Ingredients:

  • 2 large Russet potatoes (approx. 500g / 1 lb), peeled
  • 1 tablespoon olive oil (or vegetable oil) (15ml)
  • ½ teaspoon sea salt (2.5ml), or to taste
  • ¼ teaspoon black pepper (1.25ml), or to taste
  • Optional: Pinch of paprika or garlic powder

Instructions:

  1. Cut the peeled potatoes into chip shapes, aiming for consistent size (about ½ inch / 1.25 cm thick).
  2. Place the chips in a large bowl of cold water for at least 15 minutes (up to 30 minutes). This helps remove excess starch.
  3. Drain the chips and pat them completely dry with kitchen paper towels. Repeat until chips are bone dry.
  4. Place the dried chips in the bowl, drizzle with olive oil, and season with salt, pepper, and any optional seasonings. Toss to coat evenly.
  5. Preheat your air fryer to 400°F (200°C). Arrange the chips in a single layer in the air fryer basket, avoiding overcrowding. You may need to cook in batches.
  6. Air fry for 10 minutes. Shake the basket or flip the chips. Continue cooking for another 10-15 minutes, or until golden brown and crispy, shaking or flipping halfway through.
  7. Remove the chips from the air fryer and serve immediately. Season with extra salt if desired.