Recipes AirfryerAir Fryer Sweet Potato Chips with Thyme
Skin-on sweet potato chips, sliced thin and seasoned with dried thyme for an earthy, rustic twist on the usual snack. Leaving the skin on adds fiber and a little extra crunch at the edges.
They're a feel-good swap for the bagged kind — great on their own or alongside a sandwich or burger.
Ingredients
Instructions
Prep
Preheat the air fryer to 350°F. Scrub the sweet potato well — you're keeping the skin — and slice it into thin, even rounds.
Season
Toss the slices in a bowl with the olive oil, thyme, salt and pepper until evenly coated.
Air fry
Arrange in a single layer and cook for about 15 minutes, shaking the basket once or twice, until the edges crisp up. Work in batches if needed.
- Slice as thin and even as you can — a mandoline helps them crisp uniformly.
- A single layer is the secret; stacked slices steam and go soft.
- They crisp a little more as they cool, so don't overcook.
Frequently asked
Do I have to peel the sweet potato?
No — scrub it well and leave the skin on for extra crunch and fiber.
Why aren't my chips crispy?
Usually too thick or too crowded. Slice thin and cook in a single layer, in batches if needed.
How should I store leftovers?
Keep them in an airtight container and re-crisp for a minute in the air fryer before serving.
