Ingredients:
- 2 lbs (900 g) Russet or Maris Piper Potatoes
- Cold Water, as needed for soaking
- 1 to 1.5 Tablespoons Neutral High Heat Oil (Vegetable, Canola, or Avocado)
- Flaky Sea Salt, to taste
- Ground Black Pepper, optional, to taste
Instructions:
- Peel the potatoes (optional) and cut them into uniform ¼-inch (6 mm) thick sticks. Uniformity is key for even cooking.
- Place the cut chips into a large bowl and cover completely with cold water. Allow them to soak for a minimum of 30 minutes to release excess surface starch. Change the water once if soaking for longer than 60 minutes.
- Drain the water and rinse the potatoes under cold running water until the water runs clear.
- Spread the drained chips out in a single layer on clean, dry kitchen towels or layers of paper towels. Pat them completely dry. Any residual moisture will turn to steam and prevent browning (Crucial Step).
- Return the bone-dry chips to a clean bowl. Drizzle with the 1–1.5 tablespoons of neutral oil. Toss thoroughly until every chip is lightly coated. Season lightly with salt and pepper now.
- Preheat the air fryer to 325°F (160°C) for 3–5 minutes. Load a single layer of chips into the basket, ensuring they do not overlap significantly. (You must cook in batches.)
- Air fry at 325°F (160°C) for 12–15 minutes (First Cook/Blanching). Shake the basket vigorously halfway through. The chips should be cooked through but still pale.
- Increase the air fryer temperature to 400°F (200°C). Cook the chips for another 6–10 minutes (Second Cook/Crisping), shaking the basket every 2–3 minutes, until they are deep golden brown and shatteringly crisp.
- Immediately transfer the hot chips to a bowl and toss generously with flaky sea salt. Serve straight away. Repeat the cooking stages for remaining batches.