Wash and scrub the potatoes well since we’re leaving the skin on. Then slice them into thin, even rounds—around 1/8 inch thick. You can use a sharp knife or a mandoline for more uniform slices, which helps them cook evenly.

Place the sliced potatoes in a bowl of cold water and let them soak for at least 20–30 minutes. This removes excess starch and helps them crisp up better in the air fryer. Drain them and pat completely dry with a clean towel.

In a large bowl, toss the dry potato slices with olive oil, garlic powder, paprika, salt, and black pepper. Make sure each slice is well coated—this is where all the flavor comes in!

Preheat your air fryer to 375°F (190°C). Arrange the slices in a single layer in the basket—avoid overlapping for best crispiness. Cook for 15–20 minutes, flipping halfway through, until golden and crispy. You may need to work in batches depending on your air fryer size.

Once cooked, sprinkle with a little extra salt if needed. Serve hot with your favorite dipping sauce or as a side to just about anything.