Slice the potatoes into very thin, even rounds using a sharp knife or mandoline.

Rinse the potato slices under cold water until the water runs mostly clear, then drain well.

Spread the slices in a single layer on paper towels or a clean kitchen towel and pat them dry, then let them air dry for 10 minutes.

Transfer the dry potato slices to a large bowl, drizzle with olive oil, and sprinkle with salt. Toss gently to coat, separating any slices that stick together.

Preheat the air fryer to 350 degrees F for 5 minutes.

Arrange a loose single layer of potato slices in the air fryer basket without overcrowding.

Air fry at 350 degrees F for 8 minutes, checking at 5 minutes and shaking the basket once, until the chips are golden and crispy.

Transfer the chips to a plate or rack to cool completely, then repeat with the remaining slices, cooking in batches as needed.

Serve once cooled and fully crisp.