Crispy air-fryer potato crisps
Key recipe details
Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information
Recipe characteristics
Gluten-free y 9 más Indicative dietary requirements
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Recipe characteristics
Appetiser
Appetiser · Snack
30 to 60 minutes
Ingredients
＋ Añadir a un menú- Potato Agria variety 400 g
- Extra virgin olive oil preferably sprayed 15 ml
- Salt fine 3 g
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Method
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Peel and wash the potatoes. Slice them evenly to 1-1.5 mm with a mandoline, always using the hand guard.
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Rinse the slices in very cold water, leave for 10 minutes and drain. Dry the potatoes individually to remove all surface moisture.
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Toss the potatoes with the olive oil, separating the slices so both sides are lightly coated. Preheat the air fryer to 170°C for 5 minutes.
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Arrange a single layer of potatoes in the basket. Cook at 160°C for 5 minutes to soften them without excessive browning.
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Increase to 185°C and cook for another 7-10 minutes. Check every 2 minutes, remove any slices that are already golden and continue until all are crisp. Repeat in batches.
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Season the potato crisps with the salt while still hot and leave on a wire rack for 3 minutes before serving; they will crisp further as they cool.
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