Honey Roasted Sweet Potato Chips

Wash the sweet potatoes and then cut them into thin slices, about 3-4 millimeters thick.

Crack an egg into a bowl, add cornstarch, and mix thoroughly until smooth and free of lumps.

Coat the sweet potato slices all over with egg wash, and drain the excess egg liquid.

Place evenly on the baking rack, preheat the air fryer (oven) to 190 degrees with upper and lower heat, on the middle layer, and bake for 20 minutes.

During the baking process, prepare honey water by adding water to the honey and mixing evenly.

After baking for 20 minutes, the surface of the sweet potato chips has partially browned. Take them out, brush a layer of honey water on the surface, and put them back in the oven to continue baking for 5 minutes, with a total baking time of 25 minutes.

Fresh out of the oven, eat it immediately—the outer layer is somewhat crispy, while the inside is sweet and sticky. Once it cools down, it all becomes soft again. Personally, I still think it tastes best when eaten hot right out of the oven.

Very tasty.