Add sliced potatoes to a large bowl and cover with cold water; let stand 20 minutes.
Drain the potato slices and pat dry with paper towels. The dryer, the better.
Put the potato slices in a bowl and drizzle with vegetable oil, sea salt, pepper, and paprika; toss to combine and evenly coat.
Lightly spray the air fryer basket with cooking oil.
Arrange potato slices in the air fryer basket, side by side, in one single layer. Do not crowd the basket, and don’t stack up the potato slices. You’ll have to cook the chips in batches.
Cook the potatoes for 7 minutes; flip over and continue to cook for 7 to 8 more minutes or until crispy.
Remove the chips from the basket and transfer them to a plate. Taste for salt and adjust accordingly.
Crispy Chips: For the best results, place the potato slices side by side in the air fryer basket in a single layer. Avoid overcrowding or stacking the slices. This may mean cooking the chips in several batches, but it ensures each one turns out perfectly crispy!
Storage: Keep the chips in an airtight container at room temperature for 3 to 4 days.
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
Course: Snacks
Cuisine: American
Keyword: homemade potato chips, how to make potato chips, potato chips in air fryer