April 20, 2022
These air-fried potato chips combine the texture of thin potato chips with the richer flavor of kettle chips, all without having to heat up a pot of oil. If you've got an Anova Precision Chamber Vacuum Sealer, you can use its Dry/Cool setting to speed up the drying process; if not, you'll just need to factor in an extra 20 minutes to dry the potato slices between paper towels on the countertop.
The parboiling portion of this recipe owes credit to J. Kenji Lopez-Alt's method on Serious Eats.
Note: This recipe uses wire racks sized to fit in half sheet pans, measuring 11 1/2 by 16 3/4 inches (29.2 by 42.5cm). If you don't have these size racks, you can wrap a piece of aluminum foil around your oven racks and poke holes throughout the foil to allow for airflow.