Use your air fryer to make these yummy sweet potato chips. After much experimenting I found that the best chips came from a mandoline that was set just a hair thicker than 1/16 inch (about 3/32 inch thick).
Ingredients
- (8 ounces) sweet potato: 1 piece
- canola oil: 1 Tbsp
- sea salt: 0.25 tsp
- black pepper: 0.25 tsp (freshly ground)
- cooking spray:
Metric Conversion
Stages of cooking
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Slice potato into 1/16-inch-thick rounds using a mandoline. Put potato slices in a large bowl of cold water; soak about 20 minutes. Drain and pat dry with paper towels. Wipe out bowl.
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Return potato slices to dried bowl. Add oil, salt, and pepper; toss gently to coat.
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Preheat air fryer to 350 degrees F (175 degrees C). Lightly coat air fryer basket with cooking spray. Working in batches if needed, arrange potato slices in an even layer in basket (do not overcrowd).
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Cook until lightly golden and crispy, 12 to 16 minutes, turning and rearranging chips into an even layer every 4 minutes. Watch closely during the last 2 to 3 minutes of cooking. Check chips about every 30 seconds, using tongs to remove golden chips from the basket as needed to avoid overcooking and ending up with bitter chips.
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Let chips cool about 5 minutes. Chips will continue to crisp as they cool.Store in an airtight container up to 3 days.
