Ingredients:

  • 4 large starchy potatoes (Maris Piper or King Edward)
  • 1 teaspoon Smoked Paprika
  • ½ teaspoon Garlic Powder
  • ½ teaspoon Onion Powder
  • Pinch of fine sea salt
  • Freshly ground black pepper
  • Optional Spray Oil (such as Frylight)

Instructions:

  1. Peel the potatoes and cut them into uniform baton shapes, aiming for about ½ inch (1.25 cm) thick.
  2. Place the cut chips into a large bowl, cover completely with cold water, and allow them to soak for at least 30 minutes to draw out excess starch.
  3. Drain the starchy water thoroughly. Rinse the chips under cold running water until the water runs clear, then pat them completely dry using a clean tea towel or paper towels.
  4. In a large mixing bowl, combine the paprika, garlic powder, onion powder, salt, and pepper.
  5. Add the dry chips to the bowl and toss vigorously until every chip is lightly coated in the spice mix.
  6. Preheat the air fryer to 200°C (400°F / Gas Mark 6). Lightly spray the basket with cooking spray.
  7. Cook the chips in a single layer (using batches if necessary) for 20–25 minutes, shaking the basket halfway through, until deeply golden and crisp.
  8. Alternatively, for the oven method, bake at 220°C (425°F / Gas Mark 7) on a lined tray for 35–45 minutes, turning halfway.
  9. Taste and adjust salt if necessary, then serve the crispy chips immediately.