Sagely is a tool to help you avoid allergens, not a guarantee, and it can miss them. You decide what goes in your food, so always check the ingredients and packaging yourself.
Ingredients
- 800 g floury potatoes (Sebago or Toolangi Delight)
- 1 tsp sea salt
- ½ tsp ground black pepper
- ¼ tsp smoked paprika (optional)
Method
Prepare
Peel potatoes and cut into 8–10 mm thick sticks using a sharp knife or mandoline. Aim for even thickness so they cook uniformly.
Place cut potatoes in a large bowl and cover with cold water. Soak for 20 minutes—this removes excess starch and is the key to crispiness.
Drain potatoes in a colander and rinse under cold running water until the water runs clear (about 30 seconds).
Spread potatoes on clean paper towels or a clean tea towel, then pat dry thoroughly with fresh paper towels. Any moisture left on the surface will prevent crisping.
Transfer dried potatoes to a dry bowl and toss with salt, pepper, and paprika if using.
Cook
Preheat your air fryer to 200°C for 3 minutes.
Line the air fryer basket with baking paper or a silicone liner (optional, but helps prevent sticking).
Arrange chips in a single layer in the basket—they should not overlap. If you have more than will fit, cook in two batches.
Cook at 200°C for 15 minutes, then shake the basket gently and cook for a further 5 minutes until golden and crispy, checking at the 18-minute mark.
Transfer to a clean paper towel to absorb any excess moisture. Taste and season with extra salt if needed.
Serve immediately while still hot and crispy.
