🥔 Crispy Air Fryer Potato Slices

✅ Ingredients:

  • 2–3 medium russet potatoes (or Yukon Gold for creamier texture)
  • 1–2 tbsp olive oil or avocado oil
  • 1/2 tsp garlic powder
  • 1/2 tsp paprika (optional for color/flavor)
  • 1/4 tsp black pepper
  • 1/2 tsp salt (plus more to taste)
  • Optional: fresh herbs (rosemary, thyme), parmesan cheese

🔪 Instructions:

1. Slice the Potatoes:

  • Wash and scrub the potatoes (peel if desired).
  • Slice into 1/8 to 1/4 inch thick rounds using a sharp knife or mandolin for uniformity.

2. Soak the Slices (optional but helps crispiness):

  • Place slices in a bowl of cold water for at least 20–30 minutes.
  • This removes excess starch and helps them crisp up better.

3. Dry & Season:

  • Drain and pat the potato slices very dry with a clean towel or paper towels.
  • Toss in a bowl with olive oil, garlic powder, paprika, salt, and pepper until evenly coated.

4. Air Fry:

  • Preheat your air fryer to 375°F (190°C) (if your model needs preheating).
  • Arrange the slices in a single layer in the air fryer basket — avoid overlapping (do batches if needed).
  • Air fry for 12–15 minutes, flipping halfway through.
    • Thin slices = quicker cooking
    • Watch closely at the 10-minute mark to avoid burning

5. Finish & Serve:

  • Remove when golden brown and crispy.
  • Sprinkle with a bit more salt, optional parmesan, or chopped herbs while hot.

🔥 Tips for Maximum Crisp:

  • Don’t skip the soaking + drying step.
  • Use high-starch potatoes like Russet for best crispness.
  • Spread out the slices in the air fryer — overcrowding causes steaming.
  • Add a tiny bit of cornstarch to the seasoning mix for even more crunch.

🍽️ Serving Ideas:

  • Serve as a side with burgers, fried chicken, or eggs
  • Use as dippers for sauces like ranch, aioli, or ketchup
  • Top with cheese, bacon bits, and green onion for air fryer potato “nachos”