Air-fried veggie chips are crispy, flavorful, and healthier than potato chips. Four vegetables and seasoning make excellent, crispy homemade chips. This gluten-free and vegan snack is ideal for health-conscious eaters who want something crunchy.
Slice all vegetables into 1/16-inch rounds on a mandoline. Slice the potatoes and place them in a medium basin.
2
Put the other cut veggies in a big bowl.
Run potatoes under cold water until clear. Drain and thoroughly dry potato slices between paper towels.
3
Toss the dry potatoes with 1 tablespoon of oil, salt, pepper, and paprika in a dry bowl until equally coated.
4
Preheat the air fryer to 320 F. Add two layers of potato slices to the basket bottom. Cook in batches as needed.
5
To cook the potatoes evenly, toss them every 5 minutes with tongs in the air fryer for 20–25 minutes.
6
Air fried the remaining slices after removing any done ones.
Toss the remaining vegetables with 1 tablespoon oil, salt, pepper, and paprika until coated.
7
Cook in batches like potatoes.
Add air-fried chips to a large bowl, season with salt, and toss.
Serve right away or store in an airtight container for 2 days.