Potato chips in an air fryer

Ingredients:

• 2 waxy potatoes (about 200g each), low starch, washed well
• 1 tbsp. l. olive oil
• Special equipment: mandoline vegetable cutter and 3.5 liter air fryer.

Preparation:

1. Using a mandoline, slice the potatoes into slices approximately 0.1 cm thick. Transfer to a medium bowl and rinse under cold water until most of the white starch has been removed and the water runs clear. Dry thoroughly between a couple of paper towels. Wipe the bowl dry as well.
2. Return the drained potatoes to the bowl and toss with the oil, 1/2 teaspoon of salt and a few turns of the black pepper grinder, coating them in an even layer.
3. Preheat the air fryer to 160°C (325°F). Place the potatoes in the bottom of the basket, preferably in two layers. Fry until the chips are deep golden brown around the edges and crispy, turning with tongs every 5 minutes to ensure even browning, about 30 minutes. If you notice a few chips browning too much and before the others, transfer them to a larger bowl and continue cooking the remaining chips.
4. Sprinkle the chips with a pinch of salt. Serve immediately, or let cool and store in a tightly sealed container for up to 2 days.