Homemade chips in the Ninja Crispi

Real homemade chips in the Ninja Crispi, with no deep oil and no smell of frying in the flat: 500 g, 28 to 30 minutes on Air Fry in the 3.8 L glass container.

I ate plenty of soggy chips before I understood: it all happens before cooking, in the soaking and above all the drying in a tea towel. Hot air works no miracles on damp batons.

Homemade chips in the Ninja Crispi

Recipe by Marion LundCourse: Side dishCuisine: BelgianDifficulty: Easy

Servings

2 to 3

people

Prep

40

minutes

Cook

30

minutes

Total time

1

hour 

10

minutes

Fresh chips prepared in the large 3.8 L container on Air Fry mode. Soaking and a spoonful of cornflour promote a beautifully golden exterior without resorting to a bath of oil.

Ingredients

• 500 g potatoes (ideally Agria or Bintje variety)

• 1 tbsp neutral oil (sunflower, grapeseed)

• 1 tbsp cornflour

• 1 pinch fine salt

Instructions

• Peel the potatoes and cut them into batons about 1 cm thick. An even cut avoids burnt tips next to pieces that are still firm.
• Soak the chips in a large bowl of cold water for 30 minutes. The water turns cloudy as it takes up the surface starch: the batons do not stick together as they cook.
• Drain, then dry the chips thoroughly in a clean tea towel until they look matt: any trace of water makes steam in the container.
• In a dry bowl, sprinkle over the cornflour and shake to spread it, then pour in the oil and mix with your hands to coat every baton.
• Place the crisper plate at the bottom of the 3.8 L glass container and add the chips without packing them down. Fit the adapter and put the PowerPod on top.
• Select Air Fry, 30 minutes, and press START, with no preheating. On a Crispi Pro or Pro 5 modes: Air Fry at 200 °C, watching the colour from 20 minutes; on the DualZone, 20 to 24 minutes per 3.8 L container.
• Stir 2 or 3 times during the cycle: lift the PowerPod, toss with silicone-tipped tongs, replace the PowerPod and restart with START.
• At the beep and the END display, remove the PowerPod and tip the chips into a dish: they should clatter crisply against the dish. Salt straight away and serve very hot.

Parmesan and parsley chips

Sprinkle the piping hot chips with freshly grated parmesan and chopped flat-leaf parsley as soon as they come out: the residual heat melts the cheese in a few seconds.

On the Crispi, a mode and a time; on the others, 200 °C

On my Crispi, there is no temperature setting: Air Fry, the time, START. The 3.8 L container gives 500 g of batons enough room for the air to circulate between them.

• Crispi, 3.8 L container: 500 g of 1 cm chips, Air Fry 28 to 30 minutes.
• Crispi, 1.4 L container: 200 g, without the adapter, 22 to 24 minutes for 1 cm chips, 30 to 32 minutes for 2 cm.
• Crispi Pro and Pro 5 modes: Air Fry at 200 °C, 28 to 30 minutes, watching the colour from 20 minutes.
• DualZone: Air Fry at 200 °C, 20 to 24 minutes for 450 g of thin chips per 3.8 L container.

No preheating: that is for roasts, steaks, pizza and quiches.

Without the crisper plate, the bottom chips steam

The most common mistake: forgetting the crisper plate. Without it, the hot air cannot get under the potatoes, and the chips at the bottom cook in their own steam: soft, pale, sometimes sticky.

From the 20th minute, look through the glass without lifting the PowerPod: the edges of the batons shrink slightly and start to turn golden.

If they still lack colour at the beep, add 2 or 3 minutes and keep an eye on the crust.

Leftovers: cooled uncovered, revived on Recrisp

In the fridge, chips go soft. Let them cool uncovered before closing the box, so condensation does not make them soggier.

The next day, put them on Recrisp in the small 1.4 L container: crisper plate in, cold chips, no oil, a short cycle. Stop as soon as they are hot and dry on the surface.

Agria, Bintje or Victoria: which potato did you finally find for your test run?

Frequently asked questions

Why add cornflour?

For a more golden outside: one tablespoon for 500 g, sprinkled over the well-dried chips before the oil.

Which potatoes hold up best in the Crispi?

Floury varieties, often sold as chipping potatoes: Agria, Bintje or Victoria. They stay fluffy inside under a golden surface. For small, waxy potatoes, I prefer roasted baby potatoes without pre-boiling.

Does the recipe apply to frozen chips?

No, they are cooked differently: no soaking or oil, straight from the freezer to the container. Allow 17 to 21 minutes on Air Fry for 500 g in the 3.8 L container. On a Crispi Pro, frozen food goes on Max Crisp at 240 °C: 13 to 18 minutes for 450 g in the 2.3 L container.