Making homemade chips in an air fryer is wonderfully straightforward, requiring less oil and offering speedy cooking times. However, I discovered that chips, especially sweet potato ones, simply refused to crisp up. Regardless of how much oil I added or how high the temperature was set, achieving that satisfying crunch proved a real challenge.
Deep-frying would naturally do the job, but I was determined to find a way to replicate those results without oil. After testing a variety of approaches, one method produced the crunchiest, most perfectly cooked homemade fries.
Start with Even Cuts
To begin, ensure all chips are cut to the same size. This guarantees even cooking, preventing some from burning while others turn out soggy.
The Secret: Ice Water Soak
The next step is by far the most crucial and has utterly transformed my fries. It involves grabbing a large bowl, filling it with water and ice cubes. Submerging cut fries in ice-cold water draws out excess starch, making them much easier to crisp. With some starch removed, the inside cooks into a lighter, softer texture while the outside turns beautifully crisp.
It is essential to use ice-cold water, which I achieved by adding several ice cubes. I left the potatoes to soak for around five to ten minutes before allowing them to dry completely on a sheet of kitchen towel.
Season and Cook
Once fully dried, I tossed them in a bowl, seasoned with salt, pepper, and paprika, then drizzled over some oil. They were then placed into my air fryer basket, ensuring they didn't overlap, and cooked at 180°C for 20 minutes, giving them a shake halfway through.
After 20 minutes, the chips were wonderfully crisp with a fluffy exterior. I now use this method to accompany numerous meals, including chicken, and they taste absolutely delicious. A variety of fast-food chains, alongside more upmarket restaurants, employ this technique to keep uncooked chips fresh and deliver crispier, fluffier results.
