Crispy Air Fryer Sweet Potato Chips

Air fryer sweet potato chips give you all the salty-crisp satisfaction of a bag of chips, but with just a drizzle of oil and a quick toss in the hot circulating air.

They cook up in under 20 minutes, with crispy edges and tender centers, and they are simple enough to become a go-to snack any night of the week.

Why Air Fryer Chips Work So Well

The air fryer’s dry, high heat hits those thin slices and drives off moisture fast. That’s what turns the natural sugars in the sweet potato into a deep, caramelized crunch.

A quick shake halfway through the cook time keeps the chips from steaming, so every slice gets a chance to crisp up instead of turning limp.

Ingredients

• 2 medium sweet potatoes: scrubbed clean, not peeled
• 1 tbsp avocado oil: or any neutral oil with a high smoke point
• 1/2 tsp kosher salt: plus more to taste

Variations / Substitutions

• Olive oil: swap in if you prefer, but watch the temperature. Olive oil smokes a little lower, so keep the air fryer at 375°F and check on them a minute sooner.
• Sweet cinnamon chip: toss with a teaspoon of sugar and a pinch of cinnamon along with the salt, then dust with more cinnamon right after cooking.
• Smoky heat: add 1/2 teaspoon of smoked paprika and a pinch of cayenne to the oil before tossing.
• Fresh herb finish: while still hot, toss with chopped rosemary or thyme and a crack of black pepper.

For a thicker, more fry-shaped snack, try my Air Fryer Sweet Potato Wedges.

How to Make Air Fryer Sweet Potato Chips

Step 1: Slice the Potatoes

Using a mandoline or a sharp chef’s knife, slice the sweet potatoes into 1/8-inch rounds. Keeping the slices uniform is the single most important thing for even cooking, so take your time here.

You’ll know they’re thin enough when you can almost see light through them. If you cut by hand and some are a little thicker, just pull those aside and cook them a minute longer.

Step 2: Toss with Oil and Salt

Transfer the slices to a large bowl, then drizzle with 1 tablespoon of oil and sprinkle with 1/2 teaspoon of salt. Toss by hand until every piece is lightly coated. Nothing should look dry.

The slices will feel slightly slick but not greasy. If they seem wet, pat them with a paper towel first so the oil sticks better.

Step 3: Air Fry the Chips

Preheat your air fryer to 375°F (190°C). Arrange the coated sweet potato slices in a single layer in the basket, making sure they don’t overlap. If your basket is small, work in two batches so every chip gets direct air flow.

Air fry for 5 minutes, then pull the basket and give it a good shake. Return it and cook another 5 to 7 minutes, until the edges are deeply browned and beginning to curl. The chips will crisp up further as they cool on the tray.

Step 4: Season and Serve the Chips

Tip the hot chips onto a serving plate, then sprinkle with an extra pinch of salt or any seasoning you like while they’re still warm.

Serve them right away, while they’re at their crunchiest. The centers stay tender and sweet against the salty, brittle edges.

Tips for the Crispiest Chips

• Soak the slices in cold water for 10 minutes, then dry them completely. This removes surface starch and helps them crisp rather than steam.
• Use a mandoline for uniform 1/8-inch slices. Even a small difference in thickness can mean some chips burn while others stay soft.
• Let the chips cool on a wire rack for a minute after air frying. The dry air sets the crunch.
• If you like darker, almost burnt edges for extra sweetness, push the cook time by 1 to 2 minutes.

Cook times by slice thickness:

Keeping Leftover Chips Crisp

These are best the day they’re made, but if you have leftovers, let them cool completely, then store in an airtight container with a paper towel to absorb moisture.

Reheat in the air fryer at 350°F (175°C) for 2 to 3 minutes to bring back some crunch.

What To Serve With Sweet Potato Chips

Scoop them through a garlic aioli or roasted red pepper hummus for a creamy contrast. They also add good crunch when crumbled over a simple green salad, or you can pile them next to a turkey burger for a cleaner take on fries.

Frequently Asked Questions

Do I need to peel sweet potatoes for chips?

No, the skin adds fiber and helps hold the chip together. Just scrub them well.

Why won’t my chips get crispy?

Too much moisture or overcrowding is usually the culprit. Dry the slices thoroughly, don’t pile them in the basket, and make sure your air fryer is fully preheated.

Can I make these without any oil?

You can, but they won’t crisp as much and may turn leathery. A light coat of oil makes a big difference.

Can I use yams instead of sweet potatoes?

Yes, the vibrant orange flesh of sweet potatoes works best, but yams will crisp similarly. The texture may be slightly drier.

How do I stop the chips from sticking to the basket?

Lightly spray the basket with oil before adding the slices, and give them a shake early on.

Air Fryer Sweet Potato Chips Recipe

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 15 minutes mins

Total Time 20 minutes mins

Servings: 4 servings

Calories: 90

Ingredients Method Notes

Ingredients

  

• 2 medium sweet potatoes
• 1 tbsp avocado oil
• 1/2 tsp kosher salt

Method

 

1. Slice sweet potatoes into 1/8-inch rounds.
2. Toss with oil and salt in a bowl until evenly coated.
3. Air fry in a single layer at 375°F for 5 minutes, shake, then cook 5 to 7 minutes more until edges are deeply browned and curling.
4. Transfer to a plate, season with extra salt if desired, and serve right away.

Notes

Let the chips cool on a rack for a minute after air frying; they crisp up as they cool. If you want them extra sweet and caramelized, leave some slices a shade darker.