Crispy Air Fryer Sweet Potato Chips (Thin, Lightly Salted)

Air Fryer Sweet Potato Chips

I find this works best when the sweet potatoes are sliced very thin, soaked, and dried really well before they ever go into the air fryer. Because sweet potatoes have natural sugars, I rely on the lower 325°F (165°C) setting and visual cues more than the clock so the chips dry out and crisp before they brown too fast.

This version keeps things simple: thin slices, a light coating of oil, and single-layer batches so the chips crisp instead of steam. You can keep them lightly salted or finish them with a different seasoning once they come out.

Craving a classic shape instead? Make our Crispy Air Fryer Sweet Potato Fries.

Ingredients for Air Fryer Sweet Potato Chips

• 1 lb sweet potatoes (about 2 medium, 450g), scrubbed
• 1 to 2 teaspoons olive oil or avocado oil
• 1/4 to 1/2 teaspoon kosher salt, to taste

Optional seasonings: 1/4 to 1/2 teaspoon smoked paprika or chili powder, 1/8 to 1/4 teaspoon black pepper, a pinch of flaky sea salt, or about 1 teaspoon cinnamon sugar for a sweet finish.

Spice note: Smoked paprika or chili powder work best here as a light finishing seasoning rather than a heavy coating, since sweet potato chips can brown quickly. If you want to try different flavor profiles, Selefina has paprika and chili powders that are easy to use in small amounts.

A mandoline gives the most even chips. Aim for slices about 1/16 inch thick. If you use a knife, keep the slices as thin and uniform as possible, knowing thicker slices will take longer and may stay a little chewier in the center.

Fine sea salt works too, but use a little less than kosher salt so the chips do not end up too salty.

How to Make Sweet Potato Chips in the Air Fryer

1. Preheat the air fryer: Heat to 325°F (165°C) for 3 to 5 minutes. Starting with a hot basket or tray helps the slices begin drying right away.
2. Slice the sweet potatoes: Trim the ends and slice the potatoes crosswise to about 1/16 inch thick. The slices should look almost see-through. Even thickness matters here because thin pieces finish much faster than thicker ones.
3. Soak the slices: Place the slices in a bowl of cold water and soak for 15 minutes.
4. Dry very well: Drain and pat the slices thoroughly dry with clean kitchen towels or paper towels. If you have a salad spinner, use it first and then finish with towels. This is the step that keeps the chips from steaming.
5. Season lightly: Toss the dry slices with the oil and kosher salt. If you are using smoked paprika, chili powder, or black pepper, add it now. The slices should look lightly coated, not oily.
6. Arrange in a single layer: Place the slices in the basket or on trays with little to no overlap. Work in batches for the most even crisping. If you use perforated parchment to prevent sticking, add it only after preheating and only with food on top.
7. Air fry: Cook for 12 to 18 minutes, flipping or shaking halfway through. Start checking around 8 minutes, especially if your air fryer runs hot. In an oven-style air fryer, rotate and swap tray positions halfway through.
8. Pull chips as they finish: Thinner slices can be done before the rest. I usually look for lightly browned, curled edges and centers that look dry instead of translucent.
9. Cool to crisp: Transfer the chips to a wire rack and let them cool for 3 to 5 minutes. They crisp a little more as they sit. Add flaky salt or cinnamon sugar after cooking so sugary toppings do not burn.

Air fryer models vary quite a bit in heat and airflow, so color and texture matter more than one exact cook time.

Air Fryer Time and Temperature for Sweet Potato Chips

325°F (165°C) is the sweet spot here. Sweet potatoes brown quickly because of their natural sugars, and a hotter setting can darken the edges before the centers have dried enough to turn crisp.

Most batches take 12 to 18 minutes. Start checking around 8 minutes, flip or shake halfway through, and remove chips as they are ready. Basket-style air fryers often brown faster, while oven-style models can handle more at once but usually need tray rotation for even color.

Do You Need to Soak Sweet Potatoes for Chips?

Soaking helps, especially when the slices are very thin. A 15-minute soak in cold water can reduce some of the surface starch so the chips are less likely to turn leathery.

That said, the part I pay attention to most is drying. If the slices go into the air fryer damp, they steam and soften instead of crisping. You can skip the soak if needed, but the texture is less reliable.

Why Your Sweet Potato Chips Turned Soft

• The slices were still damp: Any surface moisture creates steam, so dry them very thoroughly before adding oil.
• The basket was crowded: Overlapping slices trap steam and cook unevenly.
• Too much oil was used: A light coating helps; excess oil can leave the chips soft.
• The slices were too thick: Thicker slices need more time and may stay flexible in the center.
• They were stored while still warm: Trapped steam softens them quickly.

If a batch softens after cooling, re-crisp the chips at 300°F (150°C) for 2 to 4 minutes in a single layer, watching closely.

Easy Variations for Air Fryer Sweet Potato Chips

No-Oil Sweet Potato Chips

Skip the oil and air fry at 300 to 315°F (150 to 157°C), flipping a little more often. This works, but the chips are more likely to stick and can turn out slightly drier.

Thick-Cut Sweet Potato Chips

Slice the potatoes about 1/8 inch thick and cook at 325°F (165°C) for 18 to 25 minutes, flipping every 5 to 6 minutes. These come out more like kettle-style chips with a firmer bite, not the same delicate crispness as very thin slices.

If you love thicker pieces, bake a batch of Air Fryer Sweet Potato Wedges.

Serving Ideas for Air Fryer Sweet Potato Chips

Serve these with Greek yogurt ranch, chipotle mayo, or hummus. They also work well with a little smoked paprika and flaky salt, or as a crunchy topping for salads and creamy soups.

For a chunkier side, try our Air Fryer Sweet Potato Cubes.

How to Store and Reheat Air Fryer Sweet Potato Chips

Let the chips cool completely on a wire rack before storing. Once cool, keep them in an airtight container or zip-top bag lined with a paper towel at room temperature for 1 to 2 days.

Do not refrigerate them, since the extra moisture softens the chips.

To re-crisp, return them to the air fryer at 300°F (150°C) for 2 to 4 minutes in a single layer. They will improve, but they may not be quite as crisp as when they were freshly made.

Nutrition

Approximate nutrition per serving, based on 4 snack servings and the main ingredients only: 100 calories, 1.5g protein, 2g fat, 21g carbohydrates.

Approximate nutrition per 100g: 90 calories, 1g protein, 2g fat, 19g carbohydrates.

Nutrition is an estimate and will vary with the size of the sweet potatoes and the amount of oil used.