Homemade Chips in the Air Fryer
Chips from fresh potatoes can be as crisp as a chip shop's if you get three things right, which are the potato, the soak and the temperature. In the air fryer you need only about a tablespoon of oil for four portions and 20 minutes of cooking. This page covers homemade chips from raw potatoes, from thin fries to proper chunky chips.
- Temperature
- 200°C
- Total time
- 1hr
- Prep
- 10min
- Servings
- 4
- Per serving
- 195kcal
Why the air fryer works for chips
Making chips in air fryer baskets gives you the golden crunch of a fryer using a tablespoon of oil. The fast-moving hot air dries the surface of each chip and crisps it, while the inside softens into a fluffy middle. The method is the same whether you call them chips or fries, and it only needs one bowl and a sharp knife.
Homemade chips in air fryer machines take a little more effort than frozen ones, but the taste is better, and you control the thickness and the salt. The potato matters most: Maris Piper and King Edward are high in starch and low in water, which is exactly what crisp chips need. If you are in a hurry, take a look at the page for frozen chips in the air fryer, which has timings for every pack size.
How to make chips in the air fryer
Tap a time to start a timer.
- Cut the chips Peel the potatoes, or leave the skin on if you like. Cut into slices 1–1.5 cm thick, then into chips of the same width: 1 cm for thin chips or 1.5 cm for chunky ones. Keep them all the same size.
- Soak Put the chips in a bowl of cold water for . This washes off surface starch, which stops them sticking together and helps them crisp.
- Dry and oil Drain them and dry very well with a clean tea towel. Toss with the oil in a bowl until each chip has a thin coat.
- Cook Preheat the air fryer to 200 °C for . Add the chips in one layer and cook for , shaking the basket every . Chunky 1.5 cm chips need .
- Salt and serve When the chips are golden and a chip bends slightly but breaks crisply, tip them into a bowl and season with the salt. Serve at once.
Cooking times and temperatures
| Homemade Chips | Temperature | Time |
|---|---|---|
| Thin chips, 1 cmShake every 6 minutes | 200 °C | 18–22 min |
| Chunky chips, 1.5 cm | 200 °C | 22–25 min |
| Par-boiled chunky chipsBoil 5 min first | 190 °C | 15–18 min |
| Skin-on chips | 200 °C | 20–24 min |
| Triple cooked chipsBoil and chill first, then 160 °C, then 200 °C | 200 °C | 18–20 min |
| Reheated chips | 190 °C | 3–4 min |
Times are a guide and depend on the size of the food and the power of your air fryer. See also cooking times and temperatures for all dishes.
You may also like: Frozen food in an air fryer
Tips
- Use one thickness. A mix of thin and thick chips will cook unevenly. A chip guide or a ruler helps if you are not used to cutting.
- Preheat the basket. Putting the chips into a hot basket sets the surface straight away and stops them sticking.
- Do not skip the shake. Shaking the basket every 6 minutes keeps the chips separate and browns them evenly.
Chips or fries
In Britain, a "chip" is a fat, fluffy-centred cut of about 1.5 cm, while thin "fries" are like those from a burger restaurant. The same method works for both. Make thin fries for burgers and dipping, and chunky chips for fish and chips or a pie.
Serving
Serve the chips with fish fillets, a hamburger or sausages, with salt and malt vinegar or ketchup. If you want a lighter, sweeter side, try sweet potato fries or potato wedges instead.
Storing and reheating
Chips are best eaten fresh, but they keep for 1 day in a covered container in the fridge. Reheat in the air fryer at 190 °C for 3–4 minutes until crisp and steaming hot all the way through (75 °C in the centre).
Variations
- Garlic parmesan: Toss the hot chips with 2 tbsp grated parmesan and a pinch of garlic granules (not vegan).
- Triple cooked chips: Simmer chunky 2 cm chips for 8–10 minutes until just tender, drain and chill them for an hour, then air fry at 160 °C for 10 minutes and finish at 200 °C for 8–10 minutes. The result is a glassy crust and a very fluffy middle.
- Skin-on chips: Scrub the potatoes and leave the skin on for a rustic chip with more flavour.
- Spiced chips: Add 1 tsp smoked paprika to the oil before tossing, for a smoky colour.
Troubleshooting
- The chips are limp and pale
- Too much water or too many chips. Dry them thoroughly, cook in a single layer and do not load the basket more than half full. Cook in batches if needed.
- The chips stick together
- The surface starch was not rinsed off. Soak for the full 30 minutes and shake the basket regularly, especially in the first 10 minutes.
- They are crisp outside but raw inside
- The chips were too thick or the temperature too high. For 1.5 cm chips, par-boil for 5 minutes, dry, then cook at 190 °C for 15–18 minutes.
Frequently asked questions
How long do chips take in an air fryer?
Thin 1 cm chips take 18–22 minutes at 200 °C and chunky 1.5 cm chips take 22–25 minutes. Shake the basket every 6 minutes.
Do you need to soak chips before air frying?
It is not essential, but soaking for 30 minutes in cold water removes starch and gives crisper, more golden chips. Always dry them well afterwards.
Can you make chips in the air fryer without oil?
You can, but they will be paler and drier. A tablespoon of oil for four portions is enough to give a golden colour and crisp texture.
What are the best potatoes for homemade chips or french fries in an air fryer?
Floury potatoes such as Maris Piper or King Edward give a fluffy middle and a crisp outside. Waxy potatoes stay dense.
How do you reheat chips in an air fryer?
Air fry at 190 °C for 3–4 minutes until crisp and steaming hot. They come out much better than from the microwave.
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