I’ve already posted an air-fried potato chip recipe with these air-fryer fries, but sometimes you need more potatoes in your chips. So, I made these air-fryer chunky chips.
Chunky Chips
In the UK, we call thick-cut and deep-fried potatoes, chips. In America, these same fried rectangular potatoes may be called steak fries. They’re said to have earned this name as their thickness makes them heavier and more suited to heartier meats such as steak. They’re often cut into a long, thick strip and have a fluffier interior than a crispier French fry.
What Potatoes Are Best?
Floury potatoes are essential to the fluffy texture of these chunky chips. Waxy potatoes won’t crisp up as much as the floury varieties owing to their higher water content. Maris Piper potatoes, however, have a higher moisture content, allowing the inside of these air fryer chunky chips to take on a creamier texture when cooked while the exterior crisps up nicely and turns a delicious golden brown.
Washing the Starch of Air-Fryer Chunky Chips
Starch clings to potatoes once they’re peeled and cut. This excess must be washed off so the potatoes can cook and crisp. Starch prevents crispiness by reducing the ability of water on the potato’s surface to evaporate, leading to limp potatoes. They’ll also take on a darker brown colour as starch contains sugar, and they’ll begin to caramelise quicker. To avoid this, rinse the potatoes under a cold tap until the water runs clear, then drain.
Note: If you plan on using the cut potatoes later, keep them submerged in water, or they’ll begin to oxidise and turn brown.
Blanching the Potatoes
Potatoes should be blanched for truly fluffy air fryer chunky chips. Blanching means partially cooking foods in boiling water and then chilling them in iced water. The time depends on thickness, so the actual time for these air fryer fries is minimal. I recommend cooking for somewhere between 10-12 minutes, depending on the thickness of the chips. Don’t overcook the potatoes, or they’ll fall apart when handling. This step aims to soften the potatoes so they’ll cook in the air fryer. If you skip this step, you risk having perfectly golden-brown chips with a hard, inedible interior.
However, it’s crucial to drain, chill, and dry the potatoes before proceeding to the next step. In my experience, allowing the hot potatoes to drain will also dry them in the residual cooking heat. However, they will also continue to cook the potatoes. Therefore, I find it best to cool them down in cold water and pat them dry.
How to cook Air Fryer Chunky Chips
To cook these air fryer chunky chips, they must be dry. Start by heating your Air Fryer to 220oc. Then, in a bowl, toss the potatoes with sunflower oil. Once the Air Fryer is hot, add the potatoes and air fry for 18-20 minutes until crispy. Shake the basket every couple of minutes to separate the potatoes. When they’re cooked, season with sea salt flakes and serve hot.
Air-Fryer Chunky Chips
Ingredients
Method
- Run the potatoes under cold water for 5 minutes until the water runs clear, then drain.
- Bring a pot of water to the boil. Add the potatoes, reduce to a simmer, and cook for 8-10 minutes, depending on thickness, until the potatoes are tender, and drain.
- Allow the potatoes to cool, then pat dry with a kitchen towel.
- Heat the Air Fryer to 220C.
- In a bowl, toss the potatoes with sunflower oil and set aside.
- Once the Air Fryer is hot, add the potatoes and air fry for 18-20 minutes until crispy. Shake the basket every couple of minutes to separate the potatoes.
- Season to taste and serve.
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