Sweet potato, beet, and purple potato chips - colorful, crackly, and made with a mandoline, a little oil, and patience-free air fryer batches. They beat the bagged kind on flavor and cost.
Why homemade wins
- You control the oil and the salt - a light spray is all it takes.
- Root vegetables carry natural sweetness that concentrates as they crisp.
- One batch gives you a rainbow bowl that looks as good as it snacks.
Here's what you'll need
A mandoline makes even slices, and even slices make even chips - do not skip it.
- 1 medium sweet potato
- 1 medium beet
- 1 purple potato (or another sweet potato)
- 1 tbsp olive oil or olive oil spray
- Flaky salt and black pepper
- Optional: smoked paprika or rosemary
- Herbed yogurt dip: 1/2 cup Greek yogurt, chopped dill, lemon, pinch of salt
Here's how it comes together
- Slice the vegetables 1/8-inch thin on a mandoline and soak the potato slices 10 minutes in cold water.
- Dry every slice thoroughly - water is the enemy of crunch.
- Toss lightly with oil and arrange in a single layer in the air fryer basket.
- Air fry at 350 F (175 C) for 8 to 12 minutes, shaking twice - beets take a couple of minutes longer than potatoes.
- Cool on a rack (they crisp as they cool), season, and serve with the yogurt dip.
Things I learned while testing
- Chips finish at different speeds - pull the golden ones early and let stragglers keep going.
- Undersalted while hot is oversalted when cool; season after cooling.
- Store in a paper bag, not plastic - they stay crisp overnight.
Make ahead and leftovers
- Slice and soak vegetables in the morning, dry, and keep them ready to fry at snack time.
- Re-crisp softened chips for 2 minutes at 325 F.
Want the full reset?
The Metabolic + Heart Reset bundle pairs our Mediterranean and high-protein cookbooks with planners and trackers - everything in one instant download.
Get the complete bundle