Salt and Pepper Chips

Simple Living. Creative Learning

These crunchy air fryer Himalayan salt and cracked pepper potato chips are so easy to make and taste amazing.

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Servings Servings

Calories 179 kcal

Course Snack, Snacks

Prep Time 10

Cook Time 20

Total Time 30

Ingredients

▢ 1 tsp Himalayan Pink Salt Coarse
▢ 1 tsp Peppercorns
▢ 1 TBSP Olive Oil
▢ 2 Large Russet or Yukon Potatoes

Instructions

Air Fryer Method

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 will depend on the thickness of the slices. Thinner slices will take 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.

Oven Method

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.
Place the potato slices in a single layer 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.

Nutrition

Nutritional information is an estimate and provided as a courtesy. The values may vary according to the ingredients and tools that are used. Please use your preferred nutritional calculator for more detailed information.

Keyword Chips, Pepper, Potato, Salt, Salt and Pepper

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