Ingredients:

  • 2 large russet potatoes (approximately 500g / 1 lb), scrubbed and unpeeled
  • 2 tablespoons olive oil (30ml), or avocado oil
  • 1 teaspoon sea salt (5g), or kosher salt
  • 1/2 teaspoon garlic powder (2g)
  • 1/4 teaspoon black pepper (1g), freshly ground

Instructions:

  1. Using a mandoline or very sharp knife, slice the potatoes into paper-thin (1/16-inch) rounds. Aim for uniform thickness for even cooking.
  2. Place the potato slices in the large bowl and cover with cold water. Agitate gently, then drain. Repeat 2-3 times until the water runs clear. This removes excess starch for maximum crispiness. Pat the potato slices very dry with paper towels.
  3. In the same bowl, toss the dried potato slices with olive oil, sea salt, garlic powder, and black pepper. Ensure even coating.
  4. Preheat the air fryer to 350°F (175°C). Arrange the potato slices in a single layer in the air fryer basket, being careful not to overcrowd. Cook for 6-8 minutes, then flip the chips using tongs. Cook for another 6-8 minutes, or until golden brown and crispy. Watch closely, as air fryers vary.
  5. Remove the chips from the air fryer and let them cool slightly on a wire rack (if you have one) for maximum crispiness. Serve immediately.