Start by scrubbing your sweet potatoes under cool water. You can peel them if you want a smoother texture, but I like to leave the skin on for added fiber and crispiness. Slice them into even rounds, about ¼ inch thick. Try to keep them uniform so they cook evenly.

In a large bowl, toss the sweet potato slices with olive oil, salt, garlic powder, and smoked paprika. Make sure each slice is evenly coated—this is what gives you those irresistible golden edges.

Preheat your air fryer to 375°F (190°C) for about 3 minutes. This step ensures the sweet potatoes start cooking right away and helps them get nice and crispy.

Lay the slices in a single layer in the air fryer basket. Depending on the size of your air fryer, you may need to do this in batches. Avoid overcrowding or stacking them—they need space for air circulation to crisp up properly.

Cook the slices at 375°F for 10–12 minutes, flipping them halfway through. Keep an eye on them after the 10-minute mark; you want them browned and slightly crisp on the edges, but still soft in the center.