Scrub and dry the potato, then slice into paper-thin slices (1/4 inch or thinner) using a mandoline or waffle slicer.

In a large bowl, arrange the potato slices and pour the pickle juice over them. Add 1 tablespoon of dill and stir to coat. Marinate for 1 hour, stirring occasionally.

Drain the potatoes and pat them dry with paper towels. Wipe out the bowl and return the potatoes to it. Toss with olive oil, kosher salt, garlic powder, cayenne, and the remaining 1 teaspoon of dill.

Spread the potatoes in an even layer in the air fryer basket, ensuring no more than two layers overlap. Air fry at 325°F for 20 minutes, until dark golden and crisp, tossing every 5 to 7 minutes. Remove chips as they finish cooking and repeat with remaining potatoes.