Crispy air-fryer potato crisps
Total time1 h 55 min Preparation and possible waiting 25 min · Cooking 1 h 30 min How this time is calculated
Preparation and possible waiting: 25 min · Cooking: 1 h 30 min
Total recorded in the recipe. Preparation may include resting, soaking or chilling. Active work and waiting are not yet recorded separately; check the steps before planning.
Servings2
Key recipe details
Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information
Total time: 1 h 55 min Preparation and possible waiting 25 min · Cooking 1 h 30 min How this time is calculated
Preparation and possible waiting: 25 min · Cooking: 1 h 30 min
Total recorded in the recipe. Preparation may include resting, soaking or chilling. Active work and waiting are not yet recorded separately; check the steps before planning.
Recipe characteristics
View full classification 23 tags
Allergen information is indicative. Always check each product label and possible cross-contamination.
How nutritional categories are selected
These are indicative recipe estimates based on ingredients, amounts and servings. They help you choose dishes; they do not guarantee a laboratory-tested nutrient value.
- Calcium, iron and vitamin C: estimated contribution of at least 240 mg, 4.2 mg and 24 mg per serving respectively (30% of the adult reference intake).
- High protein: at least 20% of energy from protein. High fibre: at least 3 g per 100 kcal.
- Low carbohydrate: no more than 20 g per serving and 20% of energy from carbohydrate.
- Low energy and low fat: conservative estimates of the prepared dish per 100 g (40 kcal and 3 g fat for solids; 20 kcal and 1.5 g fat for drinks and soups). Uncertain yield is left unclassified.
- Omega-3: estimated at least 0.3 g ALA or 40 mg EPA+DHA per 100 g and per 100 kcal. Products with unknown composition are not counted as zero.
- Anti-inflammatory is an existing editorial collection, not a promise to prevent or treat illness.
Recipe characteristics
Appetiser
Appetiser · Snack
1 to 2 hours
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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Plan for 6 air-fryer batches; the stated total is an estimate for that schedule. If your basket needs more batches, allow extra time and do not stack the food.
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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.
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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.
How nutritional categories are selected
These are indicative recipe estimates based on ingredients, amounts and servings. They help you choose dishes; they do not guarantee a laboratory-tested nutrient value.
- Calcium, iron and vitamin C: estimated contribution of at least 240 mg, 4.2 mg and 24 mg per serving respectively (30% of the adult reference intake).
- High protein: at least 20% of energy from protein. High fibre: at least 3 g per 100 kcal.
- Low carbohydrate: no more than 20 g per serving and 20% of energy from carbohydrate.
- Low energy and low fat: conservative estimates of the prepared dish per 100 g (40 kcal and 3 g fat for solids; 20 kcal and 1.5 g fat for drinks and soups). Uncertain yield is left unclassified.
- Omega-3: estimated at least 0.3 g ALA or 40 mg EPA+DHA per 100 g and per 100 kcal. Products with unknown composition are not counted as zero.
- Anti-inflammatory is an existing editorial collection, not a promise to prevent or treat illness.
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