1-Peel the potatoes and slice them into ¼-inch thick slices using a mandolin or a sharp knife.

2-Soak the potato slices in cold water for 15 to 30 minutes to remove starch and improve crispiness.

3-Drain and thoroughly dry the slices with paper towels.

4-In a bowl, coat the dried slices evenly with olive oil, salt, garlic powder, onion powder, and paprika.

5-Preheat the air fryer to 380 degrees Fahrenheit if desired.

6-Place half of the potato slices in a single layer in a 7-quart or larger basket-style air fryer, allowing for slight overlap.

7-Air fry for 12 to 15 minutes, shaking the basket every 5 minutes for even cooking.

8-Check after 12 minutes to ensure the potatoes are golden brown and crispy outside, yet soft and creamy inside.

9-Remove the cooked slices, transfer them to a platter, and keep warm. Repeat with the remaining slices.

10-Serve immediately with a preferred dipping sauce such as dill aioli, ketchup, or mayonnaise.