Line the insert of your air fryer with parchment paper and use scissors to cut off the excess paper that extends beyond the sides of the basket.
Add 1 tbsp of ghee to a large bowl and microwave until just melted.
Shred the potatoes using your preferred method (I chopped the potatoes into large chunks just small enough to feed into my food processor). Once shredded, place into a large bowl or strainer and rinse with cold water to remove the excess starch. Rinse the potatoes and empty the water several times until the water runs clear. Place the shredded potatoes in a piece of cheesecloth and ring out until dried. This can also be done using paper towels.
Once the potatoes are dry, place them in the bowl with the ghee and stir to coat. Sprinkle ¼ tsp sea salt over the potatoes and stir to coat again. Transfer the potatoes to the parchment paper lined basket and smooth out so that the potatoes are the same thickness throughout the entire basket. There will be several layers of potatoes and that is okay.
Air fry at 400° F for 20-25 minutes, flipping the potatoes with a spatula every 5 minutes to ensure they cook evenly and some bits get crispy. Remove from air fryer when crisped to your liking. Serve hot and enjoy!
