Instructions
1. Prepare the Potatoes
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Wash and dry the potatoes thoroughly — moisture is the enemy of crispiness.
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Slice into uniform ¼-inch rounds for even cooking.
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Pat dry with paper towels to ensure they crisp up in the air fryer.
2. Season
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In a large bowl, combine olive oil, salt, pepper, garlic powder, paprika, and red pepper flakes (if using).
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Toss potato slices until evenly coated.
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Add half the Parmesan cheese now so it bakes into the surface for extra crunch.
3. Air Fry
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Preheat the air fryer to 380°F (195°C) for 2–3 minutes.
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Arrange potato slices in a single layer — avoid overcrowding to ensure crispiness.
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Cook for 14–16 minutes, flipping halfway, until golden brown with crispy edges.
4. Finish & Serve
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Immediately sprinkle the remaining Parmesan over the hot potato rounds so it melts slightly.
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Garnish with chopped parsley or chives. Serve hot for the best texture and flavor.
Tips for Success
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Uniform Slices: A mandoline slicer ensures even cooking.
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Preheat Your Air Fryer: Helps achieve that restaurant-style crunch.
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Cook in Batches: Overcrowding leads to steaming instead of crisping.
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Serve Immediately: They’re best fresh from the fryer.
Serving Ideas
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As a side with grilled chicken, steak, or fish.
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As a party snack with garlic aioli, ranch, or spicy ketchup.
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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):
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Calories: ~150 kcal
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Protein: 3g
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Carbohydrates: 20g
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Fat: 6g
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Fiber: 2g
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