Air Fryer Recipe
Harissa Sweet Potato Chips
Harissa Sweet Potato Chips are a spicy, fragrant snack made a little lighter in the air fryer, with that lovely sweet-salty balance in every bite.
Ingredients
- 2 large sweet potatoes
- 2 tablespoons olive oil
- 1 tablespoon harissa paste
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- Salt to taste
Method
- Peel the sweet potatoes, then slice them thinly, keeping the pieces as even as you can.
- In a large bowl, stir together the olive oil, harissa paste, garlic powder and smoked paprika.
- Add the sweet potato slices to the bowl and toss until they are well coated.
- Preheat the air fryer to 180°C (356°F) for about 5 minutes.
- Arrange the seasoned potato slices in a single layer in the air fryer basket.
- Cook for 10-15 minutes, turning them halfway through.
- Check they are crisp enough, and adjust the cooking time if needed.
- Season with salt while still warm.
Why this works in an air fryer
Thin, even sweet potato slices crisp because hot air can drive off surface moisture before the sugars scorch. A light oil-harissa coating improves heat transfer and carries paprika flavour, while preheating gives immediate convection so the outside dehydrates rather than steams.
Equipment notes
Assumes a 4–5 litre basket holding one large sweet potato in a true single layer; cook in batches if needed. In a single-drawer fryer, place slices around the hotter outer edge and shake/flip well; in dual-zone models, split evenly between drawers and check 2–3 minutes early as smaller loads brown faster.
Common pitfalls
- Edges black but centres bendy by minute 10? The slices are too thick or uneven; remove the dark ones, cut the rest thinner next time, and finish at 160°C for a few extra minutes.
- Slices look wet and orange rather than blistered halfway through? The basket is overcrowded and trapping steam; cook in a single layer in batches and pat the coated slices lightly before frying.
- Harissa coating tastes bitter or has dark specks before the chips crisp? The paste is catching; drop to 170°C and toss with a little extra oil to dilute the chilli solids.
- Chips go soft within minutes of serving? They were salted too early or piled up; salt only after cooking and spread on a rack or plate rather than a bowl.
Variations & substitutions
- Use rose harissa for a more floral heat; its higher sugar content can brown quicker, so start checking 2 minutes earlier.
- Swap olive oil for rapeseed oil for a more neutral flavour and slightly cleaner high-heat browning.
- Use chipotle paste instead of harissa for smoky heat; it is often thicker, so loosen it with an extra teaspoon of oil for even coating.
- Leave the skins on for more chew and earthy flavour; scrub well and expect the edges to crisp before the centres.
Storage & reheating
Keep cooled chips in an airtight container in the fridge for up to 3 days, then reheat in the air fryer at 180°C for 3–5 minutes in a single layer to restore crispness.
Nutrition
Calories: 250
