These Skinny Air Fried Potato Chips could be about the easiest snack idea ever!
I have included an option for making these dill flavored!
Skinny Air Fried Potato Chips
I tell people that this is the reason why I purchased an air fryer.
An air fryer is what allowed me to finally eat a potato chip again. I had to give these up years ago thanks to an aging metabolism.
But, if we can make a potato chip that is not deep fried, it suddenly becomes a baked potato.
A baked potato that has been slices thin that is. The potato chip that becomes something that does not taste like something we should not be eating. However, this potato chip actually tastes good as well.
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Have you discovered the air fryer yet?
The air fryer is really my new best friend in the kitchen. You can easily find an air fryer online. If you are like me then you will easily get your money’s worth out it. I have a fabulous recipe for low carb air fried chicken and a recipe for air fried low carb zucchini fries that you may enjoy as well.
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Skinny Air Fried Potato Chips
The recipe for Skinny Air Fried Potato Chips
This is an easy recipe that tastes really amazing. You can make this for yourself or please a crowd with it.
What you will need to make this air fried potato chips.
- Potato- 1 per serving, Yukon Gold or Russet works best.
- Olive Oil- Up to one tablespoon.
- Seasoning (such as dill, salt, or a combination seasoning)- as needed.
How to make Skinny Air Fried Potato Chips
- Prep your potatoes by scrubbing them. We will be leaving the skins on for this recipe.
- Slice the potatoes into slices up to 1/4″ thickness. The thickness is a personal preference thing. If you like crisp potato chips then slice your potatoes thin. If you want to bite into some potato meat, make your slices thicker.
- Rinse the potato slices and then soak them in some cold water for at least 15-20 minutes. Then use a paper towel to dry them out.
- When ready to make your potato chips, preheat the fryer to 350 degrees and prep the basket for nonstick. I spray a bit of nonstick on mine before adding the potatoes and placing it back in the fryer.
- Place the potato chips into a bowl and toss them in the oil and seasoning until coated.
- Bake the chips 20-30 minutes or until done. Be sure to shake the basket about halfway through. The timing will depend on how thick your slices are. If using more than one potato or one really large potato, consider splitting up the batch so that the potatoes will bake (fry) more evenly
- Serve alone, with ketchup or with your favorite dip.
- Potato- 1 per serving Yukon Gold or Russet works best.
- Olive Oil- Up to one tablespoon.
- Seasoning such as dill, salt, or a combination seasoning- as needed.
-
Prep your potatoes by scrubbing them. We will be leaving the skins on for this recipe.
-
Slice the potatoes into slices up to 1/4" thickness. The thickness is a personal preference thing. If you like crisp potato chips then slice your potatoes thin. If you want to bite into some potato meat, make your slices thicker.
-
Rinse the potato slices and then soak them in some cold water for at least 15-20 minutes. Then use a paper towel to dry them out.
-
When ready to make your potato chips, preheat the fryer to 350 degrees and prep the basket for nonstick. I spray a bit of nonstick on mine before adding the potatoes and placing it back in the fryer.
-
Place the potato chips into a bowl and toss them in the oil and seasoning until coated.
-
Bake the chips 20-30 minutes or until done. Be sure to shake the basket about halfway through. The timing will depend on how thick your slices are. If using more than one potato or one really large potato, consider splitting up the batch so that the potatoes will bake (fry) more evenly
-
Serve alone, with ketchup or with your favorite dip.
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A self-proclaimed Reformed Sugar Addict, The Sugar Free Diva is a restaurant owner by day and author by night.She has been featured in numerous media outlets as well as serving on speaking panels. Most importantly, she is an avid pet owner who loves life.