Ingredients

8 cups water
1 tablespoon salt
2 large russet potatoes, sliced to ⅛ inch thick
1 tablespoon olive oil
salt to taste

Serving:
fresh parsley, chopped
French onion dip
chip dip, your favorite
Ketchup

Directions

Pour water into large bowl, add the salt and stir until the salt is dissolved.

Thinly slice the potatoes to 1/8 inch thick. Using a mandolin slicer is highly recommended.

Soak the potatoes in the saltwater for 30 minutes.

Drain the potatoes and pat dry with a paper towel.

Preheat the Air Fryer to 330°F for 5 minutes.

Add potato slices to the large bowl and drizzle with olive oil and toss with clean hands until coated.

Layer the potatoes in the preheated air fryer.

Cook the potatoes at 330°F for 20-25 minutes or until desired browning. Make sure to shake the basket halfway through cooking.

Immediately season the potatoes with salt when done cooking.