Recipe
Air-Fried Salted Potato Crisps
Thin potato slices air-fried until golden, curled and crunchy, then finished with sea salt for an easy homemade crisp-style snack.
Ingredients
Method
15 mins prep20 mins cook35 mins total
Rinse the potato slices in cold water, then dry them thoroughly with a clean tea towel or kitchen paper.
Toss the slices with olive oil and sea salt until every piece has a light coating.
Preheat the air fryer to 180°C and arrange the slices in a single layer, cooking in batches so they do not overlap.
Air fry for 14–20 minutes, shaking the basket every 5 minutes, until the crisps are golden, curled at the edges and dry to the touch.
Transfer to a rack for 2 minutes so they finish crisping, then add a final pinch of salt and serve straight away.
Notes
A mandoline gives the most even slices; use the guard and work carefully.
If any slices brown faster than the rest, lift them out early and keep cooking the paler ones.
About this recipe
These air-fried salted potato crisps give you a proper crunchy snack with a fraction of the oil used for deep-frying. The key is slicing the potatoes thinly, drying them well and cooking in uncrowded batches.
Serve them straight from the air fryer while they are at their crispest, either as a snack with drinks or as a crunchy side for sandwiches and burgers.
