Step 1: The Slice – Uniformity is Everything

This is the most critical step for an evenly cooked batch. If your slices are inconsistent in thickness, the thin ones will burn before the thick ones are crisp.

1. Wash and Scrub: Thoroughly wash and scrub the potatoes. You can peel them if you prefer, but the skin adds a nice rustic flavor, texture, and extra nutrients.

2. Use a Mandoline: For best results, use a mandoline slicer set to a 1/16-inch (1.5mm) setting. This will give you paper-thin, perfectly uniform slices. Please use the safety guard that comes with your mandoline! The blades are incredibly sharp.

3. By Hand (If Necessary): If you don’t have a mandoline, use your sharpest chef’s knife. Work slowly and carefully to get the slices as thin and even as possible. It’s more challenging but still achievable. Slice the potato in half lengthwise first to create a flat, stable base to work from.

Step 2: The Soak – The Secret to a Superior Crunch

Do not skip this step! Potatoes are full of starch, which can make the chips gummy and prevent them from crisping up properly. This soak removes that excess surface starch.

1. Prepare a Cold Water Bath: As you slice the potatoes, immediately place the slices into a large bowl of cold water. This prevents them from oxidizing and turning brown.

2. Soak: Once all potatoes are sliced, let them soak in the cold water for at least 30 minutes. You will see the water become cloudy; that’s the starch you’re removing.

3. Rinse: Drain the cloudy water and rinse the potato slices under fresh, cold running water until the water runs clear.

Step 3: The Dry – Moisture is the Enemy of Crispy

This is just as important as the soak. Any residual moisture on the slices will turn to steam in the air fryer, which will prevent the chips from getting crispy. You need them to be as dry as humanly possible.

1. First Pass (Salad Spinner): If you have a salad spinner, it is the best tool for this job. Work in batches, placing the rinsed potato slices in the spinner and spinning them until no more water is being flung off.

2. Second Pass (Towels): Lay the spun-dry (or just drained) slices in a single layer on a clean kitchen towel or several layers of paper towels. Place another towel on top and gently but firmly press down to blot away all remaining moisture. The slices should feel dry to the touch.

Step 4: Seasoning the Chips

Now that your potato slices are perfectly prepped, it’s time to add flavor.

1. Oil First: Place the dry potato slices in a large, dry bowl. Drizzle with the 1 tablespoon of oil.

2. Toss Thoroughly: Use your hands to gently toss the slices, ensuring every single one has a very thin, even coating of oil. They should be glistening, not dripping.

3. Add Seasonings: Sprinkle the salt and any other desired seasonings over the oiled slices. Toss again to distribute the seasonings evenly.

Step 5: Air Frying to Golden-Brown Perfection

The final stage! The key here is working in batches and not overcrowding the basket.

1. Preheat Your Air Fryer: Preheat your air fryer to 360°F (180°C) for 3-5 minutes. An initial blast of hot air helps set the crispiness.

2. Arrange in a Single Layer: Place the seasoned potato slices in the air fryer basket in a single layer. It’s okay if they overlap slightly, but do not pile them on top of each other. You will need to cook in 2-3 batches.

3. Air Fry: Cook for 15-20 minutes, shaking the basket and tossing the chips every 5-7 minutes. This ensures they cook and brown evenly.

4. Watch Closely: In the last 5 minutes of cooking, watch them carefully. They can go from perfectly golden to burnt very quickly. They are done when they are golden-brown and feel rigid and crispy. Cooking time will vary depending on your air fryer model and the thickness of your chips.

5. Cool and Crisp: Remove the chips from the basket and spread them on a wire rack to cool. They will continue to crisp up as they cool down! Repeat the process with the remaining batches. Sprinkle with a little extra salt while they are still warm, if desired.