📝 About This Recipe
Elevate your snacking experience with these stunning, deep-purple crisps that offer a sophisticated twist on a classic favorite. Utilizing the air fryer allows the natural nuttiness of the Stokes or Peruvian purple potato to shine through without the heavy grease of traditional deep-frying. These chips are not only visually arresting with their marbled indigo interiors, but they are also packed with anthocyanin antioxidants, making them a guilt-free indulgence that is as nutritious as it is delicious.
🥗 Ingredients
The Potatoes
- 1.5 lbs Purple Potatoes (Stokes or Peruvian Purple variety, scrubbed clean)
- 4 cups Ice Water (for starch removal)
Seasoning & Oil
- 2 tablespoons Avocado Oil (high smoke point is essential)
- 1 teaspoon Fine Himalayan Pink Salt (adjust to taste)
- 1 tablespoon Fresh Rosemary (very finely minced)
- 1/2 teaspoon Garlic Powder (for savory depth)
- 1/4 teaspoon Smoked Paprika (optional, for a hint of warmth)
- 1/4 teaspoon Black Pepper (freshly cracked)
For Serving
- 1 teaspoon Lemon Zest (freshly grated)
- 1 pinch Flaky Sea Salt (Maldon style for finishing)
👨🍳 Instructions
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1
Thoroughly wash and scrub the purple potatoes to remove any dirt. There is no need to peel them, as the skin adds texture and nutrition.
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2
Using a mandoline slicer set to 1/16th of an inch, carefully slice the potatoes into uniform rounds. Uniformity is the secret to even cooking.
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3
Place the potato slices into a large bowl filled with ice-cold water. Let them soak for at least 20 minutes to draw out excess starch.
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4
Drain the potatoes and rinse them under cold running water until the water runs clear rather than cloudy.
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5
Lay the slices out on a clean kitchen towel or paper towels. Pat them extremely dry; any moisture remaining will cause the chips to steam rather than crisp.
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6
In a large, dry mixing bowl, whisk together the avocado oil, minced rosemary, garlic powder, smoked paprika, and black pepper.
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7
Add the dried potato slices to the bowl and toss thoroughly with your hands, ensuring every single slice is lightly and evenly coated in the oil mixture.
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8
Preheat your air fryer to 350°F (175°C) for 3 minutes.
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9
Place the potato slices in the air fryer basket in a thin layer. It is okay if they overlap slightly, but do not overcrowd the basket; work in batches if necessary.
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10
Air fry for 15-20 minutes. Every 5 minutes, remove the basket and give it a vigorous shake to redistribute the chips.
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11
During the last 5 minutes, watch closely. Purple potatoes are dark, so you cannot rely on 'browning'—look for the edges to curl and the centers to feel firm.
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12
Once crisp, transfer the chips to a wire cooling rack. Immediately sprinkle with the Himalayan salt and lemon zest while the oil is still warm.
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13
Allow the chips to cool completely for 5-10 minutes; they will continue to crisp up as they reach room temperature.
💡 Chef's Tips
Use a mandoline for precision—hand-cutting usually results in uneven chips that burn or stay soggy. Don't skip the soak; removing the starch is what creates that 'snap' when you bite in. Dry the potatoes like your life depends on it; moisture is the enemy of the crunch. Avoid over-salting before cooking, as the salt can draw out moisture; always finish with a final pinch of salt after frying. If chips feel soft after cooling, pop them back in the air fryer at 350°F for 2-3 minutes to revive them.
🍽️ Serving Suggestions
Serve alongside a creamy whipped feta dip or a zesty Greek yogurt ranch. Pair with a crisp Sauvignon Blanc or a chilled craft pilsner. Use as a sophisticated garnish for a gourmet wagyu beef burger. Display on a charcuterie board with sharp white cheddar and honeycomb. Serve in a parchment-lined bowl for a rustic, elegant appetizer at your next dinner party.