Air Fried Potato Chips

2 lg. baking potatoes

1 T. extra virgin olive oil

1 t. Kosher salt

paper towels

lg. casserole dish

sheet pan

cold water and ice cubes

strainer

tongs

mandolin/slicer

1. Wash, then dry potatoes. Do not remove the skin.

2. Fill casserole dish with cold water and ice cubes. Set under slicer so potatoes fall into the water bath.

3. Slice one potato into very thin slices using the slicer. 

I had to cut off the rounded end a couple of times because the slicer stopped slicing.

4. Using your hands, move the slices around in the cold water to wash the starch out. Dump that water and refill several times until the water runs clean. This will help make the chips crispy.

5. Drain the slices into the strainer, then transfer to a paper towels lined sheet pan to dry. Use more paper towels on top, press lightly. Dry out the casserole dish.

6. Transfer dried slices back into casserole dish. Pour 1/2 T. olive oil and 1/2 t. salt onto potatoes. Mix lightly with hands to cover all slices with oil and salt.

7. Place potatoes slices into air fryer, only 1 or 2 layers. Fry for 5 minutes at 350°F, then turn slices over. Fry another 5 minutes, or until the desired color and crispness. Remove to a paper towel lined tray.

Repeat for more batches, and the second potato.

NOTES: This program is not allowing me to post more photos, nor my video. I will try to edit after posting it all.

My first batch burned at 375°, so I lowered the temperature to 350°, which helped.

I never was able to upload my video, sorry!

Overall, this process was lengthy. I may just be buying my chips at the store in the future! But the chips were tasty, and it was fun to try! ~Chitown Gal!