Crispy air fryer chips

Fluffy middles, crunchy shells, and about a tenth of the oil of a deep-fat fryer.

Soaking is the step people skip and it is the one that matters. Rinsing off the surface starch is what lets chips crisp instead of turning gluey and sticking together.

Ingredients

Serves 4 · tap to check off

• 4 large floury potatoes, cut into chips
• 1.5 tbsp sunflower oil
• 1 tsp fine salt
• Malt vinegar, to serve

Method

1. Soak. Soak the cut chips in cold water for 30 minutes, then dry them completely.
2. Coat. Toss with the oil until every chip is lightly coated.
3. Air fry. Cook at 380°F for 22 minutes, shaking every 7 minutes.
4. Salt. Salt the moment they leave the basket.