Wash the Russet potatoes thoroughly under cold running water, leaving the skins on. Slice into thin rounds (1/8 inch thick) using a mandoline or sharp knife.

Soak the potato slices in a bowl of cold water for 20-25 minutes to remove excess starch.

Drain and dry the potato slices thoroughly with kitchen towels to remove moisture.

In a mixing bowl, drizzle olive oil over the dried slices and add desired seasonings. Toss gently to coat evenly.

Preheat the air fryer to 325°F (160°C) and arrange slices in a single layer in the basket. Cook for 12-18 minutes, shaking every few minutes.

Once golden and crispy, sprinkle with a little more salt or additional seasoning before serving warm.