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–+ servings
Air Fryer Sliced Potatoes

Crispy Air Fryer Sliced Potatoes That You'll Love

Enjoy delicious Air Fryer Sliced Potatoes that are crispy, fluffy, and gluten-free – a perfect snack everyone will love!
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Prep Time 10 minutes
Cook Time 15 minutes
Cooling Time 5 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Snacks
Cuisine: American
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Potatoes
  • 4 large potatoes (Yukon Gold preferred) Choose waxy varieties for a fluffy interior.
  • 2 tablespoons olive oil Can be swapped for avocado oil if desired.
  • 1 teaspoon garlic granules Use fresh minced garlic for a bolder taste.
  • 1 teaspoon dried mixed herbs Italian seasoning works beautifully as a substitute.
  • 1 teaspoon salt Use sea salt for a finer touch.
For Optional Toppings
  • 1/4 cup Parmesan cheese Sprinkle on for a cheesy finish.
  • 1/2 teaspoon paprika or cayenne Add a pinch for extra warmth.
  • 2 tablespoons fresh herbs (rosemary or thyme) Mix in before serving.

Equipment

  • Air Fryer

Method
 

Step-by-Step Instructions
  1. Preheat the air fryer to 400°F (200°C) for about 5 minutes.
  2. Wash and slice the potatoes into 1/4-inch thick slices and place in a large mixing bowl.
  3. Drizzle with olive oil, then sprinkle garlic granules, dried mixed herbs, and salt. Toss gently to coat.
  4. Arrange the coated slices in a single layer in the air fryer basket.
  5. Air fry for 15 minutes, shaking the basket halfway through.
  6. Check for a golden brown color and crispy texture; air fry an additional 2-4 minutes if needed.
  7. Cool for a few minutes before serving, optionally topped with Parmesan or fresh herbs.

Nutrition

Serving: 1servingCalories: 180kcalCarbohydrates: 30gProtein: 3gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gSodium: 300mgPotassium: 700mgFiber: 3gSugar: 2gVitamin C: 15mgCalcium: 20mgIron: 2mg

Notes

Cut potatoes uniformly to ensure even cooking. Avoid overcrowding the basket to achieve maximum crispiness.

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