Ingredients
1 medium Russet potato, unpeeled, cut into
1/8 inch thick slices (about 3/4 pound)
1 tablespoon canola oil
1/4 teaspoon sea salt
1/4 teaspoon freshly ground black pepper Canola oil
1 teaspoon chopped fresh rosemary
How to Make It
Step 1
In a large bowl of cold water, soak potato slices for 20 minutes. Drain potatoes; pat dry with paper towels.
Step 2
Wipe bowl dry; then add oil, salt, and pepper. Add potatoes; toss gently to coat.
Step 3
Lightly coat air fryer basket with cooking spray. Place half of the potato slices in the basket, and cook in two batches at 375°F until cooked through and crispy, about 25 to 30 minutes.
Step 4
Using a pair of tongs, carefully remove chips from air fryer to plate. Sprinkle over rosemary; serve immediately or store in an airtight plastic container.
Chef’s Notes
We used a Philips Viva Collection HD9621 Air Fryer, which does not need preheating.
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