Like Potato Chips, But Better – Air-Fryer Veggie Chips (Zucchini, Beets, Sweet Potato!): The Crispy Snack Hack You’ll Brag About

Forget greasy snack regret. You can make chip-level crunch with actual vegetables and an air-fryer you already ignore 5 days a week. Thin slices, a little oil, and a pinch of seasoning—that’s it.

You’ll get addictive, salty, crispy bites that taste like a cheat code for healthy snacking. Make a batch once and you’ll side-eye every bag of chips in your pantry like, “Why are you even here?”

What Makes This Special

These air-fryer veggie chips give you the crunch you crave without the oily, heavy aftermath. They’re fast—20 minutes from raw to snack bowl—and customizable to your taste and pantry.

Plus, you’re not locked into one veggie: zucchini for light crisp, beets for sweet earthiness, and sweet potato for that rich, toasty vibe. It’s the perfect “make once, snack all day” move.

Ingredients Breakdown

• Zucchini: 1 medium, firm. Slices crisp quickly but can soften if cut thick or overloaded.
• Beets: 2 small or 1 large.

  Choose red or golden; both crisp beautifully and bring natural sweetness.

• Sweet Potato: 1 medium, preferably orange-flesh for sweetness and structure.
• Olive oil or avocado oil: 1–2 tablespoons total. Enough to lightly coat—don’t drench.
• Kosher salt: 1 teaspoon, divided. Adjust to taste.
• Black pepper: 1/2 teaspoon, finely ground.
• Garlic powder: 1/2 teaspoon for savory depth.
• Smoked paprika: 1/2 teaspoon for color and a subtle smoky note.
• Optional boosts: pinch of cayenne, everything-bagel seasoning, or finely chopped rosemary.
• Vinegar spritz (optional): A light mist of apple cider vinegar for “salt & vinegar” vibes—used after cooking.

Instructions

1. Prep the veg like a pro: Scrub the beets and sweet potato; peel if you prefer (peels are fine!).

   Trim the zucchini ends.

2. Slice ultra-thin: Use a mandoline if you have one—aim for 1/16 to 1/8 inch (about 1.5–3 mm). Thinner equals crispier. Consistent thickness is the secret to even cooking.
3. Pat dry for max crunch: Lay slices on paper towels or a clean kitchen towel.

   Press gently to remove surface moisture, especially for zucchini and beets.

4. Separate bowls, separate seasonings: Divide the zucchini, beet, and sweet potato slices into three bowls. Drizzle a small amount of oil over each—just enough to lightly coat. Sprinkle with salt, pepper, garlic powder, and smoked paprika.

   Toss gently. FYI: Too much oil = soggy.

5. Preheat the air fryer: 325°F (163°C) for 3 minutes. Lower temp keeps sugars from burning before chips crisp.
6. Load the basket in a single layer: No overlaps.

   Work in batches. Start with the sweet potato (they take a touch longer), then beets, then zucchini.

7. Cook times (watch closely):
   • Sweet potato: 12–16 minutes, flipping once at the halfway mark. Remove pieces that are done early.
   • Beets: 10–14 minutes, flipping once.

     Edges will darken slightly—don’t panic.

   • Zucchini: 7–11 minutes, flipping once. Pull any thin ones that finish early.
8. Finish with a brief crisp-up (optional): Bump temp to 350°F (177°C) for the final 1–2 minutes if needed. Watch like a hawk to avoid burning sugars, especially with beets.
9. Rest and re-crisp: Place cooked chips on a wire rack for 5 minutes.

   This vents steam and locks in crunch.

10. Season to taste: Add a touch more salt while warm. If doing salt & vinegar, mist lightly with vinegar now.
11. Serve: Mix all three types together for color and variety, or keep them separate if you’re a crisp-control purist.

