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High-angle close-up of Air Fryer Veggie Chips showing matte texture and herb flakes. (Air Fryer Veggie Chips)

Air Fryer Veggie Chips: The Ultimate Guide to Crispy Sweet Potato and Zucchini Rounds

Master the art of Air Fryer Veggie Chips with this guide. Achieve perfectly matte, crispy sweet potato and zucchini rounds featuring golden-brown charred edges, seasoned with cracked black pepper and aromatic dried herb flakes.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 cups
Course: Side Dish, Snack
Cuisine: American
Calories: 95
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1 large Sweet Potato Thinly sliced orange rounds
  • 2 medium Zucchini Sliced with dark green skin intact
  • 1 tbsp Avocado Oil (15ml) High smoke point
  • 1 tsp Kosher Salt (5g) divided
  • 1/2 tsp Cracked Black Pepper (2g) coarse grind
  • 1/2 tsp Dried Herb Flakes (1g) parsley or oregano

Equipment

  • 1 Air Fryer Basket style preferred
  • 1 Mandoline Slicer Set to 1/8 inch thickness
  • Paper Towels For moisture removal

Instructions
 

Preparation
  1. Using a mandoline slicer, cut the sweet potato and zucchini into 1/8 inch (3mm) thick rounds.
  2. Lay zucchini rounds on paper towels, sprinkle with salt, and let sit for 10 minutes. Pat firmly to remove all moisture. Soak sweet potato rounds in cold water for 20 minutes, then dry thoroughly.
Cooking
  1. Toss the dried vegetables in a bowl with oil, cracked pepper, and herb flakes until evenly coated.
  2. Arrange in a single layer in the air fryer basket. Cook at 320°F (160°C) for 10-12 minutes, shaking the basket halfway.
  3. Increase heat to 360°F (182°C) and cook for another 2-3 minutes until edges are charred and chips are curled and crispy.

Notes

Ensure vegetables are bone-dry before oiling to guarantee a matte, crispy texture.
Cool chips on a wire rack to prevent them from becoming soggy.
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