Crispy Sweet Potato Chips Made in the Air Fryer
Air Fryer Sweet Potato Chips: Perfect Cooking Time and Essential Tips!
Discover how to make incredibly crispy and healthy sweet potato chips right at home using your air fryer! This simple recipe is perfect for a delicious snack, and I’ll share the secrets to achieving the perfect crispiness.
Ingredients- 1 medium sweet potato
Cooking Instructions
Step 1
Start by thoroughly washing the sweet potato. To get perfectly thin and even slices for maximum crispiness, a mandoline slicer is your best friend! Carefully slice the sweet potato thinly. Once sliced, soak the pieces in cold water for about 20 minutes to remove excess starch, which is crucial for achieving a crunchy texture.
Step 2
After soaking, rinse the sweet potato slices under running water 2-3 times until the water runs clear. It’s extremely important to remove as much moisture as possible! Lay out some paper towels on a plate or tray and arrange the sweet potato slices in a single layer. You can also place another layer of paper towels on top or pat them dry thoroughly. Thoroughly drying the slices is key to making super crispy chips without frying.
Step 3
Place the thoroughly dried sweet potato slices into a resealable plastic bag. Add 2 tablespoons of olive oil. Now, inflate the bag with air to make it plump, then gently shake it. Be careful not to break the delicate slices. This shaking motion ensures that the oil coats each slice evenly, adding flavor and contributing to the crispiness.
Step 4
Transfer the oil-coated sweet potato slices to your air fryer basket. Lining the basket with parchment paper makes cleanup a breeze! Arrange the slices in a single layer, making sure they don’t overlap too much. I used a ‘Simeo Air Fryer’ and started by cooking them at 180°C (356°F) for 10 minutes.
Step 5
After the initial 10 minutes at 180°C, I noticed that the slices on top were perfectly crisp, but those at the bottom were a bit soft and pliable. Instead of just mixing and recooking, I tried a different approach. I removed the already crispy chips and spread out the softer slices in a single layer, then returned them to the air fryer. This time, I lowered the temperature to 170°C (338°F) and cooked for another 10 minutes.
Step 6
The first photo shows the chips after cooking for 10 minutes at 170°C. Some overlapping areas still felt slightly soft, so I added another 5 minutes at 170°C, which improved them significantly. Be cautious, though, as overcooking can lead to burnt chips, like the ones with a very dark brown color shown on the left in the photo. My attempt to cook them too long after the initial 180°C for 10 minutes, followed by 170°C for 10 minutes and then another 5 minutes, resulted in some burning. Temperature and timing are crucial!
Step 7
I decided to try cooking the remaining chips one last time. Cooking at 180°C for 10 minutes still resulted in softer chips at the bottom, so I again removed the crispy ones. Then, I placed the softer slices back into the air fryer at 170°C for another 10 minutes, which yielded a much better result. Through trial and error, the most effective method seems to be: cook at 180°C for 10 minutes, remove the crisp chips, and then cook the remaining softer ones at 170°C for approximately 10-15 minutes, adjusting as needed. Slicing them thinly and avoiding overcrowding are the absolute keys to achieving perfect crispiness!
