Potato chips in an air fryer
Votes: 6
Time: 30 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 96, total fat 3 G., saturated fats 0 G., proteins 2 G., carbohydrates 15 G., fiber 2 G., cholesterol 0 mg, sodium 272 mg, sugar 1 G.
Calories 96, total fat 3 G., saturated fats 0 G., proteins 2 G., carbohydrates 15 G., fiber 2 G., cholesterol 0 mg, sodium 272 mg, sugar 1 G.
Delicious, crispy potato chips can be easily made in an air fryer, using just one tablespoon of oil. A mandoline slicer allows you to quickly slice potatoes into paper-thin circles. To ensure crispy chips that don't stick together during frying, be sure to rinse the potatoes thoroughly, removing all the starch. This is an important step; don't skip it!
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 2 waxy potatoes (about 200g each), low starch, washed well
- 1 tbsp. l. olive oil
- Special equipment: mandoline vegetable cutter and 3.5 liter air fryer.
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Recipes with similar ingredients: chips, yellow potatoes
Cooking the dish according to the recipe:
- Using a mandoline, slice the potatoes into slices approximately 0.1 cm thick. Transfer to a medium bowl and rinse under cold water until most of the white starch has been removed and the water runs clear. Dry thoroughly between a couple of paper towels. Wipe the bowl dry as well.
- Return the drained potatoes to the bowl and toss with the oil, 1/2 teaspoon of salt and a few turns of the black pepper grinder, coating them in an even layer.
- Preheat the air fryer to 160°C (325°F). Place the potatoes in the bottom of the basket, preferably in two layers. Fry until the chips are deep golden brown around the edges and crispy, turning with tongs every 5 minutes to ensure even browning, about 30 minutes. If you notice a few chips browning too much and before the others, transfer them to a larger bowl and continue cooking the remaining chips.
- Sprinkle the chips with a pinch of salt. Serve immediately, or let cool and store in a tightly sealed container for up to 2 days.
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