Air Fryer Potato Chips With No Oil
Ready to make your own oil-free air fryer potato chips at home? It’s easy to make these crispy crunchy potato chips without having to use any oil. It’s a crispy snack that you can also get to add your favorite seasoning blends and create your own masterpiece of a snack.
Get more of Kathy's recipes in her Cooking Club.
I love my air fryer
Your air fryer is a perfect tool for whole food plant-based cooking. You can make crispy crunchy food without oil and that is amazing.
You should also try my other air fryer recipes like this pasta chip recipe or Southern Fried Vegan Soy Curls for more crispy goodness. But you can also make carrot cake in a mug, edamame, and even vegan French toast in your air fryer too.
It’s so versatile!
Dressed up for the holidays: Halloween crunchy chips
Yes, you are seeing some super cute cutouts of bats, cats, skulls, and ghosts. You can really make these for any holiday!
Just make a short stack of the slices and cut through with a cookie cutter. Then continue on with the rest of the recipe directions at the bottom of the page.
The dark seasoning mix that I put on the bats and cats is easy to make and it’s edible charcoal that makes the mixture black.
To make the spooky seasoning blend just mix ¼ cup food-grade charcoal, 2 tablespoons smoked paprika, 1 tablespoon ancho chili powder, 1 tablespoon chili powder blend, 2 teaspoons salt or salt substitute, 1 teaspoon garlic powder, and 1 teaspoon onion powder in a bowl.
Toss the chips in the seasoning before you air fry.
Now that you have some edible charcoal on hand, be sure to make my black vegan gnocchi. It looks like the squid ink version – only it’s vegan!
Are homemade chips quick and easy?
It does take a little work and patience to make homemade air fryer potato chips. So they aren’t quick, but they aren’t really hard either. You just need to be present and paying attention throughout the whole process.
It takes a little time to slice the potatoes and peel them if you want to, but cooking them is where it gets more time-consuming. You need to remove smaller chips as they are done so they won’t burn and may need to take tongs to separate any stuck chips so they can crisp up.
You will need to use a mandoline slicer, but an inexpensive hand helped one works great. It ensures the potato chips are thin and uniform which helps them get crisp.
Unless you are super handy with a sharp knife, I would use a mandoline or the slicing blade on my food processor on the thinnest setting.
What you need to make homemade potato chips in your air fryer
You just need simple ingredients to make these crispy air fryer potato chips. You will need thin slices of potatoes, and I suggest slicing them with a mandoline. I used this OXO handheld mandoline slicer because it’s inexpensive and easier to store than a full-sized one.
Note: When using a mandoline, ALWAYS use the handle to protect your hands. I go a step farther and use a safety glove made to protect my fingers from getting cut by accident.
For this recipe, I made a big batch, so I sliced up enough potatoes to make 8 cups, but you can always make a smaller or larger batch.
So you just need thinly sliced potatoes, seasoning blend, and optionally salt or spray oil if you want.
How to make Air Fryer Potato Chips
Should I make a full recipe?
If you have a small air fryer you may want to start by making a half recipe since you will have to air fry in batches.
But if you have a large one or a countertop model like the Breville Smart Oven Air.
Prepare the potatoes
After you thinly slice the potatoes, place the slices in a large bowl of cold water Let soak for 15 – 30 minutes.
Then drain potato slices in a colander for another 20 minutes, and after place on a layer of paper towels to get the last of the moisture.
Or you can place the potato slices in a single layer on a baking sheet covered with parchment paper and place in a 350 degrees oven for about 5 – 8 minutes until mostly dry.
Coat each chip with your favorite seasoning blend and/or sea salt and mix until coated.
If they are too dry and nothing sticks, try tossing in a little aquafaba, or even spray a tiny bit of oil if you use it – but these are great without vegetable oil of any kind.
Add a single layer to your air fryer and cook at 330 degrees for 5 minutes, shake the basket, and use tongs to separate any chips that are stuck on top of each other. Cook for another 5 minutes, shake and separate again.
If the chips still aren’t cooked enough, cook 3 to 5 minutes more or until the chips are 80 percent golden brown and not burned.
Note that the cook time will vary on the size of the chip and the thickness.
What to look for as they are cooking
If you have an air fryer with a basket, check to see if any chips stick together and use tongs to separate them. It’s kind of a pain, but really makes a huge difference in your chips.
At any stage, you can remove chips that are done with tongs and keep cooking the rest. There will still be a few places that look undercooked, but they will crisp up as they cool.
Air Fryer Potato Chips With No Oil
- 8 cups thinly sliced Idaho® potatoes (about 1/4 inch), can use Russets, or colored fingerlings lke I
- 1 tablespoon aquafaba optional use if chips are too dry to hopld seasoning
- 1 teaspoon Salt or salt substitute , or to taste
- Place the potato slices in a large mixing bowl and cover with water. Let soak for 15 minutes.
- Drain in a colander for another 20 – 30 minutes. Or you can place on a single layer on a baking sheet covered with parchment paper and bake at 350 degrees for about 10 minutes.
- Put in a clean mixing bowl and then salt to taste and mix again. Or toss in the Cat and Bat Black Seasoning Blend. You can spray on some aquafaba if the spice mix doesn't stick – or just toss in a tablespoon of aquafaba.
- Add a single layer to your air fryer and cook on 330°F for 5 minutes, shake the basket, and use tongs to separate any chips that are stuck on top of each other.
- Cook for another 5 minutes, shake and separate again. If the chips still aren’t cooked enough, cook 3 to 5 minutes more or until the chips are 80 – 90 percent brown and not burned.
- At any stage, you can remove chips that are done with tongs and keep cooking the rest.
- There will still be a few places that look undercooked, but they will crisp up as they cool.
- Repeat with each batch of the prepared potatoes, until you are done.
- Note: If you are making a lot of chips I suggest that you cover some sheet pans with parchment paper and put a single layer of chips in the oven to bake at 325 for 10 minutes. This saves you from having to dry the slices and keeps them from sticking together as much!