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Air Fryer Hibiscus-Dusted Sweet Potato Crisps with Key Lime Dip

Thin sweet potato crisps air fried golden and dusted with tangy ground hibiscus, served with a zesty key lime yogurt dip.
Print Recipe
Prep Time 20 minutes
Cook Time 14 minutes
Total Time 34 minutes
Servings: 4 servings
Course: Snack
Cuisine: American
Calories: 190
Ingredients Equipment Method Notes

Ingredients
  

For the crisps
  • 2 medium sweet potatoes sliced 1.5 to 2 mm
  • 1-2 tbsp neutral oil
  • 1 tsp fine sea salt plus more to finish
  • 1 tsp sugar or coconut sugar optional
  • 1-1.5 tbsp ground hibiscus
For the key lime dip
  • 1/2 cup Greek yogurt or sour cream
  • 1 key lime zested, or 1/2 regular lime
  • 1-2 tbsp key lime juice
  • 1-2 tsp honey or agave
  • salt a pinch

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 sugar. Reserve the hibiscus for after cooking.
  3. Preheat to 350°F. Cook in a single layer 10 to 14 minutes, flipping halfway, pulling any that brown early.
  4. Cool on a wire rack, then toss with the ground hibiscus and a pinch more salt.
  5. Stir the key lime dip ingredients and serve alongside.

Notes

Dust the hibiscus on after cooking — it scorches and turns bitter under heat.
Sweet potato crisps burn faster than regular potato — watch them.
Cooling rack is the pro move for crunch.