Go Back

Air Fryer Herbed Chips with Loaded Baked Potato Dip

Thin potato chips tossed in a fresh rosemary and thyme oil and air fried golden, served with a loaded baked potato dip of cream cheese, cheddar, and bacon.
Print Recipe
Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 4 servings
Course: Appetizer
Cuisine: American
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

For the herbed chips
  • 2 large russet potatoes sliced 1/16 to 1/8 inch
  • 2 tbsp olive oil
  • 1 tsp kosher salt plus more to finish
  • 1/2 tsp black pepper
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tbsp fresh rosemary finely chopped
  • 1 tbsp fresh thyme finely chopped
For the loaded baked potato dip
  • 8 oz cream cheese softened
  • 1 cup sour cream
  • 1.25 cups shredded sharp cheddar
  • 6 slices bacon cooked crisp and crumbled
  • 1/3 cup scallions thinly sliced
  • 1 tsp Worcestershire sauce
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/4 tsp smoked paprika
  • salt and black pepper

Equipment

  • Air fryer
  • Mandoline
  • Mixing 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 350°F (175°C).
  4. Lay the slices in a single layer, slight overlap is fine but no stacking. Cook 8 to 12 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. Beat the cream cheese smooth, then fold in the sour cream, cheddar, most of the bacon and scallions, Worcestershire, and seasonings. Top with the reserved bacon and scallions.

Notes

Soak and dry the slices — damp potatoes steam.
Light oil coat — excess makes them limp.
Cool completely on a rack for maximum crisp.