Potato Chips

Air fryer potato chips are a delicious alternative to traditionally deep fried potato chips. Make this recipe your own by adding your favorite herbs and spices.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 2 people



For the potato chips

  • 1 each Large Russett Potato, thoroughly washed
  • 1/2 tsp Kosher Salt
  • 15 turns Black Pepper, freshly cracked
  • 1 tbsp Olive Oil


  • Using a vegetable peeler, remove the skin of the potato. Thinly slice the potato using a mandoline or a chef’s knife. The chips should be about 1/16″ thick.
    1 each Large Russett Potato, thoroughly washed
  • Transfer the potato chips to a large bowl filled with ice water. Allow the chips to soak for approximately 15 minutes. Drain the chips and soak for a second time in ice water for an additional 15 minutes. This helps to remove additional starch as well as increase the overall crispness of the chips.
  • After removing the chips from the ice water, thoroughly dry them by laying on a paper towel in a single layer. Use a second paper towel to pat the chips dry. Combine the chips with salt, oil, and any other spice or herb of your choice and toss until evenly coated.
    1 tbsp Olive Oil, 1/2 tsp Kosher Salt, 15 turns Black Pepper, freshly cracked
  • Preheat the Typhur Dome to 275°F/135℃. (Around 5 minutes)
  • Carefully place the raw chips in the Typhur Dome tray in a single layer. Insert the tray back into the Typhur Dome. Note: You will need to cook the chips in multiple batches. 1 medium potato requires roughly 4 batches.
  • To ensure even cooking and crisping, flip the chips every 5 minutes. If some of the chips start to stick together, gently separate them and continue to cook.Temperature: 275 °F Time: 17 minutes
  • Remove the potato chips from the Typhur Dome and transfer to a serving dish. Finish with a pinch of salt.
  • Enjoy this delicious snack on its own or with your favorite chip dip.
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