Sous Vide Combi Oven Vacuum Sealers Accessories Recipes

Air-Fried Potato Chips

Name: Air-Fried Potato Chips
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Ingredients: 1 (8-ounce) of russet potato; 2 quarts of water, plus more for slicing potatoes; 2 Tbsp of distilled white vinegar; 2 Tbsp of oil of your choice; 0.5 tsp of kosher salt

Kate Itrich-Williams

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.

Serves

Prep Time

00:20

Cook Time

00:15

5 (4)

800

Ingredients

1 (8-ounce)

russet potato

2 quarts

water, plus more for slicing potatoes

2 Tbsp

distilled white vinegar

2 Tbsp

oil of your choice

½ tsp

kosher salt

Steps

1. Preheat the Oven

Rack

Sous Vide Mode: Off

Steam: Off

Temp: 325°F

Heat: Rear, Top

2. Slice Potatoes

Adjust a mandoline for 1/16-inch- (1.5mm-) thick slices. Place over a large bowl of water. Use the mandoline to slice the potatoes directly into the water. Be sure to use the guard once you get to the bottom of the potato.

3. Parboil Potatoes

Combine the 2 quarts water with the vinegar in a large saucepan. Bring to a boil over high heat. Drain the potatoes and add to the boiling water. Continue to boil for 3 minutes. Drain.

4. Dry

If you have an Anova Precision Chamber Vacuum Sealer, you can use it to dry the potatoes: Spread the potatoes between layers of paper towels. (You should be able to fit 6 to 8 slices per layer, and it is fine to make several layers to use up all of the potatoes.) Transfer to the Chamber Vacuum and run the Dry/Cool program for two cycles. Otherwise, spread the potatoes in a single layer on a paper towel. Press another layer of paper towels on top of the potatoes to remove surface water. Uncover and let dry for 20 minutes.

5. Oil

Transfer the dried potatoes to a large bowl. Gently toss with the oil and salt until evenly coated. Spread in even layers across two wire cooling racks (see note).

6. Air-Fry

Rack

Place the racks in the oven in the 2nd and 4th rack positions. Air-fry the potatoes until light golden and crisp, 15 to 20 minutes. Keep an eye on the chips towards the end of the cook; you will likely need to remove the top rack after 15 minutes, and then leave the bottom rack in the oven for another 4 to 5 minutes.

Sous Vide Mode: Off

Steam: Off

Temp: 325°F

Heat: Rear, Top

00:15 Timer

7. Serve

Transfer to a bowl and serve.