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It's National Potato Chip Day❗

Today we celebrate America's #1 snack food. The Potato Chip!

According to, it all started "On August 24, 1853, an unhappy restaurant customer kept sending his potatoes back to the kitchen, complaining they were thick and soggy. Chef George Crum decided to slice the potatoes as thin as possible, frying them until crisp and adding extra salt. To the chef’s surprise, the customer loved them. The crispy potatoes soon became a regular item on the restaurant’s menu under the name of “Saratoga Chips.” 

From the "Saratoga Chip" to the "Potato Chip", and by the 20th century, it had moved out of restaurants to home consumption. Flavored chips were introduced in the 1950s."

FUN FACT: Potato Chip revenues are over $15 billion a year worldwide.

In honor of today, here's a few way you can pay homage:

📍Eat some chips.

📍Try this recipe: Air Fryer Potato Chips


1 medium potato (russet, yellow, or gold)

about 1 Tablespoon (30ml) oil spray

salt , to taste

pepper , to taste

optional: ground cumin , garlic powder or onion powder or paprika

Pre-heat Air Fryer at 340°F/170°C for 5 minutes.

Slice potato into 1/8” thin slices using the rapid Prep Mandolin. Discard the small end pieces.

Optional – Add potato slices to bowl of cold water for at least 20 minutes. Remove potato slices and pat dry with towel.

Place potato slices in a bowl and spray with oil, season with salt, pepper or optional spices. Toss potatoes to evenly coat all sides with the oil and seasonings.

Spray the air fryer basket/tray with oil to minimize sticking. Lay potato slices in single layer, trying to not overlap slices.

Initial Browning: Air Fry at 340°F/170°C for 10 minutes. Flip and separate any touching slices.

Continue to Air Fry at 340°F/170°C for 3-5 minutes increments or until they start to crisp on the edges. Separate the potatoes so they don’t stick together and this helps the chips crisp on both sides. Look for crispy brown sides because this is what makes them crunchy. But don’t let them burn. Check out our photos for reference.

Finishing: When you see crisp brown edges, reduce heat to 280°F/140°C and Air Fry for another 2-5 minutes or until they are dry. The chips will become crunchier when they cool.

If some of the chips are a still little chewy, then remove the crunchy ones and continue to Air Fry the chewy chips at 280°F/140°C for another 3 minutes or until crispy.


Cooking times will vary depending on the thickness of your potatoes, how much you cook and the size of your air fryer. Try to choose a wider potato, as the slices will shrink quite a bit. The smaller the slices are, the harder they are to handle and flip.

Avoid cooking too many slices in multiple layers because you will get un-even cooking. It’s better to air fry single layers in multiple batches than one big batch.

If your air fryer is preheated or if you are cooking multiple batches, you may need to reduce timing by a few minutes (unless preheating is called for in the recipe).

𝗗𝗲𝗹𝘂𝘅𝗲 𝗔𝗶𝗿 𝗙𝗿𝘆𝗲𝗿: # 𝟭𝟬𝟬𝟭𝟵𝟰

𝗥𝗮𝗽𝗶𝗱 𝗣𝗿𝗲𝗽 𝗠𝗮𝗻𝗱𝗼𝗹𝗶𝗻𝗲 # 𝟭𝟬𝟬𝟯𝟱𝟭

Don't have these items on hand, don't panic. Pick them up here⬇️

ACTION STEP: Whip up a batch of this crispy, crunchy airy chips, and invite friends and family over to enjoy it. Then let me know in the comments how they turned out or kick your kitchen up a notch by booking your cooking show here:


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