15-Minute Air Fryer Crispy Fish Sauce Potato Chips That Addict

You won’t believe how insanely crispy these air fryer potato chips get—and that punch of umami from the fish sauce? Oh wow, it’s addicting! I stumbled onto this combo when I was experimenting with my air fryer one lazy Sunday, and now my friends beg me to make them. No messy deep-frying, just golden, crunchy perfection with a flavor that’ll knock your socks off.

Why You’ll Love These Air Fryer Crispy Fish Sauce Potato Chips

Trust me, these aren’t your average potato chips! Here’s why you’ll be obsessed:

• Crispy perfection: The air fryer gives them that deep-fried crunch without all the oil
• Umami bomb: Fish sauce adds this crazy savory depth you just can’t get from regular salt
• Cleanup magic: No grease splatters, no oily mess – just wipe out your basket and you’re done

Ingredients for Air Fryer Crispy Fish Sauce Potato Chips

You probably have most of this in your kitchen right now:

• 2 large russet potatoes (sliced 1/16″ thick – trust me, thickness matters!)
• 1 tbsp Thai fish sauce (I swear by Squid brand)
• 1 tbsp vegetable oil
• ½ tsp garlic powder (not garlic salt!)
• ½ tsp freshly ground black pepper

How to Make Air Fryer Crispy Fish Sauce Potato Chips

Here’s my no-fail method for perfect chips every time:

1. Preheat your air fryer to 375°F (190°C) – this is crucial for even cooking!
2. Toss those potato slices with fish sauce, oil and spices until they’re all happy and coated
3. Arrange in a single layer – no overlapping or they’ll steam instead of crisp up
4. Cook 12-15 minutes, flipping halfway (I set a timer so I don’t forget!)
5. Cool on a rack for 2 minutes – they’ll get even crispier as they rest

Pro Tips for Perfect Air Fryer Potato Chips

After burning through (literally!) dozens of test batches, here are my hard-earned secrets for chip perfection:

• Slice like a pro: Use a mandoline if you have one – those 1/16-inch slices make ALL the difference. Uneven chips = some burnt, some soggy. (Watch those fingers though!)
• Dry them out: After slicing, pat the potatoes dry with paper towels. Extra moisture is the enemy of crispiness!
• Don’t crowd the basket: I know it’s tempting to pile them in, but chips need breathing room. Cook in batches if needed – it’s worth the wait.
• The flip test: When you flip halfway through, listen for that satisfying “clink” sound – that’s how you know they’re crisping up nicely!

One last thing: these chips continue crisping as they cool, so resist eating them straight from the basket. (Okay, maybe sneak just one…)

Storage and Serving Suggestions

Okay, so you’ve made these amazing chips – now how do you keep them crispy? (Because let’s be real, you might not finish them all in one sitting… maybe.) Here’s what I’ve learned:

Cool completely before storing – I spread mine on a baking rack for about 15 minutes. If you bag them up while warm, they’ll turn into a sad, soggy mess. And nobody wants that!

For storage, an airtight container is your best friend. I use a glass jar with the lid slightly cracked for the first hour (lets any remaining steam escape). They’ll stay crispy for about 2 days this way – if they last that long!

Reheating magic: If they lose their crunch, just pop them back in the air fryer at 350°F for 2-3 minutes. It’s like they’re fresh again! (Microwaving is a crime against crispy chips – don’t do it!)

Serving ideas: These chips are crazy good on their own, but I love them with:

• A cold beer (the saltiness is perfect with an IPA)
• Dipped in sour cream mixed with lime zest
• Crumbled over a bowl of pho for extra crunch

Pro tip: Make a double batch if you’re having friends over – these disappear FAST!

Tips for Success

Listen, I’ve had my fair share of chip disasters—burnt edges, soggy middles, you name it! But after all those mistakes, I’ve nailed down exactly what makes these air fryer fish sauce potato chips turn out perfect every time. Here’s what you need to know:

Slice like your chips depend on it (because they do!): I can’t stress this enough—use a mandoline if you have one. Those paper-thin, even slices mean every single chip crisps up at the same rate. No more half-burnt, half-floppy chips! (Just don’t get carried away—I may or may not have sliced my thumb once. Oops.)

Dry, dry, dry: After slicing, spread those potato rounds on a clean kitchen towel and pat them like you mean it. Any extra moisture is basically a crispy chip’s worst enemy. I sometimes even let them air dry for 10 minutes while my air fryer preheats—it makes a noticeable difference!

Space is your friend: I know it’s tempting to pile them in, but resist! Overcrowding the basket leads to steaming instead of crisping. If you have to do batches, do batches—it’s worth the extra few minutes. Pro tip: I use tongs to carefully flip each chip halfway through—it’s a bit fussy, but you’ll get that perfect golden color all over.

