Ingredients

• 1 , 8 ounce
• 1 tablespoon canola oil
• 0.25 teaspoons sea salt
• 0.25 teaspoons freshly ground black pepper
• cooking spray

Instructions

1. 1 Slice potato into 1/16-inch-thick rounds using a mandoline. Put potato slices in a large bowl of cold water; soak about 20 minutes. Drain and pat dry with paper towels. Wipe out bowl.
2. 2 Return potato slices to dried bowl. Add oil, salt, and pepper; toss gently to coat.
3. 3 Preheat air fryer to 350 degrees F (175 degrees C). Lightly coat air fryer basket with cooking spray. Working in batches if needed, arrange potato slices in an even layer in basket (do not overcrowd).
4. 4 Cook until lightly golden and crispy, 12 to 16 minutes, turning and rearranging chips into an even layer every 4 minutes. Watch closely during the last 2 to 3 minutes of cooking. Check chips about every 30 seconds, using tongs to remove golden chips from the basket as needed to avoid overcooking and ending up with bitter chips.
5. 5 Let chips cool about 5 minutes. Chips will continue to crisp as they cool.Store in an airtight container up to 3 days.

Nutrition per serving