Scrub the potatoes thoroughly and slice them into very thin rounds, about 1/16 inch or 1 to 2 mm thick. A mandoline creates the most even slices, but a sharp chef's knife also works carefully.

Place the potato slices in a bowl of cold water and soak for 20 to 30 minutes. This removes excess surface starch and helps the finished chips become crisper.

Drain the potatoes, then pat them very dry with paper towels or a clean kitchen towel. Take time to remove as much moisture as possible because wet slices can steam instead of browning.

Toss the dry slices with 1 tablespoon of olive oil and 1/2 teaspoon of fine salt. Use just enough oil to lightly coat the slices without leaving them greasy.

Preheat the air fryer to 350°F (175°C) if your model requires preheating. This temperature supports more even cooking and gives you more control than a hotter setting.

Arrange the slices in a mostly single layer in the air fryer basket, using small batches when needed. Avoid heavy overlap because crowded slices trap steam and do not crisp properly.

Air-fry for 15 to 20 minutes, checking and turning or shaking the basket every 5 minutes. Remove thinner or faster-browning chips as they become golden and crisp, since not every slice will finish at exactly the same time.

Transfer the cooked chips to a plate or wire rack and let them cool for several minutes. They become noticeably crisper as they cool, so avoid judging the final texture immediately.