Crispy Potato Chips (Light and Crunchy in 23 Mins)
No more fat-filled bagged chips! Discover the secret of the mandoline and saltwater soak to make golden, super crunchy chips in your air fryer. The perfect healthy snack.
No more fat-filled bagged chips! Discover the secret of the mandoline and saltwater soak to make golden, super crunchy chips in your air fryer. The perfect healthy snack.
Ingredients
- 2 large potatoes
- 2 liters cold water
- 0.7 oz fine salt
- 2 tablespoons extra virgin olive oil
- Black pepper to taste
Instructions
In a large bowl, dissolve salt in cold water.
Wash potatoes thoroughly. Leaving the skin on is optional. Slice potatoes to a uniform thickness of 1.5 mm using a mandoline.
Submerge potato slices in the saltwater solution for 30 minutes to remove excess starch.
Drain and rinse the potato slices. Dry them completely using a clean kitchen towel or paper towels.
In a bowl, toss the dried potato slices with olive oil until evenly coated.
Place the coated slices into the basket. Cook at 330°F for 23-26 minutes. Shake the basket vigorously every 5 minutes to separate the slices and ensure even cooking.
Nutrition Facts
Amount per 1 servingChef's Tip
"A mandoline is required for uniform slice thickness, which ensures even cooking. The soaking and drying steps are critical for achieving a crispy texture and should not be omitted."
