just nap instead of working. Picture me, standing in the kitchen, a pile of spuds, and not a clue. So the air fryer (thank goodness for small kitchen appliances) got called up, and what came out? Let’s just say, my husband suspiciously hovered near the basket, then declared ‘Best potatoes you’ve made.’ I wouldn’t go that far, but they really do get the job done. Plus, less mess — unless you count the crumbs everyone leaves on the sofa (don’t get me started on that one).
Why You’ll Make These Again (and Again…)
I whip these up when the dinner just needs ‘something crunchy’ — or when my burger looks a bit lonely. My family actually starts hanging out near the air fryer once they smell these. If you’ve ever burnt the bottoms of your oven fries (me! so many times), these are much more forgiving. And you’re not stuck preheating the whole kitchen, which is a miracle in summer. I wouldn’t call this recipe foolproof because, well, I managed to set off the smoke alarm by thinking ‘just a bit more oil…’ but it’s pretty forgiving. Oh, and my neighbor asked for the ‘trick’ to getting ’em so crisp. (I told her: it’s just luck, but really it’s a bit of patience!)
Stuff You’ll Need (And a Few Swaps)
- 2-3 medium potatoes, sliced about 1/8 inch thick (Yukon Gold is my fave — but russets or any potato will do. Red ones work if they’re all you’ve got, not as fluffy, though.)
- 1-2 tbsp olive oil (I’ve been lazy and used avocado oil, or, full confession, that spray oil when I’m rushing. Both are fine, just don’t drown the taters)
- Salt and pepper, to taste (Malden flakes are posh but regular table stuff is fine. My gran insisted on Lawry’s salt, but who am I to judge?)
- Optional extras: garlic powder, smoked paprika, dried rosemary, or even some parmesan (I once threw in taco seasoning… the result was ‘interesting’ but not a forever favorite)
How I (Usually) Make ‘Em
- Prep the potatoes: Don’t bother peeling them unless you really hate skins — I just scrub well and slice thin (ish). The thinner you go, the crispier they’ll end up, but don’t sweat perfect cuts. Sometimes I use a mandoline, sometimes just a heavy knife and a bit of hope!
- Soak for extra crisp (or skip it): Dunk them in a bowl of cold water for 20-30 minutes. This helps with crispiness, but I’ve totally gone straight from slice to air fryer and survived just fine.
- Dry ’em well: Lay out a tea towel, dump the potatoes on, then pat dry. And yes, this is where I always lose a slice to the dog.
- Toss with oil and seasoning: In a big bowl (or a zip bag if you like less mess), add your potatoes, drizzle with oil, shower with your choice of salt and whatever spice you fancy, and toss. Hands work best – I tried shaking it once with a spatula, flung half the batch onto the floor. Whoops.
- Into the air fryer: Arrange the slices in a single layer (overlap a bit if you must, but the closer to single layer, the better the crunchiness). 180°C/360°F works for me. Set for 12-14 mins; at halfway I yank the basket out, fiddle the slices around, and pop it back. Brown edges? Good sign.
- Let ’em sit before munching: Sounds silly, but wait a minute before grabbing a bite. They crisp up more just sitting there! Weird but true.
Stuff I Wish I’d Known Sooner (Notes)
- If you skip soaking the slices, they still get crispy, just a little more potatoey in the middle. Which, honestly, sometimes I even prefer.
- If your air fryer is mini, do this in two batches — trust me, I’ve attempted the ‘just jam ’em all in’ method. Soggy disappointment.
- Don’t overdo the oil. Once I thought more oil = more crunch. Nope! Just extra cleaning.
Wild Experiments (Variations I Have Actually Tried)
- Sweet potatoes: Actually, these can work, but you need less oil and maybe a bit of cinnamon or chili powder? Regular spuds are still king, for me.
- Cheese topping: Sprinkle parm in the last 2 mins. This is messy, but if you line the basket with a baking sheet (not all air fryers like this — check your manual!), it’s a salty dream.
- Once (never again): Tried it with beetroot. Tasted like earth. Just stick to potatoes unless you’re feeling very brave. Or bored.
What You’ll Need (But Don’t Panic)
- Air fryer — I use a basket-style 4qt unit I snagged on sale. If yours is bigger, lucky you! Smaller? Just batch it.
