Ingredients:

  • 2 large Russet potatoes (approx. 1 lb / 450g)
  • 1.5 tbsp Avocado oil
  • 1 tsp Fine sea salt
  • Cold water and ice for starch extraction bath

Instructions:

  1. Scrub the russet potatoes, keeping the skin on for texture. Using a mandoline slicer set to 1/16th inch (1.5mm), slice the potatoes into paper-thin rounds.
  2. Immediately submerge the potato slices in a bowl of ice-cold water. Let them soak for 30 minutes to extract excess surface starch; the water should appear cloudy.
  3. Drain the potatoes and lay them across a clean kitchen towel. Use a second towel to press down firmly, ensuring the slices are bone-dry and feel like dry parchment paper.
  4. Transfer dry slices to a clean bowl. Drizzle with avocado oil and toss thoroughly by hand until every slice has a thin, glistening coat of oil.
  5. Place slices in the air fryer basket (working in batches if necessary to avoid overcrowding). Air fry at 350°F (180°C) for 8 minutes. Shake the basket halfway through. Continue cooking for 3-5 minutes until the edges are curled and golden brown. Season immediately with sea salt.