Follow the step by step instructions on how to make crispy potato slices the best way then enjoy with sour cream and chive dip! Recipe for the Bang Bang Sauce dip in the images is given below! My new obsession is Air Fryer Potato Recipes and I love to make air fryer chunky chips, air fryer sweet potatoes, air fryer cheesy potatoes and air fryer Indian potatoes. You can also make air fryer potato wedges or air fryer hasselback potatoes but the beauty of these are that you only need to make simple slices. Maybe Air fryer diced potatoes? Recently I baked my Potato Tart in air fryer too!
Why you should make air fryer sliced potatoes:
They are so crispy!
Naturally vegan and gluten-free but of course you can serve and dip it in whatever you fancy!
Simple recipe – no complicated ingredients here! Just simple pantry staples for a quick potato dish.
You do not need to parboil before cooking
Versatile side dish – change up the seasoning and serve it alongside your favourite main dishes
Great for kids – kids will love these crispy potatoes as an alternative to French fries
Quicker than oven baked – no need to wait for the oven to preheat and they crisp up faster in the air fryer thanks to the circulating hot air
Healthier than deep frying – little oil is needed for these air fryer potato rounds
Crispy Potato Slices Ingredients:
Full ingredients with measurements are available in the recipe card below at the end of this post
Potatoes
You can use most styles of potato for this recipe. An example is russet potatoes or yukon gold potatoes. In the UK, all-purpose potatoes will work fine otherwise try King Edwards or Maris Piper. Red potatoes work too. Use fresh potatoes where possible so you won’t get any blackened bits or shoots to worry about. Wash, drain and pat dry. Cut them into thick slices – you can use a sharp knife or a mandoline slicer. Note that we are not making potato chips /crisps here so you do not want them too thin!
Oil – I use olive oil but you can also use extra virgin olive oil, vegetable oil, sunflower oil, avocado oil or another flavourless oil.
Cornflour – to get them extra crispy. Cornflour/corn starch is gluten-free. Alternatively, use rice flour which also helps the crispy slices remain crispy after they’ve gone cold.
Flavouring:
Garlic powder – you can use garlic powder or garlic granules
Thyme – use fresh or dried thyme.
Salt and black pepper
Variations:
Simply salt and black pepper
Substitute rosemary for thyme
Indian style with paprika or chili powder or cayenne pepper with a little cumin
Cajun seasoning
Italian seasoning
Oregano and garlic powder
Ranch seasoning
Sprinkle over parmesan cheese after air frying when the potatoes are still hot – if you are vegetarian, use vegetarian hard cheese
Taco/Mexican Loaded potatoes – sprinkle taco seasoning and air fry. Once cooked, treat the slices as nachos and top with salsa, black beans, avocado chunks, sour cream and green onions. You can add in cheddar cheese too and finish with smoked paprika
You can also do the same with sweet potato slices if you wish!
Tips for crispy potato slices
Cut the potatoes in equal sizes, approximately 1/4 inch.
Soak the slices in cold water for 30 minutes – soaking in water draws out the starch from the potatoes. This results in crispier potatoes
Make sure to dry the potatoes after soaking or else they will steam in the air fryer and become soft
Don’t skip the corn starch and oil.
After mixing it with herbs and spices cook the potatoes straightaway.
Arrange the slices in a single layer or else they will steam and not air fry.
How to make crispy potatoes in the air fryer
Full printable recipe in recipe card below. Wash the potatoes thoroughly. You can either peel the potato skins or leave on. I have left the skin on as it crisps up really nicely and retains some of the nutrients. How to slice potatoes: I have used my high quality Joseph Joseph knives for the task. The blades are made from ice-hardened, German stainless-steel. They are extra durable as they are strengthened with vanadium. The knives were easy to handle and super sharp. The integrated rest in the handle kept the worktops clean and hygienic. To cut the potato slices place a potato on a flat surface such as chopping board, hold it down so it stays stable. (you may wear protective gloves) Use a sharp knife to slice the potatoes slowly and carefully. Ensure you cut them in equal sizes or else they will cook at different rates. Cut the potatoes into thin slices or coins, approximately 1/4 inch thickness. In a large bowl, add the potatoes and cold water. This is a really easy way to get crispier slices as the starch is drawn out. You need to leave the potatoes soaking for a minimum of 30 minutes. Using a paper towel, dry the potatoes and place back into a large mixing bowl that is dry too. Pour over the oil and sprinkle over the thyme, garlic powder, little salt, pepper and corn starch. Using your hands, ensure every side of the potatoes is well covered. Place the sliced potatoes in a single layer in the air fryer basket. Do not stack the slices or else they will not go crispy. Air fry for 15 minutes at 200C or 400F or until golden brown all over. The cooking time may vary depending on the thickness of your potatoes. They are best served immediately as they loose their crispiness.
How to make oven baked potato slices
Follow the same steps as above to prepare your sliced potatoes. Bake in the oven at 200C/Gas 6/400F for around 30-40 minutes or until perfectly crispy and light brown.
Serving Suggestions
Potato slices are so delicious just as they are! Dunk into your favourite dip for a great snack. These potato slices are also great as a side dish for dinners and celebrations such as Easter, Thanksgiving and Christmas. Serve with mains like meat, fish, plant based protein dishes, salad or vegetables. Here are these amazingly delicious great options Salt and Pepper Halloumi Avocado Fries and Chickpea salad with Avocado Dressing Leftovers can be used in curries, savoury bakes and breakfast.
Quick Bang Bang Sauce Recipe
Since posting this recipe, a lot of readers have asked for the recipe for the dip! It is a super quick dip recipe and is a mix of:
1/4 cup mayonnaise – I used vegan mayo 1 tablespoon sweet chilli sauce 1 teaspoon sriracha dash of lemon juice salt and pepper to taste
Storage
Sliced potatoes are best eaten immediately.
If you wish to freeze these potatoes, allow them completely cool then place them in freezer Ziplock bag. Place it in the freezer for up to 3 months.
To store leftovers in the fridge, keep in an airtight container and consume within 2-3 days.
Reheat in the air fryer for 3-4 minutes at 180C/360F in single layer. You don’t need to thaw or defrost them before air frying again.
Reheat in the oven for a few minutes to crisp them up. Place them on a baking sheet in single layer.
Other Air Fryer Recipes
Vegan Thai Curry Puffs Sheet Pan Focaccia Pizza Toasted Ravioli No Egg Pumpkin Scones Air fryer Baklava Apple Ring Donut Sun dried Chickpea Cakes Frozen Empanadas in Air Fryer Air fryer Parsnips Frozen Spring Rolls in Air Fryer Air fryer Breaded Mushrooms
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