- Mandoline slicer, optional — a sharp knife and time work just fine. I only hunt down the mandoline when I can’t be bothered with uneven slices.
- Big old bowl, or even a zip bag for tossing (if you don’t fancy washing up!)
- Clean tea towel for drying — but kitchen paper is fine, or just let them air dry if you’re patient.
Actually, once I used a saucepan lid as a makeshift bowl in a pinch. Not ideal, but who’s judging?
Keeping ‘Em Fresh (But Not for Long…)
Store leftovers (if you somehow resist eating every last chip) in an airtight tub for a day or two. They lose their snap but a couple minutes in the air fryer brings ’em right back to life. Honestly, mine rarely survive until the next meal, but apparently, other families have self-control (not mine!).
How We Serve Them in My House
Next to burgers, honestly, these are king. Or with eggs for an offbeat breakfast — my daughter thinks that’s peak luxury. Sometimes I dunk them in plain Greek yogurt mixed with a dollop of hot sauce (try this Sriracha if you like things spicy) — weird combo, but strangely addictive.
Oh, and for a party, scatter ’em in a bowl with green onions and a sharp cheese crumble. People will ask for the “recipe” even when they’re just glorified slices!
What I’ve Learned (Pro Tips & Mistakes Made)
- I once tried to skip drying the potatoes, thinking, what’s the harm? Sad, soggy slices, that’s what. Don’t do it!
- Patience is your pal: try not to peek every two minutes; the heat drops and the potatoes sulk instead of crisping up.
- A sprinkle of smoked salt at the end? Gamechanger. But that’s just my two cents.
FAQ — The Real Questions I Keep Getting
- Can I make these with baby potatoes?
Definitely. They’re a bit fiddlier to slice, so just go thin as you can (or ask a friend with better knife skills!). - What if I don’t have an air fryer?
To be honest, you could bake these on a hot tray at 220°C, flipping halfway — not quite as easy, but it works (sort of!). - What oil is best?
I usually grab olive oil, but canola or sunflower both work too. Once I skipped oil entirely — result: dry, just not my thing. - Can I freeze these?
Hmm. They get weirdly chewy, so I wouldn’t bother. There are freezer-friendly potato things, like the ones from Simply Recipes, but these slices, in my experience, are more of a right-now snack. - Why don’t mine crisp up?
Could be: slices are too thick, too much crowding, not enough flipping. Or maybe your air fryer just runs cooler — every machine is a bit different, unfortunately.
If you’ve made it this far… thanks for hanging with me! Hope these Air fryer Crispy Potato Slices become a regular craving in your house too. Honestly, cleaning out the basket is about as hard as this recipe gets, and even then? Worth it every time. For extra kitchen fun, check out the Reddit Airfryer community — a rabbit hole of glorious mistakes and wins. Happy snacking!
Ingredients
- 3 large russet potatoes
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried oregano
- 1 tablespoon chopped fresh parsley (optional, for garnish)
Instructions
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1Wash and scrub the potatoes thoroughly. Slice them into 1/4-inch thick rounds using a sharp knife or mandoline.
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2Place the potato slices in a large bowl and cover with cold water. Let soak for 10 minutes to remove excess starch, then drain and pat dry with a clean towel.
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3In a large bowl, toss the potato slices with olive oil, garlic powder, paprika, salt, black pepper, and dried oregano until evenly coated.
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4Arrange the potato slices in a single layer in the air fryer basket. Cook at 400°F (200°C) for 16–18 minutes, flipping halfway, until golden and crispy.
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5Remove from the air fryer and sprinkle with chopped parsley if desired. Serve immediately while hot and crispy.
CLICK FOR NUTRITION INFO
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Approximate Information for One Serving
Serving Size:
1 serving
Calories:
180cal
Protein:
3 gg
Fat:
7 gg
Saturated Fat:
0g
Trans Fat:
0g
Cholesterol:
0mg
Sodium:
0mg
Potassium:
0mg
Total Carbs:
28 gg
Fiber:
0g
Sugar:
0g
Net Carbs:
0g
Vitamin A:
0
Vitamin C:
0mg
Calcium:
0mg
Iron:
0mg
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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