Name: Crispy Air Fryer Sliced Potatoes
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: Potatoes, thinly sliced; Olive oil; Salt; Black pepper; Garlic powder (or your preferred seasoning blend)

I absolutely love how these Crispy Air Fryer Sliced Potatoes turn out—golden, crunchy on the outside, tender inside, and ready in no time. They’re the perfect side dish or snack that pairs beautifully with eggs, sandwiches, or grilled meats.

Why You’ll Love This Recipe

I’m drawn to this recipe because it delivers maximum crispiness with minimal oil, thanks to the air fryer. The slices cook evenly, and I can customize the seasoning to match my mood—whether savory garlic, spicy chili, or herby delight. Plus, cleanup is simple, and prep is quick, making it an ideal choice during busy weekdays.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Potatoes, thinly sliced
Olive oil
Salt
Black pepper
Garlic powder (or your preferred seasoning blend)

directions

I wash and thinly slice the potatoes—aiming for about 1/8 inch thickness so they crisp nicely.
I pat them dry with a paper towel to remove excess moisture.
I toss the potato slices in a bowl with olive oil, salt, pepper, and garlic powder until they’re all evenly coated.
I preheat my air fryer to 400°F (205°C).
I place a single layer of potato slices in the basket—avoiding overcrowding to ensure crispiness.
I air-fry them for about 10 minutes, then flip each slice and cook for another 8–10 minutes, or until golden and crisp.
I let them rest briefly before serving so they firm up slightly.

Servings and timing

This recipe makes 3–4 servings of crispy potato slices. Prep time is about 10 minutes, and cook time is around 20 minutes, so the total time is 30 minutes.

Variations

I sometimes swap garlic powder for smoked paprika for a smoky flavor.
I add a pinch of cayenne pepper when I want a little kick.
I mix in chopped fresh herbs (like parsley or rosemary) right after cooking for extra aroma.
I use sweet potatoes with a sprinkle of cinnamon for a sweeter twist.

storage/reheating

I store leftover potato slices in an airtight container in the fridge for up to 3 days. To reheat, I pop them back into the air fryer at 350°F (175°C) for 3–5 minutes—they regain their crispiness beautifully.

FAQs

1. Can I use any kind of potato?

I typically use russet potatoes because they crisp up nicely, but Yukon Gold or sweet potatoes work great too—just adjust timing if needed.

2. Do I need to peel the potatoes?

I don’t always peel them. Leaving the skin on adds texture and nutrients, but peeling is fine if you prefer smooth slices.

3. Can I make these ahead of time?

Yes—I sometimes prepare and refrigerate the slices after tossing with oil. When I’m ready to serve, I air-fry them straight from the fridge, adding an extra minute or two to the cook time.

4. My slices aren’t crispy—what did I do wrong?

It usually means they were too thick, overcrowded, or too moist. I make sure they’re thin, in a single layer, and patted completely dry before cooking.

5. Can I bake them instead of air-frying?

Absolutely. I spread them on a baking sheet and bake at 425°F (220°C) for around 25–30 minutes, flipping halfway through. They’re delicious—just not quite as crisp as air fryer version.

Conclusion

These Crispy Air Fryer Sliced Potatoes are one of my favorite go-to sides—they’re easy to prep, customizable in flavor, and they satisfy that craving for something crunchy. I love how they complement so many dishes or can be enjoyed on their own. Give them a try—I’m confident you’ll adore how fast and delicious they turn out!