Go Back
Air Fryer Sweet Potato Chips

Air Fryer Sweet Potato Chips

These air fryer sweet potato chips transform fresh sweet potatoes into crispy, golden snacks with minimal oil and maximum flavor. Perfectly seasoned and ready in minutes, they offer a healthier alternative to store-bought chips without sacrificing taste.
Print Recipe Pin Recipe
Servings 3

Ingredients
  

  • 2 medium sweet potatoes about 1 pound, scrubbed clean
  • 1 tablespoon olive oil
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon garlic powder optional
  • 1/4 teaspoon paprika optional
  • 1/8 teaspoon black pepper optional
  • Cooking spray preferably olive oil spray

Instructions
 

  • Prepare the sweet potatoes by washing them thoroughly and patting them dry. There’s no need to peel them—the skin adds nutrition and helps the chips hold together.
  • Slice the sweet potatoes as thinly and uniformly as possible (about 1/16 inch thickness) using a mandoline slicer or a very sharp knife. Consistent thickness is crucial for even cooking.
  • Soak the slices in cold water for 10 minutes to remove excess starch, which helps achieve maximum crispiness. Then drain thoroughly and pat completely dry with paper towels.
  • Place dried sweet potato slices in a mixing bowl and drizzle with olive oil. Toss gently with your hands to ensure each slice is lightly coated. Too much oil will make them soggy rather than crispy.
  • Season the chips with salt and any optional seasonings (garlic powder, paprika, black pepper). Distribute the seasonings evenly for consistent flavor.
  • Preheat your air fryer to 350°F (175°C) for 2-3 minutes. This ensures the chips start cooking immediately when placed inside.
  • Arrange a single layer of sweet potato slices in your air fryer basket, making sure they don’t overlap. You’ll need to cook in batches for best results.
  • Lightly spray the arranged chips with cooking spray for extra crispiness.
  • Cook for 8-10 minutes, pausing halfway to shake the basket and flip chips as needed. Watch carefully during the last few minutes as they can burn quickly.
  • Remove chips when they’re golden brown and crisp around the edges. They’ll continue to crisp up slightly as they cool.
  • Transfer to a cooling rack immediately rather than piling them in a bowl while hot, which can create steam and make them soggy.
  • Repeat with remaining batches until all chips are cooked. Adjust cooking time as needed since your air fryer will already be hot.

Notes

  • For extra crispy chips, slice the sweet potatoes as thinly as possible—a mandoline is highly recommended for consistent results.
  • Different air fryer models vary in cooking time and temperature, so keep a close eye on your first batch and adjust accordingly.
  • Chips will continue to crisp as they cool, so don’t worry if they seem slightly soft when first removed.
  • Store cooled chips in an airtight container for up to 3 days, though they’re best enjoyed within 24 hours of making.
  • If chips lose their crispiness during storage, you can refresh them with a quick 1-2 minute air fry at 350°F.