These crunchy air-fryer potato chips are a salty, satisfying snack that’s a cinch to cook up. A mandoline makes fast work of slicing the potatoes paper thin. Rinsing the sliced potatoes before cooking will remove most of the natural starch and prevent the chips from sticking together––don't skip this step.
Thinly slice the potatoes on a mandoline, about 1/16 inch thick. Transfer to a medium bowl and run under cold water until almost all the white starch comes off and the water runs clear. Dry well between a couple paper towels. Dry the bowl as well.
Add the dry potatoes back to the dry bowl and toss with the oil, 1/2 teaspoon salt and a few grinds of pepper until evenly coated.
Preheat a 3.5-quart air fryer to 320 degrees F. Shingle the potatoes in the bottom of the basket; it’s okay if there are two layers. Cook until the potatoes are deep golden brown around the edges and crisp, tossing every 5 minutes with tongs so they’re evenly cooked, about 30 minutes. If you notice a few slices are finished cooking and completely crisp before others, remove to a large bowl and continue cooking the remaining pieces.
Season the chips with a pinch of salt. Serve immediately or let cool and store in an airtight container for up to 2 days.
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