1. Don’t Overcrowd
Air fryers need air circulation to crisp. If you pile in too many potatoes, they’ll steam instead of crisp. Work in batches.
2. Slice Evenly
Uniform thickness ensures all slices cook at the same rate. No burnt thin pieces, no undercooked thick pieces.
3. Soak for Extra Crispiness
For the crispiest results, soak sliced potatoes in cold water for 30 minutes before cooking. Drain and pat completely dry before adding oil and seasoning.
4. Shake Halfway
Flipping or shaking ensures even browning on both sides.
5. Don’t Peel (Unless You Want To)
The skins get wonderfully crispy and add nutrients. Just scrub well.
6. Season Immediately After Cooking
A final sprinkle of salt or Parmesan right after they come out of the air fryer sticks beautifully.
