Vegetable Crisps in the Air Fryer
Shop-bought vegetable crisps cost a lot for a small bag, but homemade crisps need only a root vegetable, a mandoline and a spoonful of oil. If you wonder how to make crisps in air fryer baskets, the answer is thin slices, a moderate heat and a close eye on the timer. In 10–14 minutes you get thin, crunchy potato, beetroot and parsnip crisps with far less fat than deep frying.
- Temperature
- 160°C
- Total time
- 1:10hr
- Prep
- 15min
- Servings
- 4
- Per serving
- 70kcal
Why the air fryer works for vegetable crisps
Making crisps in air fryer baskets uses a gentle, moving heat to dry thin slices until they are crisp, rather than frying them in a pan of oil. A single tablespoon of oil is enough to coat a whole batch, and the hot air draws out the moisture so the slices become light and crunchy. Homemade crisps air fryer batches also let you decide the salt, the spice and the thickness.
The key is thickness and patience. Slices of 1.5–2 mm dry quickly and crisp evenly, while thicker ones stay chewy in the middle. Cook each vegetable separately, because beetroot, parsnip and potato dry at different speeds, and take them out as they colour. If you want fat chips instead of crisps, see frozen chips or home-cut chips.
How to make vegetable crisps in the air fryer
Tap a time to start a timer.
- Slice thinly Wash or peel the vegetables and slice them 1.5–2 mm thick on a mandoline. Keep each vegetable in its own pile, because they cook at different speeds. Wear the cut-resistant guard.
- Soak the potato Put the potato slices in a bowl of cold water for to remove surface starch, then drain and dry thoroughly with a clean tea towel. Pat the beetroot and parsnip dry as well.
- Oil and season Toss each vegetable separately with a third of the oil, the salt and the paprika, using your hands so each slice has a thin coat.
- Cook in batches Heat the air fryer to 160 °C. Spread one vegetable in a single layer and cook for , shaking every . Potato takes , parsnip and beetroot .
- Cool until crisp Lift out the crisps as they colour, because thin slices burn quickly. Spread them on a wire rack for , where they crisp up as they cool.
Cooking times and temperatures
| Vegetable Crisps | Temperature | Time |
|---|---|---|
| Potato crispsSoak first, dry well | 160 °C | 10–12 min |
| Beetroot crisps | 160 °C | 12–14 min |
| Parsnip crispsBurn easily | 160 °C | 8–10 min |
| Sweet potato crisps | 160 °C | 10–12 min |
| Apple crispsTurn once, cool to crisp | 130 °C | 15–20 min |
| Peelings crisps | 160 °C | 6–8 min |
Times are a guide and depend on the size of the food and the power of your air fryer. See also cooking times and temperatures for all dishes.
Tips
- Use a mandoline. A knife rarely cuts slices thin and even enough. A mandoline gives slices of the same thickness, so they finish together. Always use the guard.
- Do not stack the slices. One layer lets the air dry both sides. A small basket may need 3 or 4 batches per vegetable, but the result is far crisper.
- Season while they are warm. Fine salt and spices stick best to the crisps straight from the basket, before they have fully cooled.
Serving
Serve the crisps in a bowl as a snack, or alongside a sandwich or soup for lunch. A mixed bowl of purple, orange and golden slices looks good on a party table with dips. They also make a pleasing garnish on a bowl of soup. For another leafy, crunchy snack, try kale crisps, which cook in about 5 minutes. Homemade crisps in air fryer batches are best made on the day you plan to serve them.
Storing and reheating
Let the crisps cool completely, then store them in an airtight container for up to 3 days. Beetroot crisps keep their crunch best. If they soften, return them to the basket at 140 °C for 2 minutes and cool on a rack. Keep them away from steam, as a kettle nearby can soften them within hours.
Variations
- Apple crisps: Core and slice apples thinly, dust with cinnamon and cook at 130 °C for 15–20 minutes, turning once. They crisp as they cool.
- Salt and vinegar: Toss the potato slices with 1 tsp cider vinegar (malt vinegar is not gluten-free) before the oil and add a pinch of salt at the end.
- Peel crisps: Collect clean potato, parsnip or carrot peelings, toss with a little oil and cook at 160 °C for 6–8 minutes for a snack that wastes nothing.
Troubleshooting
- The crisps are soft and bendy
- Slices were too thick, too damp or overlapping. Slice to 2 mm, dry well and cook in a single layer. Return soft ones to the basket for 1–2 minutes.
- The crisps are burnt at the edges
- Thin slices dry out within minutes. Lower the heat to 150 °C, check every 3 minutes and remove the smallest, darkest slices first.
- The slices stick together
- Surface starch glues them. Soak potato in cold water, dry well and avoid piling slices on top of each other in the basket.
Frequently asked questions
How do you make crisps in an air fryer?
Slice vegetables very thinly, dry them, toss with a little oil and salt, and cook at 160 °C for 10–14 minutes in a single layer, shaking often. Cool them on a rack to crisp up.
How long do homemade crisps take in the air fryer?
Potato crisps take 10–12 minutes, parsnip 8–10 minutes and beetroot 12–14 minutes at 160 °C. Thicker slices take a few minutes longer.
Can you make apple crisps in the air fryer?
Yes. Core and slice apples 2–3 mm thick, dust with cinnamon and cook at 130 °C for 15–20 minutes, turning once. They become crisp as they cool.
Can you make crisps from vegetable peelings?
Yes. Toss clean peelings of potato or parsnip with a little oil and salt, and cook at 160 °C for 6–8 minutes, shaking often. They burn fast, so watch them.
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