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air fryer sweet potato chips in a black bowl with dipping sauce

Easy Air Fryer Sweet Potato Chips

These Easy Homemade Air Fryer Sweet Potato Chips are healthy vegetable slices the whole family will enjoy. These veggie chips are soaked in water and then fried with bold seasoning. 
Course Appetizer, Side Dish
Cuisine American
Keyword air fryer sweet potato chips, air fryer sweet potatoes, air fryer veggie chips
Prep Time 15 minutes
Cook Time 15 minutes
soak in water 30 minutes
Total Time 1 hour
Servings 4
Calories 94kcal


  • 2 sweet potatoes Mine weighed 22oz total
  • 1 teaspoon chives dried or fresh
  • 1/4 teaspoon pepper
  • 1/2 teaspoon salt
  • 2 teaspoons paprika
  • 2 teaspoons garlic powder
  • cooking oil


  • Microwave the sweet potatoes for 60 seconds to soften. This optional, but helps with the slicing process.
  • Peel the skin off the sweet potatoes and slice them into slices about 1/8ths of an inch thick. I like to use a mandolin slicer. You can slice them however you wish, but thinner slices will crisp easier. You also want to make sure they are all about the same size so that they cook evenly in the air fryer.
  • Soak the sweet potatoes in a large bowl of cold water for 30 minutes. This will remove excess starch from the sweet potatoes and help with crisping.
  • Remove the potatoes from water and dry completely.
  • Spritz with oil and then sprinkle the seasonings throughout. Stir to combine.
  • Place the sweet potato chips in the air fryer basket. Air fry the sweet potatoes for 7-8 minutes on 400 degrees.
  • Open and shake the basket to move the chips around. Air fry for an additional 7-8 minutes or until they are crisp. If you have unevenly sliced chips you may need to remove the chips that are cooking faster than the others, and then allow the others to cook.
  • You will know the sweet potato chips have finished cooking when they start to crisp and harden at the edges. This is when it's time to remove them from the air fryer to cool. They will harden a lot more during the cooling process. Then end result will be crispy, crunchy edges with a soft middle for each chip.



  • If you have trouble getting the chips to crisp, use more oil. You should also take note of cook time. Cook the chips until the edges are crisp. You will need to allow them to cool for about 30 minutes in order to get the chips to fully crisp.
  • Thick chips will take longer to fry than thin chips. If you have a mix of both you may end up burning the thin chips.
  • Sweet potatoes can be really hard to slice. Be careful, and follow the tips on microwaving them to soften and use a mandolin for safer slicing.


Serving: 1serving | Calories: 94kcal | Carbohydrates: 13g | Protein: 1g | Fat: 4g