Chips don’t have to be deep-fried to achieve the best flavour, in fact, fast-food-style potatoes are easy to replicate in an air fryer.

The handy appliance uses rapid circulation to cause convection which browns the food, giving it the signature air fryer crisp without the use of oil.

Not only is it cheaper and healthier than buying greasy chips readymade, but also means home cooks have complete control over the texture and taste.

While there are many different ways to make chips from raw spuds, this recipe by Liana, founder of the food blog Liana’s Kitchen, claims to be the “quickest, easiest and tastiest of them all”.

For the most basic chips, all that’s needed is some potatoes, salt and an air fryer.

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  • 600g potatoes – Maris Piper, King Edward or Rooster
  • Low-calorie oil spray (optional)
  • Seasoning – smoked paprika, salt, pepper, onion granules, garlic granules

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Peeling the potatoes is a personal preference but for thinner french fries, it’s best to peel them raw before slicing them up. Liana said: “If you do peel the potatoes don’t throw away the peel, instead, save them to make these tasty air fryer potato peel snacks!”

If leaving them with the skin on, give them a good scrub to remove any residual dirt, then slice the potatoes up accordingly.

Thinner French fries should be thinner and more cubed, while thicker, regular chips can be less uniform and chunky.

Once the potatoes have been prepared, preheat the air fryer to 200C then move on to getting the spuds perfectly crisp.

Remove excess starch by rinsing the chips under cold water and laying them out flat on a tea towel. Layer with a second one and pat dry until the moisture is gone.

Transfer into a bowl and spritz with some oil if using, then pour in the seasoning. Half a teaspoon of ground garlic, onion, and paprika works for heavily seasoned chips, followed by a generous sprinkling of salt and pepper.

Stir to coat the spuds then transfer into the air fryer basket to cook for 20 minutes. Liana recommended turning them regularly during cooking and added that the cooking time should be adjusted to suit the thickness of the chips.

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