These air fryer potato chips are amazingly crispy/crunchy and made with just a handful of all-natural ingredients (+ PLENTY of seasoning options), a fraction of the fat, and 10 minutes of hands-on prep. BONUS oven-baked + microwave potato chips methods also included!
Perfect Crunchy Homemade Potato Chips (3 Ways)
If you’re a fan of salty, savory snacks, but trying to cut back on the fat, preservatives, and artificial ingredients found in commercial potato chips, these air fryer potato chips are the perfect solution. They’re perfectly crispy-crunchy (no limp chips here!) and made with just a handful of all-natural, wholesome ingredients and a fraction of the oil/fat. The results are a healthier and wonderfully moreish snack or side!
While they do obviously take a little longer to prepare than simply ripping open a bag of chips, I think you’ll agree with me that the results are well worth the small amount of hands-on effort! Plus, they can be prepped or made ahead, and I’ve even included methods for microwave and oven-baked potato chips for those without an Air Fryer. So anyone can enjoy them when the cravings hit.
For more simple air fryer recipes for snacks, you may also enjoy these air fryer zucchini chips, crispy chickpeas, carrot fries, or buffalo cauliflower wings!
The Ingredients
- Potatoes: I recommend using Yukon Gold potatoes or Russet potatoes, which will both crisp up wonderfully while still tasting ‘creamy.’
- Oil: Use a neutral cooking oil like avocado oil, olive oil, vegetable oil, etc.
- Seasonings: All you need for these basic homemade potato chips is onion powder, garlic powder, paprika (regular or smoked), and salt and black pepper (to taste).
Optional add-ins and recipe variations:
Not only are the seasoning options for this air fryer chips recipe incredibly versatile, but as a vegan, I also love not having to worry about pesky milk powder!
In fact, these are easily a very diet-friendly snack (gluten-free, dairy-free, vegan, whole30, low FODMAP, etc.) based on the seasonings you choose.
- Parsley: Garnish the freshly cooked air-fried potato chips with some finely chopped parsley for a hint of freshness.
- Spice: Add red pepper flakes or chili powder/cayenne powder to taste.
- Herbs: Use around a teaspoon of finely chopped fresh rosemary or thyme (in the last few minutes of cooking) and a sprinkle of flaky sea salt to make wonderfully savory air fryer potato chips!
- Paprika chips: Use a combination of just sea salt and sweet smoked paprika.
- Parmesan: Either use nutritional yeast or finely shredded dairy-free Parmesan/ Parmesan alternative.
Other seasoning blends: There are plenty of blends you could enjoy when making these air fried potato chips, including:
- BBQ seasoning
- Garlic and herb seasoning
- Vegan ranch seasoning
- Tajin (chili-lime)
- Salt and vinegar powder
- Cinnamon sugar: Use a cinnamon-coconut-sugar blend for a sweet, dessert version of these air-fried potato chips. Possibly also dip into homemade vegan Nutella or a lightly sweetened creamy dip.
Please read the recipe card below for the full ingredients list, measurements, complete recipe method, and nutritional information.
How to Make Potato Chips in Air Fryer?
To air fry potato chips, you’ll follow just a handful of simple, low-effort steps, including:
- First, thinly slice the potatoes between 2-3 mm (around 1/16th–1/8th inch). A mandoline is best for 100% even slices (a vegetable peeler may also work).
- Then soak the thin slices of potato in a bowl of cold water for 20 minutes.
- Next, drain the water and pat the potato slices thoroughly dry with a clean kitchen towel/ paper towels.
- Transfer the slices to a bowl along with the oil and seasonings. Toss well to combine.
- Next, add enough of the potato slices to your air fryer basket for a single layer, with some space in between (these will be cooked in batches—try not to overlap them much). Air fry the slices for between 8-15 minutes at 350F/175C, until golden brown and crispy – enjoy with the dip or side of your choice!
The exact time will depend on the thickness of the potato slices. Mine were about 2 mm and took just 8 minutes. Keep an eye on them.
The Oven Method
Follow the first four steps above (slicing, soaking, drying, and seasoning).
Then, transfer the potato slices in a single layer onto a parchment paper-lined baking sheet and bake in a pre-heated oven at 375F/190C for about 30 minutes, flipping over at 20 minutes until the baked potato chips and crisp and golden.
The Microwave Method
Follow the first four steps in the Air Fryer method (slicing, soaking, drying, and seasoning).
Then, slice a piece of parchment paper to fit your microwave. Next, spread the potato chips in a thin layer over the parchment paper, making sure they aren’t touching.
Microwave at high power for 2 minutes, flip, and microwave for a further 1 1/2 – 2 minutes. Depending on the thickness of your slices, you may need to continue cooking them longer. To do so, reduce the heat to 50% and cook in 30-second increments until crispy and golden.
Note that the time will vary based on the power of your microwave and the thickness of the potato slices, so it’s best to monitor them when making your first batch and adjust times if necessary.
How to Make Ahead and Store?
Make ahead: Wash and slice the potatoes, then store them in a container filled with water and a splash of lemon juice (to keep them from browning) for up to a day, until you’re ready to continue with the recipe.
Store: Once prepared, these air fryer potato chips are best enjoyed immediately for the optimal texture and crunch. However, you can leave the leftovers in an airtight container at room temperature for several days (in dry climates).
Serving Recommendations
There are many ways you can enjoy these air fryer potato chips, including with:
- Condiments: Ketchup, vegan mayo, aioli, yum yum sauce, etc.
- Dips: Creamy hummus, French onion dip, salsa, spinach artichoke dip, etc.
- Sandwiches/wraps: Grilled cheese, vegan kebab sandwich, and just about any sandwich/wrap at lunchtime!
