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crimsoncurrenti have tried making chips in air fryer but found them too dry
Thought for 7s
I get it—air fryer chips can sometimes come out more like sad, dehydrated sticks than the crispy delights they promise. The good news is this is a super common issue, often fixed by prepping the potatoes to retain moisture inside while crisping the outside, plus tweaking your cook method. Here's a step-by-step guide based on tried-and-true fixes:Prep the Potatoes (Key to Avoiding Dryness)Soak and dry thoroughly: Cut your potatoes into even fries (about 1cm thick for chunky chips), soak in cold water for 30–60 minutes to remove excess starch (which causes sogginess or uneven cooking), then pat them completely bone-dry with a clean towel. This step is crucial—any lingering moisture leads to steaming instead of frying, but over-drying without oil makes them tough.
4 sources
Par-cook first: To lock in moisture, parboil the fries for 3–5 minutes until just fork-tender, drain, and dry again. Or steam them in a foil parcel in the air fryer at 180°C for 10 minutes before crisping.
2 sources
Season and Oil Lightly with chilli, salt, pepper
Toss the dried fries with 1–2 tsp of high-smoke-point oil (like vegetable or canola) per 500g of potatoes, plus your seasonings (salt, paprika, etc.). This creates a barrier to keep the inside fluffy without sogginess—just enough to coat, not drown them.
3 sources
Air Fry in Stages
Preheat your air fryer to 180–200°C (350–400°F) for 3–5 minutes—preheating helps with even crisping.
Cook low and slow first: Air fry at 160–180°C for 10–15 minutes to cook through and soften the insides (shake the basket halfway to prevent sticking).
Crank it up: Increase to 200°C for another 8–12 minutes until golden and crisp. Shake again at the midpoint. Total time: 20–30 minutes, depending on thickness—don't overcrowd the basket, or they'll steam and dry out unevenly.
3 sources
Pro tip: For extra fluff, toss in a splash of vinegar during parboiling to break down the starches.
Start with russet or Maris Piper potatoes for the best texture—they hold up well. If they're still not hitting the spot, experiment with frozen shop-bought fries (they're pre-prepped for air frying). Let me know how it goes or if you want a full recipe tweak!
====================================================================================
Here’s prep for good homemade air fried fries:
cut and rinse thoroughly
brine in sugar and salt (optional)
parboil
dry thoroughly
freeze to dry further (optional)
spray with aerosolised oil or coat in a thin layer of oil in a bowl while tossing
cook at highest temp and shake the air fryer basket every couple of minutes to get even distribution
Certain types of fries are harder to perfect in an air fryer. Shoestring fries tend to burn at the ends while the middle can stay soggy. The best shape for crunch and consistency are crinkle cut fries.
The best brand I’ve had are from Costco and I think they’re coated in a thin layer of oil before freezing which helps cook more consistently in an air fryer.
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[deleted]
•
1y ago
Its not how you cook them its the prep, after cutting, do two 15 min soaks in water rinse, completely dry i mean completely, spray with oil season do a double cook after first let cool completely , fry again. You also get the best french fries this way
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7
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5 more replies
HawaiiNintendo815
•
1y ago
Nothing can beat properly fried chips, so there’s no getting round that.
I sympathise as I too got rid of the fryer, then the chip pan.
Now when I feel the urge I just get chips from the chippy.
Upvote
7
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1 more reply
AvianWonders
•
1y ago
There is a YouTube by Chris Young on World’s Best Fries. They are Heston Blumenthal’s recipe for great(est) fries, amended for an air fryer.
The biggest issue is serving 5. Air fryers are smallish batch machines. Food cannot be stacked, single layer only for crispiness.
I compromise and get great chips: I use crinkle cut for better crunch without cooking to dried out. 400 degrees, preheated 5 minutes.
Best quality frozen fries only - many of those potatoes are have a specific moisture content for good crunch. You can’t get those potatoes - like the ones used for potato CHIPs. Impossible to duplicate the perfect fried bagged chip. The color, crunch, air bubbles and thinness are kitchen science.
The on s I buy are par-fried prior to freezing, so they are coated with a very light amount of fat, so I do not spray after.
