Air fryer sweet potato chips come out crisp with the natural sweetness of the root. They dry in two rounds at 120 degrees C, with a toss in between.
The tricky part is the slicing, because uneven thickness leaves some pieces crisp and others chewy. A 10 to 15 minute soak in lightly salted water keeps the slices from browning, and they get patted dry before the oil goes on.
This batch weighs about 550g, at roughly 118 calories per 100g.
Method
Wash the sweet potatoes under running water, scrubbing off all the soil. A soft brush helps with very dirty ones.
Peel them, or leave the skin on for more fiber, as long as it is scrubbed thoroughly clean.
Cut the sweet potatoes into even slices about 0.3 to 0.5cm thick.
Soak the slices in lightly salted water for 10 to 15 minutes to keep them from browning and to draw out the sap.
Lift them out, drain them and pat them dry with a clean towel.
Toss the slices with 1 to 2 tablespoons cooking oil, then add 1 to 2 tablespoons kOBE Monk Fruit Blend, 1 teaspoon honey, a little salt and ground cinnamon or vanilla to taste.
Dry them in the air fryer at 120 degrees C: 20 minutes for the first round, then toss and dry for another 10 to 15 minutes, for 30 to 35 minutes in total.
Tips
The oil helps the slices cook evenly and keeps them from drying out.
Even slices are what give an even crunch.
Lay the slices in a single layer in the basket, because overlapping leaves some crisp and some chewy.
Honey is still sugar, so 1 teaspoon is enough.
Slices 0.3 to 0.5cm thick are right, since anything thicker is still chewy in the middle after the full 35 minutes.
Need kOBE Monk Fruit Blend?
The recipe above is sweetened with kOBE Monk Fruit Blend, measured 1:1 like sugar. See the product page or send us a message.