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Air Fryer Balsamic Fig Potato Crisps with Goat Cheese Dip

Thin potato crisps air fried golden, drizzled with a balsamic-fig syrup, and served with a tangy whipped goat cheese dip.
Print Recipe
Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 4 servings
Course: Appetizer
Cuisine: American
Calories: 260
Ingredients Equipment Method Notes

Ingredients
  

For the crisps
  • 2 large russet or Yukon Gold potatoes sliced 1/8 inch, skins on
  • 1-2 tbsp olive oil
  • sea salt and black pepper
  • garlic powder or thyme optional
For the balsamic fig glaze
  • 3 tbsp balsamic vinegar
  • 2 tbsp fig jam
  • 1 tsp honey
  • salt a pinch
For the goat cheese dip
  • 4 oz soft goat cheese
  • 1/3 cup Greek yogurt or sour cream
  • 1 tbsp lemon juice
  • 1 tsp olive oil
  • salt and pepper
  • chopped chives optional

Equipment

  • Air fryer
  • Mandoline
  • Small saucepan
  • Bowl

Method
 

  1. Slice the potatoes 1/16 to 1/8 inch thick on a mandoline. Soak in cold water 15 to 30 minutes, then drain and pat bone-dry.
  2. Toss the dry slices with the oil and seasonings, using just enough oil to lightly coat.
  3. Preheat the air fryer to 375°F (190°C).
  4. Lay the slices in a single layer, slight overlap is fine but no stacking. Cook 10 to 14 minutes, flipping halfway, until golden with browned edges. Pull any that finish early.
  5. Cool on a wire rack; they crisp further as the steam escapes.
  6. Simmer the balsamic, fig jam, and honey 2 to 3 minutes until syrupy. Whip the goat cheese with the yogurt, lemon juice, and oil until smooth. Drizzle the finished crisps with the fig glaze and serve with the dip.

Notes

Russets crisp hardest; Yukon Golds give a buttery crisp.
Soak and dry the slices for the best texture.
Drizzle the glaze right before serving so the crisps stay crisp.