Ingredients:

  • 4 large Starchy Potatoes (e.g., Maris Piper, Russet)
  • 1 Tbsp Neutral Cooking Oil (Rapeseed, Canola, or Sunflower oil)
  • 1 tsp Flaky Sea Salt (plus more for finishing)
  • ½ tsp Freshly Ground Black Pepper
  • Cold water (for soaking)

Instructions:

  1. Peel the potatoes. Cut them into thick, uniform chip shapes, approximately 1 cm x 1 cm (½ inch thick). Consistency is essential for even cooking.
  2. Place the cut chips immediately into a large bowl of cold water. Soak for a minimum of 30 minutes (up to 2 hours is fine). This step removes excess starch, which promotes crispness.
  3. Drain the chips well. Lay them out on clean kitchen towels or paper towels and pat them completely dry. Dryness is the absolute key to air fryer crispiness; if they are wet, they will steam.
  4. Transfer the dry chips to a clean bowl. Drizzle with the 1 Tbsp of neutral oil, pepper, and a pinch of salt. Toss well to ensure a very thin, even coating on all surfaces.
  5. Preheat your air fryer to 180°C (360°F) for 3–5 minutes (optional but recommended).
  6. First Cook (Blanching/Softening): Place the seasoned chips into the air fryer basket in a single layer if possible (avoid overcrowding). Cook at 180°C (360°F) for 15 minutes.
  7. Halfway through the first cook (at the 7-8 minute mark), pull out the basket and give the chips a vigorous shake to redistribute them.
  8. Second Cook (Crisping): Increase the temperature to 200°C (400°F). Cook for an additional 5–10 minutes, shaking the basket every 3–4 minutes during this final stage. Cook until the chips are deeply golden brown and perfectly crisp.
  9. Remove the chips immediately, transfer them to a bowl, and toss vigorously with the remaining flaky sea salt. Serve straight away.