Preheat the air fryer to 320°F.

Slice the sweet potato and white potato very thin (about 1/16 inch) using a mandoline.

Place slices in a bowl and rinse under cold water until the water runs clear.

Pat slices completely dry with paper towels.

First Batch (Sweet Potato & White Potato):

Toss slices with 2 teaspoons olive oil, salt, pepper, and paprika.

Arrange in the air fryer basket in a slightly overlapping layer.

Cook for 20–25 minutes, shaking frequently and removing chips as they crisp.

Second Batch (Beets & Carrots):

Thinly slice beets and carrot using a mandoline.

Toss with remaining oil and seasoning.

Air fry for about 25–30 minutes, flipping often and removing crisp pieces.

Let chips cool slightly to crisp up fully before serving.