Making homemade chips were one of the first things I tested when I finally got around to buying my air fryer.I tried a number of different methods:
Soaking the potatoes in water, then patting dry before air frying. Verdict: The outcome didn’t warrant the effort and time of washing and drying the potatoes. Yes, the idea is to remove excess starch so the potatoes don’t burn before they’re cooked. But I found I could cook them without soaking, and they were ALWAYs cooked in the middle before the outside got too brown.Steaming in a foil parcel in the air fryer to par-cook the potatoes before air frying. Yes, I could have par-cooked them in a pan of water, but honestly? I’m never going to do this, it’s too much effort, time and an extra pan to wash. So I thought I’d see if my air fryer could steam them for me. Verdict: Turns out if can’t. Even after 15 minutes air-frying in foil, the potatoes were hard and rather dry. Plus I was worried the foil could be a fire-risk. So that ruled this option out.Air frying the chips in just oil, salt and pepper (rather than using the addition of cornflour and paprika in the final recipe).Verdict: this worked just fine, and I’d recommend this if you didn’t have cornflour or paprika in. The cornflour adds just a little bit more crispness and the paprika adds just a little more gorgeous golden colour.
You can also make these chips chunky, skinny or crinkle cut. Skinny chips will take a few minutes less, and chunky chips will take a few minutes more in the air fryer - just check on them and give them a shake an extra couple of times to ensure they don’t burn. And that’s it, perfect air fryer chips, we have these with dips, but they are a quick side to any meal, let me know how you serve yours?
On some homemade bread or brioche buns for the ultimate chip butty (there’s the Northern girl coming out)Dipped in spicy bang bang sauce, BBQ sauce or classic burger sauceSmothered in homemade gravy, or upgrade further and make into poutine, salt and pepper chips or pizza fries!
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