Air fryer chips
- Prepare
- less than 30 mins
- Cook
- 10 to 30 mins
- Serve
- Serves 2
While undoubtedly you can make great restaurant-style French fries by cooking frozen chips in an air fryer, you can also produce delicious chunky, chip-shop-style chips made entirely from scratch. Any potato will work but waxy varieties are best for this recipe, and if you have any leftover potatoes where the skins are starting to go soft these will taste almost exactly like they came from the local chippy.
Ingredients
- 2 large potatoes (approximately 450g/1lb), preferably a waxy variety
- 1 tbsp olive oil or vegetable oil
- salt, to taste
Method
Leaving the skins on, cut the potatoes into roughly 1cm/½in thick chips. Toss with the oil and a generous amount of salt.
Air-fry for 20–30 minutes at 180C, tossing every 10 minutes or so until the chips are crisp and golden, making sure they don’t stick to the bottom of the basket towards the beginning of cooking.
Recipe tips
If you have time, soak the chips for up to 30 minutes to extract some of the starch before frying. You can also par-boil the chips for 8–10 minutes to cut the cooking time and make really fluffy chips.
Waxy potatoes will hold their shape during cooking and are normally labelled as being suitable for boiling and steaming.
This recipe was tested in a 3.2 litre/5½ pint basket air fryer, but it will also work in a model fitted with a stirring paddle – in this case, you won’t need to toss the chips during cooking.
