Wash and peel the potatoes, then slice them into pieces about ¼-inch thick. Pat them thoroughly dry with paper towels. Removing excess moisture helps the potatoes crisp nicely in the air fryer.
Use a small ghost-shaped cookie cutter to cut the potato slices into ghost shapes. Save the potato scraps for another recipe such as breakfast potatoes or mashed potatoes.
Add the potato ghosts to a large bowl. Drizzle with olive oil and sprinkle with garlic powder, onion powder, smoked paprika, Italian seasoning, salt, and black pepper. Toss gently until evenly coated.
Use a small round straw or piping tip to make two eyes and a small mouth in each potato ghost. Press gently so you create openings without breaking the potatoes.
Preheat the air fryer to 400°F for about 3 minutes. Arrange the potato ghosts in a single layer in the basket, leaving space between them for the hot air to circulate and Cook at 400°F for 15–18 minutes, flipping carefully halfway through. Continue cooking until the ghosts are golden brown, crisp around the edges, and tender in the center. Air fryer cooking times can vary depending on the thickness of the potatoes.
Transfer the crispy ghost potatoes to a serving platter. Sprinkle with Parmesan and fresh parsley, if desired, and serve immediately with your favorite dipping sauce.
