Scrub the potatoes well and slice them into thin, even rounds, similar to kettle style chips, using a sharp knife or mandoline.

Place the potato slices in a large bowl and cover with cold water. Soak for 20 minutes to remove excess starch.

Drain the potatoes and spread the slices in a single layer on paper towels. Pat dry thoroughly on both sides, then let air dry for 10 minutes.

Transfer the dry potato slices to a large bowl. Drizzle with olive oil and sprinkle with salt, then toss until all slices are lightly coated.

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

Arrange the potato slices in a single layer in the air fryer basket without overcrowding, working in batches as needed.

Air fry at 350 degrees F for 8 minutes, shaking the basket or flipping the slices halfway through, until chips are golden at the edges and crisp.

Transfer cooked chips to a wire rack or plate in a single layer to cool completely and finish crisping.

Repeat with remaining potato slices. Taste and add a pinch more salt if desired before serving.