Air Fryer Chips

• servings: 4 servings
• active time: 10 minutes
• total time: 1 hour

Ingredients

700 grams potatoes (Approx. 3-4 medium potatoes, washed. Use floury potatoes like Russet Burbank, King Edward or Yukon Gold.)

1 heaped tablespoon cornflour (corn starch.)

1 teaspoon salt (regular table salt)

black pepper (ground)

1/2 teaspoon paprika (sweet paprika, not hot or smoked, unless you prefer that!. Or use 1/2 teaspoon for a stronger flavour.)

1-2 tablespoons canola oil (or any neutral tasting frying oil of choice.)

Directions

Cut the washed potatoes into long strips, approximately 5mm-1cm in thickness (the thinner they are, the faster they will cook). *Keep the peel on, or peel them depending on your preference.

Place the cut chips into a large bowl and cover them with cold water. Allow to sit for 30 minutes - 2 hours, depending on the time that you have.

Drain the potatoes and thoroughly pat them dry with paper towel or a clean, dry towel. Get them as dry as possible.

Dry the bowl and return the chips to the bowl. Add the cornflour, salt, pepper and paprika and stir until all of the chips are evenly coated.

Place the chips into the air fryer basket in a mostly single layer. The chips should not be crowded or they will cook unevenly.

Drizzle the oil over the top of the chips.

Air fry at 180°C/356 F for around 20-25 minutes (for thinner chips) or 25-30 minutes (for 1cm thick chips), or until crispy and golden. Remove the basket and toss the chips 2-3 times during the cooking process, to ensure they don't stick to the basket and are evenly cooked.

Once the chips are crisp and golden on the outside and fluffy in the middle, serve them immediately with your favourite dipping sauces or sides.

Nutrition

• Calories: 205 kcal
• Total Fat: 7 g
• Saturated Fat: 1 g
• Unsaturated Fat: 6 g
• Trans Fat: 0.03 g
• Sodium: 592 mg
• Total Carbohydrate: 32 g
• Dietary Fiber: 4 g
• Total Sugars: 1 g
• Protein: 4 g