Begin by peeling and washing all the vegetables. Using a sharp knife, slice the sweet potato, white potato, carrot, red beet, and golden beet into thin, even slices. Aim for about 1/8 inch thick for optimal crispiness.
For extra crunch, soak the sliced vegetables in cold water for about 30 minutes. This step is optional, but it helps remove excess starch and results in a crispier chip.
After soaking, drain the slices and pat them dry with a clean kitchen towel. Removing moisture is key to achieving that crunchy texture.
In a mixing bowl, combine the sliced veggies with olive oil, kosher salt, black pepper, and smoked paprika (if using). Toss everything together until the chips are evenly coated.
Preheat your air fryer according to the manufacturer's instructions. Arrange the seasoned vegetable slices in a single layer in the air fryer basket, working in batches if necessary. Air fry at 350°F (175°C) for about 15-20 minutes, shaking the basket halfway through to ensure even cooking. Keep an eye on them, as cooking times may vary based on the thickness of your slices.
Once the veggie chips are golden brown and crispy, remove them from the air fryer and let them cool on a wire rack. This will help them stay crispy. Continue with the remaining batches, and then serve your Air Fryer Veggie Chips with your favorite dip or enjoy them as they are!
