Ingredients:

  • 2 large Russet potatoes (approx. 500g)
  • 1.5 tbsp Avocado oil
  • 1 tsp Fine sea salt
  • 0.5 tsp Garlic powder
  • 0.25 tsp Smoked paprika
  • 1 tbsp White vinegar (optional for salt and vinegar flavor)

Instructions:

  1. Using a mandoline slicer set to 1/16th inch (1.5mm), slice the potatoes into uniform rounds.
  2. Submerge the slices immediately in a bowl of ice-cold water. If making salt and vinegar chips, add the vinegar to this soak. Let sit for 30 minutes to extract amylose starch.
  3. Drain the potatoes and rinse under cold running water until the water is completely clear. Lay slices in a single layer on lint-free kitchen towels.
  4. Press firmly with a second towel to ensure the slices are bone-dry and tacky to the touch. Any surface moisture will cause steaming rather than crisping.
  5. In a large bowl, toss the dried potato slices with avocado oil, salt, garlic powder, and smoked paprika until evenly coated.
  6. Place slices in the air fryer basket in a single, slightly overlapping layer. Air fry at 180°C (356°F) for 12-15 minutes, shaking the basket every 5 minutes to ensure even airflow and to prevent sticking.