These air fryer potato slices are an easy, versatile side dish. The exterior crisps up beautifully while the interior stays tender and fluffy. Air frying gives you the taste and texture of roasted or fried potatoes with far less oil and in less time—perfect for busy weeknights or quick snacks.
I serve these alongside grilled meats, baked fish, or a simple salad. They also make a great snack for kids and adults alike and are a satisfying alternative when you crave potato chips but want something heartier and homemade.
For best results, slice the potatoes slightly thicker than chips, toss with a light coating of oil and your favorite seasonings, and air fry until golden. If you prefer a no-oil approach, a splash of lemon juice, vegetable broth or aquafaba will help the spices cling to the slices.
You may also enjoy variations such as accordion potatoes, hasselback potatoes, breakfast potatoes, French fries, baked potatoes, smashed potatoes, and roasted baby potatoes.
Ingredients
Potatoes: Use any variety you have on hand—russet, Yukon Gold, or red potatoes all work well for these slices. Other ingredients are optional based on your preference.
Tips to make the Perfect Potato Slices in an Air Fryer
- Any potato works: russet, red, and Yukon Gold are good choices. Each variety has a slightly different texture—russets crisp up nicely while Yukon Golds are creamier inside.
- Season simply with salt and pepper, or add garlic powder, paprika or cayenne, and an Italian seasoning blend for extra flavor. Spice mixes like Cajun or fajita seasoning work well too.
- Oil helps create a golden color and crisp edges; extra virgin olive oil is used in the recipe for that reason. For a zero-oil version, use lemon juice, water, aquafaba or vegetable broth to help the spices adhere.
- Cut slices to an even thickness (about ½ inch) so they cook uniformly.
- Shake or toss the air fryer basket intermittently during cooking so slices brown evenly. Avoid heavy overlap—if slices are stacked, they may steam and become soggy.
- Cook in batches if necessary. Overcrowding the basket reduces air circulation and leads to uneven cooking.
Step-by-step photos
Wash, peel if desired, and slice the potatoes into ½ inch rounds. A regular chef’s knife works fine—aim for consistent thickness rather than perfectly uniform slices.
Soak the slices in cold water for about 15 minutes to remove excess starch. This step helps promote a crisp exterior during air frying.
Drain and pat the slices dry. Toss them in a bowl with extra virgin olive oil (or your zero-oil alternative) and the seasonings of your choice.
Use your hands or a spatula to ensure each slice is evenly coated so they brown uniformly in the air fryer.
Zero-oil option: Skip the oil and toss the drained slices with a little water, vegetable broth or aquafaba plus the seasonings.
Air frying instructions
Preheat the air fryer to 200°C (approximately 390°F) for five minutes. Arrange the potato slices in a single layer in the basket—light overlapping is acceptable, but try not to stack too many slices directly on top of each other.
Air fry at 200°C / 390°F for 8–10 minutes, shaking or turning the slices every few minutes to promote even browning. If any pieces stick together, separate them gently. When the edges are golden and crisp and the centers are cooked through, they are ready.
If needed, air fry for an additional 1–2 minutes to reach your desired crispness. Serve hot with a dip such as spicy mayo or alongside casseroles and mains for a satisfying vegetable side.
FAQ
1. Can you air fry slices?
Yes. You can air fry thin slices of potatoes, sweet potatoes and many vegetables to make chips or crisps. Medium-thickness slices work well as a side or to top casseroles.
2. Do you have to soak potatoes in water before air frying?
Soaking removes excess starch and helps the slices brown and crisp more effectively, so it is recommended for best results.
3. How do you slice potatoes?
Trim the ends, peel if you prefer, and slice into rounds about ½ inch thick for even cooking and a pleasant texture.
Recipe
Air Fryer Potato Slices
Servings: 4 • Prep time: 5 mins • Soak time: 15 mins • Cook time: 13 mins • Total: 33 mins
Ingredients
- 3 potatoes, sliced into rounds (about ½ inch thick)
- 2 tsp extra virgin olive oil (or use a zero-oil alternative)
- ½ tsp salt (adjust to taste)
- 1 tsp Italian seasoning (or use your preferred herbs)
- ¾ tsp cayenne or smoked paprika (optional)
- ¾ tsp garlic powder
Equipment
- Air fryer
- Chef’s knife
- Bowl for tossing
Instructions
- Wash and slice the potatoes into ½ inch rounds. Pat dry after soaking.
- Soak slices in cold water for 15 minutes to remove excess starch, then drain and dry thoroughly.
- Toss the slices in a bowl with the oil (or alternative), salt, Italian seasoning, cayenne or paprika, and garlic powder until evenly coated.
- Preheat the air fryer to 200°C / 390°F for 5 minutes.
- Place the slices in the basket in a single layer with minimal overlap. Air fry for 8–10 minutes, shaking the basket every few minutes to ensure even browning.
- Check for crisp edges and cooked centers. If needed, air fry an additional 1–2 minutes.
- Serve hot with your favorite dip or as a side dish.
Notes
- Adjust seasonings to taste. Simple salt and pepper are fine if you prefer minimal spice.
- For a zero-oil method, use lemon juice, water, aquafaba, or vegetable broth to help spices adhere to the slices.
- Work in batches if your air fryer is small to avoid overcrowding.
Nutrition (approx. per serving): 154 kcal; Carbohydrates 30 g; Protein 4 g; Fat 3 g; Fiber 4 g; Sodium about 250 mg.
If you tried this recipe and enjoyed it, please consider leaving a rating or sharing your results on social media—your feedback helps others discover this simple, tasty side dish.