Homemade chips will be super crispy if you do one simple thing before cooking them. This tip works on all kinds of potatoes, including sweet potatoes.
The Problem with Air Fryer Chips
Cooking chips in the air fryer is remarkably straightforward, requiring less oil and minimal cooking time. However, many people find that homemade chips, particularly those made with sweet potatoes, simply won't crisp up properly. Regardless of how much oil is used or how high the temperature is set, achieving that satisfying crunch can be a real challenge.
Deep-frying would naturally do the trick, but many home cooks are keen to find a way to replicate those results without excessive oil. After experimenting with several different methods, one technique consistently produces the crunchiest, most perfect homemade chips.
The Secret: Ice Water Soak
First, ensure all the chips are cut to the same size. This guarantees even cooking, preventing some from burning while others turn soggy.
The next step is the most crucial, and it can completely transform your chips. It involves filling a large bowl with water and ice cubes. Soaking cut chips in ice-cold water draws out excess starch, allowing them to crisp up far more effectively.
With some of the starch removed, the inside cooks to a lighter, softer texture while the outside turns delightfully crisp. It is, however, essential to use ice-cold water, which can be achieved by adding several ice cubes.
Step-by-Step Method
Leave the potatoes to soak for around five to ten minutes before patting them completely dry on a kitchen towel. Once thoroughly dry, toss them in a bowl, seasoning with salt, pepper, and paprika, then drizzle them with oil.
Place them in your air fryer basket, ensuring they don't overlap, and cook at 180°C for 20 minutes, shaking halfway through. After 20 minutes, the chips should be beautifully crispy with a fluffy interior.
Why This Works
Numerous fast-food chains, as well as higher-end restaurants, use this technique to keep uncooked chips fresh and promote crispier, fluffier results. The ice water soak removes surface starch, which otherwise can make chips soggy and prevent browning.
This recipe works wonderfully as a side dish for many meals, such as chicken, and tastes delicious. By following this simple step, you can enjoy restaurant-quality chips at home without deep frying.
