Prep the sweet potatoes: Wash and dry them well. You can peel them or leave the skins on for extra texture and nutrients. Both work.

Slice evenly: Slice into thin rounds, about 1/16–1/8 inch thick. Thinner slices get crispier, but they’ll cook faster, so watch closely. A mandoline helps keep thickness consistent.

Soak briefly (optional but helpful): If your slices are on the thicker side, soak them in cold water for 10–15 minutes to remove excess starch. This promotes extra crispiness.

Dry thoroughly: Pat the slices very dry with paper towels. Moisture is the enemy of crisp chips.

Toss with oil and seasonings: In a bowl, toss the slices with just enough oil to lightly coat. Add salt and any seasonings you like. Keep it light so they don’t burn.

Preheat the air fryer: Set to 325–340°F (165–170°C). A slightly lower temperature helps prevent scorching.

Arrange in a single layer: Place slices in the basket without overlapping. Cook in batches for the best results. Crowding leads to soft chips.

Air fry and flip: Cook for 6 minutes, then flip or gently shake the basket. Continue cooking 2–6 more minutes, checking every minute. Remove any that turn golden and crisp early.

Cool to finish crisping: Transfer chips to a cooling rack or paper towel. They’ll crisp up more as they cool. Sprinkle a little extra salt if needed.

Repeat with remaining slices: Keep your first batch in a warm (not hot) oven if you like, or let all batches cool completely before storing.