Crispy Sweet Potato Chips
Ingredients
Steps
- 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.
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.
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