Peel the potatoes and slice them using a mandolin or a sharp knife. The slices should be ¼ inch thick.

Place potato slices in a medium bowl and cover with cold water. Soak for 15-30 minutes, then drain and dry the potato slices with paper towels. This step will help the potatoes crisp up.

Place dried potato slices back in the bowl, add olive oil, salt, garlic and onion powder and paprika. Mix to coat.

Place half of the potato slices in the bottom of a 7-qt (or larger) basket style air fryer.

Air fry for 12-15 minutes at 380 degrees Fahrenheit, shaking the basket every 5 minutes. Check for doneness after 12 minutes. Potato slices should be golden brown and crispy on the outside and soft inside.

Remove cooked potato slices and transfer to a platter or baking sheet. Serve right away or keep warm. Repeat with the remaining half of potato slices.

Serve immediately with dill aioli or your favorite dipping sauce.