Clean the potatoes well under cool water. Dry fully using paper towels so oil and spices stick nicely during cooking.

Cut thin even slices using a knife or mandoline carefully. Try to keep similar thickness so the slices cook evenly and become crispy together.

Place slices in cold water for ten minutes to remove extra starch. This simple step helps get better crisp texture while air frying.

Drain the water and pat slices dry with paper towels well. Moisture causes steaming not crisping, so be sure the slices feel dry.

Add slices to a bowl with olive oil and spices. Toss gently until each slice is coated evenly with oil and seasoning mix.

Set air fryer to 375°F or 190°C for a few minutes. Preheating helps quicker crisping and more even cooking of every potato slice.

Place seasoned slices in one layer inside basket. Do not overcrowd or stack slices because airflow is important for crispy results always.

Air fry for 12 to 15 minutes until golden and crisp. Flip slices halfway through cooking time so both sides turn evenly brown and crunchy.

Thicker slices may need extra minutes in air fryer. Cook until soft inside and crispy outside just as you like best.

Remove from basket carefully and serve at once. Hot air fryer sliced potatoes taste best fresh with dips like ketchup or garlic mayo.