Air Fryer Sweet Potato Chips

Air fryer sweet potato chips are the most delicious, crunchy snack! They are SOO good and much healthier than the store-bought version! This homemade favorite is something you can munch on all day long!

I love a snack that is sweet AND savory. These chips satisfy that craving and are one of my favorite ways to eat sweet potatoes! A few more snacks that you can make to munch on at home are these Ranch Pretzels, Baked Zucchini Fries, and my personal favorite, Green Tomatoes!

Air Fryer Sweet Potato Chips

The name of this recipe just SOUNDS delicious to me! Any recipe that can make my mouth water before I even cook it is a winner in my book! So, if you love sweet potatoes and are looking for a new way to cook them up, you’ve come to the right place. These air fryer sweet potato chips are absolutely delicious! They are crunchy and salty and best yet… EASY to make! All you have to do is slice them up, season them through, and pop them in the air fryer. This makes it so easy and you will have a scrumptious snack ready to go in under 30 minutes! And if you love these, you should try these other potato chips or french fries in the air fryer too!

Air fryer sweet potato chips are as yummy as they sound! Plus… they are healthy! You can buy these at the store but they won’t be as healthy or fresh as these ones. So save yourself some money and make up a big batch of these next time the craving hits! Cooking them in an air fryer also allows you to get the benefit of “fried” foods without all of the oil and grease! In fact, it’s one of my all-time favorite ways to bake up normally fried recipes. I get the delicious taste without the guilt! So go ahead and try these out, I’m sure that you will agree they are a winner!

Ingredients in Air Fryer Sweet Potato Chips

Well, this one is about as easy as it gets! All you need is 3 (yep you read that right… 3!), ingredients and you will be snacking on these in no time! See the recipe card below for a list of exact measurements.

• Sweet potatoes: Choose medium sized sweet potatoes when you are picking these out!
• Olive oil: Just a small amount is needed!
• Salt: This will give you that salty, chip flavor!

Let’s (Air) Fry Up Some Chips!

Before you begin, you will want to make sure that you have a mandolin slicer ready to go! This will give you those thin, potato chip slices that you need for this recipe!

1. Slice: Using a mandolin slicer, slice the sweet potatoes into very thin slices.
2. Soak: Soak the sweet potato slices in cold water for 20 minutes to remove the additional starch from the potatoes.
3. Dry: Remove them from the water and pat dry with a paper towel.
4. Sprinkle and toss: Toss the air fryer slices in the olive oil and sprinkle with salt.
5. Cook: Lay the slices in an even layer in the air fryer. Cook at 350 degrees for 10-12 minutes or until crisp.
6. Remove and repeat: Remove from the air fryer and repeat until all of the sweet potato slices are used.

Air Fryer Tips

If you are new to using an air fryer, here are some tips for you! These will help your food turn out just perfectly. And really, once you get the hang of it, you will never go back!

• Preheat your air fyer: To get the most evenly cooked food, you should preheat your air fryer. Some air fryers have a specific preheat button. If yours doesn’t, then go ahead and set it at the cooking temperature for your recipe for 3 minutes before you put food in it!
• Don’t overlap: It’s best to cook in layers in the air fryer! If you do then your food will turn out better! Make sure that you don’t overcrowd the basket and that your food doesn’t overlap. Placing too much food in the basket doesn’t allow it to cook properly. It will end up soggy and not crispy!
• Don’t forget to flip: In *most* air fryer recipes, you are going to want to take the basket out and flip or shake the food halfway through cooking. You do this because this will help you get you the most even crisp on all of your food!

How to Store Leftovers

The best part about air fryer sweet potato chips is that (just like normal potato chips) is that you can enjoy them for a few weeks after! So go ahead and double or triple this recipe and cook up a bunch at once! You will be so happy that you did!

• Room temperature: Once you are done eating your sweet potato chips, you can save them for later! Store them in a plastic ziplock bag or airtight container. You can store them in your pantry out on your counter for up to 2 weeks!

