Wash and peel the sweet potatoes if preferred. Slice each sweet potato into 1/4-inch thick rounds using a sharp knife or a mandoline slicer for even thickness.

Pat the sweet potato rounds dry with a paper towel if they feel wet.

Place the sliced rounds into a large bowl. Drizzle with olive oil and add smoked paprika, garlic powder, kosher salt, and black pepper. Toss well to coat all slices evenly.

Preheat the air fryer to 380°F (193°C). Arrange the sweet potato slices in a single layer in the air fryer basket and cook for 8 minutes.

Flip the rounds using tongs and cook for another 7 to 9 minutes until the edges are crispy and caramelized, and the centers are tender.

Transfer the sweet potato rounds to a serving platter, garnish with fresh chives, and serve with Greek yogurt or sour cream for dipping.

Store any leftover sweet potato rounds in an airtight container in the refrigerator for up to 3 days. Reheat in the air fryer at 375°F (190°C) for about 5 minutes to restore crispiness.