Why You’ll Love This Recipe
- Quick & Easy: Ready in under 30 minutes from start to finish.
- Healthier Alternative: Uses just a fraction of the oil compared to deep-frying.
- Versatile: Works as a snack, appetizer, or side for burgers, grilled meats, or salads.
- Customizable: Change up the seasonings to fit your taste buds.
Ingredients
- 2–3 medium Yukon gold or russet potatoes (Yukon golds give a creamy interior, russets provide extra crispiness)
- 1½ tbsp olive oil
- ½ tsp salt
- ½ tsp black pepper
- ½ tsp garlic powder
- ½ tsp paprika (optional, for a smoky note and warm golden color)
- ¼ tsp red pepper flakes (optional, for a gentle kick)
- 2 tbsp grated Parmesan cheese
- 1 tbsp fresh parsley or chives, chopped (for garnish)
Instructions
1. Prepare the Potatoes
- Wash and dry the potatoes thoroughly — moisture is the enemy of crispiness.
- Slice into uniform ¼-inch rounds for even cooking.
- Pat dry with paper towels to ensure they crisp up in the air fryer.
2. Season
- In a large bowl, combine olive oil, salt, pepper, garlic powder, paprika, and red pepper flakes (if using).
- Toss potato slices until evenly coated.
- Add half the Parmesan cheese now so it bakes into the surface for extra crunch.
3. Air Fry
- Preheat the air fryer to 380°F (195°C) for 2–3 minutes.
- Arrange potato slices in a single layer — avoid overcrowding to ensure crispiness.
- Cook for 14–16 minutes, flipping halfway, until golden brown with crispy edges.
4. Finish & Serve
- Immediately sprinkle the remaining Parmesan over the hot potato rounds so it melts slightly.
- Garnish with chopped parsley or chives. Serve hot for the best texture and flavor.
Tips for Success
- Uniform Slices: A mandoline slicer ensures even cooking.
- Preheat Your Air Fryer: Helps achieve that restaurant-style crunch.
- Cook in Batches: Overcrowding leads to steaming instead of crisping.
- Serve Immediately: They’re best fresh from the fryer.
Serving Ideas
- As a side with grilled chicken, steak, or fish.
- As a party snack with garlic aioli, ranch, or spicy ketchup.
- Layer with shredded cheese for mini potato nachos.
FAQ
Can I use sweet potatoes instead?
Yes! Sweet potato rounds work wonderfully, though they’ll be slightly softer and sweeter. Adjust cooking time by 2–3 minutes if needed.
Can I make them without Parmesan?
Absolutely. Skip the cheese or use nutritional yeast for a dairy-free option.
How do I store leftovers?
Keep in an airtight container in the fridge for up to 2 days. Reheat in the air fryer at 350°F (175°C) for 3–4 minutes.
Why are my potato rounds soggy?
Most likely from overcrowding or excess moisture. Pat potatoes dry and cook in smaller batches.
Nutritional Info (per serving, based on 4 servings using Yukon gold potatoes):
- Calories: ~150 kcal
- Protein: 3g
- Carbohydrates: 20g
- Fat: 6g
- Fiber: 2g