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.
Special equipment: a mandoline and a 3.5-quart air fryer
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, ½ teaspoon salt and a few grinds of pepper until evenly coated.
Preheat a 3.5-quart air fryer to 320ºF. 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.