Ingredients:

  • 2 large Russet potatoes (approximately 450g / 1 lb), peeled (or left unpeeled)
  • 2 tablespoons olive oil (30 ml)
  • 1 teaspoon sea salt flakes (5 ml)
  • ½ teaspoon garlic powder (2.5 ml)
  • ¼ teaspoon black pepper (1.25 ml)
  • Optional: Paprika, cayenne pepper, or other seasonings to taste

Instructions:

  1. Wash and peel the potatoes (optional). Slice into ¼-inch thick chips using a mandoline or sharp knife. Aim for consistent thickness. Immediately place in cold water.
  2. Let the potatoes soak in the cold water for at least 15 minutes. Drain thoroughly and rinse under cold water.
  3. Use a kitchen towel or salad spinner to completely dry the potatoes. Ensure they are completely dry before seasoning.
  4. In a large bowl, toss the dried potato slices with olive oil, sea salt, garlic powder, and black pepper. Make sure the chips are evenly coated.
  5. Preheat your air fryer to 380°F (190°C) for 5 minutes. Arrange the potato slices in a single layer. Don’t overcrowd; work in batches if necessary.
  6. Cook for 10-12 minutes, then flip the chips and cook for another 10-13 minutes, or until golden brown and crispy. Monitor closely.
  7. Remove the air fryer potato chips from the air fryer and serve immediately.