More Air Fryer Snacks to Try

Using an air fryer is once of the best ways to copy store bought treats! You can recreate that same amazing, crispy texture without using a lot of oil or unhealthy ingredients! A few of my favorite snacks are made using the air fryer. And they are great to cook up and have on hand because you can customize them to be exactly what you want! Mix up the seasonings and salts and you will create your own masterpiece tat you can now have again and again! These are a few of my favorite air fryer snacks. Enjoy!

Breakfast

Easy Homemade Air Fryer Pop Tarts (2 ways!)

Appetizers

Air Fryer Fried Pickles

Dinner

Insanely Delicious Air Fryer Coconut Shrimp

Breakfast

Easiest Air Fryer Donuts (2 Delicious Ways!)

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Air Fryer Sweet Potato Chips

Air fryer sweet potato chips are the most delicious, crunchy snack! They are SOO good and much healthier than the store-bought version! This homemade favorite is something you can munch on all day long!

Course Side Dish, Snack

Cuisine American

Keyword air fryer sweet potato chips, sweet potato chips

Prep Time 25 minutes

Cook Time 10 minutes

Total Time 35 minutes

Servings 4 people

Calories 106kcal

Author Alyssa Rivers

Ingredients

• 2 medium-sized sweet potatoes
• 1 teaspoon olive oil
• salt

Instructions

• Using a mandolin slicer, slice the sweet potatoes into very thin slices.
• Soak the sweet potato slices in cold water for 20 minutes to remove the additional starch from the potatoes.
• Remove them from the water and pat dry with a paper towel.
• Toss the air fryer slices in the olive oil and sprinkle with salt.
• Lay the slices in an even layer in the air fryer. Cook at 350 degrees for 10-12 minutes or until crisp.
• Remove from the air fryer and repeat until all of the sweet potato slices are used.

Nutrition

Calories: 106kcal | Carbohydrates: 23g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 62mg | Potassium: 381mg | Fiber: 3g | Sugar: 5g | Vitamin A: 16031IU | Vitamin C: 3mg | Calcium: 34mg | Iron: 1mg

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Absolutely Perfect Pumpkin Bread

This Absolutely Perfect Pumpkin Bread is moist, spiced and will fill your home with the most amazing aroma.  Your friends and family will devour this flavorful bread that screams it’s time for fall.  This is such an easy quick bread, you’ll make it all the time.

I love all the things you can make with pumpkin, it’s so versatile. Try these recipes for some pumpkin  inspiration; Soft and Puffy Pumpkin Snickerdoodles, Chocolate Chip Pumpkin Muffins or this Pumpkin Cinnamon Roll Cake.

Absolutely Perfect Pumpkin Bread

The hardest thing about this super easy loaf is waiting for it to cool enough so you can eat it. This is so easy to make you’ll want to make it every day. Serve it for breakfast, snack or even dessert. Warm sweet balance of spices makes this irresistible whenever you serve it.

This Pumpkin bread also makes a perfect gift for any occasion. Take it as a home warming gift, a thank you gift, or a just because gift. It’ll make anyone’s day just better.

Perfect Pumpkin Bread Ingredients:

• Butter: Adds moisture and flavor
• Sugar: Adds sweetness to the pumpkin
• Pumpkin Puree: Can use canned or make your own puree
• Sour Cream: Secret ingredient that adds moisture and super tender
• Vanilla: Love the flavor it adds
• Flour: Sift your flour for the perfect insides
• Cinnamon, Nutmeg & Cloves: The must have perfect trio of spices to go with pumpkin
• Baking Soda & Baking Powder:  These are your leavening agents to help the bread rise and make it light and airy.

How to Make Perfect Pumpkin Bread:

1. Prepare: Preheat the oven to 350 degrees. Take a 9×5 loaf pan and line it with parchment paper and spray with non stick spray.
2. Wet Ingredients: In a medium bowl you’ll beat butter, sugar together till combined well. Add eggs, pumpkin puree, sour cream and vanilla and beat well.
3. Dry Ingredients: In another bowl whisk the flour, cinnamon, nutmeg, cloves, baking soda and baking powder.
4. Combine: Gently fold in the dry ingredients into the wet ingredients till combined.
5. Bake: Pour into the loaf pan and bake for 45-60 minutes or till a toothpick comes out clean.

