American
Air Fryer Sweet Potato Chips
Thin sweet potato slices cook in a single air-fryer layer until crisp at the edges. A little oil and salt are all they need for a simple homemade chip.
- Prep
- 10 min
- Cook
- 14 min
- Total
- 24 min
- Servings
- 4
- Difficulty
- Easy
Why you’ll love it
- Slices cook faster than oven chips.
- Single-layer air flow keeps edges crisp.
- Uses one potato and pantry oil and salt.
- Tastes better warm straight from the basket.
Ingredients
Ingredient amounts scale. Oven temperature and cook time do not. Salt, spices, and leaveners are a starting point after you scale. Taste and adjust.
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Instructions
- 1
Scrub the sweet potato and slice into 1/8-inch rounds with a sharp knife or mandoline.
- 2
Toss slices with olive oil, salt, smoked paprika, garlic powder, and black pepper.
- 3
Preheat the air fryer to 350°F.
- 4
Arrange slices in a single layer in the basket without overlapping.
- 5
Air-fry 12 to 14 minutes, flipping halfway, until edges brown and centers firm.
- 6
Cool 2 minutes on a rack so they finish crisping.
- 7
Work in batches if needed to keep a single layer.
Pro tips
- Uniform thin slices cook evenly and crisp better.
- Do not stack; crowding steams instead of crisps.
- A short cool-down on a rack firms the texture.
Easy substitutions
- smoked paprika
- plain paprika or chili powder
- olive oil
- avocado oil
- sweet potato
- regular russet potato
Storage and reheating
Storage
Best eaten the same day. Store leftovers in a paper-towel-lined container up to 1 day.
Reheating
Air-fry at 320°F for 2 to 3 minutes to re-crisp.
Nutrition
Estimates per serving, using standard ingredient averages and rounded to the nearest gram. This is not a lab analysis, and it shifts if you change brands or add sides.
- Calories
- 120
- Protein
- 2 g
- Carbs
- 18 g
- Fat
- 5 g
- Fiber
- 3 g
Budget friendly · Air Fryer · Vegetarian
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From the kitchen
Kitchen tools we love
Practical tools these recipes actually use. This is not a review roundup, and these are not paid placements. If affiliate links are added later, they will be labeled and disclosed.
A heavy 12-inch skillet
Most of the chicken and steak recipes are written for one pan that holds heat. Stainless or cast iron both work.
An air fryer with a real basket
The air-fryer recipes expect a single layer. A crowded basket steams instead of browning.
A half-sheet pan
Drumsticks, potatoes, sausage, and carrots all use one. A dark pan browns faster than a very shiny one.
A sharp chef’s knife
These recipes do not need a specialty blade. A sharp 8-inch knife is faster and safer than a dull one.
A large cutting board
Big enough that the onion and the raw chicken are not sharing the same puddle.
Dry cups and a liquid cup
Desserts in particular expect level dry measures and a separate cup for milk.
An instant-read thermometer
Use it for poultry, pork chops, and meatloaf. Color is a weak guide.
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