How to Store

• Cool completely before storing—any trapped steam turns crisp to chewy sadness.
• Paper towel + container: Line an airtight container with a paper towel, add chips, top with another paper towel, then seal.
• Room temp: Best within 24–48 hours. If they soften, re-crisp in the air fryer at 300°F (149°C) for 2–3 minutes.
• Avoid the fridge: Moisture kills crunch.

  Pantry is your friend.

What’s Great About This

• Serious crunch, minimal oil: You’re in snack heaven without the grease hangover.
• Built-in variety: Sweet, earthy, savory—every handful is different.
• Ridiculously customizable: Swap spices, change veggies, go spicy or smoky. Your rules.
• Fast and weeknight-friendly: No preheating an oven for 20 minutes just to burn the edges.
• Kid- and party-approved: They look impressive, but they’re basically slices and salt. We love an easy win.

Pitfalls to Watch Out For

• Overcrowding the basket: The #1 cause of soggy chips.

  Keep it single-layer or accept sadness.

• Inconsistent thickness: Thin pieces burn, thick pieces stay floppy. Use a mandoline or your steadiest hand.
• Too much oil: These are chips, not confit. Light sheen only.
• Skipping the dry step: Zucchini especially needs a pat-down to crisp properly.
• Cranking the heat too high: Sugars in beets and sweet potatoes burn fast.

  Start lower, finish higher if needed.

Mix It Up

• Parmesan-dusted: Toss warm chips with finely grated Parm and black pepper. Cheesy, salty, outrageously good.
• Chili-lime: Add chili powder before cooking; finish with lime zest and a tiny squeeze of lime juice just before serving.
• Za’atar crunch: Season with za’atar and a pinch of sumac post-cook for tangy-herby magic.
• BBQ rub: Smoked paprika, brown sugar, onion powder, and a whisper of cayenne. Backyard vibes minus the grill.
• Veggie swap: Try carrots, parsnips, taro, or even thinly sliced radishes.

  Adjust time—thinner veg = faster cook.

• Dipping trio: Greek yogurt ranch, spicy sriracha mayo, or lemon-tahini. Because chips love company.

FAQ

Do I need a mandoline?

No, but it helps. A sharp knife and patience can work—aim for consistent thinness.

If you’ll make chips often, a mandoline is a worthwhile, budget-friendly upgrade.

Why are my chips still soft after cooking?

They were either sliced too thick, cooked in an overcrowded basket, or not dried properly before cooking. Let them rest on a wire rack and re-crisp at 300°F for 2–3 minutes if needed.

Can I bake these instead?

Yes. Use 325°F on parchment-lined sheets, single layer, flipping halfway.

Expect slightly longer cook times and less even browning than the air fryer, but still great.

How do I prevent beet chips from burning?

Keep the temp at 325°F initially, watch closely in the last few minutes, and remove finished chips as they crisp (not all slices finish at once). You can also slice beets a hair thicker than zucchini to balance cook time.

Are these actually healthier than potato chips?

They use significantly less oil and bring different micronutrients from beets, zucchini, and sweet potatoes. Still salty and snacky, but IMO a smarter daily choice.

Can I make them oil-free?

You can, but texture suffers.

If avoiding oil, use a very light spray just to help seasoning stick, and be extra careful with moisture and spacing.

What’s the best salt to use?

Kosher salt gives more control and less “accidental oversalt” than table salt. If using fine salt, start with less and adjust at the end.

Do they shrink a lot?

Yes, a bit—especially zucchini. Plan accordingly and slice more than you think you need.

Leftovers rarely last anyway.

My Take

These air-fryer veggie chips check every box: easy, fast, crispy, and borderline addictive. The combo of sweet potato warmth, beet sweetness, and light zucchini crunch keeps every bite interesting. Once you lock down the thin-slice, dry, and don’t-overcrowd trifecta, you’ll crank these out on autopilot.

Keep the seasonings flexible and the batches small, and you’ll have a go-to snack that feels indulgent without the crash. Honestly? Potato chips should be nervous.