Directions:

• Peel potatoes.
• Using a mandolin finely slice them into chips.
• I used the lowest setting on my mandolin and got paper thin chips. You can make thicker chips depending upon preference.
• Thicker ones will take longer to crisp up. So accordingly adjust air frying time from 6-8 minutes to 12-14 minutes at 180C or 360F.
• Soak in cold water for 15-30 minutes.
• Drain the water and dry the chips between paper towels till completely dry.
• Preheat air fryer at 360F or 180C for 5 minutes.
• Brush the basket with oil.
• Take the dried chips in a bowl. Toss them with oil and seasonings. You can skip oil if you so like and use lemon juice in its place.
• Spread them out in one layer in the air fryer with minimal overlapping.
• The chips shrink in size on air frying and they also go here and there.
• Air fry at 360F or 180C for 5 minutes and keep checking for any chips that are brown on the edges and look done.
• Take those out. If any chips are stuck, disengage them and speed them out again. Be careful not to burn your hands.
• Check every minute till all chips are done.
• For thicker chips, you may take from 10-14 minutes at 360F or 180C
• I did mine in two batches for two potatoes.
• Once done, enjoy your crunchy treat. I promise you there won’t be any leftovers. If there are, you can store them in an air-tight jar at room temperature.
• Enjoy,
• Just slice them into chips. No need to soak in water. No need to toss in seasonings either.
• Heat oil in a pan.
• Carefully drop the slices chips and deep fry for a minute or two till crispy and done.
• Take them out and toss in seasonings of choice.