Ingredients
Equipment
Instructions
- Wash and thoroughly dry your vegetables. Use a mandoline slicer on its thinnest setting (1/16 inch) to slice vegetables into uniform, paper-thin rounds.
- In a large bowl, toss the vegetable slices with olive oil, salt, garlic powder, and smoked paprika (if using) until every slice is lightly and evenly coated.
- Preheat your air fryer to 350°F (175°C).
- Arrange a single layer of vegetable slices in the air fryer basket. Do not overcrowd. Work in batches to ensure crispiness.
- Air fry for 10-15 minutes, shaking the basket halfway through. Keep a close eye on them during the last few minutes to prevent burning.
- Remove the chips from the air fryer and let them cool on a wire rack. They will become crispier as they cool. Repeat with the remaining batches.
Notes
The key to crispy chips is slicing the vegetables as thinly and uniformly as possible. A mandoline is highly recommended for this.
Ensure vegetables are completely dry before seasoning; excess moisture will cause them to steam instead of fry.
Store leftover chips in an airtight container at room temperature for up to 2 days.
Ensure vegetables are completely dry before seasoning; excess moisture will cause them to steam instead of fry.
Store leftover chips in an airtight container at room temperature for up to 2 days.
