I'll be honest with you: I've avoided the air fryer hype for a while now, but these Air-Fryer Parmesan Garlic Chips have converted me to a believer! I could not believe how easy and delicious these turned out, so I really hope you give them a try.
Ingredients for Parmesan Garlic Chips
Thinly sliced potatoes, cooking spray of your choice, granulated garlic, grated parmesan, minced parsley, and a pinch of salt are all that you need for this recipe. I recommend using fine sea salt (I like to use Redmond's brand) since it gets distributed more evenly across each chip. Using any other larger variety, like Kosher or flakey salt, will work but won't stick as well.
I also like to use the smallest holes on a box grater for the parmesan for the same reason as using fine sea salt. This helps get the cheese more evenly distributed across the chips after they come out of the air fryer. You want every chip to to have some seasoning on it, and this is the best way to accomplish that.
Keys to crispy chip success!
The key to getting these chips to cook evenly is to thinly slice the potatoes as evenly as possible. I strongly recommend using a mandolin on the thinnest setting for this. You can slice them by hand if you don't have access to a mandolin. The chips will cook evenly in the air fryer as long as they are sliced thinly and evenly. As long as they are thinly sliced and consistent, they will cook evenly in the air fryer.
The second most important part of making these is to rinse the excess starch off of the potatoes after slicing. I slice the potatoes directly into a large bowl of cold water and let them soak for 15 to 20 minutes. After the first soak, I drain the water and repeat for another 15-20 minutes. The water should drain off relatively easily after the second round of soaking.
Another thing you need for perfectly crisp chips is to ensure that the potatoes are dry. Laying them out in a single layer on a towel-lined baking sheet for 5-10 minutes is important. I also like to use a second towel or paper towel to dry off the tops of the potatoes. Once they are dry to the touch and coated in a little bit of cooking spray, they are ready for the air fryer!
Air Fryer Time
While the air fryer is preheating, spray some cooking spray (I like to use avocado) in the bottom of a medium or large bowl. Add the potatoes in batches, spraying each addition lightly with oil to ensure that every slice is coated. The spray oil is nice because it provides a thin layer, versus completely drenching them if you were to toss them in oil.
Add the potato slices in a single layer to the air fryer basket, and check every 5 minutes. Lightly stir every time you check to ensure they cook evenly. They should be done around the 15-minute mark, but depending on how thin you slice them, it may take longer. I've never gone past 17 minutes.
Immediately remove them from the air fryer and lightly toss with parmesan, granulated garlic, salt, and minced parsley. If the seasoning isn't sticking very well, add a few more sprays of cooking oil while you are tossing. These disappear surprisingly quickly!
I like to serve these with sandwiches, especially my recipe for Homemade Meatball Subs. Go check it out and let me know what you think!
Did you make this recipe for Air Fryer Parmesan Garlic Chips?
Let me know in the comments below how yours turned out, and don't forget to leave a rating!
Recipe
Air Fryer Parmesan Garlic Chips
Equipment
- Several Large to Medium Bowls
- 1 Air Fryer
- 1-2 Baking Sheet(s)
- 1 Box Grater or Microplane
Ingredients
- 2 Russet Potatoes Sliced as thin as possible on a mandolin.
- Cooking Spray
- ¼ Cup Parmesan Finely grated using the small holes on a box grater or a microplane.
- ⅛ Teaspoons Granulated Garlic Garlic can be increased to ¼ tsp, or to your liking.
- ¼ Cup Parsley Finely Minced
- Fine Sea Salt To Taste - About 3 to 4 pinches.
Instructions
- Fill a large bowl with cold water. Place the mandolin slicer over the bowl and set to the thinnest setting. Slice the potatoes as thinly and evenly as possible directly into the water.
- Lightly stir the potatoes and rest for 15 - 20 minutes to rinse excess starch. Drain the water, and repeat the rinsing process for an additional 15 - 20 minutes. The water should run off relatively clear when drained.
- Place the sliced and rinsed potatoes in a single layer on a baking sheet lined with a kitchen towel or paper towels for 3 - 5 minutes to dry. Using a second kitchen towel or paper towels, pat the tops of the potatoes. You may need to do this in batches, or use two baking sheets.
- Preheat air fryer to 350*F.
- While air fryer is preheating, spray a large bowl with cooking spray to coat the bottom. Add the sliced potatoes in batches, spraying with additional cooking spray in between each handful to lightly coat each slice. They should not be drenched in oil.
- Add sliced and oiled potatoes in a single layer to an air fryer basket and air fry for 15 -17 minutes. Check and lightly stir every five minutes until potatoes are crispy and browned in spots. This should take two batches.
- Remove potatoes from the air fryer place in a large bowl. While the chips are hot, add half of the grated parmesan, granulated garlic, salt, and minced parsley to the bowl and toss to coat. When the second batch of chips are finished, add the chips and other half of the seasoning and toss.If the seasoning is not sticking well, add a few more light sprays of cooking oil and continue to toss until coated.
- Serve immediately and enjoy!
Michelle says
I am going to try these this weekend! I wonder if I could do this with zucchini too?