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Air Fryer Thai Green Papaya Chips with Nuoc Cham

Green papaya sliced thin, soaked to draw out bitterness and moisture, and air fried into shatter-crisp chips, served with a nuoc cham drizzle, peanuts, and herbs.
Print Recipe
Prep Time 20 minutes
Cook Time 14 minutes
Total Time 34 minutes
Servings: 4 servings
Course: Snack
Cuisine: Thai
Calories: 120
Ingredients Equipment Method Notes

Ingredients
  

For the chips
  • 1 green papaya peeled, seeded, sliced 1.5 to 2 mm
  • 1 tsp salt for the soak
  • 1-2 tsp neutral oil
  • salt a pinch
For the nuoc cham
  • 3 tbsp fish sauce
  • 3 tbsp lime juice
  • 2 tbsp warm water
  • 1.5 tbsp palm or white sugar
  • 2 garlic cloves minced
  • 1-2 Thai chilies minced, or jalapeño
To finish
  • crushed roasted peanuts
  • cilantro and mint chopped

Equipment

  • Air fryer
  • Mandoline
  • Wire rack
  • Small bowl

Method
 

  1. Slice the papaya thin. Soak in cold salted water 15 minutes, then drain and pat very dry.
  2. Toss with 1 to 2 tsp oil and a pinch of salt — don't drown them.
  3. Preheat to 330°F. Cook in a single layer 10 to 14 minutes, flipping halfway, checking from minute 9. Turn off the heat and leave them in the warm basket 2 to 3 minutes.
  4. Cool on a rack. Mix the nuoc cham. Either toss the chips lightly in it with peanuts and herbs, or serve it on the side for dipping to keep them crisp.

Notes

Green, unripe papaya only — ripe is too wet and soft.
Lower heat, 330°F, so the papaya's sugars don't scorch.
Dipper style is the no-sog option.