Serves 4

1 medium russet potato (about 12 ounces)

1 tablespoon canola oil

1/2 teaspoon kosher salt, plus more for seasoning

Cooking spray

1. Using a mandoline or sharp knife, cut 1 medium russet potato crosswise into very thin slices (about 1/8-inch thick). Transfer to a large bowl and add enough ice water to cover. Soak for 20 minutes.

2. Drain the potatoes well. Spread them out in a single layer on a double layer of paper towels to dry. Let dry for 10 minutes. Wipe the bowl dry.

3. Heat an air fryer to 370 F. Meanwhile, return the potato slices to the bowl. Add 1 tablespoon canola oil and 1/2 teaspoon kosher salt and toss until evenly combined.

4. Coat the air fryer basket with cooking spray. Add enough potato slices to sit in a single, even layer. Air fry until golden brown and crispy, shaking the basket or rotating the trays or flipping the chips every 4 minutes, 15 to 18 minutes total.

5. Carefully transfer the chips with a slotted spoon or tongs to a serving plate or bowl. Repeat air frying the remaining chips, patting them dry before air frying if needed. Season with more kosher salt while warm.

Recipe note: Leftovers can be stored in an airtight container at room temperature and reheated in the air fryer for 2 minutes to re-crisp.

(Meghan Splawn is the food editor for Kitchn’s skills content for TheKitchn.com, a nationally known blog for people who love food and home cooking. Submit any comments or questions to editorial@thekitchn.com.)

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