Loaded Air Fryer Hot Chips with Brisket Chicken: Certified Organic, No Refined Sugar

October 30, 2026

These Loaded Air Fryer Hot Chips are the ultimate easy comfort meal. Crispy homemade chips are topped with tender shredded chicken, find the recipe here, seasoned with Love My Earth Brisket Quick Stix 55g – Organic recipe base & seasoning, melted cheese, sour cream, fresh tomato and parsley. It’s a delicious way to use leftover slow roasted chicken, and it’s ready in about 30 minutes.

Made with real potatoes, olive oil and Celtic sea salt, these healthier loaded fries are cooked in the air fryer, so they’re crispy without deep frying. Love My Earth Quick Stix Mixes are certified organic and made in Australia, blending tomato, smoked paprika, garlic, cumin, thyme and coriander with just a touch of coconut sugar. That means big flavour without all the sugar. They’re perfect for a family dinner, a weekend treat, game night or a crowd-pleasing share plate.

Ingredients for loaded air fryer hot chips (serves 2–3, easily scaled up or down):

4 medium potatoes (about 800 g)
1–2 tbsp extra virgin olive oil
1 tbsp Organic mixed herbs
½ tsp Celtic sea salt fine
2 cups [Slow Roasted Whole Chicken](ADD RECIPE LINK), shredded, made with Brisket Quick Stix 55g – Organic recipe base & seasoning
1 cup yellow cheddar, grated
Sour cream, to serve
1 tomato, diced
Fresh parsley, finely chopped

How to make loaded air fryer hot chips:

Cut: the potatoes into long, even strips so they cook at the same rate.
Wash: the chips in cold water to remove excess starch, then drain and pat completely dry with a clean tea towel. Drying them well is the secret to crispy chips.
Season: by tossing the chips with olive oil, organic mixed spices herbs and Celtic sea salt until evenly coated.
Air fry: at 200°C for 18–22 minutes or depending on your air frier settings, shaking the basket halfway through, until golden and crispy. Cook in batches if needed so the basket isn’t overcrowded.
Load: the hot chips with the shredded Brisket chicken and grated cheese.
Melt: by air frying on a low setting (around 160°C) for 5–10 minutes, until the chicken is warmed through and the cheese has melted.
Serve: on a plate, topped with dollops of sour cream, diced tomato and freshly chopped parsley.

Tip: Don’t skip drying the chips. Any water left on them will steam them instead of crisping them.

Serving suggestion:
Serve straight away while the chips are crispy and the cheese is gooey. Pair with a fresh green salad or coleslaw for a complete meal, or serve on a big platter as a share plate for family movie night, parties or game day.

Recipe Time: