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Air Fryer Sweet Potato Chips

Air fryer sweet potato chips are sliced paper-thin, soaked, and cooked in batches at 300°F until crisp and lightly browned at the edges. A brief cool on a wire rack helps them crisp up before they’re salted.
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Prep Time 5 minutes
Cook Time 15 minutes
Soaking and cooling 25 minutes
Total Time 45 minutes
Servings: 2 servings
Course: Snack
Cuisine: American
Calories: 106
Ingredients Equipment Method Notes

Ingredients
  

  • 1 sweet potato medium; about 8 ounces, scrubbed
  • 4 cups cold water
  • 1 teaspoon canola oil
  • 0.25 teaspoon kosher salt

Equipment

  • 1 5- to 6-quart basket-style air fryer

Method
 

  1. Use a mandoline or sharp knife to slice the sweet potato into 1/16-inch-thick rounds.
  2. Soak the slices in the cold water for 20 minutes, then drain.
  3. Pat the slices completely dry with paper towels so they crisp instead of steam.
  4. Preheat a 5- to 6-quart basket-style air fryer to 300°F.
  5. Toss the slices with the canola oil until lightly coated.
  6. Arrange the slices in a single layer in the basket, working in batches as needed. Air-fry for 10 to 15 minutes, flipping at 6 minutes; remove chips as they turn dry, crisp, and lightly browned at the edges.
  7. Cool the chips on a wire rack for 5 minutes.
  8. Sprinkle the chips with the kosher salt.

Notes

For the crispest chips, pat the slices completely dry before air-frying. Store in an airtight container at room temperature for up to 3 days; freezing is not recommended.