Air-fried chips
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Air-fried chips

By Anna Glover

Make the most of an air fryer with this recipe for super-crispy chips. They’re simple to make, and air-frying means you’ll use less oil than deep-frying, so it’s a a healthier alternative

  • Prep:10 mins
    Cook:35 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 140
  • fat 3g
  • saturates 0g
  • carbs 24g
  • sugars 0g
  • fibre 3g
  • protein 3g
  • salt 0.01g

Ingredients

  • 4-5 large potatoes, about 1kg
  • 1 tbsp sunflower or olive oil
MPU 2

Method

  1. To make straight, neat chips, peel the potatoes and trim away all the rounded edges so they become rectangular blocks. Cut the blocks into batons – they should be somewhere between fries and thick chips, as if they're too thin, they might break; too thick, and they won’t cook through (if you like, save the offcuts to make mash or add to soups). Alternatively, cut the unpeeled potatoes into chips without trimming, if you're not bothered by neatness. Rinse the chips and pat dry with a clean tea towel.

  2. Tip the chips into the bottom of an air fryer (the part with the paddle), add the oil, and toss the chips in the oil so they are evenly coated. Program the fryer to cook for 30 mins using the paddle. After this time, check that the chips are tender and cooked through. If they're not, cook for a further 5 mins. Season well.

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