Slice the potatoes as thinly as possible (about 1/16 inch thick) using a mandoline or a sharp knife.
Soak the slices in cold water for 15–30 minutes to remove excess starch, ensuring crispiness.
Pat dry completely using a clean kitchen towel or paper towels.
Season the chips by tossing them in salt and any additional seasonings of your choice.
Preheat the air fryer to 325°F (160°C).
Arrange in a single layer in the air fryer basket. Avoid overlapping for even crisping.
Air fry for 10–15 minutes, shaking the basket every 5 minutes. Remove chips as they turn golden and crispy.
Cool slightly before serving (they will crisp up more as they cool).
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