Add the salt to the mortar, and gently crush the salt with the pestle by allowing the weight of the stone to come down hard on the salt.

After the salt is crushed, stir the salt against the mortar bowl using the pestle. After a few stirs, draw the salt back to the lowest point while muddling the pestle into the salt.

Remove the ground salt from the mortar, set aside and wipe away any residue.

Add the peppercorns and repeat the grinding process.

Preheat your air fryer to 300° Fahrenheit

Using a mandolin, slice the potatoes into ⅛” thick slices. (I leave the skin on the potatoes, but the potatoes can be peeled first, if desire.

Spray air fryer basket lightly with oil and lay the raw potato slices flat in the air fryer basket. Fill the surface of the basket but do not overlap.

Drizzle the top side of the potato slices with oil and then generously season the slice with the salt and pepper.

Cook the potatoes at 300° Fahrenheit for 15 minutes, when the tops are golden brown and starting to dry, flip the slices, season the bottom side generously, and cook for 15 minutes more.

Remove the chips from the air fryer and place them on a baking rack to cool and finish drying for 5 to 10 minutes. For more flavour, season the chips with any remaining seasoning.