Thin, shatteringly crisp edges with buttery-soft centers—these Air Fryer Crispy Sliced Potatoes are the easiest way to turn a humble spud into a snacky side that steals the show. The air fryer mimics high-heat roasting, delivering golden, ruffled slices in a fraction of the time, with far less oil than deep-frying. Sprinkle with flaky salt and herbs for a classic take, or go bold with garlic-Parmesan or smoky chili-lime. They’re perfect beside weeknight chicken, piled onto burgers, or served with a trio of dips for game day.
The method is simple: slice uniformly, rinse and dry to remove excess starch, toss with oil and seasonings, and air fry in a thin, even layer. A quick shake midway ensures all those edges crisp up. Finish with a pat of butter or grated cheese while hot so it melts right into the ridges—then try not to eat them all before they reach the table.
Bonus: clean-up is a breeze. No sheet pans to scrub, and the basket washes up in minutes. Once you make potatoes this way, you’ll wonder why you ever turned on the oven.
Key Ingredients & Substitutions
A few pantry staples + the right potatoes = flawless crisp without fuss.
Potatoes: Yukon Golds are ideal—creamy centers and crisp edges. Russets also work (crispier, slightly drier). Small red potatoes yield extra-tender middles.
Oil: Avocado or light olive oil handles high heat and promotes even browning. Melted ghee or canola oil are fine substitutes.
Seasonings: Kosher salt, black pepper, and garlic powder are a perfect base. Add paprika for color, onion powder for savoriness, or dried rosemary/thyme for herby vibes.
Finishes: Fresh parsley or chives for brightness; finely grated Parmesan for umami; a squeeze of lemon or splash of malt vinegar for tang.
Dips (optional): Garlic aioli, ranch, chipotle mayo, honey-mustard, or warm cheese sauce.
Equipment You’ll Need
- Air fryer with 4–6 quart basket (or larger)
- Mandoline or sharp knife for uniform slices
- Large bowl for rinsing/tossing
- Clean kitchen towels or paper towels (for drying)
- Tongs or spatula for shaking/flipping
Flavor Variations & Add-Ins
- Garlic-Parmesan: Toss hot potatoes with 2 tablespoons finely grated Parmesan and 1 minced garlic clove (or 1/2 tsp garlic powder) + parsley.
- Chili-lime: Season with 1 teaspoon chili powder and a pinch of cayenne; finish with lime zest and a squeeze of lime.
- Everything bagel: Sprinkle 2 teaspoons everything seasoning during the last 2–3 minutes to avoid burning the seeds.
- Herb butter: Melt 1 tablespoon butter with 1 teaspoon chopped rosemary and drizzle over just before serving.
- Smoky BBQ: Use smoked paprika + brown sugar (1/2 tsp each) and a pinch of mustard powder.
- Loaded style: Top with cheddar, bacon crumbles, and chives; serve with sour cream.
How to Make Crispy Sliced Potatoes in the Air Fryer
Ingredients You’ll Need:
- 1 1/2 pounds potatoes (Yukon Gold or Russet), scrubbed
- 1 1/2–2 tablespoons avocado or olive oil
- 3/4 teaspoon kosher salt (plus more to finish)
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika (smoked or sweet), optional
- Optional finishes: 2 tablespoons finely grated Parmesan; 1 tablespoon chopped parsley or chives; lemon wedges
How Much Time Will You Need?
Prep: 10 minutes (including rinse/dry). Air fry: 14–20 minutes depending on thickness and fryer model. Total: about 25–30 minutes.
Step-by-Step Instructions:
1. Slice evenly
Using a mandoline or sharp knife, slice potatoes into 1/8–3/16 inch rounds. Thinner = crisper. Keep thickness consistent so they cook evenly.
2. Rinse & dry
Place slices in a bowl of cold water and swish 20–30 seconds to remove excess starch (key for crisp). Drain, then pat very dry between towels. Dry potatoes = better browning.
3. Season
In a dry bowl, toss slices with oil, salt, pepper, garlic powder, and paprika if using, coating each slice lightly without pooling oil.
4. Load the basket
Heat air fryer to 380°F (193°C) for 3 minutes. Spread potatoes in a mostly single layer (a little overlap is okay, but avoid stacking). Work in batches for maximum crisp.
5. Air fry & shake
Cook 8–10 minutes, then shake or flip to expose new edges. Continue 6–10 minutes more until golden-brown and crisp on the edges, tender in the centers. Thicker slices may need up to 22 minutes total; thinner may finish around 14–16.
6. Finish & serve
Transfer hot potatoes to a bowl. Immediately add Parmesan or herbs if desired so they adhere. Taste and add a pinch more salt. Serve right away with your favorite dip and lemon wedges or vinegar for brightness.
Pro Tips for Best Texture & Taste
- Go thin and even: Uniform 1/8–3/16 inch slices crisp best without burning.
- Dry thoroughly: Moisture is the enemy of crunch—blot well before oiling.
- Don’t overcrowd: Air needs room to circulate. Two light batches beat one crowded one.
- Shake halfway: Exposes fresh edges to hot air for all-over crispness.
- Finish hot: Add cheese/herbs the moment they come out so the heat helps them stick.
Frequently Asked Questions
Do I need to peel the potatoes?
No—leave skins on for flavor, nutrients, and extra texture. Peel if you prefer a smoother bite.
How do I prevent slices from sticking together?
Dry them well and toss with oil to lightly coat every slice. Avoid stacking in the basket and shake halfway through.
Can I make them ahead?
They’re best fresh. To re-crisp, air fry leftovers at 360°F for 3–5 minutes. If prepping ahead, slice and store in cold water up to 8 hours, then dry thoroughly before cooking.
What thickness works best?
1/8 inch yields the crispiest chips with tender centers. Up to 3/16 inch still crisps nicely and feels more “side-dish” than chip.
Can I cook from frozen sliced potatoes?
Yes, but skip rinsing and expect a slightly softer center. Toss with oil and seasonings, then air fry at 390°F until crisp, shaking often.
What should I serve with them?
Great with burgers, grilled chicken, steak, or as a snack board with aioli, ranch, ketchup, chipotle mayo, or cheese sauce. Add a side salad for a simple meal.