Crispy Air Fryer Sweet Potato Chips Snack
A crispy snack made by pressing leftover cooked sweet potatoes thin and baking them in an air fryer for 15 minutes.
Translated from Korean by AI and not yet checked by a native speaker. Amounts and numbers are taken directly from the original recipe. Read the Korean original →
A snack made by pressing leftover roasted or steamed sweet potatoes thin to enjoy them crispy like scorched rice. Baked in an air fryer for about 15 minutes total on both sides, with a touch of salt and sugar to bring out a sweet and salty flavor.
- Cook time
- 15 minprep not included
- Difficulty
- Easy
- Spiciness
- Not spicy
Ingredients
- Roasted sweet potato (or boiled)
- Cooking oila little
- Salta little
- Sugara little
- Cold roasted sweet potatoes are hard to flatten, so warm them up in the microwave.
- You can also use boiled or steamed sweet potatoes.
- I peeled off all the burnt skin because it looked messy, but for steamed or boiled sweet potatoes, you do not need to peel them.
- Brushing melted butter instead of oil before baking will give them even better flavor and taste.
Steps
Cold roasted sweet potatoes are hard to flatten, so warm them up in the microwave.
You can also use boiled or steamed sweet potatoes.
I peeled off all the burnt skin because it looked messy, but for steamed or boiled sweet potatoes, you do not need to peel them.
First, slice the sweet potatoes to an even thickness.
They might stick, so place them one by one on oiled parchment paper and press them thin using a cup or a plate.
I brushed a little oil on top and sprinkled just a tiny bit of sugar and salt.
Bake at 190°C for 8 minutes, then flip them over, brush with oil, sprinkle lightly with sugar and salt, and bake for 7 minutes.
Baking both sides for about 15 minutes in total gives them a nice color.
Brushing melted butter instead of oil before baking will give them even better flavor and taste.
Let the heat cool off right after baking; the thinner they are, the crispier they turn out, so flattening them as thin as possible is the key.
Once cooled, they get crispy like roasted sweet potato chips.
After trying the first batch baked without sugar, the ones baked with sugar and salt sprinkled on were much tastier.
Ppunwife's tips
- They might stick, so place them one by one on oiled parchment paper and press them thin using a cup or a plate.
- Let the heat cool off right after baking; the thinner they are, the crispier they turn out, so flattening them as thin as possible is the key.
- After trying the first batch baked without sugar, the ones baked with sugar and salt sprinkled on were much tastier.
FAQ
How do I prep and flatten cold sweet potatoes?
If the sweet potatoes are cold, they will not spread easily, so it is easier if you warm them slightly in the microwave to soften them before pressing.
Can I use other types of cooked sweet potatoes instead of roasted ones?
You can use boiled or steamed sweet potatoes without any problem, and steamed or boiled ones can be prepared without peeling the skin.
Is there a key tip for getting a crispier texture?
It is important to flatten them as thin as possible using a cup or plate, and letting the heat cool completely after baking brings out the crispy texture.
Can I brush with butter instead of cooking oil?
Brushing melted butter instead of oil before baking makes the aroma and flavor much richer.