The doneness test: They should sound hollow when you tap them, almost like little drums. If they’re still floppy, give them another minute—but watch closely! That line between golden and burnt is thinner than the chips themselves. (Ask me how I know…)

Variations

Once you’ve mastered these air fryer crispy fish sauce potato chips (trust me, you’ll make them weekly!), try these fun twists to keep things exciting. My friends go crazy for these variations—they’re all ridiculously easy but taste completely different!

Sweet & Spicy Version

Swap out the black pepper for ¼ tsp chili flakes and add 1 tsp brown sugar to the fish sauce mixture. The caramelized edges with that spicy kick? Absolute fire! Just watch them closely—the sugar makes them brown faster.

Lime & Herb Upgrade

Skip the garlic powder and mix in 1 tsp lime zest plus ½ tsp dried cilantro with your fish sauce. The citrus brightens everything up beautifully. I serve these with tacos—they’re insane! If you like citrus twists on snacks, check out my recipe for air fryer salt and vinegar potato chips.

Pro tip: Want to get wild? Try sprinkling nutritional yeast on hot chips right after cooking for a cheesy vibe (my vegan friends adore this trick). The possibilities are endless with this crispy base recipe!

Serving Suggestions

Okay, confession time – I’ve burned my fingers more than once snatching these chips straight from the air fryer basket. But trust me, letting them cool for just 5 minutes makes all the difference! Here’s how I serve these addictive fish sauce potato chips:

The perfect crunch: Spread them on a wire rack for that ultimate crispiness. The air circulation prevents any sogginess from steam – a trick I learned after my first sad, limp batch.

Dippable deliciousness: My go-to is mixing sour cream with a squeeze of lime and chopped cilantro. For an Asian twist, whisk fish sauce with lime juice, sugar and minced chili – it’s like a portable Vietnamese dipping sauce!

Next-level snacking: Crumble these over a bowl of pho or bun cha instead of fried shallots. The salty crunch takes noodle soups to new heights. (My grandma still doesn’t believe I “invented” this!)

Reheating magic: If they lose their crisp (rare in my house!), just pop back in the air fryer at 350°F for 90 seconds – better than fresh! Never microwave unless you enjoy chewing on cardboard.

Pro Tips for Perfect Air Fryer Potato Chips

After my third failed attempt (blackened edges, raw centers – yikes!), I finally cracked the code for flawless chips every time:

Mandoline matters: Hand-slicing never gets them thin enough. My $20 mandoline gives those perfect 1/16-inch slices that crisp evenly. (Wear a cut-proof glove – I speak from experience!) If you’re looking for other potato chip variations, you might enjoy my air fryer smoked paprika potato chips.

The soak trick: For extra crispness, soak slices in ice water for 30 minutes first. This removes excess starch that can cause sogginess. Just pat them bone-dry afterward!

Batch cooking: No matter how impatient I get, I never fill the basket more than halfway. Overcrowding = steamed potatoes, not chips. Three perfect batches beat one sad, soggy mess!

The flip test: At the halfway mark, listen for that satisfying “tink” sound when flipping. If they sound dull, they need more time. If they’re too quiet? You’ve already burned them. (Again… speaking from experience here.)

Storage and Serving Suggestions

Okay, let’s talk about keeping these addictive air fryer fish sauce potato chips at their crispy best—because let’s be honest, you might (might!) have leftovers. Here’s how I keep mine tasting fresh:

Cooling is key: I spread my chips on a wire rack the second they come out of the air fryer. This stops any steam from making them soggy—a lesson I learned after my first tragic batch that turned limp in the container. Give them a good 15 minutes to crisp up fully!

Storage smarts: An airtight container is your best friend here, but don’t seal it right away. I leave the lid slightly cracked for the first hour to let any lingering moisture escape. They’ll stay crunchy for 2 days this way—if they last that long in your house!

Reheating magic: If they lose their snap (rare in my snack-happy home), just toss them back in the air fryer at 350°F for 2-3 minutes. They’ll come out even crispier than before! (Microwaving is basically chip murder—don’t do it.)

Ingredients for Air Fryer Crispy Fish Sauce Potato Chips

Here’s your grocery list—half of it’s probably already in your pantry:

• 2 large russet potatoes (sliced 1/16-inch thick—this thinness is non-negotiable for crunch!)
• 1 tbsp fish sauce (I’m loyal to Red Boat or Squid brand for that deep umami)
• 1 tbsp vegetable oil (any neutral oil works, but avoid olive oil—it smokes at high temps)
• ½ tsp garlic powder (not garlic salt, unless you want them crazy salty)
• ½ tsp freshly ground black pepper (pre-ground loses its punch—trust me on this)

Craving variations? Try these twists:

• Spicy kick: Add ¼ tsp cayenne to the mix—my husband’s favorite!
• Herb-infused: Toss in 1 tsp dried lemongrass with the fish sauce for a Thai twist

If you enjoy using your air fryer for savory snacks, you might also want to try my recipe for air fryer queso blanco.

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