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Close-up of a pile of crispy, golden-brown homemade gluten-free potato chips on parchment paper.
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Homemade Gluten-Free Potato Chips

Light, crispy, and crunchy—these homemade gluten-free potato chips hit all the right notes. In the summer, I’m always reaching for a bag of chips, and making them at home means I don’t have to worry about cross-contamination. With just four simple ingredients, they crisp up beautifully in the air fryer and make the perfect snack alongside beach day sandwiches—or straight from the bowl.
Step-by-step photos can be seen below the recipe card.
Prep Time10 minutes
Cook Time15 minutes
Soak Time30 minutes
Total Time55 minutes
Course: Appetizer, Side Dish, Snack
Cuisine: American
Keyword: homemade gluten-free potato chips
Servings: 4 servings
Author: Ashley Barbey

Equipment

  • 1 mandolin
  • 1 air fryer

Ingredients

  • 1 lb medium russet potatoes washed
  • 2 tsp vinegar
  • 1 tbsp olive oil
  • Salt for sprinkling

Instructions

  • Thinly slice potatoes on a mandolin, 1/16” thick.
  • Place the sliced potatoes in a large bowl. Fill with water until the potatoes are completely covered. Stir in the vinegar. Refrigerate for 30 minutes. The vinegar helps to break down the starch. Removing as much starch as possible results in crispier chips.
  • Preheat your air fryer to 325°F.
  • Drain the potatoes, rinsing them until the water runs clear.
  • Dry the potatoes completely and thoroughly and place in a large bowl.
  • Toss the potatoes with the olive oil and salt. If you have a small air fryer and need to cook the potatoes in several batches, do not add salt to the potatoes in the bowl. Sprinkle salt on before cooking.
  • Working in batches, arrange the potato slices in two even overlapping layers in the air fryer basket. Any more than that they start to stick together. Bake 10-15 minutes, flipping the slices every 2-2.5 minutes to prevent burning. The chips should be lightly browned and crispy. Remove the chips from the basket as they finish cooking.

Notes

  • Use sweet potatoes instead for sweet potato chips.
  • The fan in the air fryer will blow the chips around a bit. Just move them back into place while flipping.
  • To bake: Preheat your oven to 400°F and line two baking sheets with parchment. Arrange the potato slices in a single layer, brush lightly with olive oil, and sprinkle with salt. Bake for 15–25 minutes, flipping halfway through, until golden and crisp. Let them cool on the pan for a few minutes to finish crisping up.

Nutrition

Serving: 1serving | Calories: 121kcal | Carbohydrates: 20g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Sodium: 6mg | Potassium: 473mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1IU | Vitamin C: 6mg | Calcium: 15mg | Iron: 1mg