Instructions

1. 1

   Peel the sweet potatoes and slice them wafer-thin, one to two millimetres, on a mandoline. Thicker slices do not turn crisp in the basket but leathery.

2. 2

   Pat the slices thoroughly dry between two cloths, because damp slices steam in the basket instead of drying.

3. 3

   Mix the slices with the rapeseed oil, the salt, the sweet paprika and the cayenne pepper until they are all thinly coated.

4. 4

   Preheat the airfryer to 150 °C. Wafer-thin crisps cannot take 180 °C, as they go dark on the outside and taste bitter before they are done; besides, sweet potatoes are a potato product and never go above 180 °C anyway.

5. 5

   Lay the slices into the basket in a single layer with space between them and stack nothing; cook larger quantities in two batches. Cook at 150 °C.

6. 6

   Pull the basket out and shake the slices vigorously so that the layers rearrange themselves. Finish cooking at 150 °C until the edges curl and the crisps look golden yellow rather than dark.

7. 7

   Tip the crisps straight onto a piece of baking paper on the work surface and spread them apart. Only once they have cooled completely do they turn properly crisp.