Colorful Trick or Treat Air Fryer Potato Chips
I know you are dying to make potato chips in your air fryer for your Halloween party this year. They are fun to make - especially when you cut out some bat and cat shapes and toss them in my black seasoning mix.
Don’t worry - you don’t need to do that for all of them, but your kids will love making the decorations for your freshly air-fried potato chips!
Just make sure the adult is using the mandoline with a special glove for safety - then the kids can cut out shapes from there.
Note: If you are making a lot of chips I suggest that you cover some sheet pans with parchment paper and put a single layer of chips in the oven to bake at 325°F for 10 minutes. This saves you from having to dry the slices and keeps them from sticking together as much!
Ingredients:
- Spray olive oil
- Salt or salt substitute
- 8 cups thinly sliced Idaho® potatoes, about ¼˝ (Russets or colored fingerlings)
Cat and Bat Black Seasoning Blend
- ¼ cup food-grade charcoal
- 2 tablespoons smoked paprika
- 1 tablespoon ancho chili powder
- 1 tablespoon chili powder blend
- 2 teaspoons salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
Directions:
- Place the potato slices in a large mixing bowl and cover with water. Let soak for 15-30 minutes.
- Drain in a colander for another 20-30 minutes.
- Mix all the ingredients together for the Cat and Bat Black Seasoning Blend. Store in an air-tight container.
- Place drained potatoes in a clean mixing bowl and spray with oil to coat each chip and then salt to taste and mix again, or toss in the Cat and Bat Black Seasoning Blend.
- Add a single layer to your air fryer and cook on 330°F (166°C) for 5 minutes, shake the basket, and use tongs to separate any chips that are stuck on top of each other.
- Cook for another 5 minutes, shake and separate again. If the chips still aren’t cooked enough, cook 3-5 minutes more or until the chips are 80% brown and not burned. At any stage, you can remove chips that are done with tongs and keep cooking the rest.
- There will still be a few places that look undercooked, but they will crisp up as they cool.
- Repeat with each batch of the prepared potatoes, until you are done.
Print Recipe
Yield: 8 servings
Source:
Kathy Hester
Food Blogger
Healthy Slow Cooking
