Ingredients

– 2 large russet potatoes
– 1 tablespoon olive oil
– 1 teaspoon garlic powder
– 1 teaspoon onion powder
– 1/2 teaspoon salt (or to taste)
– 1/4 teaspoon black pepper (or to taste)
– Ice and water (for the ice bath)

Instructions

1. Prepare the Potatoes:
– Wash and peel the potatoes.
– Slice the potatoes thinly (about 1/16 inch thick) using a mandoline slicer or a sharp knife.

2. Soak in Ice Bath:
– Fill a large bowl with ice and water.
– Place the potato slices into the ice water and let them soak for about 30 minutes. This step helps to remove excess starch and makes the chips crispier.

3. Preheat Air Fryer:
– Preheat your air fryer to 375°F (190°C) for about 5 minutes.

4. Dry the Potatoes:
– Drain the potato slices add pat them dry thoroughly with a clean kitchen towel or paper towels. Removing as much moisture as possible will help them crisp up.

5. Season and Oil:
– Place the dried potato slices in a large bowl.
– Drizzle with olive oil and toss to coat evenly.
– Sprinkle with garlic powder, onion powder, salt, and pepper. Toss again to distribute the seasonings.

6. Cook in Air Fryer:
– Arrange a single layer of potato slices in the air fryer basket. Avoid overcrowding for best results.
– Air fry at 375°F (190°C) for 10-15 minutes, shaking the basket halfway through cooking. Keep an eye on them towards the end to prevent burning. The chips should be golden brown and crispy.

7. Cool and Serve:
– Remove the chips from the air fryer and let them cool slightly on a wire rack to maintain their crispiness.
– Enjoy immediately or store in an airtight container for later.