2 medium russet potatoes, scrubbed clean
2 tablespoons extra-virgin olive oil
Salt and freshly ground pepper
1 teaspoon freshly chopped rosemary
Olive oil non-stick cooking spray


1. Using a mandolin slicer, slice the potatoes into 1/8-inch slices. Place the sliced potatoes in a large bowl of cold water and soak the potato slices for 15 minutes.

2. Drain the potatoes and pat then dry with paper towels. Place the potato slices in a dry bowl and drizzle with the olive oil. Season with salt and pepper and toss to coat well.

3. Spray the basket of your Kalorik Air Fryer with non-stick cooking spray. Place half of the potato slices in the air fryer and air fry at 380ºF until crispy and golden, about 15 minutes, tossing once during cooking.

4. Remove the chips from the air fryer and sprinkle with the chopped rosemary and an additional sprinkling of salt. Repeat with the remaining potato slices.

4 servings

Chef’s Tip: Soaking the potato slices in cold water draws out some of the starch, helps make the chips crispy and prevents them from sticking together during air frying.

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