Peel and slice potatoes into chips (about 1cm thick)
700 g (1 ½ lbs) of floury potatoes
If they're a bit grubby, then rinse in cold water, drain and pat dry, if they're not grubby you don't need to do this step.
Add the chips to a bowl and toss with the cornflour until coated
1 tbsp cornflour (cornstarch)
Add oil, salt, pepper, and paprika and toss again so they're evenly coated
2 tbsp frying oil, 1 tsp salt, ½ tsp black pepper, ½ tsp paprika
Place in the air fryer and cook 190C/375F for 20 mins, shaking every 5 minutes
Serve with a sprinkling of salt and pepper if you like.
pinch salt and pepper
Notes
Type of Air Fryer I'm using the Ninja Max (<-- affiliate link) air fryer, but these instructions apply to any drawer-style air fryer (not grill style or air fryers with a paddle. I haven't tested with these. If you have, please let me know in the comments :-))Want to use your oven instead?Try my crispy oven-baked chips recipe.Can I make them ahead?These are best eaten freshly cooked, but if you wanted to prep ahead a little, you could cut the peel and slice the potatoes into chips, then place in a bowl of cold water (so they're totally covered). They'll be fine on the side for an hour, but any more than that, put them in the fridge. I wouldn't recommend leaving them in water for more than 8 hours.Ingredient swaps
Use sweet potatoes, just check them regularly so they don't catch
Add additional flavouring - such as Cajun spice, dried herbs (rosemary is lovely), garlic salt, chilli flakes or curry powder.
If you're using chilli flakes or dried herbs, add them half way through cooking, so they don't burn.
Nutritional information is approximate, per serving (this recipe serves 4).