Can I Put Raw Potatoes in the Air Fryer to Make Chips | A Complete Guide

If you’ve ever stared at a bag of raw potatoes and wondered, “Can I put raw potatoes in the air fryer to make chips?” The answer is yes. But there’s a right way and a wrong way to do it.

Many home cooks toss sliced potatoes into the air fryer, only to end up with limp, uneven, or burnt chips. The problem isn’t the air fryer. It’s the preparation.

In this complete guide, you’ll learn exactly how to turn raw potatoes into golden, crispy air fryer chips, without guesswork. Whether you’re a beginner or just want better results, this step-by-step breakdown will help you get it right every time.

Can I Put Raw Potatoes in the Air Fryer to Make Chips

Yes — you can absolutely put raw potatoes in the air fryer to make chips.

Air fryers cook by circulating very hot air around the food. This rapid airflow removes surface moisture and creates crispness, similar to deep frying but using far less oil.

However, raw potatoes contain a lot of starch and water. If you don’t prepare them properly, they steam instead of crisp.

That’s why technique matters.

Why Homemade Air Fryer Chips Sometimes Turn Out Wrong

Before we get into the steps, it helps to understand what causes common problems.

1. Too Much Surface Starch

Raw potatoes release starch when cut. If left on the surface, that starch:

• Traps moisture
• Causes chips to stick together
• Prevents crisp browning

2. Excess Moisture

Water is the enemy of crispiness. If potatoes aren’t dried thoroughly, they will steam instead of fry.

3. Overcrowding the Basket

Air fryers need space for airflow. When slices overlap, they cook unevenly and turn soft.

4. Wrong Potato Type

Not all potatoes behave the same. Some are better for crisp chips than others.

Best Potatoes for Air Fryer Chips

Choosing the right potato makes a big difference.

Best Choices

• Russet potatoes – High starch, low moisture, very crispy
• Maris Piper (UK) – Excellent for frying
• Yukon Gold – Slightly creamier, still crisp

Not Ideal

• Waxy potatoes (like red potatoes) These contain more moisture and hold their shape but don’t crisp as well.

If you want thin, crunchy chips similar to store-bought crisps, use russet.

Tools and Ingredients You’ll Need

You don’t need much, but each item matters.

Ingredients

• 2–3 large raw potatoes
• 1–2 tablespoons oil (olive oil, avocado oil, or vegetable oil)
• Salt
• Optional: paprika, garlic powder, black pepper

Tools

• Sharp knife or mandoline slicer (for even thickness)
• Large bowl
• Clean kitchen towel or paper towels
• Air fryer
• Tongs (for flipping)

Why even slicing matters: Uneven slices cook unevenly. Thin pieces burn while thick ones stay soft.

How to Make Chips from Raw Potatoes in the Air Fryer

Follow these steps carefully for best results.

Step 1: Wash and Peel (Optional)

Wash potatoes thoroughly.

You can:

• Leave the skin on for rustic chips
• Peel them for a classic smooth texture

Both work well.

Step 2: Slice Evenly

Slice potatoes into:

• Thin rounds (1–2 mm) for crispy chips
• Slightly thicker (3–4 mm) for chunkier chips

Pro tip: Use a mandoline for consistent thickness.

Step 3: Soak in Cold Water (Critical Step)

Place sliced potatoes in a bowl of cold water.

Soak for 20–30 minutes.

Why this matters:

• Removes excess starch
• Improves crispness
• Prevents sticking

You’ll see cloudy water, that’s starch being released.

Step 4: Dry Completely

Drain the potatoes.

Spread them on a clean kitchen towel and pat dry thoroughly.

Important: They must be completely dry before adding oil.

Moisture = steaming Dry surface = crisping

Step 5: Lightly Coat with Oil

Add slices to a bowl.

Drizzle 1–2 tablespoons oil over them.

Toss gently to coat evenly.

You don’t need much oil, just enough to:

• Promote browning
• Help seasoning stick

Too much oil makes chips greasy.

Step 6: Preheat the Air Fryer

Preheat to 350–375°F (175–190°C) for 3–5 minutes.

Preheating helps the chips start crisping immediately.

Step 7: Arrange in a Single Layer

Place slices in the basket in one layer.

Avoid overlapping.

Cook in batches if necessary.

Step 8: Cook and Flip

Cook for 10–18 minutes depending on thickness.

Halfway through:

• Shake the basket or flip slices
• Check browning

Watch closely in the last few minutes — they can burn quickly.

