Crispy, golden air fryer potato slices are one of the easiest and most satisfying snacks or sides you can make. Here is how to get them perfectly crispy on the outside and tender on the inside every time.
Ingredients & Prep
-
Potatoes: 2 medium Russet or Yukon Gold potatoes (Russets yield a crispier exterior, while Yukons offer a richer, buttery flavor).
-
Oil: 1 to 1.5 tablespoons of high-smoke-point oil (avocado, canola, or olive oil).
-
Seasoning: 1/2 teaspoon salt, 1/4 teaspoon black pepper, 1/2 teaspoon garlic powder, and optionally 1/4 teaspoon paprika or dried herbs.
1.Slice the Potatoes:Aim for uniform thickness.
Wash and dry the potatoes thoroughly (you can leave the skin on). Slice them into even rounds, about 1/4-inch thick. Uniform slices ensure they cook at the exact same rate.
2.Soak (Optional for Extra Crispiness):Remove excess starch.
If you have an extra 15 minutes, soak the sliced potatoes in cold water for 15–20 minutes, then pat them completely dry with a clean kitchen towel. This removes surface starch and makes them crispier.
3.Season Thoroughly:Ensure even coating.
Place the dried potato slices in a large bowl. Drizzle with the oil and toss until every slice is lightly coated. Sprinkle the salt, pepper, garlic powder, and other seasonings over the top and toss again.
4.Preheat and Load:Avoid overcrowding.
Preheat your air fryer to 380°F (190°C) for 3 minutes. Arrange the potato slices in a single layer in the basket. Do not overlap them heavily, or they will steam instead of crisp. (Cook in batches if you have a smaller basket).
5.Cook and Shake:Total time: 14–18 minutes.
Air fry at 380°F for 14 to 18 minutes. Pull the basket out and shake or flip the slices every 5 minutes to ensure even browning. They are done when they are golden brown and crispy on the edges.
