Crispy on the outside, fluffy in the middle – these chips work with whatever potato you’ve got and come out perfect every time.
Whether you’ve got brushed potatoes from the bottom of the bag or A fancy stash of kipflers (fingerlings), This recipe has you covered. These Air Fryer Chips (Fries) are golden, crispy and dangerously easy to demolish – and you don’t need to peel, parboil or deep-fry anything.
They work with every type of potato, and you don’t need any fancy coating. Just a quick soak, a little oil, and the right air fryer time. You can cut them thick or thin, season them however you like, then serve them as a side, or the main event on a Friday fakeaway night.
They’re budget-friendly, freezer stash-friendly, and way better than oven chips from a bag. Above all, they are easy and manageable, which is exactly what we need when it comes to dinnertime!
Do I have to soak the potatoes?
Technically no – and a lot of the time I skip this step! But if you want that crisp-on-the-outside, fluffy-on-the-inside texture, it’s worth the extra 20 minutes. Soaking removes excess starch and helps them brown beautifully.
Which potatoes work best?
Literally any fresh potatoes – brushed, floury, waxy, all-purpose, kipfler (fingerling), sweet potato, peeled or unpeeled. Just adjust the cooking time slightly, depending on how thick you cut them.
Can I leave the skin on the potatoes?
Yes! I usually do. Just give them a good scrub – leaving the skin on adds flavour, fibre and saves time.
Why aren’t my chips (fries) crispy?
Chances are they were too wet, or the basket was overcrowded. Make sure to dry them properly and cook in a single layer for best results.
What seasoning works best?
Start simple with salt, then add garlic powder, paprika, rosemary, or chicken salt if you’re feeling fancy.
Can I cook these chips (fries) in a regular oven?
I created this recipe specifically for the air fryer. If you’d like to make oven-baked chips (fries), try my Crispy Oven Fries.
Hot tips
- Dry them well – Water = steam = soft chips (fries).
- Preheat your air fryer – Even 2 minutes makes a difference in crispness.
- Don’t overcrowd the chips (fries) – Work in batches if needed so the heat can circulate.
- Shake halfway – Flipping gives you even browning and crunch on all sides.
Air Fryer Chips (Fries)
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Ingredients
- 1.2 kg (2¾ lb) potatoes (any variety), peeled or unpeeled (see note 1)
- 1 tbsp olive oil
- 1 tsp sea salt flakes
- Optional: garlic powder, smoked paprika, rosemary, chicken salt (see note 2 for gluten-free)
Instructions
- Slice the potatoes – Cut the potatoes into even-sized chips (fries) – thick or thin depending on your preference (I cut them around 1 cm/½ inch thick, the length of the potato).
- Soak and drain – Soak in cold water for 20–30 minutes (optional, but makes them crispier – see note 3).
- Drain and dry thoroughly using a clean tea (dish) towel or paper towel.
- Season the chips – Toss in the olive oil and salt, plus any optional seasonings.
- Preheat the air fryer to 200°C (400°F).
- Cook – Air fry in a single layer for 18–22 minutes, shaking halfway through. Start checking from 15 minutes for thinner chips.
- Serve – Serve hot, sprinkled with extra salt or seasoning.
Nutrition information
Disclaimer re gluten-free and dairy-free recipes
