Wash and scrub the potatoes thoroughly.

Slice the potatoes into thin rounds (about ⅛ inch thick) using a mandoline slicer, a KitchenAid attachment or a sharp knife for even cooking. (I don’t mind if they are uneven circles or half circles, in fact I like the more rustic look!)

Place the potato slices in a bowl of cold water and soak for 20–30 minutes to remove excess starch, which helps make them crispier.

Drain and pat the slices completely dry with a clean kitchen towel or paper towels.

In a mixing bowl, toss the potato slices with olive oil until lightly coated.

Sprinkle the slices with sea salt, ensuring an even distribution.

Preheat your air fryer to 355°F (190°C) for 3–5 minutes.

Arrange the potato slices in a single layer in the air fryer basket, avoiding overlap (work in batches if needed).

Air fry for 10–12 minutes, flipping the chips halfway through. Keep an eye on them during the last few minutes to prevent burning.

Once golden and crispy, remove the chips from the air fryer and let them cool slightly on a wire rack (they'll crisp up more as they cool).

Sprinkle with a little extra sea salt if desired and serve immediately.