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Air Fryer Thick-Cut Crisps with Caramelized Onion Dip

Thick potato slices air fried to a sturdy crunch, served with a fast caramelised-onion sour cream dip.
Print Recipe
Prep Time 15 minutes
Cook Time 14 minutes
Total Time 29 minutes
Servings: 4 servings
Course: Appetizer
Cuisine: American
Calories: 300
Ingredients Equipment Method Notes

Ingredients
  

For the crisps
  • 2 large russet potatoes sliced 1/8 to 1/4 inch
  • 1-2 tbsp neutral oil
  • 1 tsp fine salt
  • 1/2 tsp garlic powder
For the caramelized onion dip
  • 1 tbsp butter
  • 1 tbsp oil
  • 1 large sweet onion very finely diced
  • 1 tsp brown sugar
  • 1/2 tsp balsamic vinegar
  • 1/2 tsp soy sauce
  • 1/2 tsp onion powder
  • 1/4 tsp garlic powder
  • 1 cup sour cream
  • 1/4 cup mayonnaise
  • salt, pepper, chives

Equipment

  • Air fryer
  • Mandoline
  • Skillet
  • 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 to 390°F.
  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. Brown the onion in the butter and oil over medium-high 6 to 8 minutes. Stir in the brown sugar with a splash of water and let it darken 1 to 2 minutes, then add the vinegar and soy and cook 30 seconds. Fold the warm onions into the sour cream, mayo, onion powder, and garlic powder. Chill 15 to 30 minutes.

Notes

Thicker slices need closer to 14 minutes and give a sturdier crunch.
The brown sugar and water trick fakes long caramelisation in minutes.
Rest the crisps 2 minutes after cooking — they crisp as steam escapes.