Air Fryer Cinnamon Black Beans with Sweet Potato Chips

Name: Air Fryer Cinnamon Black Beans with Sweet Potato Chips
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: Tex-Mex
Ingredients: 1½ lb (680 g) sweet potatoes, medium, peeled, sliced into ⅛-inch (3 mm) thin chips; 2 tbsp (30 ml) olive oil, for tossing chips; ½ tsp (3 g) fine sea salt; 2 cans (15 oz each) (850 g) canned black beans, drained and rinsed; 3 cloves (15 g) garlic cloves, large, minced; 1½ tsp (3 g) ground cumin; ¾ tsp (2 g) ground cinnamon; ½ tsp (1 g) mild chili powder; 1 tbsp (15 ml) olive oil, for beans; ½ cup (120 ml) low-sodium vegetable broth; 1 tbsp (15 ml) fresh lime juice; to taste black pepper; ¼ cup (10 g) fresh cilantro, roughly chopped, for garnish (optional)

From the MyKitchenBank Kitchen

Crispy sweet potato chips paired with warm, aromatic black beans seasoned with cinnamon, cumin, and garlic. This easy air fryer side dish brings Latin American flavors to your table with minimal fuss and maximum flavor.

Prep: 15 min
Cook: 20 min
Total: 35 min
Makes: 4 servings

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Steps

Before you start

Preheat your air fryer to 400°F (200°C) for at least 5 minutes
Pat sweet potatoes completely dry before slicing to ensure crispiness
Have all seasonings measured and ready

1
Prepare sweet potato chipsOven 400°F / 205°C
- Pat the peeled sweet potato slices dry with paper towels to remove excess moisture.
- In a small bowl, toss the chips with 2 tbsp olive oil and ½ tsp sea salt until evenly coated.
- Spread half the chips in a single layer in the air fryer basket, leaving space for air circulation.
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Tip: Slice chips uniformly so they cook at the same rate; too thick and they'll be soggy in the middle, too thin and they'll burn.
2
Air fry first batch of chipsOven 400°F / 205°C
- Place the basket in the preheated 400°F (200°C) air fryer.
- Cook for 10 minutes, shaking the basket halfway through to ensure even browning.
- The chips should be golden and crispy at the edges.
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Ready when: Chips are golden-brown and crispy at the edges
Tip: Don't overcrowd the basket; chips need airflow to crisp properly. Cook in two batches if needed.
3
Transfer and prepare second batchOven 400°F / 205°C
- Transfer the cooked chips to a serving plate and repeat with the remaining sweet potato chips in the same basket.
- Cook the second batch for 10 minutes, shaking halfway through.
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Ready when: Chips are golden-brown and crispy
Tip: Use the same basket—no need to wash it between batches.
4
Toast spices for beans
- While the second batch cooks, combine the cumin, cinnamon, and chili powder in a small bowl.
- Warm 1 tbsp olive oil in a medium saucepan over medium heat for 30 seconds, then add the minced garlic and stir constantly for 1 minute until fragrant but not browned.
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Ready when: Garlic is fragrant and light golden, spices are warmed through
Tip: Toast the spices in the oil briefly—this brings out their flavor and prevents the raw spice taste.
5
Add spices to pan
- Add the spice mixture to the garlic and oil, stirring constantly for 30 seconds until the spices bloom and become very fragrant.
- The cinnamon and cumin should release their aromas.
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Ready when: Spices are fragrant and fully coated in oil
Tip: Do not let the spices burn; if the pan looks too hot, lower the heat slightly.
6
Add beans and broth
- Pour the drained and rinsed black beans into the saucepan along with ½ cup vegetable broth.
- Stir well to combine, scraping up any browned bits from the bottom of the pan.
- Bring to a gentle simmer.
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Ready when: Mixture comes to a gentle simmer with small bubbles breaking the surface
Tip: Stir frequently to prevent sticking and ensure the spices are evenly distributed.
7
Simmer beans
- Reduce heat to medium-low and let the beans simmer gently for 5 minutes, stirring occasionally.
- The beans should absorb some of the broth and become glossy and flavorful.
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Ready when: Beans are heated through and have absorbed the broth; mixture is glossy and fragrant
Tip: If the beans look too dry, add a splash more broth; they should be creamy, not stiff.
8
Finish beans with lime
- Remove the saucepan from heat and stir in the fresh lime juice.
- Season with black pepper to taste.
- Taste and adjust seasoning as needed—you want a balance of warm spices, slight sweetness from cinnamon, and brightness from lime.
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Ready when: Beans are well-seasoned and aromatic
Tip: Lime juice brightens the earthy beans; don't skip it.
9
Plate and serve
- Divide the warm cinnamon black beans among four serving bowls.
- Top each bowl with a generous handful of crispy sweet potato chips.
- Garnish with fresh cilantro if desired.
- Serve immediately while chips are still crispy.
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Tip: Add chips just before serving so they stay crispy; if you let them sit in the beans, they'll soften.

Good to know

Tips

For extra crunch, sprinkle a pinch of fleur de sel over the chips just after they come out of the air fryer.
If your air fryer runs hot, start checking the chips at 8 minutes to prevent burning.
Toasting the spices in oil blooms their flavors—this simple step makes a huge difference in the final taste.
Serve immediately; sweet potato chips lose crispness quickly once they touch the warm beans.

Make ahead

Beans can be made up to 2 days ahead; refrigerate in an airtight container and reheat gently on the stovetop or in the microwave. Sweet potato chips are best made fresh just before serving for maximum crispiness, but can be stored in an airtight container for up to 1 day and reheated in the air fryer at 350°F (175°C) for 3 minutes.

Storage & reheating

Beans keep refrigerated in an airtight container for up to 3 days. Reheat gently on the stovetop over medium heat, adding a splash of broth if needed. Chips are best enjoyed fresh but will keep in an airtight container at room temperature for up to 1 day; recrisp in a 350°F (175°C) air fryer for 2–3 minutes. Do not freeze chips as they will become mushy when thawed.

Substitutions

canned black beans, drained and rinsed → Pinto beans or kidney beans. Use the same quantity; pinto beans offer a creamier texture, while kidney beans are firmer and hold their shape better.
sweet potatoes, medium → Regular potatoes or yuca root. Regular potatoes will lack the natural sweetness but work well; yuca offers a different texture and mild flavor that also pairs well with cinnamon spices.
low-sodium vegetable broth → Chicken broth or water. Chicken broth adds depth; plain water works but will be less flavorful. Increase salt slightly if using water.
ground cinnamon → Reduce to ¼ tsp and add ½ tsp ancho chili powder instead. This shifts the flavor from warm-sweet to more savory-smoky if you prefer less cinnamon sweetness.