Crispy Airfryer Veggie Chips with Herb Seasoning and Lemon
Veggie Chips
Light, crisp vegetable chips from the airfryer — a healthier, addictive snack.
These airfryer veggie chips are my go-to when I want something crunchy and gratifying without deep frying. Thin slices of potato, sweet potato, beet, zucchini and carrot get a light coating of oil and a whisper of cornstarch for extra crispness, then finish with lemon zest and fresh herbs for brightness.
They’re playful, fast, and forgiving — slice thin, work in single layers, and watch the colors transform into crunchy, snackable chips. Great for parties, kid lunches, or whenever you need a crunchy hit that feels a little healthier.
Nutrition (per serving)
Directions
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1
Wash and dry all vegetables. Using a mandoline or very sharp knife, slice vegetables paper-thin (about 1/16–1/8 inch). Keep similar-thickness slices together.
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2
Place potato and sweet potato slices in a bowl of cold water and soak 8–10 minutes to remove excess starch; this helps them crisp. Drain and pat all slices completely dry with a clean towel.
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3
In a large bowl, whisk together olive oil, cornstarch, sea salt, smoked paprika, and garlic powder. Add vegetable slices and toss gently to coat evenly.
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4
Preheat airfryer to 375°F. Arrange a single layer of slices in the basket (don’t overlap; work in batches).
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5
Airfry chips 8–12 minutes, checking at 6–8 minutes and shaking or flipping halfway. Thinner slices and zucchini/carrot may finish sooner — remove any golden, crisp pieces early.
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6
When chips are crisp and golden, transfer to a paper-lined tray to cool briefly. Sprinkle with minced rosemary and lemon zest while still warm.
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7
Repeat with remaining batches. Serve warm or at room temperature with your favorite dip.
Ingredients
- Russet potato:10 oz
- Sweet potato:10 oz
- Beet (peeled):8 oz
- Zucchini:1 piece
- Carrots:2 pieces
- Olive oil:1.5 tbsp
- Cornstarch:1 tbsp
- Sea salt:1 tsp
- Smoked paprika:1/2 tsp
- Garlic powder:1/2 tsp
- Fresh rosemary (minced):1 tsp
- Lemon zest:1 tsp
Tips & Notes
- Use a mandoline for the most consistent, ultra-thin slices — safety first: use the guard or a cut-resistant glove.
- Drying the slices thoroughly after soaking is crucial for maximum crispness.
- Cook in single layers and don’t overcrowd the airfryer basket; overlapping yields steamed, limp chips.
- Adjust seasoning after the first batch so you can tweak salt or herbs to taste.
- Store leftovers in a paper bag or on a wire rack at room temperature for a few hours; chips will lose crispness if sealed while warm.
