Here’s a full recipe with tips and FAQs for making crispy air fryer potato slices 🥔✨
Crispy Air Fryer Potato Slices
📝 Ingredients:
- 3–4 medium potatoes (Yukon gold or russet work best)
- 2 tbsp olive oil (or avocado oil)
- 1 tsp garlic powder
- 1 tsp paprika (optional, for color & flavor)
- ½ tsp onion powder
- ½ tsp salt (adjust to taste)
- ½ tsp black pepper
- 1 tbsp parmesan cheese (optional, for extra crisp & flavor)
- Fresh parsley or chives for garnish (optional)
🔪 Instructions:
- Prep the potatoes
- Wash and peel (or leave skin on if you like).
- Slice into even ¼-inch thick slices using a knife or mandoline.
- Soak for crispiness
- Place slices in cold water for 20–30 minutes to remove excess starch.
- Drain and pat very dry with a towel.
- Season
- In a bowl, toss potato slices with olive oil, garlic powder, paprika, onion powder, salt, and pepper.
- Make sure every slice is coated evenly.
- Air fry
- Preheat air fryer to 375°F (190°C).
- Arrange slices in a single layer (avoid overcrowding).
- Air fry for 12–15 minutes, flipping halfway through, until golden brown and crispy.
- Serve
- Sprinkle with parmesan and herbs (if using).
- Enjoy with ketchup, ranch, or your favorite dip.
❓ FAQs
Q1: Why soak the potatoes before air frying?
A1: Soaking removes excess starch, which helps the slices crisp up better and prevents them from sticking together.
Q2: Can I skip oil for a healthier version?
A2: Yes, but a small amount of oil helps achieve maximum crispiness. You can also use cooking spray.
Q3: What’s the best potato for this recipe?
A3: Russet potatoes for extra crispy texture, or Yukon gold for a creamier inside with a crispy outside.
Q4: How do I keep them from getting soggy?
A4: Make sure to:
- Dry slices completely before seasoning.
- Don’t overcrowd the basket (air needs to circulate).
- Cook in batches if needed.
Q5: Can I add cheese?
A5: Yes! Sprinkle parmesan or cheddar in the last 2–3 minutes of cooking so it melts but doesn’t burn.
Q6: How do I reheat leftovers?
A6: Pop them back in the air fryer at 350°F (175°C) for 3–4 minutes—they’ll crisp right back up.
Q7: Can I make them ahead?
A7: Yes, slice and soak potatoes ahead of time, keep them in water in the fridge for up to 24 hours, then dry, season, and air fry when ready.
Would you like me to also give you a loaded version (with cheese, bacon, and sour cream) for a party-style snack?