Potato Chips - Air Fry Everything

Updated at: Sat, 23 Mar 2024 23:06:01 GMT

Step 1

1. Wash the potatoes well, but leave the skins on. Slice themn into 1/2-inch thin slices, using a mandolin or food processor. Rinse the potatoes under cold water until the water runs clear and then let them soak in a bowl of cold water for at least 10 minutes. Drain and dry the potato slices really well in a single layer on a clean kitchen towel. VEGETARIAN 2 large potatoes (Yukon Gold or russet) vegetable or olive oil in a spray bottle sea salt and freshly ground black pepper 2. Pre-heat the air fryer to 300°F / 150c. Spray the potato chips with the oil so that both sides are evenly coated, or rub the slices between your hands with some oil if you don't have a spray bottle 3. Air-fry in two batches at 300F /150c for 15 to 20 minutes, shaking the basket a few times during the cooking process so the chips crisp and brown more evenly. Season the finished chips with sea salt and freshly ground black pepper while they are still hot. Sour Cream and Onion Dip: 12 cup sour cream 1 tablespoon olive oil 2 scallions, white part only minced V teaspoon salt freshly ground black pepper a squeeze of lemon juice (about V teaspoon) 4. While the chips are air-frying, make the sour cream and onion dip by mixing together the sour cream, olive oil, scallions, salt, pepper and lemon juice. Serve the chips warm or at room temperature along with the dip.

Step 2

Even if your knife skills are great, you'd be best off with a mandolin slicer or food processor to make chips thin enough for this recipe. If you are using your chef's knife, and the chips are closer to 1/4-inch thick, increase the time to about 30 to 40 minutes.

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