Air Fryer Salt and Pepper Chips

These air fryer Himalayan salt and cracked pepper potato chips are so easy to make and taste amazing. These crunchy homemade salt and pepper chips can be enjoyed with only a handful of ingredients that you should have on hand.

 

Crunchy Potato Chips

If you’re looking for a salty snack without all the preservatives and artificial ingredients, then these crunchy chips are the perfect solution. Crispy, made with wholesome ingredients baked in an air fryer, they are a healthier and moreish treat.

Variations

Depending on the seasonings that you choose, these crispy snacks can be made gluten-free, dairy-free, vegan and more.

• For spicy chips, try sprinkling with a small amount of red pepper flakes, chilli powder or cayenne powder
• Use a combination of salt and sweet smoked paprika for a delicious paprika chips
• Try using a BBQ seasoning, garlic or herb seasoning
• Sprinkle the chips with cinnamon sugar for a sweet chip
• Try using salt and vinegar on the chips
• For a cheesy flavour, try sprinkling with finely shredded Parmesan cheese or nutritional yeast or a vegan alternative
• A tsp of finely chopped fresh herb such as rosemary, thyme or parsley sprinkled over the chips for the last few minutes of cooking make for a lovely batch of herby flavoured chips
• Dip the chips into Nutella or a creamy dip such as ranch, garlic pesto or garlic aioli
• I prefer to use Himalayan Pink Salt or Celtic Salt, though you can use any salt that you choose

Salt and Pepper Chips Notes

• If you find that your chips are soggy, there are a few reasons for this. You may have overcrowded the air fryer basket or oven tray.
• Another reason is that they haven’t been cooked long enough.
• If they are browning, the temperature may have been to high.
• For a delicious twist, try using sweet potato instead of potato, though the cooking time will need to be adjusted (more time added) to make sure they cook properly.

Ingredients for  Salt and Pepper Chips

To make four servings of these salt and pepper chips, you will need:

• 1 tsp Himalayan pink course salt
• 1 tsp Peppercorns
• 2 large russet or Yukon potatoes
• 1 TBSP olive oil

Making Salt and Pepper Chips

Using a mortar and pestle, gently crush the salt. Once crushed, remove the ground salt into a bowl and wipe away any residue.

Repeat the same process with the peppercorns. If you don’t have a mortar and pestle, or you prefer to use salt and peppers grinders, that’s fine to use.

Wash and slice the potatoes into thin slices about 2-3mm or  ⅛ ” thick. The skin can be left on or peeled off. This is personal preference. A mandolin will help slice the potatoes into even slices.

Place the potato slices into a bowl of cold water for around 20 minutes. If preparing for the next day, add a little lemon juice to the water to stop the potatoes from browning. Place in the fridge until ready to use.

Drain and pat the potato slices dry.

Transfer to a clean bowl and drizzle with the oil and seasonings and toss to combine.

Lay the chips in a single layer in the air fryer. Fill the space, but try not to overlap much at all.

Cook the potato slices at 175˚C / 300 ˚F for 7 minutes.

Flip the slices over and cook again until golden brown, another 8-10 minutes. The exact time you cook them will depend on the thickness of the slices, with thinner slices taking less time.

Remove the chips from the air fryer and place them on a cooling rack to cool for around 5 minutes.

For more flavour, sprinkle with extra seasonings.

Enjoy!

These chips can also be cooked in the oven.

Just follow the first few steps and instead of placing a layer of potato slices in the air fryer, place them on a baking sheet that has been lined with parchment paper or baking paper. 

Cook in the oven at 190˚C or 375˚F for 20 minutes, then flip the slices over. Continue to bake for around another 10 minutes until the chips are golden and crisp.

Storing the Salt and Pepper Chips

Once cooked, these potato chips are best enjoyed immediately. 

Store the cooked chips in an airtight container at room temperature for a day or two. The chips will loose their crispiness the longer they are stored.

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