Prep the potatoes: Wash and scrub. You can peel them, but leaving the skin adds texture. Slice into 1/8–1/4-inch rounds.
Thinner slices crisp more; thicker slices stay softer in the center.
Soak (optional but helpful): For extra crispiness, soak slices in cold water for 10–15 minutes to remove starch. Drain and pat completely dry with paper towels.
Season: Toss potatoes with olive oil, 1 teaspoon salt, 1/2 teaspoon black pepper, 1 teaspoon garlic powder, 1 teaspoon paprika, and 1/2 teaspoon chili powder. Adjust to taste.
Preheat the air fryer: Set to 380°F (193°C) for 3 minutes to warm up.
A hot basket helps prevent sticking and promotes browning.
First cook: Arrange potato slices in a single layer in the basket. Slight overlap is fine, but avoid stacking. Air fry for 10–14 minutes, flipping halfway, until edges are golden and centers are tender-crisp.
Work in batches as needed.
Layer and cheese: Once the final batch is done, keep potatoes in the basket (or use an air-fryer-safe pan). Sprinkle an even layer of cheese over the potatoes. Add cooked protein or beans now if using.
Melt: Air fry at 320°F (160°C) for 2–4 minutes, just until the cheese melts and bubbles.
Don’t overdo it or the potatoes can dry out.
Finish with fresh toppings: Transfer to a platter. Add tomatoes, jalapeños, red onion, green onions, and cilantro. Dollop with sour cream, spoon over salsa, and finish with avocado or guacamole.
Season and serve: Squeeze fresh lime over the top and add a final pinch of salt if needed.
Serve immediately while hot and crisp.
