Begin by thoroughly scrubbing the Russet potatoes. Using a mandoline slicer or a sharp knife, slice the potatoes into thin rounds, ensuring each slice is uniform, roughly 1/8 inch thick.

Place the potato slices in a large bowl and cover them with cold water. Stir the potatoes and ensure they are fully submerged. Allow them to soak for 15 minutes, then drain the water. Refill the bowl with fresh water and soak the potatoes for an additional 15 minutes.

Lay the potato slices on a clean kitchen cloth or several layers of paper towels. Let them air dry for 10-15 minutes. In a clean, dry bowl, combine the olive oil and kosher salt. Pat the potatoes dry with paper towels and add them to the bowl, tossing gently to coat them evenly with the oil and salt mixture.

Preheat your air fryer to 375 degrees Fahrenheit (190°C) and lightly spray the basket with cooking spray. Arrange the potato slices in a single layer in the air fryer basket. Cook them for 8 minutes, then flip each slice and continue cooking for another 5-7 minutes or until they are golden brown and crispy.

Once cooked, transfer the chips to a lined baking tray to cool. Repeat the process with the remaining potato slices. For extra flavor, sprinkle additional seasoning over the top if desired, then serve and enjoy your homemade air fryer potato chips!