Ingredients

2–3 medium Russet potatoes (or any high-starch variety)
1–2 tablespoons olive oil (or avocado oil)
½ teaspoon salt (adjust to taste)
Optional seasonings: garlic powder, paprika, black pepper, or vinegar powder

Directions

Wash the potatoes thoroughly. There’s no need to peel them unless you prefer to.

Slice the potatoes thinly, aiming for about 1/16 to 1/8 inch thickness. A mandolin slicer can help achieve uniform slices.

Place the sliced potatoes in a bowl of cold water and let them soak for at least 30 minutes. This step helps to remove excess starch, leading to crispier chips.

Drain the water and pat the potato slices dry using paper towels or a clean kitchen cloth. Removing moisture is crucial for achieving crispiness.

Toss the dried potato slices in a bowl with olive oil and salt. Add any optional seasonings at this stage.

Preheat your air fryer to 360°F (180°C) for about 3 minutes.

Arrange the seasoned potato slices in a single layer in the air fryer basket. Avoid overcrowding to ensure even cooking.

Air fry at 360°F (180°C) for 10–12 minutes, flipping halfway through the cooking time. Keep an eye on them towards the end to prevent burning.

Remove the chips once they are golden brown and crispy.

Allow them to cool slightly before serving. They will continue to crisp up as they cool.