Using an air fryer instead of the oven has become second nature in many households, and potatoes are arguably one of the most versatile ingredients for cooking in these handy appliances. Whether for their ease of being set on a countertop or lower running costs, air fryers are a favourite among home cooks.
Many people have mastered air-fried chips and wedges, but Martin Senders, the resident air fryer chef at Philips, has revealed a simple hack for achieving the perfect crunchy snacks: crisps. They are a notoriously tricky food to cook at home without a deep-fryer, so it’s no wonder Brits consume 6 billion shop-bought packets a year instead. Martin’s approach negates the need to buy them thanks to an easy tip: “For the crunchiest bite in every crisp, a great hack is to freeze your sliced potatoes after soaking them—before air frying.”
The chef’s “addictive” crisps are also much lower in salt, as you are completely in control of how much seasoning you add.
For their perfect texture, Martin explained that “freezing helps draw out excess moisture, allowing the potatoes to crisp up beautifully instead of steaming.”
“It also firms up the surface of the potato, ensuring even cooking and preventing any sogginess”, he said.
Anyone who is a fan of the delicious salty vegetable crisps that cost upwards of £2 in most supermarkets can recreate them as “most vegetables work just as well”. Martin suggests using this air fryer method for parsnips, sweet potatoes and even beetroots.
Martin’s addictive air fryer crisps recipe
Ingredients
- Two large potatoes (Maris Piper works best)
- One tbsp olive oil
- Half tsp salt
- Half tsp paprika
- Half tsp garlic powder
- Black pepper to taste
Method
Wash and peel the potatoes, then use a mandoline or sharp knife to slice the spuds carefully into rounds. Ensure they are evenly sliced for consistent cooking.
Next, soak the potato slices in cold water for 30 minutes to remove excess starch. Drain the soaked potatoes and pat them completely dry with a clean towel.
Lay the dried potato slices flat on a baking sheet, ensuring you avoid overlapping them, and then freeze the potatoes for 30 minutes to help remove more moisture and improve crispiness.
Remove the chilled spuds from the freezer and toss them in a bowl with olive oil and your seasonings.
Arrange the potatoes in a single layer in the air fryer basket, cook for 12 to 15 minutes, and shake the basket halfway through until golden and crispy.
Leave the crisps to cool for a couple of minutes, and then enjoy them fresh or store them in an airtight container for later.