Ingredients:

  • 2 large Russet potatoes (about 500g each)
  • 2 tablespoons olive oil (30ml)
  • 1 teaspoon salt (5g)
  • Optional: 1 teaspoon paprika (2g), garlic powder (3g), or vinegar for seasoning

Instructions:

  1. Wash the potatoes thoroughly and leave the skin on for extra texture. Slice the potatoes thinly (about 1/8 inch) using a mandoline or a sharp knife.
  2. Place slices in a bowl of cold water for about 30 minutes to remove excess starch.
  3. Drain and pat the potato slices dry with paper towels to ensure crispiness.
  4. In a mixing bowl, combine the dried potato slices with olive oil and salt, and any additional seasonings you prefer.
  5. Set the air fryer to 375°F (190°C) and allow it to preheat for about 5 minutes.
  6. Place the potato slices in a single layer in the air fryer basket. You may need to cook in batches.
  7. Cook for 15-20 minutes, shaking the basket halfway through, until golden brown and crisp (keep an eye on the last few minutes to avoid burning).
  8. Allow the chips to cool slightly before serving—they will crisp up even more as they cool.