homemade air fryer chips

INGREDIENTS

• 700 g (1 ½ lbs) of floury potatoes – such as Maris Piper or Rooster – these will ensure a fluffier chip interior and a crispier exterior.
• 1 tbsp cornflour (cornstarch)
• 2 tbsp frying oil – use your favourite neutral tasting oil – such as rapeseed, sunflower or vegetable
• 1 tsp salt
• ½ tsp black pepper
• ½ tsp paprika 

INSTRUCTIONS

• Peel and slice potatoes into chips (about 1cm thick)
• 700 g (1 ½ lbs) of floury potatoes
• If they’re a bit grubby, then rinse in cold water, drain and pat dry, if they’re not grubby you don’t need to do this step.
• Add the chips to a bowl and toss with the cornflour until coated
• 1 tbsp cornflour (cornstarch)
• Add oil, salt, pepper and paprika and toss again so they’re evenly coated
• 2 tbsp frying oil,1 tsp salt,½ tsp black pepper,½ tsp paprika
• Place in the air fryer and cook 190C/375F for 20 mins, shaking every 5 minutes

Serve with a sprinkling of salt and pepper if you like.

 NOTES

Type of Air Fryer 

I’m using the Ninja Max (<– affiliate link) air fryer, but these instructions apply to any drawer-style air fryer (not grill style or air fryers with a paddle. I haven’t tested with these. If you have, please let me know in the comments :-))

Want to use your oven instead?  Try my crispy oven-baked chips recipe.

Can I make them ahead?

These are best eaten freshly cooked, but if you wanted to prep ahead a little, you could cut the peel and slice the potatoes into chips, then place in a bowl of cold water (so they’re totally covered). They’ll be fine on the side for an hour, but any more than that, put them in the fridge. I wouldn’t recommend leaving them in water for more than 8 hours.

Ingredient swaps

• Use sweet potatoes, just check them regularly so they don’t catch
• Add additional flavouring – such as Cajun spice, dried herbs (rosemary is lovely), garlic salt, chilli flakes or curry powder.
• If you’re using chilli flakes or dried herbs, add them half way through cooking, so they don’t burn.

NUTRITION