Frozen chips in the Ninja Crispi

To get perfectly crispy frozen chips in the Ninja Crispi, the choice of cooking mode and the load in the container are two determining factors. I use the 3.8 L glass container to have enough heating surface, but you must stick to a reasonable portion so that the air circulates correctly around each potato stick.

I first poured the whole bag into the container of my Crispi, like in a large traditional oven dish. The result: half-cooked, pale, and soggy chips. Since then, I stick to small quantities to ensure crunchiness.

Frozen chips in the Ninja Crispi

Recipe by Marion LundCourse: Side dishCuisine: FrenchDifficulty: Easy

Servings

3-4

people

Prep

2

minutes

Cook

21

minutes

Total time

23

minutes

Cooking without adding oil for golden chips, by adapting the mode and quantity to the size of your container.

Ingredients

• 500 g standard frozen chips (not too thick)

• 1 pinch of salt

Instructions

• Place the crisper plate at the bottom of the 3.8 L glass container. The plate allows hot air to circulate under the chips for an even result on all sides.
• Pour the 500 g of frozen chips onto the plate, trying to spread them out as much as possible. Do not add oil. The chips must not form a pile that is too compact. Frozen chips already contain oil, and adding more just makes the dish greasy.
• Position the adapter and the PowerPod on the container. Select the Air Fry mode and set the time to 21 minutes. Press START.
• After 8 minutes, lift the PowerPod to pause. Stir the chips well with silicone-tipped tongs or by gently shaking the container. Put the PowerPod back on and press START. Stirring brings the bottom chips to the top.
• Repeat this operation (lift, stir, put back, START) about 5 minutes later, when there are 8 minutes left on the timer. They are beginning to take on a beautiful golden hue.
• Check the cooking through the glass during the last 3 minutes. Stop earlier if you think they are cooked enough. The tips should be golden and crispy.
• Remove the chips, season with salt immediately as soon as they are out of the container, and serve hot.

Small portion for one person

Use the 1.4 L container, add 230 g of chips, and cook in Air Fry for 12 to 15 minutes, stirring 2 to 3 times during cooking.

The right setting according to your device’s capacity

Successfully making chips requires a good understanding of your appliance. There is no need to look for a complicated function: you must use fan-forced heat with sufficient intensity to sear the outside before the inside dries out.

On the base model, the Air Fry mode does all the work, without you having to worry about setting a temperature. The heat comes from the top.

• Basic Crispi: Air Fry, 17 to 21 minutes for 500 g in the 3.8 L container (with the adapter), 12 to 15 minutes for 230 g in the 1.4 L container.
• Crispi Pro and Pro 5 modes: Max Crisp at 240 °C, 13 to 18 minutes for 450 g in the 2.3 L container, 20 to 25 minutes for 900 g in the 5.7 L container. This mode runs hotter than Air Fry and is designed for frozen foods.
• DualZone: Max Crisp at a fixed 240 °C, 14 to 16 minutes for 500 g per 3.8 L container, tossing 2 to 3 times.

Managing the quantity to avoid soggy chips

One of the greatest advantages of the borosilicate glass system is the ability to observe the cooking. Around the fifteenth minute, you should see the crust forming and a golden colour appearing through the wall.

The major mistake to avoid is cooking a whole 1 kg bag at once. The consequence is physical: the hot air no longer circulates to the bottom, moisture remains trapped, and the chips underneath stay white and soggy. Get into the habit of limiting the load to 500 g in the 3.8 L container, even if it means doing two consecutive batches.

The second critical point is to never forget to stir. Static cooking results in chips that are burnt on top and raw underneath. Lift the PowerPod 2 to 3 times during cooking, shake the container or stir with tongs, then put the PowerPod back and press START. This simple mechanical gesture ensures even cooking.

Meal planning and reheating limits

My years as a caterer taught me one fundamental thing: chips are a product for immediate consumption. Putting still-scalding chips into a closed container instantly creates steam, ruining all the crispiness obtained.

For your weekly meal prep, remember that reheated chips are often dry. Pulsed hot air has already extracted a large part of the moisture during the first cook. It is therefore always better to cook strictly the portion needed for your plate at that moment. Bags of frozen chips close easily with a clip and store very well in the freezer.

If you have leftovers in the large container anyway, you must let the glass and its contents cool to room temperature before placing the storage lid on. Even if the appliance excels at reheating pizza or quiche leftovers, bringing chips that have already been cooked back to life rarely yields a good result.

Do you have a favourite brand of frozen chips for air frying?

Frequently asked questions

Should I add oil to my frozen chips?

No, commercial frozen chips are already pre-fried in oil. Adding more makes them greasy without improving the crispy texture on the outside. For fresh chips, follow my homemade chips recipe instead.

Can I use the Air Fry mode on a Pro model?

Yes, but for frozen chips I switch the Pro to Max Crisp at 240 °C: it is the mode designed for frozen foods, 13 to 18 minutes for 450 g in the 2.3 L container.

How do I cook frozen sweet potato chips?

In the 3.8 L container of the classic Crispi, allow for about 14 to 17 minutes for 500 g of frozen sweet potato chips, always in Air Fry and stirring 2 to 3 times.