The best air fryer chips
Martha Collison's recipe is simple but very effective. The secret to the best homemade chips is removing starch and liquid. This is why the potatoes get washed, soaked and patted dry – all are essential steps to create that fluffy-on-the-inside, crisp-on-the-outside texture we crave once in a while.
For tips on cooking safely with your air fryer, go to the method tab.
- Prepare10 mins
- Cook20 mins
- Total time30 mins
- PlusPreparation time 10 minutes + soaking and cooling
- 4 medium evenly sized Maris Piper potatoes (or other floury variety) 450g peeled weight
- 1 tsp salt, plus more to season
- 2 tbsp groundnut oil
Peel the potatoes and level off any uneven edges where possible. Cut the potatoes into chips, making sure they are all similar in size to cook at the same rate – aim for about 1.5cm wide and 8-9cm long.
Put into a saucepan and cover with cold water. Leave to soak for 5 minutes, then drain the water to wash away any starch.
Cover the drained potatoes with boiling water and add the salt. Put over a high heat and bring to the boil. As soon as the water begins to simmer, set a timer for 7 minutes.
Cover a baking tray with kitchen paper. Drain the parboiled potatoes in a colander and arrange on the paper towel, patting them dry. Allow to cool for 10 minutes, until they stop steaming.
Preheat or set the air fryer to 200ºC, according to manufacturer instructions. Transfer the potatoes to a large bowl and use your hands to gently but thoroughly coat with the oil. Cook for 20 minutes in the air fryer, tossing occasionally, until the chips are crisp and cooked through. Season well and serve.
Customer safety tips
- Follow manufacturer’s instructions and advice for specific foods
- Pre-heat the air fryer to the correct temperature
- If cooking different foods together, be aware that they may require different times and temperatures
- Spread food evenly – do not overcrowd pan/chamber
- Turn food midway through cooking
- Check food is piping/steaming hot and cooked all the way through
- Aim for golden colouring – do not overcook
- Use a food thermometer/probe to check temperature: more details here
- Check out the FSA webpage for further advice: www.food.gov.uk
Typical values per serving when made using specific products in recipe