Save It Crispy air fryer sweet potato chips are that crunchy snack you crave but without the guilt or mess. I found myself whipping up a batch on a rainy afternoon when regular chips were nowhere in sight. They have been a go-to for my family ever since because they hit that salty snack spot while being healthy and so easy to make.
The first time I made these I tossed them with a little extra paprika and they disappeared right off the tray before I could pour a drink. Now it is a mandatory double batch day whenever friends come over.
Ingredients
- Sweet potatoes: choose firm smooth skin with no dark spots and slice as thin as you can for maximum crisp
- Olive oil: brings out the golden color and keeps chips from sticking opt for extra virgin if possible
- Salt: enhances flavor flaky sea salt works well and adds crunch
- Smoked paprika: this gives them a deep smoky edge try to find a Spanish variety for best taste
Instructions
- Prep the Sweet Potatoes:
- Wash the sweet potatoes thoroughly under running water scrubbing well to get rid of any dirt. Pat dry and using a very sharp knife or a mandoline slicer cut the sweet potatoes into slices about one eighth inch thick. The thinner the slices the crisper the chips so take your time to keep thickness even.
- Season the Slices:
- In a spacious mixing bowl add the sweet potato slices. Drizzle with olive oil then gently toss the slices with your hands until every piece is coated. Sprinkle with salt and smoked paprika and toss again until all edges are covered in seasoning. Be thorough here so every bite is flavorful.
- Layer in the Air Fryer Basket:
- Arrange the slices in a single layer inside the air fryer basket. Avoid overlapping or crowding otherwise chips will steam instead of crisp. Depending on the size of your air fryer you might need to cook in batches for the best crunch.
- Cook the Chips:
- Set your air fryer to three hundred eighty degrees Fahrenheit one hundred ninety degrees Celsius. Air fry the sweet potato slices for about eight to ten minutes. At the halfway point use tongs to flip each chip for even browning. Watch closely during the last few minutes as they can go from golden to too dark quickly.
- Cool and Serve:
- Once the chips are crisp and tinged with golden edges lift them out to a baking rack or plate to cool. Do not stack while still hot or they will lose crunch. Letting them sit for a few minutes helps them firm up and reach that perfect chip texture before serving.
Save It Sweet potatoes are my favorite because their natural sugars caramelize just enough to make every chip taste special. My littlest kid insists on a sweet potato chip taste test every single batch so it has become a family sport to find the crispiest one.
Storage Tips
Store leftover chips in an airtight container once they are completely cool. Keep the container at room temperature and enjoy within two days for the best crunch. If chips soften slightly just pop them back in the air fryer for a quick couple of minutes to revive that fresh crispiness.
Ingredient Substitutions
If you want a twist try using avocado oil or coconut oil instead of olive oil for a different flavor. Regular paprika or even chili powder can replace smoked paprika for a milder or spicier taste. Yukon gold potatoes work in the same process though the final chips will be less sweet and a bit more earthy.
Serving Suggestions
Pile sweet potato chips on a platter with homemade guacamole or your favorite hummus for dipping. They are also great tucked into wraps for crunch or added to grain bowls for color and texture. For a little extra zing sprinkle with a pinch of cayenne right after cooking.
Cultural Context
Sweet potatoes have roots in South American cuisine and have spread into kitchens everywhere for both their nutrition and versatility. Making chips in an air fryer is a modern way to honor the old tradition of enjoying sweet potatoes as a staple but with way less oil.
Seasonal Adaptations
Try mixing sweet potato varieties orange and white for a colorful chip medley. Toss the slices with fresh rosemary or sage in autumn for a herby twist. In spring and summer a squeeze of lime over the finished chips adds a bright note.
Success Stories
A friend who usually hates sweet potatoes fell for these instantly thanks to the crispy texture and savory finish. My own family has started requesting these for game nights and even school lunches because they keep their crunch and bring a smile.
Freezer Meal Conversion
While fresh is best you can slice and season the sweet potatoes ahead of time then freeze in a single layer. Air fry from frozen adding just a minute or two to the cook time. This is my favorite meal prep cheat for instant snacks.
Save It Once you try these crispy air fryer sweet potato chips you will never want store bought again. They bring a crunchy bite and a little sweetness to every snack moment.
Recipe FAQs
- → How thin should I slice the sweet potatoes?
For best crispiness, slice sweet potatoes as thinly and evenly as possible. Using a mandoline ensures uniform thickness for consistent cooking.
- → Can I use other seasonings besides paprika?
Absolutely! Feel free to experiment with garlic powder, chili powder, nutritional yeast, or your favorite spice blends for extra flavor.
- → How can I make sure the chips stay crispy after cooking?
Let the chips cool briefly before serving, and store any leftovers in an airtight container at room temperature to maintain their crunch.
- → Do I need to peel the sweet potatoes first?
Peeled or unpeeled slices both work well. Leaving the skin on adds extra fiber and a rustic touch, but it's up to your preference.
- → Is it possible to bake the chips instead of air frying?
Yes, you can bake sweet potato slices in a single layer on a parchment-lined baking sheet at 400°F, flipping once until crisp.
- → Are these chips suitable for a gluten-free or vegan diet?
Yes, these air-fried sweet potato chips are naturally vegan and gluten-free without any modifications required.