Air Fryer (or Baked) Potato Chips
Prep
10m
·
Cook
8m
·
Total
18m
About This Recipe
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!
Ingredients
(Servings:
6)
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Steps
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Nutrition Facts
Nutrition facts are based on 1 serving. If servings is not specified, 6 is assumed for the total recipe.
Nutrition facts are based on 1 serving. If servings is not specified, 6 is assumed for the total recipe.
-
Calories127kcal6%
-
Fat2g0%
-
Saturated Fat0g0%
-
Carbohydrates22g1%
-
Fiber2g0%
-
Sugar1g0%
-
Protein2g0%
-
Cholesterol0mg0%
-
Sodium261mg13%
Percent Daily Values are based on a 2,000 calorie diet.
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.
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.
Imported & edited by @morgenstarren
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