Cook your bacon in a medium skillet over medium-low heat or in the air fryer until it’s nice and crispy. Not floppy bacon, okay? We want crunch! Once it’s done, transfer it to a paper towel to soak up the extra grease and let it cool a bit. Then crumble it into little pieces, perfect for sprinkling later.

Give those potatoes a good scrub, we’re leaving the skins on for texture and flavor. Slice them into ¼ inch rounds. You want them thin enough to crisp up, but thick enough to hold the toppings without flopping over.

Snip those fresh chives into little green confetti. They’re going to add the prettiest pop of color (and that fresh oniony kick that balances out all the richness).

Lightly brush both sides of each potato slice with olive oil. Don’t skip this step, it’s the secret to that golden, crispy goodness.

Pop those oiled slices into your air fryer basket in a single layer. Sprinkle a little salt and pepper on top, just enough to bring out the flavor. No need to go wild.

Cook the potato slices at 400°F for 17-18 minutes, giving the basket a little shake around the halfway mark to make sure everything gets evenly crispy.

They should come out golden, with just a little browning on the edges, crunchy outside, soft inside. Basically potato heaven.

Now for the fun part: top each slice with a pinch of cheddar cheese, then a few bacon crumbles, and finally a sprinkle of chives.

Pop them back into the air fryer for just 2 more minutes, so the cheese can melt into that perfect gooey layer.

Carefully remove them from the basket (they’ll be hot!) and serve them up right away. They’re best when that cheese is still melty and stretchy and magical.