An expert in air fryer cooking has shared a clever technique for creating exceptionally crunchy, flavour-packed crisps right in the comfort of your own kitchen using just a handful of basic ingredients. Martin Senders, the resident Air Fryer Chef at Philips, recommended a particularly effective trick for achieving “the crunchiest bite in every crisp” using an air fryer. His suggestion is simple and straightforward: “Freeze your sliced potatoes after soaking them – before air frying.”
He explained that this freezing process serves a dual purpose: First, it draws out excess moisture, allowing the potatoes to crisp up beautifully rather than steam. Second, it “firms up the surface of the potato, ensuring even cooking and preventing any sogginess.” What’s more, this method isn’t limited to just potatoes and you can try your hand at turning your favourite root veggies into crisps, with the method working with parsnips, sweet potatoes and even beetroots.
How to make crisps in an air fryer
Ingredients
Two large potatoes (Maris Piper works best)
One tbsp olive oil
Half a tsp salt
Half a tsp paprika
Half a tsp garlic powder
Black pepper to taste
Method
Start by washing and peeling the potatoes. Slice them evenly using a mandoline or a sharp knife for consistent cooking. Soak the slices in cold water for thirty minutes to help remove excess starch.
Drain the potatoes and gently pat them dry with a clean towel. Arrange the dried slices flat on a baking sheet, ensuring they don’t overlap.
Place the potatoes in the freezer for thirty minutes to further eliminate moisture and boost their crispiness.
Once frozen, toss the potato slices in a bowl with olive oil and seasonings of your choice.
Lay the seasoned slices in a single layer in the air fryer basket and cook for 12 to 15 minutes, giving the basket a shake halfway through. The crisps should turn golden and crisp.
After cooking, allow the crisps to cool for a few minutes. Enjoy them fresh, or store them in an airtight container for later.
