Our air fryer chips are really crispy on the outside, yet deliciously light and fluffy in the middle. Rinsing your potatoes under cold water before cooking is the key to the perfect texture, so make sure you don’t skip this step – see our TIPs for why. Serve with tomato ketchup and mayonnaise for dipping.
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Yields:
2 serving(s)
Prep Time:
10 mins
Cook Time:
30 mins
Total Time:
40 mins
Ingredients
400g
floury potatoes, we used Maris Piper
1Tbsp.
vegetable oil
Flaked sea salt, to sprinkle
Directions
Step 1Peel the potatoes, then cut into finger-sized strips. Put the potato strips into a colander and rinse well under cold water. Shake to drain and then tip on to kitchen towel and pat dry.
Step 2Tip into a bowl, drizzle over the oil and sprinkle over plenty of seasoning. Toss to combine.
Step 3Preheat the air fryer to 180°C. Arrange the chips in the air fryer basket, making sure they’re in a single layer. Cook for 30min, turning halfway, until golden and crisp. Tip on to a large serving plate and sprinkle over some flaked sea salt to serve.
TIPs Rinsing off some of the excess starch helps the chips to cook more evenly in the air fryer, so they don’t brown too much before the insides are cooked.
These chips go perfectly with fish, chicken, salad and sausages. Why not try topping with our cheat’s chilli and plenty of grated cheese?
For a speedy seasoning, mix 1/2tsp sweet smoked paprika and a pinch of chilli flakes with your flaked sea salt before sprinkling over.
Floury potatoes such as Maris Piper make the best chips because they have a nice fluffy texture when cooked.
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An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
