About the recipe Cooking chips on the air fryer admittedly isn’t as quick as a deep-fat fryer, but they require a fraction of the oil to get crisp and are much more energy efficient than oven-cooked chips.Soaking the potatoes before cooking them results in a much more crispy chip, as the water draws the starch out before they’re air fried.
About the Recipe
Ingredients
- 800 g Root Zero potatoes, cut into chunky chip sized pieces
- 2 tbsps Vegetable oil, divided
- 1 tsp Vegetable Oil
- Flaky salt, to serve
- Optional : ketchup, or mayonnaise, to serve
Directions
- Place the chipped potatoes in a large mixing bowl and cover with cold water. Set aside for at least half an hour, or up to an hour, until the water in the bowl looks cloudy - this is a sign that the starch is being drawn out of the potatoes, which will help them to turn crispy as they cook.
- Lift the potatoes out of the water onto a clean tea towel and pat dry. Pour the water out of the mixing bowl and wipe clean with a clean dishcloth.
- Preheat the air fryer to 180℃.
- Return the dried potatoes to the mixing bowl and pour over a tablespoon of the oil. Toss the potatoes to coat evenly in the oil. Transfer the potatoes to the basket of the air fryer in an even layer, shaking to ensure there’s as little overlap of the potatoes as possible. Cook in the air fryer for 20 minutes, shaking the chips after 10 minutes.
- Remove the chips from the air fryer, then tip into the mixing bowl and toss with the remaining oil and the Italian seasoning. Turn the temperature up on the air fryer to 200℃. Return the chips to the air fryer for 10 minutes, shaking after 5 minutes.
- Tip the chips onto a serving platter and sprinkle with flaky sea salt just before serving. Serve the chips straight away alongside your favourite condiment, or simply with salt.