Shake often and well during cooking. There is a perfect moment of nice color, crunch and a puffy interior. Overcooking leads to a hardened hollowed interior and more snap than great crunch. Six minutes in my smallish Ninja. Experiment.
Upvote
2
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lodav22
OP
•
1y ago
A couple of people have suggested crinkle cut are the best for air frying, I will pick some up I think, thank you!
Upvote
2
Downvote
Reply
arcticfox
•
1y ago
I have been searching for precisely this, and this morning I was able to do it! This is what I did.
While preheating the airfryer I cut up three potatoes (type for baking) using a slicer. The fries were about the size of McDonald's fries. I put them in water to wash the starch off of them. I then dried them with a tea towel.
Once dry, I put them in a bowl and added some canola oil and mixed them around to ensure that they were all covered. I didn't use too much oil.
I then air fried them at 180 C for 15 minutes shaking them around once when the fryer told me to shake them. Once that finished, I think airfryed them at 200 C for 10 minutes, again shaking when the fryer told me to do so.
The results were spectacular. They were crispy on the outside and fluffy in the middle.
Upvote
2
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u/AJohnnyTruant avatar
AJohnnyTruant
•
1y ago
There’s a YT video by Chris Young (from Combustion Inc) on a method where you take frozen fries, soak them in warm water, drain it, shake it, microwave it, and then air fry them in batches. I’ve done it. It works REALLY well. I’ve even done it with waffle fries and had success.
https://youtu.be/yw—NLjZBNk?si=xVCxWEnBxFZUWjD3
Upvote
5
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u/boytoy421 avatar
boytoy421
•
1y ago
I've had surprisingly good luck with the frozen ones but yeah you have to single layer so for a large family I think fries you might have to deep fry
Upvote
2
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Sillycomic
•
1y ago
I second this. I know it’s healthier, but just buy a store bag of frozen fries, tots, hash browns, or wedges.
Upvote
0
Downvote
Reply
undulating-beans
•
1y ago
I keep opening my air fryer and shaking it. There are only 2?of us though, I don’t know how it would work with bigger portions.
Upvote
1
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lodav22
OP
•
1y ago
I do shake them but still end up with soggy chips. Maybe I need to start working in batches?
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1
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1 more reply
pinkgreenandbetween
•
1y ago
I read recently that the oil you use is a major factor. Olive oil will give yiu that roasted potato taste, some kind of neutral oil I think that you'd normally deep fry in can give that more fries tasting potato
Upvote
1
Downvote
Reply
AdelmarGames
•
1y ago
An air fryer with a rotating arm does a good job
Upvote
1
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hoser1
•
1y ago
Cut up the potatoes into fry shape
Boil for around 10-15minutes or until you can poke a fork through
Drain and dry
Spray with high temp cooking oil (avocado, canola, etc)
Season with salt
Fry and shake every few minutes for about 10 minutes until golden brown
Upvote
1
Downvote
Reply
lodav22
OP
•
1y ago
What temp do you cook them at?
Upvote
1
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Tribblehappy
•
1y ago
This is the reason I keep my tfal actifry. The basket air fryers just don't do chips properly for me. The actifry stairs them the whole time so they are evenly done. I use from frozen, though; there's a bit more prep involved in fresh.
Upvote
0
Downvote
Reply
Aardvark1044
•
1y ago
Boil them for 5-10 minutes (depending on how you've cut them) in some water with a bit of either vinegar OR baking soda added to it. Each will give you different results. Drain, put into a bowl and if you used baking soda, toss to rough up the edges. Add a glug of high smoke point cooking oil and toss in the bowl with seasoning of choice to cover the par cooked potato in oil and seasoning. Air fry at max temp until crispy.
You really do need some air space to keep them crispy though. If you insist of over crowding your basket, try tossing more often so that more of the surface area is directly exposed to the hot air, but you'll get better results cooking in smaller batches. I'm a single person and still bought a 5.8L airfryer for a larger capacity with this specifically in mind.
