Air Fryer Potato Crisps
The potatoes come out so perfectly cooked and crispy.
Introduction
Growing up in a small town, our go-to for dinners out was Boston Pizza. A favourite still to this day is the Cactus Cut potatoes! I thought I would give it my best shot, recreating the recipe using the air fryer. The potatoes come out so perfectly cooked and crispy. I was so pleasantly surprised! I changed up the dip (although the original cactus cut dip is to die for!) Incorporating greek yogurt, fresh herbs, and a spice jalapeños – this dip is heavenly – and a little more calorie friendly!
Ingredients
- 5-6 potatoes (I’ve used every kind, and they all work!)
- Olive oil spray (cooking spray)
- Sea salt
- 1/2 cup plain greek yogurt
- 1 cup cilantro
- 1/2 cup shredded parmesan
- 2 tbsp finely chopped parsley
- 1 glove garlic
- 1/2 cup basil
- Juice from a lemon
✖️Using a mandolin, thinly slice the potatoes. You can also cut the potatoes by hand, just make sure they are thin and relatively the same degree of thickness. Soak the potatoes in ice cold water for 15 minutes and then drain and place on a tray of paper towel. Blot dry.
✖️Spray a thin layer of olive oil on both sides of the potato slices and sprinkle with sea salt. Heat up your air fryer – 390 degrees for 3 mins.. Once completed, lay the potatoes in an even layer in the air fryer basket – as little overlap as possible
✖️Cook at 350 degrees for 13-15 mins. Check on the potatoes after 5 minutes and toss/stir every 5 mins until golden brown
✖️As they come out of the fryer, sprinkle on finely chopped parsley and sprinkle more of sea salt
✖️For the dip, in a blender combine greek yogurt, cilantro, basil, parmesan, garlic and lemon juice until smooth. For some extra kick, add a full jalapeño pepper!!
enjoy xo
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