Peel and slice the potatoes with a mandolin or a sharp knife. 14 inch thick slices are recommended.

Cover potato slices with cold water in a medium bowl. Soak the potato slices for 15-30 minutes, then drain and pat dry with paper towels. This step will aid in the crisping of the potatoes.

Return the dried potato slices to the bowl, along with the olive oil, salt, garlic and onion powder, and paprika. Coat with the mixture.

Half of the potato slices should be placed in the bottom of a 7-qt (or larger) basket style air fryer.

Air fry for 12-15 minutes at 380°F, shaking the basket every 5 minutes. After 12 minutes, check for doneness. Potato slices should be golden brown and crispy on the outside while remaining soft on the inside.

Transfer cooked potato slices to a platter or baking sheet. Serve immediately or keep warm. Repeat with the other half of the potato slices.

Serve with dill aioli or your favorite dipping sauce right away.