Air Fryer Veggie Chips

These air fryer veggie chips are crispy, delicious, and a healthier alternative to regular potato chips. I love using colorful carrots, beets and potatoes with just a little seasoning to bring out their natural flavors. Whenever I am craving something crunchy but still wholesome, these are just what I need.

With two kids and a food blog to run, I am constantly on the go. Whether I am running errands, heading to my son’s piano lessons, or answering emails in between, I always keep a snack in my bag. Store-bought chips are convenient, but they are often too greasy or packed with preservatives. That is why I started making my own, just like my air fryer banana chips, to have a healthier, homemade option that taste amazing.

My kids love these just as much as I do, and they have become a must-have snack wherever we go. The crispy texture and simple seasoning make them just right for any time of day. Just like my homemade caramel popcorn and these air fryer roasted almonds, these veggie chips are a great way to enjoy something crunchy and flavorful without the extra additives.

Why you will love this recipe

• A snack that feels good to eat: These crispy veggie chips let me enjoy something crunchy without feeling weighed down. I love that they are air-fried with just a little oil, making them light, crispy, and satisfying.
• So easy, you could make them in your sleep: If you have an air fryer, you are all set. Just grab some fresh sweet potatoes, carrots, and beets, toss them with olive oil, seasonings and let the air fryer do the work. This healthy snack is so good, I find myself making it again and again.
• Perfect for snack lovers like me: Whether I need something to munch on while running errands or a crunchy side for lunch, these always come in handy. They are gluten-free, vegan, and full of natural flavors.
• Crispy, crunchy, and gone in minutes: The secret to the perfect veggie chips is in the details… scroll down to my expert tips, and I’ll tell you all about it. But seriously, every bite is light and crispy, and somehow, they always disappear fast in my house.

What you will need

• Fresh vegetables for the perfect crunch – I use white potatoes, sweet potatoes, carrots, red beets, and golden beets because they crisp up beautifully in the air fryer.
• A little oil for crispiness – A light drizzle of olive oil helps the veggie slices crisp up perfectly. It also gives them a slight richness without making them greasy.
• Simple seasoning – I keep it classic with just kosher salt and ground black pepper. This simple combo lets the natural sweetness of the veggies shine.
• A touch of smokiness (if you like) – Smoked paprika adds a little extra depth and warmth.

How to make

Prep the potatoes: I start by preheating my air fryer to 320 degrees F. While it heats up, I slice the white potatoes and sweet potatoes about 1/16 inch thick using a mandoline. Then, I place them in a medium bowl and rinse under cold water until the water runs clear to remove any excess starch.

Dry and season: I pat both potato slices dry with paper towels, making sure to remove as much moisture as possible. After drying the bowl, I return the sweet potato slices to it and toss them with two teaspoon of olive oil and seasonings, ensuring they are evenly coated.

Arrange and cook: I place the sweet potato slices in the air fryer basket, slightly overlapping them like shingles. A single layer works best, but if needed, I stack them in two layers and shake the basket occasionally. I air fry for 20 to 25 minutes, tossing frequently and removing chips as they crisp up, letting the rest continue until golden brown.

Slice and season the beets: While the potato chips are cooking, I slice the red and golden beets to the same thinness using a mandoline. Then, I toss them with two teaspoon of oil and seasoning until they are evenly coated.

Cook the beets: Once the potatoes are finished, I arrange the beet slices in the air fryer basket just like before. I cook them for about 30 minutes, flipping them often and removing each slice as it becomes crispy with golden edges.

Cook the white potatoes and carrots: For the last batch, I season the pat-dried white potatoes and sliced carrots just like the others. Then I arrange them in the air fryer basket and cook for about 30 minutes, flipping often and taking out each slice as it turns crispy.

Mix and serve: Finally, I combine the crispy potato and beet chips in a large bowl. I give them a quick taste and add a little more seasoning if needed, then serve them right away while they are still perfectly crisp.

Expert tip

Thin slices and perfect heat

The key to making the best Air Fryer Veggie Chips is slicing the vegetables thin and evenly while keeping the air fryer at the right temperature. If the slices are too thick, they will not crisp up properly, and if they are uneven, some will burn while others stay soft. I always use a mandoline to get uniform slices and set the air fryer to 320°F to ensure every chip turns out perfectly crispy and light.

More tips to consider:

• If I do not have a mandoline, I use a slicer or a sharp knife to get even slices.
• I always cook in small batches and spread them in a single layer so they crisp up faster.
• Using a high-smoke-point oil like avocado, canola, olive, or grapeseed oil helps prevent burning.
• I keep a close eye on them and remove each chip as it finishes cooking to avoid burning.
• For easy seasoning, I toss the chips in a paper bag with the seasoning and shake until they are well coated.

Recipe variations

• Another seasoning: For a different seasoning, I mix in 1 teaspoon of smoked paprika, chili powder, ginger, garlic powder, or onion powder.
• A different oil: If I want to switch up the oil, I use 2 tablespoons of avocado, vegetable, or any oil I like best. Choosing a high-smoke-point oil helps them cook evenly without burning.
• Something sweet: When I want something sweeter, I swap the veggies for thinly sliced apples or pears, about 1/16 inch thick. They turn into a naturally sweet and crispy treat.
• Extra flavors: For extra flavor, I mix in 1 teaspoon of Italian seasoning or dry ranch dressing. It adds a fun twist that makes the chips even more addictive.
• More ideas: I also love recreating flavors inspired by store-bought chips. A teaspoon of barbecue seasoning, red pepper flakes for spicy chips, or onion powder with a pinch of buttermilk powder for a sour cream and onion flavor works perfectly.

Serving suggestions

These crispy veggie chips are perfect on their own, but I love pairing them with a creamy dip. A simple yogurt dip, hummus, or guacamole makes them even more delicious. When I want something heartier, they are the perfect crunchy side for a homemade corned beef sandwiches, adding just the right texture next to the tender meat.

I also like crumbling them over a fresh pear salad for an extra crispy bite. If I am serving them as part of a meal, they go great alongside a juicy bacon cheeseburger or even with a warm bowl of my slow cooker tomato soup for a comforting, crunchy contrast.

How to store leftovers

• Store: I store my leftover air fryer veggie chips in an airtight container or a gallon-size zip bag at room temperature. If I keep them in the fridge, they stay fresh for up to five days.
• Freeze: When I want to keep them longer, I freeze them, and they last for up to three months.
• Thaw: Remember to put your frozen veggie chips in the fridge to thaw overnight before serving.
• Reheat: To reheat, spread them on a paper towel and cook for 30 seconds.

Frequently asked questions

More air fryer recipes: