Air Fryer Recipe
Crispy Parmesan Sweet Potato Rounds
Sweet potatoes turn into crisp parmesan-topped rounds here, a simple snack or side that’s quick to prepare and well suited to the air fryer.
Ingredients
- 2 large sweet potatoes, washed and sliced into 1/4-inch rounds
- 2 tablespoons olive oil
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- Salt and freshly ground black pepper to taste
- 1/2 cup grated parmesan cheese
- Fresh parsley, chopped (for garnish)
Method
- Preheat your air fryer to 200°C (400°F).
- In a large bowl, toss the sweet potato rounds with the olive oil, garlic powder, smoked paprika, salt, and pepper until everything is evenly coated.
- Lay the sweet potato rounds in a single layer in the air fryer basket, taking care not to overcrowd them.
- Air fry for 10 minutes, then turn the rounds over and scatter the grated parmesan cheese evenly over the top.
- Continue to air fry for a further 5-7 minutes, or until the sweet potato rounds are crisp and golden brown.
- Remove from the air fryer and leave to cool slightly before serving.
- Garnish with freshly chopped parsley.
Why this works in an air fryer
Thin 6mm rounds expose plenty of surface area, so the air fryer’s fast convection drives off moisture before the centres collapse. A light oil film improves heat transfer and helps paprika and garlic adhere, while parmesan melts then dehydrates into a savoury, crisp crust during the final minutes.
Equipment notes
Timing assumes a 5–6 litre basket with rounds in one layer; smaller baskets need batches. In a single-drawer model, place the most even slices around the hotter outer edge and shake/flip carefully. In a dual-zone air fryer, split the batch evenly and check the shallower-filled drawer first, as it may brown faster.
Common pitfalls
- Rounds browning at the edges but still firm in the centre? They are probably thicker than 6mm; lower to 190°C and add 3–5 minutes so the middle softens before the cheese darkens.
- Parmesan forming pale clumps rather than a crust? The rounds were too wet or the cheese was piled on; pat the slices dry before oiling and scatter finely grated parmesan in a thin, even layer.
- Undersides steaming and staying soft by the 10-minute flip? The basket is overcrowded; cook in batches with visible gaps so hot air can reach both faces.
- Cheese turning bitter or very dark before the sweet potato is tender? Your air fryer runs hot or the parmesan is too close to the element; reduce to 180–190°C after adding the cheese and extend the finish by a few minutes.
Variations & substitutions
- Swap parmesan for pecorino for a saltier, sharper crust; use slightly less added salt because pecorino browns and seasons more aggressively.
- Use avocado oil instead of olive oil if your air fryer runs very hot; it tolerates higher heat with less smoky flavour.
- Add a pinch of cayenne or chilli flakes with the paprika for heat; it will toast quickly, so avoid increasing the temperature.
- Use finely grated mature cheddar instead of parmesan for a softer, more melted topping; add it only for the final 3–4 minutes to prevent greasiness.
Storage & reheating
Keep leftovers chilled in an airtight container for up to 3 days, then reheat in the air fryer at 180°C for 4–6 minutes in a single layer until hot and re-crisped.
Nutrition
Calories: 250
