Easy Air Fryer Potato Fries with Chaat Masala Recipe

Last Updated on 2 months by Neha Deshmukh

Easy Air Fryer Potato Fries With Chaat Masala Recipe

Hey everyone! If you’re anything like me, fries are a serious weakness. But let’s be real, deep frying is a bit of a hassle, and not exactly the healthiest option. That’s where these air fryer potato fries come in! They’re crispy, flavorful, and SO much easier to make. Plus, the chaat masala gives them this amazing Indian twist that’ll have you reaching for seconds (and thirds!). I first made these when I was craving something spicy and comforting, and they’ve been a family favorite ever since.

Why You’ll Love This Recipe

These aren’t your average fries. They’re quick, easy, and deliver that satisfying crunch we all crave. The chaat masala adds a tangy, savory, and slightly spicy kick that’s totally addictive. And honestly, using the air fryer means less mess and a healthier way to enjoy this classic treat. Perfect for a weeknight side dish or a fun snack!

Ingredients

Here’s what you’ll need to make the magic happen:

• 2 large russet potatoes
• 1.5 tablespoons oil (any neutral oil works – more on that later!)
• ¾ teaspoon salt
• ¼ teaspoon chaat masala
• 1 teaspoon Kashmiri red chili powder
• ⅛ teaspoon black pepper
• Fresh cilantro, for garnish

Ingredient Notes

Let’s talk ingredients! Getting these right will really elevate your fries.

• Russet Potatoes: These are my go-to for fries. They’re starchy, which means they get super crispy. Yukon Golds work in a pinch, but russets are the champions here.
• Chaat Masala: This is a quintessential Indian spice blend! It’s tangy, savory, and a little bit spicy, all in one. You can find it at most Indian grocery stores, or online. It’s a game changer, trust me.
• Kashmiri Chili Powder: Don’t let the name fool you – it’s not super spicy! It’s known for its vibrant red color and mild heat. It adds a beautiful hue and a subtle fruity flavor to the fries. It originates from the Kashmir valley in India, known for its beautiful landscapes and unique spices.
• Oil Options: For air frying, you want a neutral oil with a high smoke point. Canola, vegetable, avocado, or even refined coconut oil all work great. I usually use avocado oil because I like to keep things a little healthier.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, scrub those potatoes really well. Peeling is totally optional – I usually leave the skin on for extra nutrients and a rustic look.
2. Slice the potatoes lengthwise into about 3/8-inch wide strips. A mandoline makes this super easy, but a sharp knife works too.
3. Now, cut those slices into 1/4-inch thick, 4-inch long fries.
4. Here’s a key step: soak the fries in water for about 20 minutes. This helps remove excess starch, which is crucial for getting them crispy.
5. Drain the fries and pat them completely dry with a kitchen towel. Seriously, get them as dry as possible!
6. Preheat your air fryer to 380°F (193°C).
7. In a large bowl, toss the dried fries with the oil, salt, chaat masala, Kashmiri chili powder, and black pepper. Make sure everything is evenly coated.
8. Arrange the fries in a single layer in the air fryer basket. Don’t overcrowd them – you might need to cook in batches.
9. Cook at 380°F (193°C) for 20 minutes, shaking the basket halfway through.
10. Check for crispiness around the 15-minute mark. If they need a little longer, extend the cooking time until they reach your desired level of crispiness.
11. Sprinkle with fresh cilantro and serve immediately with your favorite dipping sauces!

Expert Tips

• Don’t skip the soaking step! It really makes a difference in the crispiness.
• Dry, dry, dry! I can’t stress this enough. Moisture is the enemy of crispy fries.
• Shake it up! Shaking the basket halfway through ensures even cooking.
• Work in batches: Overcrowding the air fryer will result in soggy fries.

Variations

Want to switch things up? Here are a few ideas:

• Spice Level: For mild fries, reduce the Kashmiri chili powder to ½ teaspoon. For a real kick, add a pinch of cayenne pepper! My friend loves adding a dash of ghost pepper powder – but be warned, it’s HOT!
• Potato Variety: While russets are best, Yukon Golds or even sweet potatoes can work. Just adjust the cooking time accordingly.
• Vegan Option: Just ensure your oil choice is vegan-friendly (most are!).
• Gluten-Free: This recipe is naturally gluten-free! Just double-check the label on your chaat masala to be sure.

Serving Suggestions

These fries are amazing on their own, but even better with a dipping sauce! Here are a few ideas:

• Mint-Cilantro Chutney
• Tamarind Chutney
• Garlic Aioli
• Ketchup (classic for a reason!)

They’re also a fantastic side dish for burgers, sandwiches, or Indian curries.

Storage Instructions

Honestly, these are best enjoyed fresh. But if you have leftovers, you can store them in an airtight container in the refrigerator for up to 2 days. They’ll lose some of their crispiness, but you can reheat them in the air fryer for a few minutes to revive them.

FAQs

Let’s answer some common questions:

• Can I make these fries without an air fryer? You can try baking them, but they won’t get as crispy. Toss them with oil and spices, then bake at 400°F (200°C) for about 30-40 minutes, flipping halfway through.
• What type of oil is best for air frying potatoes? Any neutral oil with a high smoke point will work. Canola, vegetable, avocado, and refined coconut oil are all good choices.
• How can I make the fries extra crispy? Soaking the potatoes, drying them thoroughly, and not overcrowding the air fryer are key!
• Can I soak the potatoes for longer than 20 minutes? Yes, you can soak them for up to a few hours. Just make sure to drain and dry them well before cooking.
• What other spices can I add to these fries? Get creative! Garam masala, turmeric, or even a little smoked paprika would be delicious.

Enjoy your homemade air fryer fries! Let me know in the comments how they turn out. Happy cooking!