Step 1: Slice the Potatoes
· Scrub the potatoes clean. You can peel them or leave the skins on for a more rustic chip.
· Slice the potatoes as thinly and evenly as possible. This is the most important step for even cooking.
· Best Method: Use a mandoline slicer set to 1/16-inch (about 1.5mm) thickness.
· Alternative Method: Use a sharp knife and carefully slice them as thinly as you can, or the slicing side of a box grater.
Step 2: Soak and Dry (The Secret to Crispiness!)
· Place the potato slices in a large bowl of cold water and let them soak for at least 30 minutes, or up to 1 hour. This removes excess surface starch, which is crucial for getting the chips crispy instead of soft.
· After soaking, drain the potatoes and rinse them well.
· Dry them thoroughly. This is the second most important step. Use a salad spinner (highly recommended) or pat them completely dry layer by layer with clean kitchen towels or paper towels. Any remaining water will steam the chips.
Step 3: Season
· Place the completely dry potato slices in a dry bowl. Drizzle with the oil and sprinkle with ½ teaspoon of salt (and any other dry seasonings you like at this stage).
· Toss gently with your hands until all slices are lightly and evenly coated.
Step 4: Air Fry
· Preheat your air fryer to 350°F (175°C) for 3 minutes.
· Arrange the potato slices in a single layer in the air fryer basket. Do not overcrowd; they should not be touching or overlapping much. You will need to cook in multiple batches.
· Air fry for 8 to 15 minutes, shaking the basket or flipping the chips halfway through. Cooking time varies greatly depending on your air fryer model and the thickness of the chips.
· Watch them closely for the last few minutes! They are done when they are golden brown and crispy. Some may brown faster than others—you can remove the done ones and continue cooking the rest.
Step 5: Cool and Serve
