Air Fryer Sweet Potato Chip Candies: Crispy Like a Cookie!
Air Fryer Sweet Potato Chip Candies: Crispy Like a Cookie!
Recipe for Crispy Sweet Potato Chip Candies Made in an Air Fryer (Healthy & Oil-Free!)
Sweet potato candies (Matang) are a popular treat for holidays and snacks! Try making delicious sweet potato chip candies, loved by everyone, by making the sweet potato chips crispy in the air fryer without frying, and then coating them with a sweet syrup. They are perfect as a snack for children or as a beer accompaniment for adults!
Ingredients for Sweet Potato Chips- 2 medium sweet potatoes
- 3 Tbsp water
- 3 Tbsp unrefined sugar (or Mascobado sugar)
- 3 Tbsp cooking oil
- 3 Tbsp corn syrup (or oligosaccharide)
- A pinch of black sesame seeds (for garnish)
Cooking Instructions
Step 1
First, it’s important to prepare the sweet potatoes, the star of this dish, thoroughly. Some people prefer to leave the skin on for matang, but for this recipe, we will use them with the skin on. Wash the 2 sweet potatoes carefully under running water using a brush to remove any dirt or debris. Leaving the skin on not only adds nutrients but also enhances the texture.
Step 2
Now it’s time to slice the sweet potatoes. The secret to achieving crispiness in matang is to slice the sweet potatoes as thinly as possible. The thinner the slices, the more moisture evaporates during air frying, resulting in a crispier texture. Slice them uniformly to about 2-3mm thickness. Lay out the sliced sweet potatoes so they don’t stick together.
Step 3
We will air fry the sliced sweet potatoes at 180°C (356°F) for about 10 minutes. The amount from 2 medium sweet potatoes is quite a lot, so it’s best to bake them in two batches rather than overcrowding the air fryer basket. Arrange the sweet potato slices in a single layer without overlapping to ensure they cook evenly and become crispy throughout.
Step 4
After 10 minutes, the sweet potato chips taken out of the air fryer will be golden brown on the outside and quite crispy inside. They are delicious and satisfying to eat just like this, like a cookie! Since they are baked without any oil, they already feel like a healthy snack.
Step 5
Next, we’ll make the sweet syrup, the heart of the matang. The golden ratio for the syrup is 3 Tbsp water, 3 Tbsp unrefined sugar (or Mascobado sugar), 3 Tbsp cooking oil, and 3 Tbsp corn syrup (or oligosaccharide). Combine all these ingredients in a pot. Without stirring, place it over medium heat and bring it to a boil. It’s crucial to let it simmer without stirring until the sugar is completely dissolved and the syrup starts to bubble.
Step 6
Once the syrup is nicely boiling, carefully add the pre-air-fried sweet potato chips. At this point, reduce the heat to low to prevent the syrup from burning. Gently toss the sweet potato chips with a spatula or chopsticks to ensure they are evenly coated with the syrup. The syrup will thicken and cling to the chips.
Step 7
As a final touch, sprinkle some appetizing black sesame seeds over the matang for garnish. Black sesame seeds not only add a nutty flavor but also make the dish look more appealing. Once the seeds are sprinkled, turn off the heat and finish.
Step 8
Transfer the well-coated sweet potato chip matang to a serving dish. Doesn’t it look delicious with its glossy finish? While it’s tasty right away, letting it cool slightly will allow the syrup to harden further, resulting in an even crispier texture. It’s good when warm, but we recommend letting it cool before eating!
Step 9
These air-fried sweet potato chip matang turn out so neat, with no sticky syrup on your hands! It’s amazing how we can achieve such crispy and delicious sweet potato chips without deep-frying. I used to make regular sweet potato matang by slicing them thickly, but from now on, this sweet potato chip matang recipe will be my go-to.
