Pressed Sweet Potato Chips: Korean Air Fryer Recipe
Pressed sweet potato chips, have you ever seen them? In Korea, they’re called Gorungji (sweet potato nurungji). They’re similar to Western sweet potato chips, but thicker, so the chewy texture is even more enjoyable, making them a healthier version of sweet potato chips. No need to fry them in oil. Let’s easily make Korean sweet potato chips in the air fryer in just 20 minutes!
Pressed Sweet Potato Chips at a Glance
Pressed sweet potato chips are a snack made by steaming a sweet potato in the microwave for 5 minutes, slicing it 1 cm thick, pressing it flat with a cup on olive oil-brushed parchment paper, and baking it in the air fryer. Bake at 180°C for 9 minutes, flip, and bake for 6 more minutes, and you’re done. All you need is 1 sweet potato and 1 tablespoon of olive oil.
What is Sweet Potato Nurungji?
Gorungji is a combination of Goguma (sweet potato) and Nurungji (a snack made by pressing rice and toasting it slightly). Literally, sweet potatoes pressed flat and made crispy like chips are called Gorungji in Korea, because they’re similar to nurungji made from pressed rice: goguma + nurungji = Gorungji.
Are Korean Sweet Potato Chips Healthy?
Yes. Sweet potatoes are rich in fiber and full of antioxidants. Also, unlike regular sweet potato chips, they aren’t fried in oil. You can make them by baking in the air fryer.
Are Air Fryer Sweet Potato Chips Crispy?
No lie, seriously… they taste better than the ones from the store. The thick sweet potato crunches in your mouth, and the olive oil adds a deep flavor. On top of that, I sprinkled on crunchy Maldon salt, and they turned into luxurious sweet potato chips like something you’d eat at a Michelin restaurant.
What Makes Korean Sweet Potato Chips Addictive
- No frying: They’re baked in the air fryer.
- 2 ingredients: All you need is 1 sweet potato and 1 tablespoon of olive oil.
- Thick, so more fun to eat: They’re thicker than thin chips, so you feel the crunch fill your mouth with every bite.
- Air fryer sweet potato chips can replace store-bought chips
- Salty or sweet, your choice: They’re delicious with Maldon salt or with honey.
The Wellness Side of Air Fryer Sweet Potato Chips
- Fiber and antioxidants: Sweet potatoes are rich in fiber and contain antioxidants, so they’re an ingredient that feels lighter even when eaten as chips.
- A long-loved Korean winter snack: In Korea, sweet potatoes have long been loved as roasted sweet potatoes (gungoguma). This recipe turns that familiar taste into crispy chips.
- A slow snack break: Let them cool until crispy, then enjoy them one piece at a time with a cup of tea. It can become your own little afternoon break routine.
- The joy of making them together: Pressing the sweet potato flat with a cup is fun to do with kids, too.
Air Fryer Pressed Sweet Potato Chips Ingredients
Ingredient Notes and Substitutes
- Sweet potato: A potato
- Salt: I used Maldon sea salt flakes for their crunchy bite. Other coarse salts work too.
- Honey: In Korea, people sprinkle sugar or honey on them instead of salt. You can swap in sugar or agave syrup as you want.
How to Make Pressed Sweet Potato Chips (Step by Step)
Step 1. Steam the Sweet Potato in the Microwave
Put the sweet potato in a microwave-safe container, add 3 tablespoons of water, and cover with plastic wrap. Poke a hole in the wrap and steam in the microwave for 5 minutes (adjust the time depending on the size of the sweet potato).
- Tip: If you don’t have plastic wrap, you can cover it with a plate instead.
Step 2. Slice the Sweet Potato for Pressed Sweet Potato Chips
Slice the cooked sweet potato 1 cm thick.
Step 3. Press and Bake the Air Fryer Sweet Potato Chips
Brush olive oil on parchment paper and place the sweet potato on top. Cover with parchment paper and press the sweet potato flat with a cup, then remove the top parchment paper and bake in the air fryer at 180°C for 9 minutes.
- Tip 1: Adjust to 180–200°C and 5–15 minutes depending on your air fryer.
- Tip 2: Seasoning with salt at this point makes them even more delicious. I used Maldon salt for its crunchy bite.
- Get Maldon Salt on Amazon 🧂➡️ https://link.amazon/B08lVDRO6
Step 4. Flip and Bake Until Golden
Flip and bake for 6 more minutes.
Step 5. Cool and Enjoy Your Pressed Sweet Potato Chips
Let them cool down a bit and eat them while they’re crispy. That’s when they taste best.
- Tip: They’re also delicious with honey drizzled on top. In Korea, people sprinkle sugar or honey rather than salt.
How to Store Leftover Korean Sweet Potato Chips
- Room temperature: They’re fine at room temperature until the next day. I ate the leftovers the next day and they were still crispy.
- Best time to eat: They taste best when you let them cool a bit and eat them while crispy.
More Easy Korean Sweet Potato Recipes
10Minute Microwave Sweet Potato with Korean Honey Butter
Goguma Mattang (Korean Candied Sweet Potatoes)
Korean Cafe Sweet Potato Latte: Goguma Latte Recipe
FAQ: Korean Sweet Potato Chips with Air Fryer
Pressed Sweet Potato Chips (Korean Gorungji in the Air Fryer)
Ingredients
- 150 g Sweet potato 1 small, about 5 oz
- 1 tbsp Olive oil 14g
- 2 pinches Coarse salt Maldon sea salt flakes recommended
Instructions
- Put the sweet potato in a microwave-safe container, add 3 tablespoons of water, and cover with plastic wrap. Poke a hole in the wrap.150 g Sweet potato
- steam in the microwave for 5 minutes (adjust the time depending on the size of the sweet potato).
- Slice the cooked sweet potato 1 cm thick.
- Cover with parchment paper. Press the sweet potato flat with a cup, then remove the top parchment paper.
- Brush olive oil on the sweet potato. You can season with salt here.Bake in the air fryer at 180°C for 9 minutes.1 tbsp Olive oil, 2 pinches Coarse salt
- Flip and bake for 6 more minutes.
- Let them cool down a bit and eat them while they’re crispy. That’s when they taste best.
Nutrition
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