Crispy Ripple Fries

Wash and scrub the russet potatoes well. You can leave the skin on or peel them.

Using a crinkle cutter or a mandoline with a crinkle blade, slice the potatoes very thinly.

Place the potato slices in a large bowl and cover with cold water. Let them soak for a few minutes to remove excess starch.

Drain the water and lay the potato slices in a single layer on paper towels. Pat them completely dry on both sides.

Transfer the dry potato slices to a clean bowl. Drizzle with avocado oil, then sprinkle with cornstarch, salt, and black pepper.

Toss with your hands until the potato slices are evenly coated.

Arrange the seasoned potato slices in a single, non-crowded layer on your air fryer tray or basket. You may need to cook in batches.

Air fry until beautifully golden and crispy. The exact time and temperature will vary by machine.

Remove from the air fryer, garnish with fresh chives, and serve immediately with your favorite dipping sauces.