Upvote
0
Downvote
Reply
Thought for 7s
I get it—air fryer chips can sometimes come out more like sad, dehydrated sticks than the crispy delights they promise. The good news is this is a super common issue, often fixed by prepping the potatoes to retain moisture inside while crisping the outside, plus tweaking your cook method. Here's a step-by-step guide based on tried-and-true fixes:Prep the Potatoes (Key to Avoiding Dryness)Soak and dry thoroughly: Cut your potatoes into even fries (about 1cm thick for chunky chips), soak in cold water for 30–60 minutes to remove excess starch (which causes sogginess or uneven cooking), then pat them completely bone-dry with a clean towel. This step is crucial—any lingering moisture leads to steaming instead of frying, but over-drying without oil makes them tough.
4 sources
Par-cook first: To lock in moisture, parboil the fries for 3–5 minutes until just fork-tender, drain, and dry again. Or steam them in a foil parcel in the air fryer at 180°C for 10 minutes before crisping.
2 sources
Season and Oil Lightly with chilli, salt, pepper
Toss the dried fries with 1–2 tsp of high-smoke-point oil (like vegetable or canola) per 500g of potatoes, plus your seasonings (salt, paprika, etc.). This creates a barrier to keep the inside fluffy without sogginess—just enough to coat, not drown them.
3 sources
Air Fry in Stages
Preheat your air fryer to 180–200°C (350–400°F) for 3–5 minutes—preheating helps with even crisping.
Cook low and slow first: Air fry at 160–180°C for 10–15 minutes to cook through and soften the insides (shake the basket halfway to prevent sticking).
Crank it up: Increase to 200°C for another 8–12 minutes until golden and crisp. Shake again at the midpoint. Total time: 20–30 minutes, depending on thickness—don't overcrowd the basket, or they'll steam and dry out unevenly.
3 sources
Pro tip: For extra fluff, toss in a splash of vinegar during parboiling to break down the starches.
Start with russet or Maris Piper potatoes for the best texture—they hold up well. If they're still not hitting the spot, experiment with frozen shop-bought fries (they're pre-prepped for air frying). Let me know how it goes or if you want a full recipe tweak!
====================================================================================
Here’s prep for good homemade air fried fries:
cut and rinse thoroughly
brine in sugar and salt (optional)
parboil
dry thoroughly
freeze to dry further (optional)
spray with aerosolised oil or coat in a thin layer of oil in a bowl while tossing
cook at highest temp and shake the air fryer basket every couple of minutes to get even distribution
Certain types of fries are harder to perfect in an air fryer. Shoestring fries tend to burn at the ends while the middle can stay soggy. The best shape for crunch and consistency are crinkle cut fries.
The best brand I’ve had are from Costco and I think they’re coated in a thin layer of oil before freezing which helps cook more consistently in an air fryer.
Upvote
4
Downvote
Reply
[deleted]
•
1y ago
Its not how you cook them its the prep, after cutting, do two 15 min soaks in water rinse, completely dry i mean completely, spray with oil season do a double cook after first let cool completely , fry again. You also get the best french fries this way
Upvote
7
Downvote
Reply
5 more replies
HawaiiNintendo815
•
1y ago
Nothing can beat properly fried chips, so there’s no getting round that.
I sympathise as I too got rid of the fryer, then the chip pan.
Now when I feel the urge I just get chips from the chippy.
Upvote
7
Downvote
Reply
1 more reply
AvianWonders
•
1y ago
There is a YouTube by Chris Young on World’s Best Fries. They are Heston Blumenthal’s recipe for great(est) fries, amended for an air fryer.
The biggest issue is serving 5. Air fryers are smallish batch machines. Food cannot be stacked, single layer only for crispiness.
I compromise and get great chips: I use crinkle cut for better crunch without cooking to dried out. 400 degrees, preheated 5 minutes.
Best quality frozen fries only - many of those potatoes are have a specific moisture content for good crunch. You can’t get those potatoes - like the ones used for potato CHIPs. Impossible to duplicate the perfect fried bagged chip. The color, crunch, air bubbles and thinness are kitchen science.
The on s I buy are par-fried prior to freezing, so they are coated with a very light amount of fat, so I do not spray after.