Tips and Variations for the Absolutely Perfect Bread:

• Pumpkin: Make sure you buy canned pumpkin puree and don’t confuse it with canned pumpkin pie filling. They are two very different things. The pie filling will have sugar and spices already added, you just want plain pumpkin so make sure you double check your can.
• Add-ins: Make variations to this recipe by adding a half of cup of chopped pecans, or walnuts. Chocolate chips, cranberries or raisins.
• Muffins: You can easily turn these into muffins, just pour into greased muffin tin filling each about 3/4 full. Bake for 20 minutes or till an inserted toothpick comes out clean. Should make roughly 24 muffins.
• Double: This is simple to double and make two loaves. One to eat right away and one to save for later.

Make Homemade Pumpkin Puree:

Super simple and fun to do, fresh puree will make these Pumpkin Pie Cupcakes with Cream Cheese Whipped Cream that much more amazing.

1. Prep: Take a small 4-6 pound pumpkin, often called a sugar or pie pumpkin and cut off the stem with a sharp knife. Cut the pumpkin in half and scoop out the seeds and strings. Keep the seeds if you want to roast them later.
2. Roast: Preheat oven to 400 degrees. Lay the pumpkin cut side down on a baking sheet that has been lined with parchment paper. Roast until a knife can easily be inserted and the flesh feels soft. Should take about 35-45 minutes depending on the size.
3. Scrape: Once the pumpkin has cooled scrape the insides from the shell and place in a food processor.
4. Puree: Blend until smooth and creamy. The puree can then be stored in your fridge for a few days or in the freezer for a few months.

Storing Pumpkin Bread:

Everyone will love this so much, there may not be leftovers but if there are, it’s easy to store:

• Storage: Pumpkin bread does not need to be refrigerated. Make sure it’s cooled completely and store tightly wrapped in a cool dry place for up to 4 days. If it lasts longer than that, put in the fridge for up to 7 days.
• Freeze: This freezes beautifully. Once the loaf is completely cooled wrap in plastic wrap, at least two layers to prevent freezer burn. It can be frozen for up to 3 months. Thaw on the counter top overnight.

More Perfect Quick Breads:

I love quick breads, they don’t take extra time to rise and the flavors are amazing.

• Lemon Almond Poppyseed Quick Bread
• Cranberry Orange Quick Bread
• Award Winning Banana Bread
• My Favorite Zucchini Bread
• Eggnog Bread with Eggnog Glaze

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Pumpkin Bread

This Absolutely Perfect Pumpkin Bread is moist, spiced and will fill your home with the most amazing aroma.  Your friends and family will devour this flavorful bread that screams it's time for fall.  This is such an easy quick bread, you'll make it all the time.

Course Appetizer, Bread, Breakfast, Side Dish

Cuisine American

Keyword pumpkin bread, pumpkin bread recipe

Prep Time 10 minutes

Cook Time 45 minutes

Total Time 55 minutes

Servings 12 Slices

Calories 235kcal

Author Alyssa Rivers

Ingredients

• 1/2 cup butter melted
• 1 cup sugar
• 2 eggs
• 3/4 cup pumpkin puree
• 1/4 cup sour cream
• 1 teaspoon vanilla
• 2 cups flour
• 2 teaspoons cinnamon
• 1/4 teaspoon nutmeg
• 1/4 teaspoon cloves
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder

Instructions

• Preheat the oven to the 350 degrees. Line a 9x5 inch loaf pan with parchment and spray with non stick spray. In a medium sized bowl beat the melted butter and sugar together. Add eggs, pumpkin puree, sour cream, and vanilla and beat until combined.
• In a small bowl whisk together flour, cinnamon, nutmeg, cloves, baking soda and baking powder. Add the dry ingredients to the wet ingredients and stir until combined. Pour into the prepared loaf pan.
• Bake for 45-60 minutes or until a toothpick inserted comes clean.

Nutrition

Calories: 235kcal | Carbohydrates: 34g | Protein: 3g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 50mg | Sodium: 175mg | Potassium: 88mg | Fiber: 1g | Sugar: 17g | Vitamin A: 2689IU | Vitamin C: 1mg | Calcium: 29mg | Iron: 1mg

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