Crispy Homemade Air Fryer Sweet Potato Chips

Ingredients

• 1 medium sweet potato (approximately 8 ounces / 225g)

• 1 tablespoon canola oil (swap for neutral high-heat avocado oil if preferred)

• 1/4 teaspoon sea salt

• 1/4 teaspoon freshly ground black pepper

• Non-stick cooking spray

Instructions

1. Use a mandoline slicer to get consistent, even cuts, and slice the sweet potato into 1/16-inch (≈1.5mm) thin rounds. Drop all sliced rounds into a large bowl full of cold water, and let them soak for roughly 20 minutes—this step removes excess starch to help your chips turn extra crispy. Once soaking is done, drain all water and pat every slice completely dry with paper towels, then wipe out the empty bowl to remove leftover moisture.

2. Put the dried potato slices back into the cleaned, dry bowl. Add the canola oil, sea salt, and black pepper, then toss gently until every slice is evenly coated with seasoning and oil.

3. Preheat your air fryer to 350 degrees F (175 degrees C). Give the air fryer basket a light coating of cooking spray to prevent sticking. Arrange the sweet potato slices in a single, even layer with no overlapping; work in batches if needed to avoid overcrowding the basket, which stops chips from crisping properly.

4. Cook the chips for 12 to 16 minutes total. Open the air fryer every 4 minutes to flip the chips and rearrange them back into an even layer for consistent cooking. Watch the chips very closely during the final 2 to 3 minutes of cooking, as thin slices can burn very quickly. Check them every 30 seconds, and use tongs to remove any chips that have already turned golden and crispy as you go to avoid overcooking and ending up with bitter, burnt chips.

5. Let the finished chips cool for roughly 5 minutes before serving. Chips will continue to firm up and crisp as they cool down. Store any leftover chips in an airtight container at room temperature for up to 3 days.