▢2 medium russet potatoes, unpeeled and cut into thin round slices (use a mandolin, if possible)
▢1 tablespoon vegetable oil
▢½ teaspoon sea salt
▢½ teaspoon fresh ground black pepper
▢½ teaspoon sweet or smoked paprika, optional
Preheat air fryer to 375˚F.
Add sliced potatoes to a large bowl and cover with cold water; let stand 20 minutes.
Drain potato slices and pat dry with paper towels. The dryer the better.
Put potato slices in a bowl and drizzle with vegetable oil, sea salt, pepper, and paprika, if using; toss to combine and evenly coat.
Lightly spray the air fryer basket with cooking oil.
Arrange potato slices in the air fryer basket, side by side in one single layer. DO NOT crowd the basket and don’t stack up the potato slices. You’ll have to cook the chips in batches.
Cook potatoes for 7 minutes; flip over and continue to cook for 7 to 8 more minutes, or until crispy.
Remove chips from basket and transfer to a plate.
Taste for salt and adjust accordingly.
Let cool. Serve.