Prep the sweet potatoes: Wash and scrub well. You can peel them or leave the skins on for extra texture and nutrients. Trim the ends.

Slice thin and even: Use a mandoline on the 1.5–2 mm setting if you have one. If using a knife, aim for very thin, even slices. Uniform thickness is key for chips that cook at the same rate.

Soak briefly (optional but helpful): Place slices in a bowl of cold water for 10–15 minutes to remove excess starch. This helps them crisp. Drain and pat very dry with a clean towel. Dry slices = better crunch.

Season: In a large bowl, toss slices with oil until lightly coated—don’t drench them. Sprinkle in salt, pepper, and any optional spices. Toss again to distribute evenly.

Preheat the air fryer: Set to 325°F (163°C) for 3 minutes. A slightly lower temp helps the slices dehydrate and crisp without burning.

Arrange in a single layer: Place slices in the basket or on the tray in one layer, with minimal overlap. You’ll need to work in batches for best results.

Air fry, then flip: Cook at 325°F for 8–10 minutes, flipping or shaking the basket halfway. Start checking around minute 7. They’re done when edges are curled and centers feel firm and dry.

Finish at a higher temp (if needed): If they’re not quite crisp, bump to 350°F (177°C) for 1–2 more minutes. Watch closely—the line between crisp and burnt is thin.

Cool on a rack: Transfer chips to a wire rack or paper-towel-lined sheet. They crisp further as they cool. Sprinkle with a pinch of flaky salt while warm.

Repeat: Continue with remaining batches. If earlier chips soften, pop them back in the air fryer at 300°F (149°C) for 1–2 minutes to refresh.