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.
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.
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."