Crispy Sweet Potato Chips
Crispy Sweet Potato Chips use mandoline-sliced sweet potatoes with olive oil and salt; air fry at 350°F for 18 minutes until paper-thin and crispy with natural sweetness.
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Method
- 1
Slice sweet potatoes paper-thin (1/16 inch) using a mandoline.
- 2
Toss with olive oil and salt. Arrange in a single layer — no overlapping.
- 3
Air fry at 350°F for 15-18 minutes, checking frequently and removing chips as they crisp. They cook unevenly.
- 4
Cool on a wire rack — they crisp up significantly as they cool.
- 5
Season while warm. Store in an airtight container for up to 5 days.
Pro tip. Sweet potatoes have more sugar than russets, so they burn faster — watch closely after 12 minutes. Mandoline is essential for even thickness. They curl and look done before they're actually crispy; wait for the edges to darken.
Why the air fryer wins here
- Ready in 18 minutes. The same dish takes about 29 in a conventional oven, plus preheating.
- Uses a fraction of the oil of deep frying, which is how this comes in at 130 calories a serving.
- Cleanup is a basket, not a sheet pan and a splattered stovetop.
Storing and reheating
Refrigerate perishable leftovers within 2 hours, or within 1 hour above 90°F. Reheat leftovers to 165°F (74°C) throughout, measured with a food thermometer. USDA leftover safety guidance.
Keep leftovers in the fridge for up to 3 days. Reheat in the air fryer at 350°F for 3-5 minutes rather than the microwave so the outside crisps back up. See the reheat guide for exact times by food.
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