Using a mandoline or sharp knife, slice the potatoes as thinly as possible—about 1/16-inch thick is ideal. Consistency is key for even cooking, so try to keep the slices uniform in size.

Place the slices in a bowl of cold water and let them soak for at least 30 minutes. This step removes excess starch, which helps prevent the chips from sticking together and promotes crispiness.

Drain the slices and pat them completely dry with clean kitchen towels or paper towels. Removing as much moisture as possible is crucial for getting that crunch.

In a large bowl, toss the dry potato slices with olive oil and salt until they’re evenly coated. Add any optional spices here if you’re using them before cooking.

Preheat your air fryer to 350°F (175°C). Arrange the potato slices in a single layer in the air fryer basket—don’t overcrowd. Air fry for 12–16 minutes, flipping halfway through, until they’re golden brown and crispy. Keep a close eye toward the end; they can burn quickly!

Let the chips cool for a few minutes—they’ll continue to crisp up. Sprinkle with any additional seasoning while they’re still warm, then serve and enjoy!