Slice Thinly: Wash your potatoes well (keep the skins on for extra rustic flavor!). Use a mandoline for paper-thin, uniform slices. If using a knife, go as thin as you possibly can.

The Essential Soak: Submerge the slices in a bowl of cold water for 20–25 minutes. This pulls out the excess starch that causes sogginess.

Dry Thoroughly: Drain and lay the slices on a clean kitchen towel. Pat them until they are completely dry. Any leftover moisture will create steam instead of crunch.

Toss with Oil: Place the dry slices in a bowl, drizzle with olive oil, and add your seasonings. Toss gently until every slice has a light, even shimmer.

Air Fry in Layers: Arrange the slices in your air fryer basket. A tiny bit of overlap is okay, but don't crowd the pan. Work in batches if necessary to ensure proper airflow.

The Cooking Process: Set your air fryer to 325°F (160°C). Cook for 12–18 minutes, shaking the basket every 4–5 minutes.

Monitor & Remove: Some chips will finish faster than others. Remove the golden-brown ones as they are ready. They should feel light and "weightless."

Final Seasoning: Sprinkle with an extra pinch of salt while they are still warm to help it stick.