Step 9: Season Immediately

Remove chips and season while hot.

Salt sticks best when the surface is still warm.

How Air Frying Actually Makes Them Crispy (Simple Science)

Crispiness happens through:

1. Moisture Evaporation

Hot air removes water from the surface.

2. Maillard Reaction

Heat reacts with natural sugars and proteins, creating:

• Browning
• Flavor
• Crunch

If moisture remains, this reaction is slowed — and chips stay pale.

Common Mistakes to Avoid

Avoid these beginner errors:

• Skipping the soaking step
• Not drying thoroughly
• Overcrowding the basket
• Using too much oil
• Cooking at too low temperature
• Walking away during final minutes

Thin chips can go from golden to burnt in under 60 seconds.

Variations for Different Styles

Thin Crispy Chips (Crisps-Style)

• Slice very thin
• Lower temperature (350°F)
• Flip carefully
• Watch closely

Thick-Cut Chips

• Slightly higher temperature (375°F)
• Longer cooking time
• Shake halfway

Seasoned Chips

Add spices before cooking:

• Smoked paprika
• Garlic powder
• Onion powder
• Chili powder

Avoid adding sugar-based seasonings before cooking — they burn.

DIY Air Fryer Chips vs Frozen Store-Bought Chips

Let’s compare.

Homemade from Raw Potatoes

Pros:

• No preservatives
• Full control over oil and salt
• Cheaper long-term
• Fresher taste

Cons:

• Requires prep time
• Multiple batches needed
• Must monitor closely

Frozen Pre-Cut Chips

Pros:

• Quick
• Pre-seasoned
• Consistent results

Cons:

• More expensive
• Often contain added oils
• Less control over ingredients

If you value freshness and lower sodium, homemade wins. If you need speed, frozen may be more convenient.

When It Becomes a Bigger Problem

If your chips consistently turn out:

• Pale and soft
• Burnt on edges, raw inside
• Unevenly cooked

The issue may be:

• Weak air fryer fan
• Faulty heating element
• Overloaded basket
• Dull knife causing uneven cuts

If your air fryer struggles to crisp any food, not just potatoes, it may need servicing.

Cost, Time, and Effort

Let’s break it down:

Cost:

• Potatoes are inexpensive
• Oil usage is minimal
• Much cheaper than store-bought chips

Time:

• Prep: 30–40 minutes (including soaking)
• Cooking: 15–20 minutes per batch

Effort: Moderate, but simple once you know the steps.

Extra Tips for Extra Crispy Chips

• Add 1 teaspoon cornstarch before oil for extra crunch
• Use avocado oil for higher heat tolerance
• Let chips cool slightly — they crisp more as they cool
• Salt after cooking to avoid moisture draw

Frequently Asked Questions

1. Can I put raw potatoes in the air fryer without soaking?

Yes, but they won’t be as crispy. Soaking removes surface starch, which improves texture significantly.

2. How long does it take to cook raw potatoes in an air fryer?

Thin slices: 10–15 minutes Thicker chips: 15–20 minutes

Time varies by thickness and air fryer model.

3. Why are my air fryer chips soggy?

Most common causes:

• Didn’t dry thoroughly
• Overcrowded basket
• Temperature too low
• Too much oil

4. Do I need oil to air fry raw potatoes?

Technically no, but a small amount greatly improves browning and texture.

5. Can I use sweet potatoes instead?

Yes, but they contain more natural sugar. Cook at slightly lower temperature (around 350°F) to prevent burning.

6. Why do my chips burn before turning golden?

They may be sliced too thin or your air fryer runs hotter than displayed. Lower temperature slightly and monitor closely.

Final Thoughts Before You Start

Making chips from raw potatoes in the air fryer isn’t difficult — but it does require preparation and attention.

Once you understand moisture control, starch removal, and airflow, the process becomes simple and repeatable.

Most failures come from skipping small but important steps.

Conclusion

Yes, you can put raw potatoes in the air fryer to make chips — and when done properly, they’re crispy, flavorful, and far healthier than deep-fried versions.

The key is preparation:

• Slice evenly
• Soak to remove starch
• Dry completely
• Use light oil
• Avoid overcrowding

Follow the method in this guide, and you’ll consistently get golden, crunchy chips right from fresh potatoes.

Your next step? Grab a couple of russet potatoes, slice them thin, and try a small batch tonight. Once you taste the difference, you may never go back to store-bought again.

Happy air frying!