Author: Mason Woodruff
- 200 g Russet Potato about 1 medium potato
- 1/8 tsp Sea Salt optional
- 2-3 sprays Nonstick Cooking Spray
Wash and dry potato(es).
Use a knife or mandoline to slice potatoes into thin pieces (about the width of a chef's knife).
Pat the potato slices with a paper towel to remove excess moisture.
Spray the air fryer basket with nonstick cooking spray before adding the potatoes to the air fryer. Spread the potato slices out as evenly as possible, with minimal overlap. (If you have any thick slices, make sure they're overlapping thinner slices.) Spray the top with nonstick cooking spray and add salt (optional).
Air fry for 15 minutes on 400. Every air fryer is a bit different so you may have to adjust the timing slightly. If you have some chips that are crispy and others that are soft, remove the well done chips and air fry the thicker slices a bit longer.
While the potato chips are in the air fryer, mix any seasoning blends together.
Once the chips have fried and slightly cooled, toss with any additional seasoning and dig in.