Slice potatoes as thin as possible — ideally 1–2mm thick — using a mandoline or sharp knife.

Soak sliced potatoes in cold water for 20–30 minutes to remove excess starch. Drain and pat completely dry with paper towels.

Toss dried slices in olive oil, salt, garlic powder, smoked paprika, and black pepper until evenly coated.

Arrange chips in a single layer in your air fryer basket — do not overlap.

Air fry at 360°F (182°C) for 10–12 minutes, flipping halfway through.

For extra crispy chips, reduce temperature to 300°F and cook an additional 3–5 minutes, watching closely to prevent burning.

Remove and let cool on a wire rack — they'll crisp up more as they cool.