Ingredients:

  • 2 large (600g) Russet potatoes, peeled and cut into 1/4 inch sticks
  • 2 tbsp (30ml) avocado oil
  • 1 tsp (5g) garlic powder
  • 1 tsp (5g) paprika
  • 1/2 tsp (3g) salt

Instructions:

  1. Soak sliced potatoes in cold water for 30 minutes to remove excess starch.
  2. Pat the potatoes completely dry with paper towels to ensure they crisp rather than steam.
  3. In a large mixing bowl, toss the dried potatoes with avocado oil, garlic powder, paprika, and salt.
  4. Select the Air Fry function on the Ninja Crispi and set the temperature to 400°F (200°C).
  5. Place the seasoned fries into the basket, ensuring they are not piled more than halfway up to allow maximum airflow.
  6. Set the timer for 15 minutes.
  7. Every 5 minutes, remove the basket and shake vigorously to redistribute the fries for an even finish.
  8. Check for a shattering crust at 15 minutes; add 2-3 minutes of additional cook time if a darker color is preferred.
  9. Immediately toss the hot fries with an extra pinch of salt while the residual oil is bubbling for maximum adhesion.