Because sometimes you just need a crunchy snack that behaves — unlike that one pan of “extra-crispy” chips we don’t talk about.

If you’ve ever stared at a sweet potato and thought, “You’d be so much better off as a chip,” — welcome to the club. These air-fried (or oven-baked) beauties prove you can turn a humble root into something irresistibly crunchy without an oil splatter war or a countertop fryer the size of a toddler. They’re golden, crisp, and just salty enough to make you forget you’re technically eating a vegetable.

And let’s be honest — most of us don’t eat nearly enough veggies. (Looking at you, me, and anyone else who considers coffee a food group.) These chips are the ultimate loophole: a snack that feels like rebellion but counts as responsibility. Even the pickiest eaters — tiny or fully grown — won’t realize they’re getting a healthy dose of vitamin A with every “I’ll just have one more” handful.

Sherryl Jenkins

Crispy Sweet Potato Chips (Air Fryer or Oven)

Crispy, golden, and perfectly snackable — these AIP-friendly sweet potato chips are the guilt-free crunch you’ve been missing. Air-fried or oven-baked, they’re light, salty, and full of natural flavor with just enough sweetness to keep things interesting. A great way to sneak in extra veggies for kids (and veggie-resistant adults who still think fries are a food group).

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Servings: 2

Course: Snack

Cuisine: American

Ingredients Equipment Method Notes

Ingredients

  

• 1 large sweet potato (orange or white variety), thinly sliced
• 1 tbsp olive oil or avocado oil
• 1/2 tsp pink salt (sea salt optional)

Optional Sweet-Salty Variation:

• 1/4 tsp ¼ tsp cinnamon
• 1/2 tsp ½ tsp coconut sugar (omit for strict AIP)
• Tiny pinch of sea salt

Equipment

• Mandolin slicer or sharp knife
• Mixing bowl
• Air fryer or baking sheet + parchment paper
• Silicone spatula or tongs
• Wire rack (optional, for cooling)

Method

 

Air Fryer Method

1. Preheat air fryer to 350°F (175°C).
2. Toss sweet potato slices in oil and seasoning (add cinnamon and coconut sugar for sweet-salty version).
3. Arrange in a single layer, avoiding overlap.
4. Air-fry 8–10 minutes, shaking the basket halfway. Keep a close eye — they crisp quickly!
5. Transfer to a cooling rack for that perfect crunch.

Oven Method

1. Preheat oven to 375°F (190°C) and line a baking sheet with parchment.
2. Toss slices with oil and seasoning (add sweet-salty mix if desired).
3. Lay in a single layer.
4. Bake 10–12 minutes, flip, then bake another 8–10 minutes until golden and crisp at the edges.
5. Let cool completely — they’ll finish crisping as they cool.

Notes

🧮 Nutrition Facts (Per Serving — about 1 cup chips)

Nutrient	Amount	Notes
Calories	150 kcal	based on olive oil + 1 medium sweet potato
Carbohydrates	18 g	mostly from sweet potato
Protein	2 g
Fat	8 g	from olive oil
Fiber	2 g
Sodium	210 mg	adjustable to taste

Macro Summary: 150 kcal · 2 g Protein · 18 g Carbs · 8 g Fat

Optional sweet-salty variation adds about 4 calories and 1 g carbohydrate per serving.

🥣 Pairs Well With

• Chicken “Pasta” Salad with Spiralized Veggies — cool, crisp, and perfect with a salty crunch on the side.
• Albacore Tuna Lettuce Wraps with Apple & Herb Slaw — light wraps + crunchy chips = portable lunch win.
• Turkey Wrap with Apple-Cranberry Chutney — sweet-savory wrap meets golden, salty chips.

👩‍🍳 Chef’s Notes & Make-Ahead Tips

• Store in airtight glass jars or silicone bags for up to 3 days.
• For extra crispness, tuck in a food-safe moisture pack (tiny-kitchen lifesaver).
• If they soften, pop them back into the air fryer for 1–2 minutes to re-crisp.
• Make half savory and half sweet-salty — no one should have to pick a side.

🧊 Storage Instructions

• Room Temperature:
  Once completely cooled, store chips in an airtight glass jar or silicone bag for up to 3 days. For extra crispness, toss in a small food-safe moisture pack — they work wonders in humid RV kitchens.
• Re-Crisping Tip:
  If your chips lose their crunch (because air fryers and humidity love drama), pop them back in the air fryer for 1–2 minutes to bring them back to life.
• Freezer:
  Not recommended. The texture turns sad and chewy instead of crispy and proud.

💡 Tiny-Kitchen Tip: Label jars with the batch date — because when your counter doubles as a pantry, it’s easy to forget which “mystery snack jar” is.