Scrub the potatoes well and pat them dry, then slice them into very thin, even rounds using a sharp knife or mandoline.

Place the potato slices in a bowl of cold water, swish with your hand until the water looks cloudy, then drain and repeat once if needed.

Spread the slices on paper towels and pat them completely dry on both sides so no visible moisture remains.

Transfer the dry slices to a bowl, add the olive oil, sweet paprika, and salt, and toss gently until all slices are evenly coated.

Arrange the slices in a single layer in the air fryer basket without overlapping; cook in batches if necessary.

Air fry at 360°F (180°C) for 20 minutes, shaking the basket every 5 minutes and quickly spreading out any slices that start to overlap.

When the chips are golden and crisp at the edges, transfer them to a plate or wire rack and let them cool for 5 minutes to firm up before serving.