Crispy Air Fryer Potato Slices

A beginner-friendly recipe for crispy potato slices made in the air fryer, featuring a seasoned blend of garlic, paprika, and oregano. The slices are soaked and dried to ensure maximum crispiness.

Equipment

• Air Fryer (basket or oven-style)
• Mandoline slicer or a sharp chef’s knife
• Large mixing bowl
• Clean kitchen towel or paper towels

Ingredients

• 3 large Russet or Yukon Gold potatoes (about 1.5 lbs / 700g), washed thoroughly
• 1 to 1.5 tablespoons extra virgin olive oil (or avocado oil)
• 1 teaspoon garlic powder
• 1 teaspoon paprika (use smoked paprika for extra flavor)
• ½ teaspoon onion powder
• ½ teaspoon dried oregano or Italian seasoning
• 1 teaspoon fine sea salt (or to taste)
• ½ teaspoon black pepper (freshly cracked)
• Fresh chopped parsley or chives (optional garnish)
• Grated Parmesan cheese (optional garnish)
• Dip of choice: Garlic aioli, ketchup, or sour cream (optional)

Instructions

1. Wash and scrub potatoes clean. Peel or leave skin on. Cut potatoes into uniform round slices approximately ⅛ inch to ¼ inch thick.
2. Place potato slices in a large bowl of cold water and soak for 15 to 20 minutes to remove excess starch.
3. Drain water and spread slices on a clean kitchen towel or paper towels. Pat completely dry.
4. Transfer dry slices to a dry bowl. Drizzle with 1 to 1.5 tablespoons of oil. Mix garlic powder, paprika, onion powder, oregano, salt, and black pepper in a small dish. Sprinkle over potatoes and toss until evenly coated.
5. Preheat air fryer to 380°F (195°C) for 3 minutes. Arrange potato slices in the air fryer basket in a single layer or slightly overlapping. Work in batches if necessary.
6. Cook at 380°F (195°C) for 15 to 18 minutes. At the 8-minute mark, shake the basket or turn slices. For extra crunch, increase temperature to 400°F (200°C) for the final 2 minutes.
7. Transfer hot slices to a platter. Toss with fresh parsley or grated Parmesan if desired. Serve immediately with dipping sauces.

Notes

Keep slices uniform to ensure even cooking. Do not skip the drying step to avoid steaming. Avoid overcrowding the basket to prevent softness; cook in two batches for best results.

Nutrition

Calories: 165 kcal · Total Fat: 4g · Saturated Fat: 0.6g · Trans Fat: 0g · Cholesterol: 0mg · Sodium: 580mg · Total Carbohydrates: 30g · Dietary Fiber: 3.5g · Total Sugars: 1.5g · Protein: 3.5g · Vitamin C: 25% DV · Potassium: 620mg