Air fryer potato chips

Peel the potato.

Slice very thin, about 1/16 inch, with a sharp knife, a vegetable peeler or a mandolin.

Soak the slices in a big bowl of ice water about 10 minutes to draw off starch.

Drain, rinse the bowl, refill with cold water, mix the potatoes in it, and drain again.

Press the slices dry between paper towels or tea towels; set aside any paper-thin slices, which will burn. Transfer to a large clean dry bowl.

Spray liberally with olive oil spray, sprinkle with a quarter teaspoon of salt, toss, and repeat once more until every slice is coated.

Arrange in one layer in the air fryer basket with a little room between slices.

Air fry at 325 for 15 minutes, tossing, flipping and redistributing every 5 minutes.

If not done at 15 minutes, continue in 2-minute increments until golden brown, removing chips as they finish.

Sprinkle with a little salt.

Variation: for salt and vinegar, spray with malt or apple cider vinegar after the second flip and season with more salt.

Variation: for sour cream and onion, stir together 1 tbsp buttermilk powder, 1 tsp onion powder, some dried chives and 1/2 tsp garlic powder; toss the chips in it straight out of the air fryer.

Variation: for ranch, toss the hot chips in 1 tbsp ranch powder.

Variation: for barbecue, toss in a mix of brown sugar and spices.

Cool; the chips crisp as they cool. Keep up to a week in an airtight container.