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Air Fryer Rainbow Vegetable Chips - Crunchy, Colorful, and Easy

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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1 medium beet (red or golden), peeled
  • 1 medium sweet potato, peeled
  • 1 medium carrot, peeled
  • 1 small zucchini
  • 1 small parsnip, peeled (optional but great for sweetness)
  • 1 small russet or Yukon Gold potato, peeled (for classic chip crunch)
  • 1–2 tablespoons olive oil or avocado oil
  • 1 teaspoon fine sea salt, plus more to taste
  • 1/2 teaspoon black pepper
  • Optional seasonings: smoked paprika, garlic powder, onion powder, chili powder, cumin, everything bagel seasoning, or nutritional yeast
  • Optional finishing touch: squeeze of lemon or a sprinkle of vinegar powder for tang

Method
 

  1. Prep the air fryer: Preheat to 325°F (165°C) for 3–5 minutes. A lower heat helps dry the vegetables before they brown.
  2. Slice the vegetables: Using a mandoline, slice each vegetable into thin rounds, about 1/16 to 1/8 inch. Keep thickness consistent for even cooking.
  3. Rinse the starchy ones: Place potato and sweet potato slices in a bowl of cold water for 10 minutes to remove excess starch. This helps them crisp.
  4. Pat everything very dry: Drain and lay all slices on clean towels. Press gently to remove moisture. The drier they are, the crispier they get.
  5. Season lightly: In a large bowl, toss slices with oil just to coat—no pooling. Sprinkle salt, pepper, and any optional seasonings. Toss again to distribute.
  6. Air fry in batches: Place slices in a single layer in the basket. Don’t overcrowd. Work with one vegetable at a time for best results.
  7. Cook times by vegetable: Potato: 12–15 minutes, flipping halfway
  8. Sweet potato: 10–14 minutes, flipping halfway
  9. Beet: 10–12 minutes, flipping halfway
  10. Carrot: 8–10 minutes, shaking once
  11. Zucchini: 7–9 minutes, shaking once
  12. Parsnip: 9–12 minutes, flipping halfway
  13. Rest to crisp: Transfer finished chips to a wire rack to cool. They firm up as they sit. Sprinkle a touch more salt if needed.
  14. Finish and serve: Add a pinch of smoked paprika or a squeeze of lemon for brightness. Serve as-is or with a dip.