Peel and slice russet potatoes very thinly, about 1/16 inch thick, using a sharp knife, vegetable peeler, or mandoline slicer.
2
Place the sliced potatoes in a bowl of ice water and let them soak for about 10 minutes to remove excess starch.
3
Drain the starchy water, refill the bowl with fresh cold water, rinse the potatoes, and drain again.
4
Pat the potato slices dry thoroughly with paper towels or clean kitchen towels, removing any that are too thin to prevent burning.
5
Transfer the dried slices to a clean, dry bowl and continue patting dry until all pieces are completely moisture-free.
6
Liberally spray the potato slices with olive oil spray, sprinkle with 1/4 teaspoon of salt, toss well, and repeat to ensure even coating.
7
Arrange the coated potato slices in a single layer in the air fryer basket with space between each piece.
8
Air fry at 325°F for 15 minutes, flipping and redistributing the chips every 5 minutes (three times total) for even cooking. Check at the end and add time in 2-minute increments as needed until golden brown and crispy. Remove chips as they finish to prevent overcooking.
9
Let the chips cool, as they will crisp further as they cool. Store in an airtight container for up to a week.
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