- Burgers: Like vegan black bean burgers. Hotdogs would also pair well.
And many more options (including as a Super Bowl snack and for lunchboxes)!
FAQs
Why soak the potato slices?
Soaking potato slices before cooking them helps to remove excess starch, which is important to achieve the crispiest results and stop them from sticking while cooking.
Can I make potato chips oil-free?
It’s possible, though they won’t be as wonderfully crispy/crunchy. If you want to reduce the amount of oil as much as possible, I still recommend using just a few sprays of cooking spray or something similar.
Are air fryer potato chips healthy?
When making homemade potato chips, you’re able to control the amount of oil used as well as the seasonings, meaning you can make these as healthy or decadent as you please.
As written, this recipe is made with all-natural ingredients, and you still get the benefits of the fiber and various vitamins/minerals in the potato, for a snack I’d happily consider healthy (when eaten in moderation, of course).
Why are my air fryer chips soggy?
This happens when you overcrowded the basket or simply haven’t cooked them for long enough.
Can I use sweet potato?
That should be possible, but will probably take longer to cook, so keep an eye on them to adjust as necessary.
Recipe Notes and Tips For The Best Results
- Make the slices THIN: The aim is between 2-3 mm (around 1/16th – 1/8th inch), but erring towards the first when possible. Doing this with a mandolin slicer (rather than a sharp knife) will ensure even-sized pieces throughout.
- Don’t skip the soaking: it removes the excess starch from the potatoes, helping them become crispy the way we want.
- Make sure they’re DRY: Otherwise, they’ll steam rather than crisping up.
- Work in batches: Don’t overcrowd the basket, or you’ll end up with limp and floppy potato slices, not crispy, crunchy air fryer potato chips.
- Cooking times may vary: When making these air fryer potato chips for the first time, I recommend keeping an eye on your air fryer. Models can vary in power, so you may find these require less/more time than stated, especially as you may have slightly thinner/thicker potato slices.
- Be careful not to overcook them: Like commercial versions, homemade potato chips are ready when golden. If you cook them until dark brown, they will likely taste burnt.
More Easy Vegan Potato Recipes
- Lyonnaise Potatoes
- Oven-Baked Potato Wedges
- Vegan Hash Browns
- Simple Potato Flatbread
- German Potato Dumplings
- Baked Sweet Potatoes
- German Potato Soup (Kartoffelsuppe)
- Potato Noodles (Schupfnudeln)
If you try this air fryer chips recipe (or oven/microwave methods), I’d love a comment and ★★★★★ recipe rating below. Also, please don’t forget to tag me in re-creations on Instagram or Facebook with @elavegan and #elavegan—I love seeing them.
Air Fryer (or Baked) Potato Chips
Ingredients
- 1 lb (453 g) Yukon gold potatoes
- 1 1/2 tbsp oil (see notes)
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 3/4 tsp paprika powder
- Salt and pepper to taste (see notes)
Instructions
- You can watch the short video for visual instructions.Thinly slice the potatoes about 2-3 mm thick resp. 1/16th–1/8th inch (preferably with a mandoline) and soak them in water for about 20 minutes.
- Then drain the water and pat-dry the potato slices with a kitchen towel.
- Add them to a large bowl along with all other ingredients. Toss to combine.
- Transfer a part of it to your air fryer (don't add too many, it's best to cook them in batches) and air-fry for about 8-15 minutes at 350 F (175 C). The time really depends on the thickness of the potatoes. Mine were super thin (about 2 mm), so it took just 8 minutes.Check the recipe notes below for the oven- and microwave methods.
- Enjoy with ketchup, vegan mayo, yum yum sauce, or a dip of choice.
Notes
- Oven method: Bake them in the oven on a lined baking sheet (single layer) at 375 F (190 C) for about 30 minutes (or until golden), flipping after 20 minutes.
- Microwave method: Slice a piece of parchment paper to fit your microwave (or use a small silicone mat). Spread the potato chips in a thin layer over the parchment paper. Microwave at high power for 2 minutes, flip, and microwave for a further 1 1/2 - 2 minutes. Depending on the thickness of your slices, you may need to continue cooking them longer. To do so, reduce the heat to 50% and cook in 30-second increments until crispy and golden. The time will vary based on the power of your microwave and the thickness of the potato slices, so keep an eye on them.
- Oil-free: I tried the microwave method without oil, and it worked incredibly well.
- Cooking time is per batch and total time doesn't include soaking time.
- Sodium was calculated with 1/2 tsp of salt in total. Feel free to use less or more to taste.
Nutrition information is an estimate and has been calculated automatically
Simple and Delicious Vegan Cookbook by ElaVeganCLICK HERE to order!
I have purchased the highest quality chips available and they are not in the same league as this. These are awesome. Far beyond my expectation and far beyond anything I have purchased. Thanks for the step-by-step.
Wow, that’s so good to hear, John! Thanks for your amazing feedback. 🙂
These look amazing! Could you tell me when you do use oil which oil is best to use? Thank you 😊
Hi Anna, you can use avocado oil or coconut oil. 🙂
I’ve been making potato chips in my microwave using a microwave safe plastic rack, without oil. Spread them out in a single layer.. No need to turn them over. Cook for 8-9 min. Very simple.. They are crispy and just as addictive as the store variety. . I never tried soaking them in water first,. I look forward to trying the various flavors you suggested. good tip to add seasoning just before they are done. .
I also make them without oil, if I use the microwave method, but they always turn out better when I turn them over. 🙂
The nutritional information doesn’t say how many chips are in a serving….can somebody “fill in the blank”?
Hi Sandi, one serving is about 1 cup or 15-20 grams of cooked potato chips. Hope this helps. 🙂