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Air Fryer Spring Pea Potato Crisps with Minted Pea Dip

Thin potato crisps air fried golden, scattered with air-fried peas, and served with a bright minted pea and yogurt dip.
Print Recipe
Prep Time 20 minutes
Cook Time 14 minutes
Total Time 34 minutes
Servings: 4 servings
Course: Appetizer
Cuisine: American
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

For the crisps
  • 2 medium waxy potatoes Yukon Gold or baby reds, sliced 1/8 inch, skins on
  • 1.5-2 tbsp olive oil
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • chili flakes a pinch
  • 1/2 cup peas fresh or frozen
For the minted pea dip
  • 1 cup peas fresh or frozen, blanched
  • 1/2 cup Greek yogurt or skyr
  • 1/4 cup fresh mint
  • 1 garlic clove grated
  • 1 lemon zested and juiced
  • 1 tbsp olive oil
  • salt and pepper

Equipment

  • Air fryer
  • Mandoline
  • Blender

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 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. Blend the blanched peas with the yogurt, mint, garlic, lemon zest and juice, and oil until nearly smooth. Meanwhile toss the 1/2 cup peas with a little oil and salt and air fry 2 to 3 minutes until wrinkly, then scatter over the finished crisps.

Notes

Soak the slices to shed starch, then dry them bone-dry.
Fresh mint only — dried has no place here.
Work in batches for a true single layer.