Homemade Air-Fryer Potato Chips

# Ingredient list:

01 - 2 large russet potatoes

02 - 1 tablespoon olive oil

03 - ½ teaspoon fine sea salt

04 - ¼ teaspoon freshly ground black pepper (optional)

05 - ¼ teaspoon smoked paprika (optional)

01 - Scrub and optionally peel the potatoes. Slice them very thinly, about 1/16 inch thick, using a mandoline slicer or a sharp knife.

02 - Place the potato slices in a large bowl of cold water and soak for 10 minutes to remove excess starch.

03 - Drain the potato slices and pat them thoroughly dry with paper towels.

04 - Toss the potato slices with olive oil, sea salt, and optional black pepper and smoked paprika until evenly coated.

05 - Preheat the air fryer to 360°F for 3 minutes.

06 - Arrange the potato slices in a single layer in the air fryer basket, working in batches as needed to ensure even crisping.

07 - Cook the slices for 8 minutes, then flip or shake the basket to turn the chips.

08 - Continue cooking for an additional 6 to 8 minutes or until chips are golden and crispy.

09 - Transfer chips to a wire rack to cool; they will crisp further as they cool. Repeat with remaining slices.

10 - Serve immediately or store in an airtight container once fully cooled.

01 -

You get that perfect crunch without a gallon of oil or a grease spattered stove
The ingredient list is embarrassingly simple but the result feels genuinely special

02 -

The water soak step is annoying but absolutely crucial for chips that actually crunch instead of bend
Drying the potato slices thoroughly with paper towels is what separates restaurant quality from soggy disappointment

03 -

Sweet potatoes work with this same method but need about two minutes less cooking time
A sprinkle of vinegar powder or citric acid gives you that satisfying salt and vinegar tang without making chips soggy