I was honestly not sure how air fryer sweet potato chips would turn out in the air frying the first time I made them. But after that first batch, I have not gone back to store bought chips even once. They come out thin, crispy, and lightly spiced.
You like air fryer sweet potatoes recipe? try my Air Fryer Sweet Potato French Fries next.
The best part is that you only need a few basic ingredients and about 20 minutes of your time.
If you enjoy making homemade snacks, this air fryer sweet potato chips recipe is going to become a regular in your kitchen.
About Air Fryer Sweet Potato Chips
Sweet potato chips are a great alternative to regular potato chips. Sweet potatoes have a natural sweetness that balances really well with simple spices like paprika and black pepper. The result is a snack that feels satisfying, and you won’t feel heavy.
What makes the air fryer version so good is that you only need a light spray of oil to get the chips crispy. No deep frying, no excess oil.
One thing I want to mention here is that slicing and drying the sweet potatoes properly is the most important part of this recipe. If there is any moisture left on the slices before air frying, the chips will turn soggy instead of crispy. Taking a little extra time at that step makes a big difference in the final result.
These chips are great as an evening snack, a lunchbox snack, or even as a side dish with a sandwich or burger.
Air Fryer Sweet Potato Chips Ingredients
- Sweet potatoes: I use medium sized sweet potatoes for this recipe. Try to pick ones that are similar in size so the slices come out more even. A mandoline slicer gives the best results because all the chips end up the same thickness and cook at the same time.
- Spices: I just add paprika, salt, and pepper. You can also add herbs or Italian seasoning if desired.
- Oil spray: Use a light spray of oil to coat the chips before adding the spices. Too much oil will make the chips soggy. A spray bottle gives the most even and controlled coat.
How to Make Air Fryer Sweet Potato Chips
1. Wash the sweet potatoes thoroughly under running water 2 to 3 times to remove any dirt from the surface.
2. Using a slicer or a sharp knife, slice the sweet potatoes into thin, even rounds similar to chip size. Try to keep all slices the same thickness so they cook evenly.
3. Place the slices in a bowl and cover with cold water. Let them soak for 15 to 20 minutes. This removes excess starch and helps the chips get crispier.
4. After soaking, drain the water completely and pat the slices dry with a kitchen towel. Spread them out and let them air dry for another 5 to 10 minutes so any remaining moisture is gone.
5. Transfer the dry slices to a bowl. Spray with oil and toss well so the oil coats every slice. Then add paprika, black pepper, and salt. Mix everything well so the spices coat the chips evenly.
6. Preheat the air fryer at 180°C (360F) for 4 minutes.
7. Spray the air fryer basket with oil. Place the chips in a single layer. Do not overlap them, otherwise the chips will not crisp up properly and will turn soggy.
8. Air fry at 180°C (360F) for 12 to 15 minutes. Toss the chips in between and check with tongs for crispiness. Do not overcook them as they can turn bitter if they go too long.
9. Once done, let the chips rest for 4 to 5 minutes so they cool down and crisp up fully.
Tips for Perfect Air Fryer Sweet Potato Chips
- Slice the chips as evenly as possible. Uneven slices mean some chips will burn while others are still soft. A slicer is the best tool for this. Because sweet potato is a little bit harder than potatoes. If you are using knief keep safety first.
- Do not skip the cold water soak. It pulls out the extra starch which is what causes chips to turn soft and chewy instead of crispy.
- Dry the slices completely before seasoning. This is the single most important step for crispy chips. Even a little moisture left on the surface will ruin the texture.
- Spray the oil first, then add the spices. This order helps the spices stick better to every slice.
- Cook in a single layer every time. If you have a large batch, cook in two or three rounds. Overlapping chips will steam each other and turn soggy.
- Let them rest after air frying. The chips continue to crisp up as they cool down, so give them a few minutes before eating or storing.
Serving Suggestion
These air fryer sweet potato chips taste best at room temperature once they have rested and fully crisped up.
I like to serve them just as they are because the spice mix is already flavorful enough on its own.
But if you want to take it up a notch, a small bowl of garlic yogurt dip or a simple mint chutney on the side works really well. You can also serve them alongside a sandwich or a bowl of soup as a light side.
For parties or get-togethers, just put them out in a big bowl and they will be gone before you know it.
More Air Fryer Recipes:
Frequently Asked Questions
The most common reason is moisture. If the slices are not dried properly before air frying, or if the chips are overcrowded in the basket, they will turn out soft.
I prefer to keep skin, but you can peel it for a cleaner look and texture if desired.
Store them in an airtight container at room temperature once fully cooled. They stay crispy for up to 2 to 3 days. Avoid storing them in the fridge as the moisture will make them soft.
180°C (360°F) works well for thin slices. If your chips are slightly thicker, you can go up to 190°C (375°F) but keep a closer eye on them to avoid burning.
Air Fryer Sweet Potatoes Chips
Ingredients
- 2 medium sweet potatoes
- ¼ teaspoon paprika
- ⅛ teaspoon black pepper
- oil spray
- salt to taste
Instructions
- Wash the sweet potatoes thoroughly under running water 2 to 3 times to remove any dirt from the surface.
- Using a slicer or a sharp knife, slice the sweet potatoes into thin, even rounds similar to chip size. Try to keep all slices the same thickness so they cook evenly.
- Place the slices in a bowl and cover with cold water. Let them soak for 15 to 20 minutes. This removes excess starch and helps the chips get crispier.
- After soaking, drain the water completely and pat the slices dry with a kitchen towel. Spread them out and let them air dry for another 5 to 10 minutes so any remaining moisture is gone.
- Transfer the dry slices to a bowl. Spray with oil and toss well so the oil coats every slice. Then add paprika, black pepper, and salt. Mix everything well so the spices coat the chips evenly.
- Preheat the air fryer at 180C (360F) for 4 minutes.
- Spray the air fryer basket with oil. Place the chips in a single layer. Do not overlap them, otherwise the chips will not crisp up properly and will turn soggy.
- Air fry at 180C (360F) for 12 to 15 minutes. Toss the chips in between and check with tongs for crispiness. Do not overcook them as they can turn bitter if they go too long.
- Once done, let the chips rest for 4 to 5 minutes so they cool down and crisp up fully.
Video
Notes
- Slice the chips as evenly as possible for consistent cooking. A slicer tool works best.
- Do not skip the cold water soak. It removes excess starch and is the key to crispier chips.
- Dry the slices completely before seasoning. Any leftover moisture will make the chips soggy.
- Always cook in a single layer. Cook in batches if needed.
- Keep a close eye on the chips in the last 2 to 3 minutes to avoid overcooking.
- Let the chips rest for 4 to 5 minutes after air frying. They crisp up more as they cool down.
- Store in an airtight container at room temperature once fully cooled. Best consumed within 2 to 3 days.
