SerpApi.Org
Category: Side Dishes
Ingredients
- Potatoes 800 g
- Fine salt 3 pizzichi
- Paprika 2 pizzichi
- Rosemary 1 rametto
- Sage 2 pizzichi secca
- Black pepper q.b.
- Extra virgin olive oil q.b.
Preparation
To prepare the air fryer potato chips, wash the potatoes well. Slice them thinly using a mandoline (1), without peeling, to obtain a thickness of about 1/8 in (3 mm) (2). Place them in a bowl and cover with cold water (3).
Soak them for about 20 minutes (4). Meanwhile, wash the rosemary and finely chop the needles (5). Drain the potato slices well and dry them using 2 clean kitchen towels (6).
Put them into a food-safe plastic bag, spray them lightly with a little oil (7) and shake the bag well, then season with the herbs (8) and the spices (9).
Shake the bag again to distribute the seasonings evenly (10). Pour the potatoes into the air fryer basket (11) and cook at 446°F (230°C) for about 30 minutes. Check the surface browning halfway through cooking and gently shake the basket (12). If necessary, spray them with a little oil.
Once ready (13), salt (14) and serve your air fryer potato chips hot (15).
Storage
We recommend eating the potatoes immediately. If you have cooked leftovers, spritz them lightly with a little vinegar and let them rest for a couple of hours at room temperature before serving — they will make a great side dish.
Tip
The potatoes were cooked in a 30-liter (approx. 32-qt) air fryer; if you own a smaller fryer, we recommend cooking them in 2 batches at the highest temperature available.
