Go Back
–+ servings
Close-up of vibrant sweet potatoes, beets, and parsnips ready to be sliced for Air Fryer Veggie Chips.
FL Recipes

Perfectly Crispy Homemade Air Fryer Veggie Chips

Achieve perfectly thin, beautifully crisp Air Fryer Veggie Chips. This healthy recipe yields bright orange sweet potatoes, deep purple beets, and pale yellow parsnips with coarse sea salt and a satisfying matte finish.
Print Recipe Pin Recipe WhatsApp
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Side Dish, Snack
Cuisine: American
Calories: 115
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Main Ingredients
  • 1 medium sweet potato About 8 oz / 225g, peeled. Yields a bright orange hue.
  • 1 medium raw beet About 6 oz / 170g, peeled. Yields a deep purple color.
  • 2 medium parsnips About 6 oz / 170g, peeled. Yields a pale yellow color.
  • 1 tbsp light olive oil 15ml. Provides a light coating to allow crisping with a matte finish.
  • 1 tsp coarse sea salt flakes 5g. Provides visible flakes and texture.
  • 0.5 tsp black pepper 1g, freshly ground. Tiny specks for a savory bite.

Equipment

  • 1 Mandoline slicer Essential for uniform, ultra-thin slicing.
  • 1 Air Fryer Basket or oven-style for circulating hot air.

Method
 

Preparation and Air Frying
  1. Wash and peel the sweet potato, beet, and parsnips. Set a mandoline slicer to 1/16-inch (1.5mm). Slice the sweet potato and parsnips first, then slice the beet last to prevent color bleeding.
  2. Soak the sweet potato and parsnip slices in cold water for 15 minutes. Soak the beets in a separate bowl of cold water. Drain, then thoroughly pat all slices bone-dry with paper towels until no moisture remains.
  3. Transfer the dried slices to a bowl. Drizzle with 1 tbsp (15ml) light olive oil and massage gently to coat. Sprinkle evenly with 1 tsp (5g) coarse sea salt flakes and 1/2 tsp (1g) freshly ground black pepper.
  4. Preheat the air fryer to 300°F (150°C). Arrange the slices in a single, non-overlapping layer. Air fry for 10-12 minutes to slowly dehydrate, flipping halfway through. Work in batches.
  5. Increase the heat to 350°F (175°C) for the final 3-5 minutes. Cook until the edges are lightly browned, slightly curled, and fully crisped. Watch the beets closely so they do not burn.
  6. Remove the chips immediately and place them on a wire cooling rack for 5 minutes. They will harden and develop a matte, dry texture as they cool.

Nutrition

Calories: 115kcalProtein: 2gFat: 3.5gFiber: 4g

Notes

Mind the Beets: Keep a close eye on the beet chips as their higher sugar content makes them burn faster than parsnips.
Moisture is the Enemy: Ensure the slices are completely bone-dry before oiling to guarantee a crispy, matte finish.
Keyword Air Fried Sweet Potato Chips,air fryer veggie chips,Beet Chips,Homemade Veggie Chips

Tried this recipe?

Let us know how it was!
Pin Recipe