Ingredients:

  • 2 lbs Russet potatoes
  • 2 tbsp neutral oil
  • 1 tsp fine sea salt
  • 1/2 tsp garlic powder
  • 1/4 tsp smoked paprika

Instructions:

  1. Use a mandoline slicer to slice the potatoes into rounds approximately 1/16th of an inch thick.
  2. Submerge the potato slices in a bowl of ice-cold water for 30 minutes to remove excess surface starch.
  3. Drain the potatoes and pat them completely dry with paper towels to prevent steaming.
  4. In a dry bowl, toss the dried potato slices with the neutral oil until every slice has a thin, even coating.
  5. Place the slices in the air fryer basket, ensuring they do not fill the basket more than halfway.
  6. Air fry at 325°F (160°C) for 10 minutes.
  7. Open the basket, shake vigorously to rearrange the chips, and cook for another 8–12 minutes, shaking every 3–4 minutes, until the edges are mahogany-colored and centers are rigid.
  8. Immediately transfer hot chips to a bowl and toss with salt, garlic powder, and smoked paprika while the oil is still bubbling.