Using a crinkle cutter or mandoline slicer, slice the russet potatoes into uniform 1/8-inch thick rounds.

Place the potato slices in a large bowl and pour the dill pickle juice over them until submerged. Let soak at room temperature for 30 minutes to 2 hours.

Drain the potatoes and lay them flat on clean kitchen towels or paper towels. Pat them completely and thoroughly dry. This is crucial for crispiness.

Transfer the dry potato slices to a clean, dry bowl. Drizzle with the olive oil and toss to coat every slice evenly.

In a small bowl, whisk together the dried dill, garlic powder, cayenne pepper, black pepper, and a pinch of salt. Sprinkle over the oiled potatoes and toss until well coated.

Preheat your air fryer to 360°F (180°C).

Place the seasoned chips in the air fryer basket in a single layer, ensuring they do not overlap. You will need to cook in batches.

Air fry for 12-15 minutes. At the halfway point (about 6 minutes), pull out the basket and flip each chip using tongs.

Remove the chips when the edges are dark golden brown and crispy. Immediately transfer them to a wire cooling rack. They will crisp up further as they cool.

Repeat with the remaining potato slices. Once completely cool, store in an airtight container lined with a paper towel.