Instructions

1. 1

   Wash and slice the potatoes into rounds about ¼-inch thick. Try to keep the slices even so they cook at the same rate. Thin slices crisp faster, while thicker slices stay softer in the middle.

2. 2

   Place the potato slices in a bowl and toss with olive oil, garlic powder, paprika, salt, and pepper until every piece has a light coating. If using less oil, a quick spray helps the seasoning stick evenly.

3. 3

   Preheat the air fryer to 380°F for 3 minutes. Many home cooks find that preheating helps the potato slices start crisping immediately instead of steaming.

4. 4

   Arrange the potatoes in a single layer in the basket. Slight overlap is fine, but stacking too heavily can leave the centers pale and soft.

5. 5

   Air fry for 10 minutes, then flip the slices. The bottoms should already look lightly golden with crisp edges forming.

6. 6

   Cook for another 7 to 10 minutes until the potatoes are deep golden brown with crisp edges and tender centers. Smaller slices may finish earlier, so check during the last few minutes.

7. 7

   Sprinkle with parsley, parmesan, or extra salt while the potatoes are still hot. Serve immediately for the crispiest texture.