Wash and peel the potatoes (optional, you can leave the skin on for extra texture and nutrients).

Slice the potatoes thinly, about 1/8-inch thick. A mandolin slicer will give the most uniform slices.

Rinse the potato slices in cold water to remove excess starch, then pat them dry with paper towels or a clean kitchen towel.

In a large bowl, combine the olive oil, salt, garlic powder, onion powder, paprika, vinegar powder (or apple cider vinegar), sugar, black pepper, and dried dill (if using).

Toss the potato slices in the seasoning mixture until they are evenly coated.

Preheat your air fryer to 360°F (182°C) for about 3-5 minutes.

Arrange the seasoned potato slices in a single layer in the air fryer basket. You may need to cook the chips in batches depending on the size of your air fryer.

Air fry for 8-12 minutes, shaking the basket or flipping the chips halfway through for even cooking.

Keep an eye on the chips during the last few minutes of cooking, as they can burn quickly. The chips are done when they are crispy and golden brown.

Let the chips cool slightly to finish crisping up.

Serve immediately or store in an airtight container for up to a few days.