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Air Fryer Firecracker Sweet Potato Crisps with Blue Cheese

Thin sweet potato crisps air fried, tossed in a sweet-hot glaze, and topped with cool blue cheese crumbles.
Print Recipe
Prep Time 20 minutes
Cook Time 14 minutes
Total Time 34 minutes
Servings: 4 servings
Course: Snack
Cuisine: American
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

For the crisps
  • 2 medium sweet potatoes skin on, sliced 1.5 to 2 mm
  • 1-2 tbsp neutral oil
  • kosher salt and black pepper
For the firecracker glaze
  • 2 tbsp hot sauce
  • 1 tbsp honey
  • 1 tsp soy sauce or tamari
  • 1 tsp apple cider vinegar
  • 1 garlic clove grated
  • 1/4 tsp red pepper flakes optional
To finish
  • 1/3 cup blue cheese crumbled
  • 2 tbsp chives or green onions chopped
  • lemon zest optional

Equipment

  • Air fryer
  • Mandoline
  • Wire rack
  • Small bowl

Method
 

  1. Slice the sweet potatoes thin, soak in cold water 15 minutes, then drain and pat very dry.
  2. Toss with the oil, salt, and pepper. Cook at 350°F in a single layer 10 to 14 minutes, flipping halfway, pulling any that brown early. Cool on a rack.
  3. Whisk the glaze ingredients and warm briefly. Toss the crisps lightly.
  4. Scatter the blue cheese, chives, and lemon zest over.

Notes

Glaze lightly — a heavy coat softens the crisps.
Blue cheese cold on top mellows the heat.
Sweet potato browns fast — watch closely.