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As a recent air fryer convert, I have to admit I was disappointed by the chip situation. Homemade chips and wedges tasted exactly like the oven. They didn't crack open as expected to reveal a fluffy interior. Instead, they were either cooked inside but bendy, or as brittle as a crisp.

Upon further investigation, I found one ingredient makes air fryer chips crispier on the outside and cooked on the inside. The recipe comes from Kitchen Sanctuary, which tried a few methods, including steaming the potatoes, soaking them in water, and cooking them as normal without the extra ingredient.

While soaking them in water helps remove excess starch, the chef found the potatoes were often cooked through in the middle before the outside had a chance to crisp up, which is exactly what I noticed too. I'd end up leaving them in longer to get that golden finish, only to find the inside had become far too dry.

She found the secret to "crispy, golden and fluffy" chips is using cornflour and throwing the potatoes straight into the air fryer with little preparation.

Writer Nicky Corbishley explained: "The cornflour adds just a little bit more crispness and the paprika adds just a little more gorgeous golden colour." She said they were the "perfect side to any meal".

The reviews came flooding in, with one writing it was "PERFECT, BLOODY LOVELY", while a second said: "These are the best chips I have ever made in an air fryer!"

While perfect for me would mean a homemade pub chip, I agree they are the best air fryer chips I have made, and the cornflour makes such a difference.

To make the dish, peel 700g of floury potatoes such as Maris Pipers, chop them up to equal sizes, and coat them in one tablespoon of cornflour.

Then toss them in two tablespoons of oil, and season with salt, pepper and paprika. Cook them in the air fryer on 190C for 20 mins, shaking every five minutes.