Crispy Air Fryer Sweet Potato Chips
Crispy air fryer sweet potato chips are thin, golden, and perfectly crunchy—an easy snack that comes together in minutes. Using an air fryer, you get that satisfying crisp without deep frying, making them a lighter, yet indulgent option for a quick bite or side dish.
Prep
20 min
Cook
15 min
Total
35 min
Servings
4 servings
Ingredients
Tools that make this easier
Optional — the recipe works without them.
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- Most useful here Mandoline Slicer Cuts the sweet potatoes into thin, uniform rounds so the chips crisp evenly. Check price on Amazon
- 5-Quart Air Fryer Air fries the sweet potato slices in a single layer until the edges turn golden brown. Check price on Amazon
- Wire Cooling Rack Lets the chips cool and firm up after air frying. Check price on Amazon
Instructions
- 1
Slice the sweet potatoes: Use a mandoline or sharp knife to cut sweet potatoes into very thin, uniform rounds, about 1/8-inch thick. Thin slices are key for crispiness.
- 2
Soak and dry: Place slices in a bowl of cold water for 15–20 minutes to remove excess starch. Drain and pat completely dry with a clean towel.
- 3
Season the chips: Toss the dry slices with olive oil, salt, and any optional seasonings until each slice is lightly coated.
- 4
Preheat the air fryer: Set to 350°F (175°C). Lightly spray or brush the basket with oil to prevent sticking.
- 5
Air fry in batches: Arrange slices in a single layer without overlapping. Cook for 10–15 minutes, shaking the basket halfway through. Watch closely in the last few minutes to avoid burning; the edges should turn golden brown and crisp.
- 6
Cool and crisp: Transfer chips to a wire rack to cool for 5 minutes. They will firm up as they cool.
Used in this recipe: Mandoline Slicer 5-Quart Air Fryer Wire Cooling Rack (Amazon, affiliate links)
Nutrition (per serving)
140 kcal
Calories
Crispy air fryer sweet potato chips are thin, golden, and crunchy, an easy snack that takes about 35 minutes including slicing and soaking. Using an air fryer, you get that satisfying crisp without deep frying, making them a lighter, yet indulgent option for a quick bite or side dish. The two things that decide whether they crisp are thin, even slices and a single layer in the basket.
Ingredients
Sweet Potatoes
- 2 large sweet potatoes, peeled or scrubbed
- 1-2 tsp olive oil
- 1/2 tsp kosher salt
Optional Seasonings
- 1/4 tsp smoked paprika
- 1/4 tsp garlic powder
- 1/8 tsp black pepper
- Pinch of cayenne for heat
How To Make It
Slice the sweet potatoes: Use a mandoline or sharp knife to cut sweet potatoes into very thin, uniform rounds, about 1/8-inch thick. Thin slices are key for crispiness.
Soak and dry: Place slices in a bowl of cold water for 15–20 minutes to remove excess starch. Drain and pat completely dry with a clean towel.
Season the chips: Toss the dry slices with olive oil, salt, and any optional seasonings until each slice is lightly coated.
Preheat the air fryer: Set to 350°F (175°C). Lightly spray or brush the basket with oil to prevent sticking.
Air fry in batches: Arrange slices in a single layer without overlapping. Cook for 10–15 minutes, shaking the basket halfway through. Watch closely in the last few minutes to avoid burning; the edges should turn golden brown and crisp.
Cool and crisp: Transfer chips to a wire rack to cool for 5 minutes. They will firm up as they cool.
How to Get Sweet Potato Chips Crispy, Not Chewy
- Uniform thickness matters: Uneven slices cook inconsistently; thin rounds yield the crispiest chips.
- Don’t overcrowd: Air needs to circulate around each slice to achieve crispness. Cook in batches if necessary.
- Adjust seasoning after cooking: A light sprinkle of salt after frying can enhance flavor without drawing moisture back into the chips.
- Oil choice: Olive oil works well. Avocado or grapeseed oil has a higher smoke point and a more neutral taste; expect similar crispness.
Other Potatoes, Seasonings and Dips
- Sweet potato alternatives: Purple or Japanese sweet potatoes work too. They are drier and starchier, so expect a slightly firmer chip that may need a minute or two more. For regular potatoes, see these air fryer sliced potatoes.
- Seasoning swaps: Try cinnamon sugar for a sweet version (add it after cooking so the sugar does not scorch), or curry powder for a savory one.
- Dipping sauces: Pair with a garlic aioli, sriracha mayo, or even a classic ketchup.
FAQ
Can I make these ahead of time?
Yes, you can slice and soak sweet potatoes a few hours in advance. Keep them in cold water in the fridge to prevent browning. Fry them just before serving for maximum crispiness.
How do I store leftovers?
Store cooled chips in an airtight container at room temperature for up to 2 days. Reheat in the air fryer at 300°F for 2–3 minutes to refresh crispness.
Can I freeze them?
Air-fried chips don’t freeze well once cooked because they lose crispiness. Raw slices can be frozen and air fried from frozen with a few extra minutes, but expect them to come out softer and less crisp than fresh slices.
What if my chips are soggy?
Soggy chips usually mean slices were too thick, crowded, or not dried well. Next time, slice thinner, dry thoroughly, and air fry in single layers.
Can I use other oils or sprays?
Yes, avocado, sunflower, or grapeseed oils all work. Lightly spray the basket to prevent sticking and brush the slices lightly to avoid excess oil.
For a thicker, spicier side from the same idea, try these oven-baked Cajun fries. The chips also work as a crunchy side for smash burgers.
