Grind the Jackson’s Sea Salt Sweet Potato Chips in the food processor until it resembles fine crumbs. Place in a shallow bowl or pie plate. Whisk the eggs with a splash of water in another shallow bowl or pie plate.

Combine the mac and cheese with shredded mozzarella. Form about 2 tablespoons of the mixture into balls. If they are not sticking together, microwave the mixture for 30 – 36 seconds. Roll each ball into the eggs and then into the sweet potato crumbs, coating them completely. Place the formed balls onto a plate or baking tray, not touching each other. Freeze for 30 – 60 minutes.

Arrange the balls in the basket of an air fryer fitted with parchment. Make sure they are in a single layer, not touching each other. Air fry at 375°F for 8 - 9 minutes, flipping halfway through.