Whether you like chips with pie, burgers or fish, a crispy chip with a fluffy interior is delicious. However, achieving that crispy skin can be tricky, especially if you don’t want to fry them. Frying is ultimately the easiest way to get a crisp chip, but deep-frying them isn’t the healthiest, especially if you like to consume them regularly.
So, I decided to try a variety of recipes, including using the oven and air fryer, to see which would provide me with the best results, and it was air frying them. It was surprisingly easy to achieve a crisp chip with a soft middle, and only required a couple of extra cooking steps.
Ingredients (serves three to four):
Four baking potatoes
Olive oil
Sea salt, optional
Method:
To begin with, slice the potatoes super thin, around half a centimetre wide. Make sure they are all the same shape, as this will help to cook them evenly.
Next, preheat your air fryer to 200C whilst you rinse the potato under water, removing excess starch.
Then, pat them dry and coat them in a little olive oil, which will help them crisp up in the air fryer.
If you fancy, season to taste with paprika, sea salt and black pepper, but I just stuck to salt.
Cook them for 8 minutes at 200C before reducing the air fryer temperature to 180C for two minutes.
The high temperature will help to quickly achieve a crispy coat, whilst the lower temperature will help to cook the middle.
It’s super important to make sure your air fryer drawer isn’t too overcrowded, as they won’t cook evenly and you won’t get the result you want.
However, these came out absolutely perfect and with some mayonnaise and ketchup, paired perfectly.