Prep the potatoes: Scrub the potatoes well. Peel them if you like, but leaving the skin on gives classic pub-style texture and flavor. Slice into thick chips about 1/2 inch wide and 3–4 inches long. Try to keep the thickness uniform for even cooking.

Soak to remove starch: Place the cut chips in a large bowl of cold water for 20–30 minutes. This step reduces surface starch and helps them crisp up.

Par-cook for a fluffy center: Drain and rinse. Then choose one method: Microwave: Place chips in a microwave-safe bowl, cover with a damp paper towel, and microwave on high for 4–6 minutes until just tender, not falling apart.

Boil: Simmer chips in salted water for 5–7 minutes until a knife meets slight resistance. Drain well.

Dry thoroughly: Spread the chips on a clean towel and pat dry. Moisture is the enemy of crispness, so be thorough here.

Season and oil: In a large bowl, toss chips with 1–2 tablespoons of oil. Add 1–1.5 teaspoons kosher salt and 1/2 teaspoon black pepper. For a seasoned variation, add 1 teaspoon garlic powder and 1/2 teaspoon smoked paprika, or your preferred blend.

Preheat the air fryer: Set the air fryer to 380°F (193°C) for 3–5 minutes. Preheating helps the chips start crisping immediately.

Cook in batches: Arrange chips in a single layer with a little space between them. Avoid overcrowding. Air-fry at 380°F for 10 minutes. Shake the basket or flip chips, then cook another 6–10 minutes until deep golden and crisp at the edges.

Finish and serve: Transfer hot chips to a bowl. Toss with a splash of malt vinegar or a pinch of flaky salt while they’re still hot, if desired. Serve immediately with your favorite dips.