Scrub the potatoes clean under running water to remove any dirt—no need to peel unless you prefer them skinless.

Using a sharp knife or mandoline, slice the potatoes into thin, even rounds—about ⅛ to ¼ inch thick.

Try to keep the slices uniform in thickness so they cook evenly in the air fryer.

Pro Tip: If using a mandoline, use the guard or a cut-resistant glove to protect your fingers.

Place the sliced potatoes in a bowl of cold water and let them soak for at least 15–20 minutes. This helps remove excess starch and makes them crispier.

After soaking, drain the water and pat the slices completely dry using a clean kitchen towel or paper towels.

Pro Tip: Don’t skip drying—wet potatoes steam instead of crisp, which can make them soggy.

In a large mixing bowl, toss the dry potato slices with olive oil until well-coated.

Sprinkle in the salt, pepper, garlic powder, and smoked paprika (if using).

Mix everything well, making sure the seasoning is distributed evenly across the slices.

Pro Tip: Use your hands or tongs for tossing—it gives you better control than a spoon.

Lightly spray or brush the air fryer basket with oil to prevent sticking.

Arrange the potato slices in a single layer in the basket—some overlapping is okay, but don’t overcrowd.

If needed, cook in batches for the best crisp.

Pro Tip: A single, loose layer gives the crispiest results. Overcrowding leads to softer, uneven slices.

Set the air fryer to 375°F (190°C) and cook for 10–14 minutes.

Shake the basket or flip the slices halfway through cooking to ensure even browning.

Keep an eye on them in the last 2–3 minutes—they can go from golden to too-dark fast.

Pro Tip: If you’re adding Parmesan, sprinkle it on during the last 1–2 minutes so it melts and gets toasty without burning.

Transfer the crispy slices to a plate or serving bowl.

Garnish with fresh parsley, a pinch of flaky salt, or grated Parmesan if you’d like.

Serve warm with your favorite dip or as a tasty side dish.