Air Fried Potato Chips
2 lg. baking potatoes 1 T. extra virgin olive oil 1 t. Kosher salt paper towels lg. casserole dish sheet pan cold water and ice cubes strainer tongs mandolin/slicer 1. Wash, then dry potatoes. Do not remove the skin. 2. Fill casserole dish with cold water and ice cubes. Set under slicer so potatoes fall into the water bath. 3. Slice one potato into very thin slices using the slicer. I had to cut off the rounded end a couple of times because the slicer stopped slicing. 4. Using your hands, move the slices around in the cold water to wash the starch out. Dump that water and refill several times until the water runs clean. This will help make the chips crispy. 5. Drain the slices into the strainer, then transfer to a paper towels lined sheet pan to dry. Use more paper towels on top, press lightly. Dry out the casserole dish. 6. Transfer dried slices back into casserole dish. Pour 1/2 T. olive oil and 1/2 t. salt onto potatoes. Mix lightly with hands to cover all slices with oil and s...
