Cuban recipe
Crispy Air Fryer Boniato Chips
Thin slices of boniato cooked in batches in an air fryer, with salt and garlic. A homemade snack without deep-frying.
- Preparation15 min
- Cooking45 min
- Total time1 h 15 min
- Servings2 snack servings
- DifficultyEasy
These chicharritas turn boniato into thin chips for snacking. They are cooked in an air fryer with a thin coating of oil and seasoned when they come out.
For crispy chips, even slicing, drying and small batches matter more than a very high temperature. The slices finish crisping as they cool.
Ingredients
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Method
- Wash and peel the boniato. Using a mandoline with its guard, cut it into even slices 1–1.5 mm thick; do not use thick slices.
- Rinse the slices and leave them in cold water for 10 minutes. Drain and carefully dry both sides with a clean cloth or paper towel.
- Toss with the oil until all the slices have a very thin coating. Preheat the air fryer to 160 °C (320 °F), according to its instructions.
- Place a small batch in a single layer, with as little overlap as possible. Cook for 10–15 minutes, turning and checking every 3–4 minutes. Remove individual slices as they become dry and lightly golden.
- Spread the chips on a rack or tray without piling them up, and wait 5 minutes. If any are still flexible after cooling, return them to the air fryer for 1–3 minutes at 150 °C (300 °F), watching to make sure they do not burn.
- Repeat with the remaining boniato. Sprinkle with salt and garlic powder as they come out, and serve the chips once cool and crispy.
