We are searching data for your request:
Upon completion, a link will appear to access the found materials.
Sweet potato chips sound like a nutritious snack, but store-bought versions can still pack significant amounts of fat and sodium. Enter air fryer sweet potato chips. These healthy homemade chips have a third of the fat—and they’re perfectly crunchy and addictive.
If you don’t already own a mandoline, this recipe is your excuse to buy one. This versatile kitchen tool makes for precise slicing, which results in a more evenly-cooked chip. Additionally, soaking the sweet potato slices in water helps to remove the starch, making for a crispier chip.
Pack these sweet potato chips into your lunch box or serve them with a creamy dip, like our herby Pesto-Yogurt Dip or this craveworthy Caramelized Leek and Spinach Dip. What other foods can you air fry? Our collection of over 35 healthy air fryer recipes has tons of delicious ideas from chicken wings to Pop Tarts to coconut shrimp.
How to Make It
In a large bowl of cold water, soak sweet potato slices for 20 minutes. Drain sweet potatoes; pat dry with paper towels.
Wipe bowl dry; then add oil, salt, pepper, and rosemary (if using). Add sweet potatoes; toss gently to coat.
Lightly coat air fryer basket with cooking spray. Place half of the sweet potatoes in the basket, and cook in two batches at 350°F until cooked through and crispy, about 15 minutes.
Using a pair of tongs, carefully remove sweet potatoes from air fryer to plate. Let cool; serve immediately or store in an airtight plastic container.
We used a Philips Viva Collection HD9621 Air Fryer, which does not need preheating.
Air frying these sweet potato chips takes a little practice—but you can nail them by keeping a close eye on them while they cook. Check the chips about halfway through, using your tongs to separate any that have stuck to each other. Check them again towards the end of their cook cycle, making sure to remove any chips that are lightly-browned and crisped. Don’t worry if several chips feel a touch soft—they tend to dry out and crisp up as they cool.