Air Fryer Veggie Chips
With beets, carrots, and sweet potatoes, these air fryer veggie chips are loaded with vitamins and minerals! They crisp up beautifully in the air fryer, perfect for pairing with your favorite dip.
Snacks aren’t always the healthiest foods. Now, not everything we eat needs to be virtuous, but when you can have a delicious snack that’s also good for you, that’s a total win, right? These air fryer veggie chips give you just that.
Beets, carrots, and sweet potatoes are used in this recipe, all of which are loaded with vitamins and minerals like vitamin A, vitamin C, potassium, and iron. And the best part is that they taste divine! After a quick coating in olive oil, the veggies are ready to be cooked in the air fryer.
The result is a crispy, crunchy snack that’s absolutely addictive! It’s impossible to eat just one (or two, or ten…), especially when you serve them alongside your favorite dip. They’re a little bit sweet, a little bit smoky, and the crispiest veggie chips you can get without hauling out a deep fryer!
Notes on Ingredients
Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Sliced root veggies – Use one or more of the following: beets, carrots, or sweet potatoes.
- Cornstarch
- Olive oil – Or another cooking oil you have on hand.
- Salt
- Black pepper
- Smoked paprika – I love adding smoked paprika for a subtle smoky flavour.
What Can I Substitute for Cornstarch?
Cornstarch soaks up some of the moisture from the veggies, helping give the veggie chips their crispy texture. However, if you’d like to substitute it for something else, tapioca starch or arrowroot are great alternatives.
How to Make Air Fryer Veggie Chips
Once you’ve sliced the veggies, all the hard work is done! Here’s how to make crispy air fryer veggie chips.
Slice the root vegetables. Use a chef’s knife or mandoline to cut the vegetables into 1/16-inch slices.
Coat in cornstarch. If desired, place the sliced vegetables in a large bowl and sprinkle the cornstarch over the top; toss to coat.
Prepare. Preheat your air fryer to 320ºF.
Season. Drizzle or spray the veggie chips with oil. Toss to coat, then add the salt, pepper, and paprika, and toss again.
Air fry. Place the vegetable slices in an even layer in the air fryer basket and cook for 25 to 30 minutes. Open the air fryer and give it a shake every 5 minutes to ensure even cooking.
Finish. Once the chips are crispy, remove them from the air fryer basket and season to taste.
Tips for Success
Here are some additional tips for perfect air fryer veggie chips:
- Slice the vegetables as thinly and evenly as possible. Thin slices will help to ensure that all of your chips are done cooking at the same time. A mandoline slicer is best for this.
- Don’t overcrowd the air fryer basket. Make sure the vegetables are in an even layer and not overlapping, otherwise they won’t cook properly.
- Adjust the cooking time as needed. Cooking times may vary depending on how thick your slices are and what type of vegetables you’re using, so keep an eye on them and adjust the cooking time accordingly.
Variations
Want to switch things up? You can use another root vegetable in this recipe, like rutabagas or parsnips; other types of vegetables like zucchini have higher moisture content and won’t cook at the same temperature or time.
You can also change up the seasonings. Add dill, parsley, and onion powder for ranch veggie chips, or chili powder for some Tex-Mex flavour. You can also play up the veggies’ natural sweetness by adding cinnamon.
Serving Suggestions
Air fryer veggie chips are delicious served on their own as a snack, or you can use them to top salads, soups, and other dishes. Of course, the best way to serve them is with an amazing dip! Try them with:
How to Store Leftovers
Store air fryer veggie chips in an airtight container at room temperature for up to 5 days. If they start to lose their crunch, pop them back into the air fryer for a few minutes before serving.
Can This Recipe Be Frozen?
No, this air fryer veggie chip recipe won’t freeze well.
More Air Fryer Recipes
- Air Fryer Shoestring Fries
- Air Fryer Chocolate Chip Cookies
- Crispy Air Fryer Tofu (How to Make Crispy Tofu)
- Air Fryer Green Beans
Enjoy friends! If you make this air fryer veggie chips, please snap a photo and tag #jessicainthekitchen on Instagram! We’d also love it if you would leave a comment below, and give the recipe a rating! Thanks so much!
Air Fryer Veggie Chips
Ingredients
- 3 of any of the following, approximately 3 cups sliced veggies or 400 grams:
- Large Beet, Red or Golden, Rinsed and peeled
- Large Carrot, Any color, rinsed
- Sweet Potato, Any color, rinsed
- 1 teaspoon cornstarch, optional (3 grams)
- 2 teaspoons olive oil, 8 grams
- ½ teaspoon salt, 2 grams
- ¼ teaspoon black pepper, optional (0.5 grams)
- 1 teaspoon smoked paprika, optional (1.5 grams)
Instructions
- Slice the vegetables to 1/16 inch in thickness. This is much easier and more accurate using a mandoline slicer.
- Optional step: Place the sliced vegetables in a large bowl and sprinkle with corn starch. Toss to coat.
- Preheat the air fryer to 320 degrees Fahrenheit.
- Drizzle or spray the sliced vegetables with oil. Toss to coat.
- Add salt, pepper, and paprika, and toss to coat.
- Place the vegetable slices in the air fryer basket in an even layer and cook for 25 – 30 minutes. Open the air fryer and give it one quick shake every 5 minutes to ensure even cooking.
- Taste the vegetable chips when they’re done and add any additional salt if desired.
Notes
- Oil: Can substitute with an oil spray or use vegetable oil, canola oil, or avocado oil.
- Cornstarch: This will help remove even more moisture. You can substitute cornstarch with tapioca starch if preferred.
- Vegetables: I do not recommend using zucchini to make veggie chips since they contain far more liquid than any of the above mentioned vegetables and require a much longer cook time and lower cook temperature to dry them out more.
- Nutrition information depends on the vegetables you use in the recipe.
- To store: Store air fryer veggie chips in an airtight container at room temperature for up to 5 days. If they start to lose their crunch, pop them back into the air fryer for a few minutes before serving.
Disclaimer: Although jessicainthekitchen.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Jessicainthekitchen.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.
I used your recipe for cooking time & temp bc my air fryer has a pre-set of 8 hours to make these. Yours seemed more reasonable. It didn’t work out for me. I was using carrots. They shrunk & the edges were burned before the end of the cook time. I probably need to adjust the temp down, or maybe not enough oil. I could send a photo if you want to see my flop. lol.
Hi Julie,
Thanks for sharing and sorry to hear that! I know air fryers can vary slightly, so I would recommend maybe dropping the temp to like 290F, and coating evenly in oil. I hope this helps so much!