Crispy Air Fryer Sweet Potato Slices — Easy, Healthy Snack in 20 Minutes
Sweet potatoes get a lot of love in mashed form, baked whole, or even in pie. But when I want something quick, crunchy, and a little bit addictive, I reach for this recipe for Crispy Air Fryer Sweet Potato Slices. They are thin, satisfyingly crisp at the edges, and soft-ish in the center. Best of all, they use very little oil and take under 20 minutes from start to finish.
Ingredients for this Crispy Air Fryer Sweet Potato Slices
You only need a handful of ingredients, most of which you probably already have. The beauty is in the simplicity: a little oil, a few pantry spices, and the natural sweetness of the potatoes.
- 2 medium sweet potatoes
- 1 tablespoon olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon garlic powder
- Nonstick spray or extra oil for the air fryer basket
- Optional: chopped parsley or chives for garnish
Notes on ingredients: if you like a bit of heat, add 1/4 teaspoon of cayenne or a pinch of chili flakes. For a sweeter take, replace the smoked paprika with a sprinkle of cinnamon and a tiny pinch of brown sugar.
Instructions
Alright, let me walk you through this like I would if we were in the kitchen together. It’s relaxed, simple steps — nothing fussy.
- Prep the potatoes. Give them a good scrub. I usually leave the skins on because they’re nutritious and hold up well. Trim the ends so you have clean, flat surfaces.
- Slice thinly. Slice the sweet potatoes into even rounds, about 1/8 to 1/4 inch thick. A mandoline is handy if you have it, but a sharp knife works fine too — take your time. Even thickness helps them cook uniformly.
- Toss with oil and spices. Put the slices in a large bowl, add the olive oil and toss. Sprinkle on the salt, pepper, smoked paprika, and garlic powder, then toss again so everything is evenly coated.
- Preheat the air fryer. Set it to 380 F (193 C) for a few minutes. Lightly oil the basket so the slices don’t stick. You want just a little oil; excess can make them soggy.
- Cook in a single layer. Lay the sweet potato slices in the basket without overlapping. Work in batches if necessary. Cook for about 8 minutes, then flip each slice and cook another 5 to 7 minutes. Keep an eye on them toward the end — thin slices can go from perfect to overdone quickly.
- Cool briefly. Once they look golden and crisp, transfer the slices to a wire rack or paper towel-lined plate to cool for a minute. Cooling helps them stay crispy instead of steaming in a pile.
- Serve. Sprinkle with fresh herbs if you like, and dig in while they’re warm.
Some quick tips: if your air fryer tends to be hot in spots, rotate the basket halfway through. And if you want super-crispy chips, make the slices thinner and give them a minute or two more, but watch closely.
Cook and Prep Times
- Prep time: 10 to 15 minutes (depending on slicing)
- Cook time: 12 to 15 minutes per batch
- Total time: about 20 to 30 minutes
Nutritional information
Here’s a rough estimate per serving (recipe makes about 4 servings):
- Calories: 190
- Fat: 7 g
- Carbohydrates: 30 g
- Fiber: 4 g
- Protein: 2 g
Sweet potatoes are a great source of vitamin A and fiber, and using a small amount of olive oil keeps the dish lighter than deep-fried versions.
Frequently asked questions
Can I make these in the oven instead of an air fryer?
Yes. Preheat the oven to 425 F (220 C). Lay the slices on a baking sheet in a single layer and bake for 12 to 20 minutes, flipping halfway through. The oven version takes a bit longer and might not get as uniformly crisp as the air fryer, but it still tastes great. Use a convection setting if you have it for better crisping.
How thin should I slice the sweet potatoes?
I recommend 1/8 to 1/4 inch. Thinner slices crisp up more like chips, while thicker slices have a tender center and crisp edges. If you want a chip-like crunch, aim for the thinner end and watch them closely during the final minutes of cooking.
Do I need to soak the slices before cooking to remove starch?
Soaking in cold water for 15 to 30 minutes can help remove some surface starch and improve crispiness, similar to potato chips. I don’t always do it for this snack because the air fryer plus a little oil usually does the trick. If you try soaking, dry the slices thoroughly before tossing with oil so they crisp properly.
That’s it. Simple, quick, and honestly a little comforting. These Crispy Air Fryer Sweet Potato Slices make a lovely snack with hummus, a bright yogurt dip, or alongside a sandwich. If you make a batch, try saving one or two for later; reheated briefly in the air fryer come back to life crispier than a microwave will manage. Enjoy, and tell me how you like them; I’d love to hear your favorite seasoning twist.
Crispy Air Fryer Sweet Potato Slices
Ingredients
- 2 medium sweet potatoes
- 1 tablespoon olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon garlic powder
- as needed nonstick spray or extra oil for the basket
- optional fresh chopped parsley or chives for garnish
Instructions
- Wash and dry the sweet potatoes. There’s no need to peel them unless you prefer. Trim the ends.
- Slice the sweet potatoes into even 1/8 to 1/4 inch rounds. Use a mandoline if you have one for uniform thickness, or take your time with a sharp knife.
- Place the slices in a large bowl and add the olive oil. Toss to coat so each slice has a light sheen.
- In a small bowl, mix the salt, pepper, smoked paprika, and garlic powder. Sprinkle the seasoning over the sweet potato slices and toss again to distribute evenly.
- Preheat the air fryer to 380 F (193 C) for 3 minutes. Lightly spray the basket with nonstick spray or rub with a little oil to prevent sticking.
- Arrange the sweet potato slices in a single layer in the basket. Avoid overlapping; you may need to cook in batches depending on the size of your air fryer.
- Cook at 380 F (193 C) for 8 minutes. Open the basket, use tongs to flip the slices, then continue cooking for another 5 to 7 minutes, or until the edges are golden and the centers are crisp. Thin slices will crisp faster, so watch closely.
- Remove the slices to a wire rack or paper towel-lined plate to cool slightly — this helps them stay crisp. If desired, sprinkle with fresh parsley or chives and serve warm.
