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.