Potato Chips - Master Cookbook Recipe # 19

Name: Potato Chips - Master Cookbook Recipe # 19
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 1-2 people
Cuisine: Southern
Ingredients: 1 large russet potato; Cooking oil (corn oil or vegetable oil); Salt and pepper to taste; French fry seasoning (optional)

Making your own potato chips in the air fryer is a game-changer! You get that satisfying, salty crunch without all the preservatives of store-bought chips. The key to success here is slicing them as thinly and evenly as possible.

This is recipe #19 in Tammy’s Master Cookbook.

Prep time: 10 minCook time: 20 minTotal time: 30 min Soaking Time (Optional): 20 min

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Ingredients

1 large russet potato
Cooking oil (corn oil or vegetable oil)
Salt and pepper to taste
French fry seasoning (optional)

Instructions

Prep: Wash and scrub the potato thoroughly, then pat it completely dry.
Slice: Using a mandolin, a grater, or a very sharp knife, slice the potato as thinly as possible.
Tip: Aim for uniform thickness so they all crisp up at the same time.
Season & Coat: Place the slices in a bowl and toss them with cooking oil until every slice is lightly coated. Season with salt, pepper, and French fry seasoning if desired.
Air Fry: Place the slices in the air fryer basket. Cook at 350°F for 10 minutes.
Shake: Give the basket a good shake to redistribute the chips.
Finish: Continue cooking for an additional 10 minutes or until the chips are golden brown and crispy.
Conventional Oven Method: Spread the slices in a single layer on a parchment- or foil-lined baking sheet. Bake at 400°F for 25 minutes, or until golden brown.

Notes

The Pro Crunch Tip: For the crispiest chips possible, soak your potato slices in cold water for 20 minutes to remove excess starch. Be sure to dry them thoroughly before adding the oil and seasonings.
Uniformity is Key: If some chips are thicker than others, the thin ones may burn before the thick ones are crisp. Try to keep your slicing consistent!
Final Touch: Taste a chip right out of the fryer (carefully!) and add an extra sprinkle of salt while they are still hot if needed.