Servings
4
Prep time
Cook time
Recipe
Ingredients
- 2 medium sweet potatoes, washed & peeled
- 2 tbsp olive oil
- 1 tsp dried rosemary
- ½ tsp garlic powder
- ½ tsp salt
- Rosemary Dip
- 1 cup sour cream
- ¼ cup mayonnaise
- 1 tsp finely chopped fresh rosemary
- ½ tsp garlic powder
- Salt & pepper, to taste
Method
- Preheat air fryer to 200°C.
- Using a mandolin slicer or a sharp knife, thinly slice the sweet potatoes into rounds. Aim for a consistent thickness to ensure even cooking.
- In a mixing bowl, combine the olive oil, dried rosemary, garlic powder, salt and black pepper. Toss the sweet potato slices in the seasoning mixture until evenly coated.
- Arrange the seasoned sweet potato slices in a single layer in the air fryer basket, making sure they don’t overlap. You might need to cook them in batches.
- Air fry the sweet potato slices at 200°C for 15-18 mins, flipping them halfway through the cooking time. Keep an eye on them to prevent over-browning.
- Once the chips are golden brown and crispy, remove them from the air fryer and let them cool slightly before serving. You can use this time to put together the dip.
- In a mixing bowl, combine the sour cream and mayonnaise. Mix them together until smooth and well combined.
- Add the finely chopped fresh rosemary, garlic powder and onion powder to the sour cream mixture. Stir until all the ingredients are evenly distributed.
- Season the dip with salt and pepper to taste and serve alongside the sweet potato chips.
- Tip: For the crispiest results, ensure the sweet potato slices are evenly spaced in the air fryer basket without overlapping. This allows the hot air to circulate around each slice, promoting even cooking and a crunchier texture.
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