Colorful Trick or Treat Air Fryer Potato Chips

I know you are dying to make potato chips in your air fryer for your Halloween party this year. They are fun to make - especially when you cut out some bat and cat shapes and toss them in my black seasoning mix.

Don’t worry - you don’t need to do that for all of them, but your kids will love making the decorations for your freshly air-fried potato chips!

Just make sure the adult is using the mandoline with a special glove for safety - then the kids can cut out shapes from there.

Note: If you are making a lot of chips I suggest that you cover some sheet pans with parchment paper and put a single layer of chips in the oven to bake at 325°F for 10 minutes. This saves you from having to dry the slices and keeps them from sticking together as much!


  • Spray olive oil
  • Salt or salt substitute
  • 8 cups thinly sliced Idaho® potatoes, about ¼˝ (Russets or colored fingerlings)

Cat and Bat Black Seasoning Blend

  • ¼ cup food-grade charcoal
  • 2 tablespoons smoked paprika
  • 1 tablespoon ancho chili powder
  • 1 tablespoon chili powder blend
  • 2 teaspoons salt
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder


  1. Place the potato slices in a large mixing bowl and cover with water. Let soak for 15-30 minutes.
  2. Drain in a colander for another 20-30 minutes.
  3. Mix all the ingredients together for the Cat and Bat Black Seasoning Blend. Store in an air-tight container.
  4. Place drained potatoes in a clean mixing bowl and spray with oil to coat each chip and then salt to taste and mix again, or toss in the Cat and Bat Black Seasoning Blend.
  5. Add a single layer to your air fryer and cook on 330°F (166°C) for 5 minutes, shake the basket, and use tongs to separate any chips that are stuck on top of each other.
  6. Cook for another 5 minutes, shake and separate again. If the chips still aren’t cooked enough, cook 3-5 minutes more or until the chips are 80% brown and not burned. At any stage, you can remove chips that are done with tongs and keep cooking the rest.
  7. There will still be a few places that look undercooked, but they will crisp up as they cool.
  8. Repeat with each batch of the prepared potatoes, until you are done.
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Yield: 8 servings

Kathy Hester
Food Blogger
Healthy Slow Cooking

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