Air fryer sliced potatoes come out crispy on the edges and soft inside—kind of like a cross between chips and roast potatoes.
🥔 Air Fryer Sliced Potatoes
Ingredients:
- 2–3 medium potatoes
- 1–2 tbsp oil
- Salt & pepper
- Optional: paprika, garlic powder, chili flakes, dried herbs
Instructions:
1. Slice evenly
Cut potatoes into thin rounds (about 2–4 mm). Try to keep them consistent so they cook evenly.
2. Soak (optional but helps crispiness)
Soak slices in cold water for 15–30 minutes to remove excess starch.
Drain and dry very well with a towel.
3. Season
Toss with oil, salt, pepper, and any spices you like.
4. Air fry
- Preheat to 180°C (350°F)
- Arrange slices in a single layer (slight overlap is okay, but don’t stack heavily)
- Cook 12–15 minutes, shaking or flipping halfway
5. Crisp it up
Increase to 200°C (400°F) for 3–5 more minutes for extra crunch.
Tips:
- Don’t overcrowd—cook in batches for best crispiness
- Thinner slices = crispier (like chips), thicker = softer centers
- Add a sprinkle of parmesan in the last few minutes for a crispy cheesy finish
- Serve immediately—they’re best hot
If you want, I can show you how to turn these into loaded potato slices (like mini nachos) or ultra-thin chip-style crisps.