If you’re like me and love munching on something crispy and delicious, you’ve got to try making these crispy air fryer sweet potato chips. Trust me, it’s a game-changer. Not only are these chips healthier than the store-bought variety, but they’re also super easy to make.
You can also make some snacks at home using an air fryer, such as pizza rolls, smashed potatoes, and my favorite, chicken wings! That’s the perfect meal for the Game Days!
Ingredients and Preparation
To make the best sweet potato chips, you’ll need fresh sweet potatoes, olive oil or cooking spray, salt, and any optional seasonings you prefer (like paprika, garlic powder, or cinnamon). When picking your sweet potatoes, go for firm, medium-sized ones with smooth skin.
A mandolin slicer is a game-changer for this recipe. It makes slicing the sweet potatoes into uniform, thin rounds a breeze, which is crucial for even cooking.
How to Make Sweet Potato Chips in the Air Fryer
First things first, wash your sweet potatoes thoroughly. Then, slice them into 1/8-inch or 1/16-inch thick rounds using your mandolin slicer. After slicing, soak the sweet potato slices in cold water for at least 30 minutes. This step is crucial because it removes excess starch, helping the chips get crispy. Once soaked, dry the slices well with a clean kitchen towel. Any extra moisture can make the chips soggy, and we don’t want that. Combine the chips with salt, oil, and any other spice or herb you choose, and toss until evenly coated.
For seasoning, sometimes, simple is best. A light sprinkle of salt can bring out the natural sweetness of the potatoes. But don’t be afraid to get creative with your seasonings. Try smoked paprika for a smoky flavor or cinnamon for a sweet twist. Herbs like rosemary or thyme also work wonders. For a low-sodium option, use a mix of garlic powder, onion powder, and nutritional yeast. It adds a cheesy, savory flavor without the extra salt.
I suggest using a large single-layer air fryer like the Typhur Dome air fryer to cook sweet potato chips for even cooking and a crispy texture. Additionally, it has a Dehydrate cooking mode which is perfect for making sweet potato chips even healthier and crunchier by removing moisture without excessive heat. This ensures your chips are perfectly crisp without being burnt, enhancing their natural flavors and making them a delightful, guilt-free snack.
Preheat the air fryer to 275°F (135°C), which takes about 5 minutes. Carefully place the raw chips in the air fryer tray in a single layer. Insert the tray back into the air fryer.
Note: You will need to cook the chips in multiple batches. One medium potato requires roughly four batches.
Cook the chips for 30 minutes at 275°F (135°C). To ensure even cooking and crisping, flip the chips every 5 minutes. If some of the chips start to stick together, gently separate them and continue to cook. Once done, remove the potato chips from the air fryer and transfer them to a serving dish. Finish with a pinch of salt.
Serving Suggestions and Storage Tips
Serve your sweet potato chips in a bowl for casual snacking or on a fancy platter for a more upscale presentation. These chips pair wonderfully with dips like guacamole, hummus, or spicy aioli. Sweet potato chips are also a great side dish for burgers, sandwiches, or even grilled chicken. They add a delicious crunch to any meal.
If you have any leftovers (though I doubt you will!), store them in an airtight container at room temperature. To refresh chips that have lost their crunch, pop them back in the air fryer for a few minutes.
Sweet Potato Chips
Equipment
- Tongs
- Mixing Bowl
- Vegetable Peeler
- Mandoline
- Kitchen Paper
Ingredients
For the potato chips
- 1 each medium sweet potato, thoroughly washed
- 1/2 tsp kosher salt
- 15 truns black pepper, freshly cracked
- 1 tbsp olive oil
Instructions
- Using a vegetable peeler, remove the skin of the potato. Thinly slice the potato using a mandolin or a chef’s knife. The chips should be about a sixteenth of an inch thick.1 each medium sweet potato, thoroughly washed
- Transfer the potato chips to a large bowl filled with ice water. Allow the chips to soak for approximately 15 minutes. Drain the chips and soak for a second time in ice water for an additional 15 minutes. This helps to remove additional starch as well as increase the overall crispness of the chips.
- After removing the chips from the ice water, thoroughly dry them by laying on a paper towel in a single layer. Use a second paper towel to pat the chips dry. Combine the chips with salt, oil, and any other spice or herb you choose, and toss until evenly coated.1 each medium sweet potato, thoroughly washed, 1/2 tsp kosher salt, 15 truns black pepper, freshly cracked, 1 tbsp olive oil
- Preheat the Typhur Dome to 275°F/135℃. (Around 5 minutes）
- Carefully place the raw chips in the Typhur Dome tray in a single layer. Insert the tray back into the Typhur Dome. Note: You will need to cook the chips in multiple batches. 1 medium potato requires roughly 4 batches.
- Choose the Dehydrate mode and set the temperature at 275°F/135℃ for 30 minutes. To ensure even cooking and crisping, flip the chips every 5 minutes. If some of the chips start to stick together, gently separate them and continue to cook.
- Remove the potato chips from the Typhur Dome and transfer to a serving dish. Finish with a pinch of salt.
- Enjoy this delicious snack on its own or with your favorite chip dip.
Nutrition PER SERVING
(Nutrition information is calculated automatically by Spoonacular API and should be considered an estimate.)
