I was wanting some chips/fries today. I don't do fat frying at home. I normally will use oven chips. I had seen this Crispy Air Fryer Chips recipe however on a British blog called Kitchen Sanctuary that I was really keen to try. I decided that today was the day.
I did not need four servings however. I only wanted to do a small batch and so I cut the recipe in half. This recipe I am sharing makes only two servings, of the loveliest, most beautiful, crispy coated chips that are nice and fluffy inside.
The recipe only uses a minimal amount of fat. 1 TBS for two servings, which, when you are talking about fries, is quite good! I think the beautiful crispness comes from tossing the potatoes with a bit of cornstarch (corn flour) first.
Prior to tossing them with the oil and seasonings. This give an almost batter type of crispness to the outside that is quite yummy.
You do need an air fryer with a basket/kettle to make these. I have a Kuraidori Air Fryer. I bought it at my local Home Hardware and I have been very happy with it. I loved mine so much that I got one for my sister as a gift as well. She uses hers much more frequently than I use mine and she loves it.
For this recipe you simply prepare the potatoes, dump them into the basket and then air fryer them, stopping to shake them every five minutes, until they are golden brown, crispy and perfectly cooked through.This really is a no muss, no fuss kind of a recipe. Those are the best kind!
WHAT YOU NEED TO MAKE CRISPY AIR FRYER CHIPS (FRENCH FRIES)
Just a few every day simple ingredients, oh, and an air fryer with a basket for frying.
- 3/4 pound (350g) floury type potatoes (Russet, Maris Piper, King Edward, Yukon Gold)
- 2 tsp cornstarch (corn flour)
- 1 TBS light olive oil
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- 1/4 tsp sweet paprika
For this small batch recipe I used two medium sized russet baking potatoes. I scrubbed them really well with a vegetable brush and then I peeled them, discarding the peels.
Once they were peeled, I cut them into 1/2 inch strips. You can cut them smaller if you wish, but bear in mind that they will cook a lot faster if you have cut them smaller.
That initial coating of cornstarch prior to tossing them with the oil and seasonings is what makes these chips lovely and crispy coated. The seasonings are pretty basic.
I used light olive oil, but you can use any oil which does not have a strong flavor.
Salt, pepper and paprika for a bit of color, those are the only seasonings used, but there is nothing to preclude you from adding others. Garlic and onion powders (not salts) would be very nice. I would stay away from herbs however as they would burn in the heat of the air fryer.
How do you enjoy eating your chips/fries? I like mine with just a bit of additional salt and some tomato ketchup. In the U.K. they love to sprinkle malt vinegar on theirs, also very delicious.
In France they like to dip their fries in mayonnaise. I have tried this and its really tasty!
In Utah they have what is called Fry Sauce, which is a mix of both worlds. Tomato Ketchup and mayonnaise. That is also very tasty.
You can make your own fry sauce very easily by combining two parts ketchup to one part mayonnaise. Some people also like to add a bit of mustard and pickle juice. I like it either way!
HOW TO MAKE CRISPY AIR FRYER CHIPS (FRENCH FRIES)
These are really very simple to make. There is no fussing about with having to soak potatoes or parboil. Just peel, cut, toss with a few simple ingredients and then pop into the air fryer! You will need an air fryer with a basket for these. The recipe will not work with the type of air fryer that has a paddle.Scrub your potatoes really well and then peel. Cut into 1/2 inch chips and place into a bowl.Toss the chipped potatoes with the cornstarch to coat.Add the oil, salt, pepper and paprika and toss again, coating everything well in the oil and seasonings.
Preheat your air fryer to 375*F/190*C.
Why dig out a deep fat fryer when you want chips/fries when you can have something jus as tasty with half of the faffing about and none of the mess!! These were really delicious!
Crisp on the outside, nice and fluffy inside. I won't bother with frozen oven chips again when I know I can do my own from scratch in the air fryer and have them come out nice and crispy and tasting this good!
If, like me, you are wanting to dig out the air fryer and use it a lot more often, you might also enjoy the following recipes which I have posted.
AIR FRYER HOTDOGS - The whole dog cooks in the air fryer at the same time so you end up with a lovely toasted buttery bun, perfectly cooked frankfurter, already dressed with your favorite condiments and topped with melted cheese and crispy onion bits. You just cannot beat this for convenience!
AIR FRYER TUNA MELT - After cooking a tuna melt in the air fryer and tasting how good it was afterwards, I will never cook a tuna melt any other way again. The bread is perfectly toasted and buttery, top and bottom and the filling nicely heated through, the cheese melted to perfection. This is Tuna Melt Perfection!
Yield: 2Author: Marie Rayner
Air Fryer Chips
Prep time: 10 MinCook time: 20 MinTotal time: 30 MinIts really easy to make chips (fries) from scratch in the air fryer that are perfectly crisp and delicious. There is no need to par boil. No need to dig out the fat fryer. Easy peasy, lemon squeezy! You will need an air fryer with a basket.Ingredients
- 3/4 pound (350g) floury type potatoes (Russet, Maris Piper, King Edward, Yukon Gold)
- 2 tsp cornstarch (corn flour)
- 1 TBS light olive oil
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- 1/4 tsp sweet paprika
Instructions
- Scrub your potatoes really well and then peel. Cut into 1/2 inch chips and place into a bowl.
- Toss the chipped potatoes with the cornstarch to coat.
- Add the oil, salt, pepper and paprika and toss again, coating everything well in the oil and seasonings.
- Preheat your air fryer to 375*F/190*C.
- Pop the coated chips into the basket of your air fryer and air fry for 20 minutes at 375*F/190*C, stopping to shake the basket every five minutes.
- When done they should be golden brown, crisp and pierce easily with the tip of a knife.
- Serve immediately, with an additional sprinkle of salt if desired.
Did you make this recipe?
Tag @marierayner5530 on instagram and hashtag it #TheEnglishKitchen
Thanks so much for visiting! Do come again! If you like what you see here, why not consider signing up for my newsletter and/or subscribing/following me on Grow. You can also bookmark my recipes via the Grow platform. Check out the heart on the right hand side of the screen. I have now shut down my Mad Mimi Newsletter account so if you still wish to get newsletters from me and had previously subscribed via Mad Mimi, you will need to resubscribe via Grow, if you haven't already.
