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Recipe: Air fryer potato chips

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Air fryer potato chip recipe

Healthy and crunchy snack.

Make a batch of these air fryer potato chips and enjoy them all week with lunches or as a salty afternoon snack. You likely already have all of the ingredients in your pantry or fridge. Bonus: Rosemary is a hardy plant that grows great in a small container garden.


  • 1 medium Russet potato, unpeeled, cut into 1/8-inch-thick slices (about ¾ pound)*
  • 1 tablespoon canola oil
  • ¼ teaspoon sea salt
  • ¼ teaspoon freshly ground black pepper
  • Canola oil
  • 1 teaspoon chopped fresh rosemary


In a large bowl of cold water, soak potato slices for 20 minutes. Drain potatoes, pat dry with paper towels.

Wipe bowl to dry; then add oil, salt and pepper. Add potatoes; toss gently to coat.

Lightly coat air fryer basket with canola oil cooking spray. Place half of the potato slices in the basket and cook in two batches at 375 degrees until cooked through and crispy, about 25 to 30 minutes.

Using a pair of tongs, carefully remove the chips from air fryer to plate. Sprinkle over rosemary and serve immediately or store in an airtight plastic container.

*Can swap for a sweet potato, yam or any preferred potato.

Nutrition Facts (per serving):
100 calories, 3.5g fat (0g saturated fat), 140mg sodium, 15g carbohydrates, 2g protein, 1g fiber

Adapted from: Cooking Light
Reviewed by PeaceHealth dietitians and nutritionists.