Scrub the potatoes and optionally peel them, then slice very thinly, about 1/16 inch thick, using a mandoline or sharp knife.

Place the potato slices in a large bowl of cold water and soak for 10 minutes to remove excess starch.

Drain the potatoes and pat the slices thoroughly dry with paper towels until no visible moisture remains.

Transfer the dry slices to a bowl and toss with olive oil, sea salt, black pepper, and smoked paprika until evenly coated.

Preheat the air fryer to 360°F for 3 minutes.

Arrange potato slices in a single layer in the air fryer basket, leaving space between pieces and working in batches as needed.

Air fry for 8 minutes, then flip the slices or shake the basket to turn the chips and separate any that are sticking.

Continue air frying for 6 to 8 minutes, checking during the last few minutes, until the chips are golden, crisp, and feel firm.

Transfer cooked chips to a wire rack to cool completely, allowing them to crisp further, and repeat with remaining slices.

Serve immediately or store fully cooled chips in an airtight container at room temperature.