Wash the russet potatoes thoroughly under running water. Peel if desired. Slice into thin, even rounds using a mandoline or sharp knife.

Soak the potato slices in cold water for 20–25 minutes to remove excess starch.

Drain the potato slices and pat them dry on a kitchen towel to eliminate moisture.

Toss the dried potato slices with olive oil, salt, and any optional spices in a mixing bowl.

Preheat the air fryer to 325°F (160°C) for 5 minutes. Arrange the seasoned potato slices in a single layer in the basket.

Cook the chips for about 12–18 minutes, shaking the basket every few minutes for even browning.

Check for a light golden color and crispiness; add 1-2 more minutes if necessary. Transfer to a serving bowl and sprinkle with extra seasoning if desired.

Serve the chips fresh as a crunchy snack on their own or with dips like hummus or guacamole.