If you love a crunchy snack but want to keep things lighter, these air fryer sweet potato chips are a win. They’re crisp, salty, slightly sweet, and only take a few basic ingredients. You can make them in under 30 minutes, and they’re far healthier than store-bought chips.
The air fryer does the heavy lifting, so you get that satisfying crunch without deep-frying. Great for snacking, party platters, or a side with sandwiches.
Why This Recipe Works
- Thin, even slices: Cutting the sweet potato evenly helps every chip cook at the same pace for consistent crispiness.
- Minimal oil, maximum crisp: The air fryer circulates hot air, so you need just a light coating of oil to get that crunch.
- Simple seasoning: A pinch of salt and optional spices let the natural sweetness shine while keeping the flavor balanced.
- Quick batches: Short cook times mean you can make multiple batches without spending all day in the kitchen.
- Customizable: Swap seasonings, change the thickness, or adjust the salt to match your taste.
What You’ll Need
- 1–2 medium sweet potatoes (orange or white-fleshed both work)
- 1–2 teaspoons olive oil (or avocado oil)
- 1/2 teaspoon fine sea salt (plus more to taste)
- Optional seasonings:
- 1/4 teaspoon smoked paprika or chili powder
- 1/4 teaspoon garlic powder or onion powder
- A pinch of cinnamon for a sweet-savory twist
- Cracked black pepper, to taste
- Equipment: Air fryer, mandoline or sharp knife, mixing bowl, tongs or a spatula, paper towels
Step-by-Step Instructions
- Prep the sweet potatoes. Wash and scrub well. Peel if you prefer a smoother texture, but the skin adds extra fiber and crisps nicely.
- Slice thin and even. Use a mandoline for best results, cutting slices about 1/16–1/8 inch thick.
Thinner slices get crispier, but watch them closely to prevent burning.
- Pat dry. Lay the slices on paper towels and gently blot. Removing surface moisture helps them crisp up.
- Toss with oil and seasonings. In a bowl, combine slices with oil, salt, and any optional spices. Coat lightly—too much oil leads to soggy chips.
- Preheat the air fryer. Set it to 325°F (160°C) for more even drying and crisping. Preheating helps the first batch cook predictably.
- Arrange in a single layer. Place slices in the basket without overlapping.
A bit of edge-to-edge touching is fine, but avoid stacking.
- Air fry and monitor. Cook for 10–14 minutes total, shaking or flipping halfway. Start checking at the 8-minute mark; chips can go from perfect to burnt quickly.
- Adjust temperature if needed. If edges darken too fast, drop to 300°F (150°C). If they’re pale and soft at 12 minutes, raise to 340°F (170°C) for the last couple of minutes.
- Let them crisp on the counter. Transfer hot chips to a wire rack or plate and let them sit for 3–5 minutes.
They firm up as they cool.
- Repeat with remaining slices. Keep finished chips in a low oven (200°F/95°C) if you want them warm and crisp while you cook the rest.
- Taste and season. Add another pinch of salt or your favorite finishing spice while chips are still slightly warm.
Storage Instructions
- Cool completely before storing to prevent trapped steam from softening the chips.
- Store in an airtight container at room temperature for 2–3 days. A paper towel inside the container helps absorb excess moisture.
- Re-crisp if needed: Air fry at 300°F (150°C) for 2–3 minutes or warm in a 300°F (150°C) oven for 5 minutes.
Health Benefits
- Lower in fat: Air frying cuts out deep-frying oil while still delivering crunch.
- Rich in nutrients: Sweet potatoes offer vitamin A (beta-carotene), vitamin C, potassium, and fiber.
- Steady energy: Their complex carbs and fiber can help keep you satisfied between meals.
- Better control over sodium: You season them yourself, so you skip the heavy salt found in many packaged chips.
Common Mistakes to Avoid
- Cutting too thick: Thick slices stay chewy. Aim for 1/16–1/8 inch.
- Overcrowding the basket: Overlapping traps steam and prevents crisping.
Cook in batches.
- Too much oil: A light coating is enough. Excess oil makes chips limp.
- Skipping the dry step: Blotting removes surface moisture, which is key for crispy edges.
- Cranking the heat too high: High heat scorches edges before centers dry. Start at 325°F (160°C) and adjust as needed.
- Not watching the last few minutes: Chips can brown fast—check early and often.
Alternatives
- Flavor variations: Try everything bagel seasoning, Cajun spice, za’atar, ranch powder, or cinnamon-sugar for a dessert-style chip.
- Oil swaps: Use avocado oil for a higher smoke point or melted coconut oil for a hint of sweetness.
- Different cuts: Make waffle-cut chips with a crinkle cutter, or thicker rounds for a chewier, roasty snack.
- Other veggies: Use the same method for beet, carrot, parsnip, or Yukon Gold potato chips.
Adjust time for thickness and water content.
- Dips and pairings: Serve with Greek yogurt dip, guacamole, hummus, or a smoky chipotle aioli.
FAQ
How do I keep the chips crispy after cooking?
Let them cool fully on a rack, then store in an airtight container with a paper towel. If they soften, re-crisp in the air fryer at 300°F (150°C) for a couple of minutes.
Do I have to peel the sweet potatoes?
No. The skin gets pleasantly crisp and adds fiber.
Peel only if you prefer the texture without it.
Why are my chips burning before they get crispy?
They may be too thin, the heat may be too high, or there may be hot spots in your air fryer. Lower the temperature to 300–325°F (150–160°C), shake halfway, and watch the last few minutes closely.
Can I make these oil-free?
Yes. They’ll still crisp, though they may be slightly drier.
Be sure to slice evenly, preheat the air fryer, and monitor the timing.
What’s the best thickness for slicing?
Aim for 1/16–1/8 inch. Thinner slices crisp faster but can burn quickly; thicker slices need more time and may be chewier.
How many batches will I need to cook?
It depends on your air fryer size, but usually 2–4 batches for 1–2 sweet potatoes. Keep cooked chips in a low oven while finishing the rest.
Can I use frozen sweet potato slices?
Fresh works best.
Frozen slices release moisture as they thaw, which makes crisping harder. If using frozen, thaw, blot very well, and cook at a slightly lower temperature.
What if I don’t have a mandoline?
Use a sharp knife and work slowly to keep slices even. Consistency is more important than perfect thinness.
Do these work in the oven?
Yes.
Bake at 300–325°F (150–160°C) on parchment-lined sheets in a single layer for 25–40 minutes, flipping halfway and rotating pans for even browning.
How can I prevent sticking in the air fryer?
Use a light oil coating on the slices and, if your basket tends to stick, a quick spritz on the basket. Avoid heavy sprays that pool.
In Conclusion
Air fryer sweet potato chips are simple, fast, and satisfyingly crunchy without the grease. With just a few pantry staples and careful slicing, you’ll get a snack that’s flavorful and better for you than store-bought chips.
Keep an eye on thickness and temperature, season the way you like, and enjoy a crisp bowlful any time. It’s a smart, easy upgrade to your snack routine.