Crispy, golden potato slices made effortlessly in the air fryer—perfect as a snack or side dish with minimal oil and maximum flavor.

2 large russet potatoes (or Yukon gold), thinly sliced

1 tablespoon olive oil

1/2 teaspoon garlic powder

1/2 teaspoon smoked paprika

1/2 teaspoon sea salt

1/4 teaspoon black pepper

Optional: chopped parsley, grated parmesan, or chili flakes for garnish

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Wash and scrub the potatoes well. Leave the skins on for extra crispiness and nutrients.
Slice the potatoes into 1/8-inch thick rounds using a sharp knife or mandoline.
Place the slices in a bowl of cold water and soak for at least 15 minutes to remove excess starch.
Drain and thoroughly dry the slices with a clean kitchen towel.
In a large bowl, toss the slices with olive oil, garlic powder, smoked paprika, salt, and black pepper until evenly coated.
Preheat the air fryer to 375°F (190°C).
Arrange the potato slices in a single layer in the air fryer basket. Cook in batches to avoid overcrowding.
Air fry for 10–15 minutes, flipping halfway through, until golden and crispy.
Sprinkle with additional salt or garnishes like parsley, parmesan, or chili flakes, and serve immediately.

Soaking the potatoes is essential for maximum crispiness.

Store leftovers in an airtight container in the fridge for up to 3 days.

Reheat in the air fryer at 350°F for 3–5 minutes for best results.

Do not microwave to reheat—this makes the slices soggy.

Customize with different seasonings like herbs, cheese, or spicy blends.