Prep the Potatoes: Wash and scrub the potatoes thoroughly. You can peel them if you prefer, but leaving the skin on adds extra nutrients and texture.
Slice Thinly: Use a mandoline slicer or a very sharp knife to slice the potatoes into thin, even rounds (about 1/16 inch thick). The thinner, the crispier!
Soak the Slices: Place the potato slices in a bowl of cold water for at least 30 minutes. This helps remove excess starch, which results in crispier chips. You can even soak them for a couple of hours for extra crispness.
Dry Thoroughly: Drain the potatoes and pat them completely dry with paper towels. This is another key step to prevent soggy chips.
Season: In a large bowl, toss the dried potato slices with olive oil, salt, and any other seasonings you desire. Make sure the chips are evenly coated.
Air Fry: Preheat your air fryer to 350°F (175°C). Place the potato slices in a single layer in the air fryer basket. You may need to work in batches to avoid overcrowding.
Cook: Air fry for 12-15 minutes, flipping halfway through, until the chips are golden brown and crispy. Keep a close eye on them, as cooking times can vary depending on your air fryer.
Cool and Serve: Remove the chips from the air fryer and let them cool slightly on a wire rack. They’ll crisp up even more as they cool. Serve immediately and enjoy!
