Air Fryer Potato Slices

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These air-fried potato slices boast a golden, crunchy exterior and a fluffy interior with significantly less oil than traditional frying, making them perfect for any meal or snack.

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Prep Time 15

Cook Time 15

Total Time 30

Servings: 4 servings

Course: Sides, Snack

Cuisine: American

Calories: 150

Ingredients Method Nutrition Notes

Ingredients

For the potato slices

4 potatoes Russet potatoes (or your favorite variety) Russet recommended for a fluffy interior; Yukon Gold or red potatoes also work.
2 tablespoons olive oil Substitute with avocado oil or light vegetable oil for a higher smoke point.
1 teaspoon salt Kosher or fine sea salt; adjust to taste.
1/2 teaspoon freshly cracked black pepper
1 teaspoon garlic powder Or 1–2 cloves minced garlic for fresher flavor.
1 teaspoon paprika Smoked or sweet paprika — smoked adds more depth.

Method

Preparation

Wash and optionally peel the potatoes. Slice them evenly — aim for 1/8–1/4 inch thick for the best balance of crisp and fluffy.
Soak the slices in cold water for 20–30 minutes to remove excess starch for extra crunch. Pat completely dry with kitchen towels.
Toss the dry slices with olive oil and the dry seasonings until evenly coated.
Preheat the air fryer to 380–400°F (190–200°C) for 2–3 minutes if your model recommends preheating.

Cooking

Arrange the slices in a single layer in the basket (don’t overcrowd). Air fry for 10–15 minutes, flipping or shaking at the 6–8 minute mark. Thicker slices may take 15–18 minutes.
Check doneness by piercing a slice; it should be tender inside. Season with extra flaky salt if desired and serve immediately.

Nutrition

Serving: 1gCalories: 150kcalCarbohydrates: 30gProtein: 2gFat: 5gSaturated Fat: 0.5gSodium: 200mgFiber: 3gSugar: 1g

Notes

For lower sodium, cut the salt to 3/4 teaspoon and finish with flaky sea salt after cooking. To maintain crispiness when reheating leftovers, avoid using a microwave.

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