Sweet Potato Chips in the Air Fryer

Rating: 3.4 stars
5 Ratings
  • 5 star values: 1
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 2
  • 1 star values: 0

Sweet potato chips are prepared in no time in the air fryer. They turn out wonderfully crispy and delicious. Serve straight out of the air fryer with your favorite dip or sandwich.

By Bibi

Gallery

Recipe Summary test

prep:
10 mins
cook:
15 mins
total:
25 mins
Servings:
2
Yield:
2 servings
Nutrition Info
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Ingredients

2
Original recipe yields 2 servings
The ingredient list now reflects the servings specified

Directions

  • Preheat air fryer to 400 degrees F (200 degrees C).

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  • Place sweet potato slices in a large bowl. Stir in avocado oil, evenly coating each piece. Add Creole seasoning, stirring to combine. Place slices in a thin layer on the bottom of the air fryer basket.

  • Cook in the preheated air fryer for 7 minutes. Shake slices and turn to allow for even cooking. Continue cooking until desired crispness is achieved, about 6 more minutes. Transfer potato slices to a rack and allow to cool.

Cook's Note:

Some potatoes may have turned partially brown at the end of the frying, but these are the crispiest.

Nutrition Facts

Per Serving:
121 calories; protein 1.8g; carbohydrates 23.1g; fat 2.6g; sodium 180.9mg. Full Nutrition
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Reviews (6)

Read More Reviews

Most helpful positive review

tcasa
Allstar
Rating: 4 stars
02/19/2019
I loved these! My family thought they were ok. I would recommend using a mandolin to slece the potatoes as thin as possible. I did not use one today and some of the chips were not crispy in the middle but burnt on the ends. I ate the most anyway but the kids would not eat the dark ones. I also used canola oil. I served this with a maple yogurt dipping sauce from AR (equal amount of yogurt and maple pinch of salt mix). Thank you for the recipe will be making this again. Read More

Most helpful critical review

Kelli Meland-Lewis
Rating: 2 stars
10/14/2019
I used a mandolin for perfect even thickness, however they were burned on the edges and soggy in the middle. I think it could be my air fryer? Next time I will lower heat and increase time Read More
Helpful
(1)
5 Ratings
  • 5 star values: 1
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 2
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
Kelli Meland-Lewis
Rating: 2 stars
10/13/2019
I used a mandolin for perfect even thickness, however they were burned on the edges and soggy in the middle. I think it could be my air fryer? Next time I will lower heat and increase time Read More
Helpful
(1)
tcasa
Allstar
Rating: 4 stars
02/19/2019
I loved these! My family thought they were ok. I would recommend using a mandolin to slece the potatoes as thin as possible. I did not use one today and some of the chips were not crispy in the middle but burnt on the ends. I ate the most anyway but the kids would not eat the dark ones. I also used canola oil. I served this with a maple yogurt dipping sauce from AR (equal amount of yogurt and maple pinch of salt mix). Thank you for the recipe will be making this again. Read More
phoward2007
Rating: 2 stars
07/31/2019
First recipe I tried in my new air fryer. Burnt almost every single chip! Used a mandolin to keep slices as uniform as possible. Through trial & a lot of errors had to adjust the temp down to 360 and the time to 4 minutes. The edges STILL burned. Could only put in a single layer each time = 9 chips per batch.:( Took a very long time to cook two sweet potatoes. I don't think I'll try this one again. And we were so hopeful. Read More
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Sally Jo Holm
Rating: 4 stars
11/26/2018
I think I would try cutting them thinner. And I could only cook about 1/3 of the chips at a time. Tasted good though. Read More
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