Shake often and well during cooking. There is a perfect moment of nice color, crunch and a puffy interior. Overcooking leads to a hardened hollowed interior and more snap than great crunch. Six minutes in my smallish Ninja. Experiment.
Upvote
2
Downvote
Reply
lodav22
OP
•
1y ago
A couple of people have suggested crinkle cut are the best for air frying, I will pick some up I think, thank you!
Upvote
2
Downvote
Reply
arcticfox
•
1y ago
I have been searching for precisely this, and this morning I was able to do it! This is what I did.
While preheating the airfryer I cut up three potatoes (type for baking) using a slicer. The fries were about the size of McDonald's fries. I put them in water to wash the starch off of them. I then dried them with a tea towel.
Once dry, I put them in a bowl and added some canola oil and mixed them around to ensure that they were all covered. I didn't use too much oil.
I then air fried them at 180 C for 15 minutes shaking them around once when the fryer told me to shake them. Once that finished, I think airfryed them at 200 C for 10 minutes, again shaking when the fryer told me to do so.
The results were spectacular. They were crispy on the outside and fluffy in the middle.
Upvote
2
Downvote
Reply
u/AJohnnyTruant avatar
AJohnnyTruant
•
1y ago
There’s a YT video by Chris Young (from Combustion Inc) on a method where you take frozen fries, soak them in warm water, drain it, shake it, microwave it, and then air fry them in batches. I’ve done it. It works REALLY well. I’ve even done it with waffle fries and had success.
https://youtu.be/yw—NLjZBNk?si=xVCxWEnBxFZUWjD3
Upvote
5
Downvote
Reply
u/boytoy421 avatar
boytoy421
•
1y ago
I've had surprisingly good luck with the frozen ones but yeah you have to single layer so for a large family I think fries you might have to deep fry
Upvote
2
Downvote
Reply
Sillycomic
•
1y ago
I second this. I know it’s healthier, but just buy a store bag of frozen fries, tots, hash browns, or wedges.
Upvote
0
Downvote
Reply
undulating-beans
•
1y ago
I keep opening my air fryer and shaking it. There are only 2?of us though, I don’t know how it would work with bigger portions.
Upvote
1
Downvote
Reply
lodav22
OP
•
1y ago
I do shake them but still end up with soggy chips. Maybe I need to start working in batches?
Upvote
1
Downvote
Reply
1 more reply
pinkgreenandbetween
•
1y ago
I read recently that the oil you use is a major factor. Olive oil will give yiu that roasted potato taste, some kind of neutral oil I think that you'd normally deep fry in can give that more fries tasting potato
Upvote
1
Downvote
Reply
AdelmarGames
•
1y ago
An air fryer with a rotating arm does a good job
Upvote
1
Downvote
Reply
hoser1
•
1y ago
Cut up the potatoes into fry shape
Boil for around 10-15minutes or until you can poke a fork through
Drain and dry
Spray with high temp cooking oil (avocado, canola, etc)
Season with salt
Fry and shake every few minutes for about 10 minutes until golden brown
Upvote
1
Downvote
Reply
lodav22
OP
•
1y ago
What temp do you cook them at?
Upvote
1
Downvote
Reply
Tribblehappy
•
1y ago
This is the reason I keep my tfal actifry. The basket air fryers just don't do chips properly for me. The actifry stairs them the whole time so they are evenly done. I use from frozen, though; there's a bit more prep involved in fresh.
Upvote
0
Downvote
Reply
Aardvark1044
•
1y ago
Boil them for 5-10 minutes (depending on how you've cut them) in some water with a bit of either vinegar OR baking soda added to it. Each will give you different results. Drain, put into a bowl and if you used baking soda, toss to rough up the edges. Add a glug of high smoke point cooking oil and toss in the bowl with seasoning of choice to cover the par cooked potato in oil and seasoning. Air fry at max temp until crispy.
You really do need some air space to keep them crispy though. If you insist of over crowding your basket, try tossing more often so that more of the surface area is directly exposed to the hot air, but you'll get better results cooking in smaller batches. I'm a single person and still bought a 5.8L airfryer for a larger capacity with this specifically in mind.
Upvote
0
Downvote
Reply