7 Simple Tricks To Make Fries Crispy In The Air Fryer

Homemade air fryer fries often seem foolproof, yet many people end up with soft, limp results instead of the crunch they crave. Luckily, a few small changes make all the difference. From choosing the right potato variety to adjusting the temperature and basket load, these tricks guarantee fries that are golden, crisp, and satisfying every time. Whether you are a first-time air fryer user or a seasoned pro, following these steps will help you master consistently crispy fries without adding unnecessary hassle.

Pick the Right Potato for Best Crispiness

The potato you use sets the foundation for great fries. Russet potatoes are the top choice thanks to their high starch and low moisture, which create a crisp surface. Yukon Golds and red potatoes can still work, but they usually produce softer fries since they hold more water. If you want crunch, go with russets. Cutting fries into even shapes is just as important, as it ensures consistent cooking and browning. With the right potato and uniform cuts, you’re already halfway to achieving fries that crisp up beautifully in your air fryer.

Soak the Potatoes to Remove Excess Starch

Soaking raw potato slices in cold water for at least 20–30 minutes helps pull off surface starch that can cause clumping and uneven browning. For longer soaks (a few hours or overnight), change the water once and dry the potatoes especially well before cooking. Removing surface starch improves crisping and promotes a golden exterior with a fluffy interior. Skipping this step is a common reason fries end up dense, soggy, or patchy in color.

Don’t Skip the Drying Step Before Cooking

Drying your fries is just as important as soaking. Wet potatoes release steam, which softens fries instead of crisping them. After soaking, spread the potatoes on a towel or paper towels and pat them thoroughly dry. If you want to go the extra mile, let them air dry for a few minutes, or even use a salad spinner before towel drying. Drier fries coat better with oil and cook more evenly, leading to that golden crunch. Skipping this step almost guarantees limp results, no matter how long you cook them.

Lightly Coat Fries with Oil for Golden Results

Air fryers cut back on oil, but a little goes a long way. Toss the potatoes with about 1–2 teaspoons of oil per pound; just enough to lightly coat without greasing. This encourages even browning while allowing hot air to circulate. A drizzle or spray both work. Without that thin film of oil, fries can turn out pale and dry; a small amount is key to a golden, crunchy finish.

Avoid Overcrowding the Air Fryer Basket

Crispy fries need room to breathe. If you pack the basket too full, steam builds up, and instead of crisping, the fries soften. For best results, spread them in a single layer or cook in small batches, especially if you want evenly golden fries. Lightly overlapping pieces is fine if you shake the basket halfway through, but avoid stuffing it full. Cooking in batches may take longer, but the payoff is worth it: each fry gets crisp and delicious. Overcrowding is one of the most common mistakes that leads to soggy air fryer fries.

Shake or Flip Fries Midway Through Cooking

Halfway through cooking, give the basket a good shake or flip the fries with tongs. This ensures that each side gets exposure to hot air, which is crucial for even browning. Without this step, you’ll often end up with fries that are crispy on one side but undercooked on the other. A quick shake takes just a few seconds but makes a big difference in texture and color. It also prevents fries from sticking together, especially in larger batches. Consistency is key if you want every fry to be equally crunchy and golden.

Use High Heat and Finish with a Short Crisp Boost

Most air fryers produce the best crisp at 375–400°F. Consider cooking in the 360–375°F range until the fries are tender, then finish at 400°F for 2–3 minutes to lock in crunch without drying. Visual cues, uniform browning, and firm edges, beat strict timings, since models vary. Lower temperatures will cook the fries but rarely deliver that signature crisp bite.