Manageability – Actually surprisingly annoying.
When I open a bag of chips I don’t know or care how they were made. For all I know some magical fairy named “Sour Cream and Onionia” waves her magic wand over a serving bowl at a picnic and it fills with Lays that turn back into a whole stinking potato at midnight. Usually, as long as I have chips, I’m happy. But I made them myself, and I gotta say, they’re surprisingly annoying. These are Diethood Air Fryer Potato Chips.
So one thing I found out is that making chips is a little like making pancakes, in that you will probably burn or mess up the first round before you get the timing right. That’s ok though, make 7 in the first round and you’ll learn if you want to go a little longer, a little shorter, whatever. For me, we only needed about 5 minutes per batch. The recipe is right, you do not want to stack the chips. But this is the most annoying thing – you have to pat each chip dry with paper towels. What a bore. Although they will blow around inside the fryer like one of those money-grabby machines at a high school graduation party, so that’s fun. Mandolin was definitely the easiest way to cut the chips thin, and the paprika is optional, but you want it. Finally, you should know these are home-made chips so they will be that tasty kinda soft chips. So good, perfect for a side.
So make these, and you’ll be chips like Erik Estrada. That’s an ok joke, right? Meh, I’ve done better.
Ingredients
- 2 medium russet potatoes, unpeeled and cut into thin round slices (use a mandolin, if possible. A musical mandolin, if that works).
- cold water
- 1 tablespoon vegetable oil
- ½ teaspoon sea salt
- ½ teaspoon fresh ground black pepper
- ½ teaspoon sweet or smoked paprika, optional (but good)
Instructions
- Preheat your Air Fryer to 375˚F. Using a mandolin, if possible, cut the potatoes into thin slices. Place the sliced potatoes in a large bowl, and cover with cold water; let stand 20 minutes. Then, drain the potato slices and pat dry with paper towels. The drier the better!
- Put the potato slices in a large bowl and drizzle with vegetable oil, sea salt and pepper; toss to combine and evenly coat.
- Spray your air fryer basket with cooking oil. Arrange some of the potato slices in the air fryer basket, side by side in one single layer. DO NOT crowd the basket and don’t stack up the potato slices. You’ll have to cook the chips in batches or they won’t crisp up at all. Cook for 7 minutes.
- Flip the chips over and continue to cook for 7 to 8 more minutes, or until browned and crispy. Remove the chips from the basket and transfer to a paper-towel-lined plate.
- Taste for salt and adjust accordingly.
- Eat, fool!