Air Fryer Vegetable Crisps

If you love a crunchy snack these air fryer vegetable crisps are ideal. They’re crisp, colourful, and so easy to make with just a handful of ingredients. Plus, you can customise them with your favourite veggies and seasonings — it’s a great way to use up odds and ends in the fridge.

I used parsnips, carrots, and sweet potato for this batch — they all crisp up beautifully and bring their own natural sweetness and earthy flavours. Best of all, there’s no need to peel them — just give them a good scrub, slice them nice and thin, and let the air fryer do the rest.

What You Need To Make Air Fryer Vegetable Crisps

👉 Scroll to the bottom for the printable recipe card with concise ingredients and step-by-step instructions.

Root Vegetables

For this recipe, I used:

• 1 or 2 parsnips – sweet and nutty when crisped.
• 1 or 2 carrots – they add a lovely colour and subtle sweetness.
• 1 sweet potato – this one crisps up beautifully and adds great texture.

You don’t need to peel them — just wash the skins well, trim the ends, and slice as thinly as you can. Thinner slices = crispier results.

Oil

I used a spray oil made with avocado and rapeseed oil — perfect for air frying as it gives a light coating without overdoing it. You can use any oil spray you like, or drizzle and toss the slices if you don’t have a spray.

Sea Salt

Just a sprinkle to bring out the flavour. You can also experiment with:

• Smoked paprika
• Garlic powder
• Nutritional yeast
• Rosemary or thyme
• Chilli flakes (for a little kick!)

How To Slice The Vegetables

You can use a sharp knife to cut the vegetables as thin as possible. If you have a mandolin slicer, that’s even better for consistency. I used my Ninja Food Processor to get super-thin slices quickly but a sharp knife works fine too if that’s all you have — just take your time to keep the slices nice and even.

Making Them

Step 1: Prep the Veg

Give your vegetables a good scrub and trim the ends. No peeling necessary! Slice them as thinly as possible — this is the secret to super crisp crisps.

Step 2: Add Oil + Seasoning

Place the slices in a bowl or directly in your air fryer basket (if roomy enough). Spray lightly with oil and sprinkle over sea salt or your chosen seasoning. Toss gently to coat.

Step 3: Load the Air Fryer

Add the veg slices to your air fryer basket. A little overlapping is fine, but try not to pile them too high — no more than two layers at once, or they won’t crisp properly.

Step 4: Air Fry

Set your air fryer to 160°C and cook for around 30 minutes. Shake the basket every 5–7 minutes to help the crisps cook evenly. Some slices will crisp up faster than others, especially if they’re thinner — just remove them as they’re ready and continue cooking the rest.

Step 5: Serve

Once crisp, transfer to a bowl and sprinkle with extra salt or seasoning, if needed. Best enjoyed fresh and warm — they’ll be gone quickly 😉

Tips & Tweaks

• Use a mandolin for the most consistent results.
• Add variety: Try beetroot, courgette, or even kale for a twist (air fry times will be quicker for courgette and kale)
• Storage: They’re best eaten the same day but can be stored in an airtight container (just let them cool completely first).

More Air Fryer Snacks

Are you looking for more air fryer snacks to make? Check out some of these for inspiration:

• Air Fryer Potato Peels
• Air Fryer Chickpeas
• Air Fryer Halloumi Bites
• Air Fryer Kale Chips
• Air Fryer Chips
• Air Fryer Sweet Potato Fries
• Air Fryer Loaded Fries