Ingredients:

  • 2 large Russet potatoes (about 500g / 1.1 lbs), scrubbed and peeled (optional)
  • 2 tablespoons olive oil (30 ml)
  • 1 teaspoon sea salt (5g)
  • ½ teaspoon garlic powder (2.5g)
  • ¼ teaspoon black pepper (1.25g)
  • Optional: Pinch of smoked paprika, cayenne pepper, or other seasonings

Instructions:

  1. Thinly slice the potatoes using a mandoline or a very sharp knife to approximately 1/16-inch (1.5mm) thickness. Aim for consistent thickness for even cooking.
  2. Place the sliced potatoes in a large bowl filled with cold water. Soak for at least 30 minutes (up to 2 hours) to remove excess starch. This is key for crispy chips.
  3. Drain the potatoes and thoroughly dry them with kitchen towels. Patting them dry is not enough, try drying with kitchen towel. The dryer they are, the crispier they'll get.
  4. In a large bowl, toss the dried potato slices with olive oil, sea salt, garlic powder, black pepper, and any optional seasonings. Ensure the chips are evenly coated.
  5. Preheat your air fryer to 350°F (175°C). Arrange the potato slices in a single layer in the air fryer basket, being careful not to overcrowd. You may need to cook in batches.
  6. Air fry for 12-15 minutes, flipping halfway through, until the chips are golden brown and crispy. Keep a close eye on them, as air fryers can vary.
  7. Remove the chips from the air fryer and let them cool slightly on a wire rack before serving.