1-First, peel the potatoes and slice them ¼ inch thick using a mandolin or sharp knife. This step sets the foundation for even cooking and that sought-after crunch. Soak the potato slices in cold water for 15-30 minutes to remove excess starch and promote crispiness, then drain and thoroughly dry the slices using paper towels.

2-Next, place the dried slices in a bowl and add 2 tablespoons olive oil, ½ teaspoon kosher salt, ½ teaspoon paprika, ½ teaspoon garlic powder, and ½ teaspoon onion powder. Mix well to evenly coat all the slices, ensuring every piece gets flavored just right. Arrange half of the slices in a single layer in the basket of a 7-quart or larger air fryer to avoid overcrowding.

3-Air fry at 380°F (193°C) for 12-15 minutes, shaking the basket every 5 minutes to ensure even browning. The potatoes should turn golden and crispy on the outside while remaining soft inside. Remove the cooked slices and serve immediately with your choice of dipping sauce, then repeat the process with the remaining slices.