If someone told me five years ago that I’d be that person—the one who casually says, “Oh yeah, I make my own veggie chips at home”—I would’ve laughed hard enough to hurt my back. Me? The girl who once burned popcorn in the microwave? Please.

But then I got an air fryer.

And suddenly, this magical box started turning vegetables (that I swear were judging me from the crisper drawer) into these crunchy, salty, ridiculously addictive Air Fryer Veggie Chips.

Honestly, the first time they came out perfectly crisp, I stared at them like I’d invented a new snack food. Have you ever made something so unexpectedly good that you keep making it over and over just to prove it wasn’t a fluke? Yeah, that was me with these chips.

So let’s talk crunchy snacks, air fryers, and how to make vegetables taste like something you want to eat on purpose. 🙂

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Why Air Fryer Veggie Chips Are My Go-To “I Need Something Now” Snack

Whenever I open my pantry and consider inhaling an entire family-sized bag of potato chips, I remind myself that I can make a batch of veggie chips in the same amount of time… and feel way less like I’ve made a questionable life choice afterward.

Here’s what makes these chips so good:

• They crisp up beautifully without deep frying.
• You control the salt and seasonings, so no more mystery flavors.
• The texture is addictive—thin, shattery, crunchy.
• They’re fast. Like, dangerously fast.
• Even picky eaters actually eat them. (My niece calls the beet chips “pink crunchies,” and I’m letting that nickname live forever.)

Plus, let’s be honest: air fryers have a weird ability to make you feel like a healthier person even when you’re absolutely not.

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The Air Fryer I Use (and Actually Trust)

Not all air fryers behave the same. Some run too hot, some take forever, and some just… I don’t even want to talk about that one that made everything taste faintly like plastic.

The one I use—and love to a borderline emotional level—is the
Ninja AF101 Air Fryer

It heats evenly, doesn’t burn everything, and the basket is big enough to make a real serving of chips, not a sad handful.

If you don’t already have a mandoline slicer, get one. Not for me. For you. For your sanity.
I use the OXO Good Grips Mandoline Slicer

It slices vegetables thinly and consistently, which is basically the secret to veggie chips that don’t flop like damp paper.

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Best Veggies for Air Fryer Chips (Based on Way Too Many Tests)

Let me save you some time and mild emotional damage by telling you what works and what doesn’t.

Veggies That Make Amazing Chips

• Sweet potatoes (my personal fave)
• Zucchini
• Carrots
• Beets
• Kale
• Parsnips
• Radishes
• Turnips

Veggies That Absolutely Do Not

• Cucumbers (please don’t try this)
• Tomatoes (they turn into sadness discs)
• Mushrooms (unless you like soggy stress)

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How Thin Should the Veggies Be?

This is the question every top-ranking recipe online answers differently. After a scary number of failed batches, I finally landed on this:

Between 1.5mm and 2mm thick is the sweet spot.

Any thinner and they burn instantly.
Any thicker and they bend like sad, floppy frisbees.

If you’re slicing by hand, good luck and may the wrist strength be with you.

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Seasoning Ideas You’ll Want to Try

I season depending on my mood (and honestly whatever’s closest in the spice cabinet):

Simple & Classic

• Salt
• Pepper

Savory & Snacky

• Garlic powder
• Onion powder
• Smoked paprika
• Chili powder

Sweet Potato Magic

• Cinnamon + sugar
• Maple powder
• Nutmeg

Zesty & Bright

• Lemon pepper
• Tajín
• Everything Bagel seasoning (trust me)

Bold tip: Lightly oil the veggies so the seasoning sticks better. No oil = patchy seasoning = disappointment.

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The Full Recipe: My Crispiest Air Fryer Veggie Chips

Ingredients

• 2 cups mixed vegetables (sweet potato, beets, carrots, zucchini, parsnips)
• 1 tablespoon olive oil
• ½ teaspoon salt
• ½ teaspoon pepper
• Optional: paprika, garlic powder, chili powder, cinnamon, Tajín

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Step-by-Step Instructions

1. Slice the Veggies Thin

Use a mandoline if you want your chips to actually crisp. You can slice by hand, but I’ll be real—it won’t be consistent, and some chips will burn while the others still yell “help.”

2. Pat Them Dry

Moisture = soggy.
Soggy = disappointment.
Patting dry = crisp perfection.

3. Toss With Oil + Seasonings

Put the sliced veggies in a bowl, drizzle oil, and season lightly. You want a whisper of oil, not a drizzle that turns them into slip-n-slides.

4. Preheat the Air Fryer

Set it to 350°F.
Most top-ranking sites recommend 300–375°F, but 350°F hits that perfect “crispy but not burnt” level.

5. Air Fry in a Single Layer

Don’t overlap the slices. I know it’s tempting, but overlapping turns them into steamed veggie sadness.

Cook for 8–12 minutes, flipping halfway through.

6. Check Them Constantly

Veggie chips go from “almost crisp” to “charcoal” in like 10 seconds. Watch them.

7. Cool Them (Important!)

Chips firm up as they cool. If you eat them right out of the air fryer… well, don’t. You’ll think they’re soggy when they’re actually just hot.

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Tips & Tricks That Actually Make a Big Difference

1. Salt AFTER cooking (for some veggies)

Beets and zucchini release moisture when salted before cooking. Add salt after.

2. Use parchment liners with holes

This prevents sticking, and air still circulates. My favorite ones are:
Katbite Air Fryer Parchment Liners

3. Rotate the basket

Even cooking. Always.

4. Store chips in a paper bag, not plastic

Plastic traps moisture. Paper keeps the crunch.

5. Mix veggies with similar cook times

For example:
Sweet potatoes + parsnips? Yes.
Beets + zucchini? Nope.