Air fryer chips

Method

1. Peel and cut the potatoes into chips – roughly 2cm thick. (You can keep the skin on if you prefer a more rustic chip). Put them in a bowl of cold water as you work. Once they’re all cut, stir them around in the water, then drain and cover with water again. Leave to soak for at least 10 minutes (or up to an hour). Meanwhile, bring a large pan of salted water to the boil.
2. Drain the chips, give them another rinse, then tip them into the boiling water. Cook for 5 minutes, then drain and leave to steam dry. Meanwhile, heat the air fryer to 180°C.
3. Pat the chips dry, then put them in a large bowl. Pour in the oil and toss to combine, ensuring each chip is fully covered in oil. Sprinkle with salt, then tip the chips into the air fryer, arranging them in a single layer and with a gap between each if possible. Cook for 10-15 minutes, turning halfway, then sprinkle with a little more salt before serving.
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