Peel the potatoes and slice them using a mandoline or a sharp knife. The slices should be about ¼ inch thick.
Place the potato slices in a medium bowl and cover them with cold water. Soak for 15-30 minutes, then drain and pat the potato slices dry with paper towels. This step helps the potatoes become crispy when cooked.
Return the dried potato slices to the bowl. Add the olive oil, salt, garlic powder, onion powder, and paprika. Toss to coat the slices evenly.
Place half of the potato slices in the bottom of a 7-quart (or larger) basket-style air fryer.
Air fry the potato slices at 380°F (190°C) for 12-15 minutes, shaking the basket every 5 minutes to ensure even cooking. Check for doneness after 12 minutes; the potato slices should be golden brown and crispy on the outside and soft inside.
Remove the cooked potato slices and transfer them to a platter or baking sheet. Serve immediately, or keep them warm while you cook the remaining potato slices.
Serve the sliced potatoes with dill aioli or your favorite dipping sauce.