Instructions

1. 1

   Slice the sweet potatoes: Use a mandoline or sharp knife to cut sweet potatoes into very thin, uniform rounds, about 1/8-inch thick. Thin slices are key for crispiness.

2. 2

   Soak and dry: Place slices in a bowl of cold water for 15–20 minutes to remove excess starch. Drain and pat completely dry with a clean towel.

3. 3

   Season the chips: Toss the dry slices with olive oil, salt, and any optional seasonings until each slice is lightly coated.

4. 4

   Preheat the air fryer: Set to 350°F (175°C). Lightly spray or brush the basket with oil to prevent sticking.

5. 5

   Air fry in batches: Arrange slices in a single layer without overlapping. Cook for 10–15 minutes, shaking the basket halfway through. Watch closely in the last few minutes to avoid burning; the edges should turn golden brown and crisp.

6. 6

   Cool and crisp: Transfer chips to a wire rack to cool for 5 minutes. They will firm up as they cool.