Homemade Sweet Potato Chips – Microwave! {VIDEO}
Posted: 01/16/2013
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Sweet potatoes can be transformed into crispy and delicious homemade sweet potato chips in a mere 5 minutes in the microwave!
Holy cow, I managed to cook, photograph and schedule a blog post with a 2-year-old and a 3-week-old!
Maybe I can do this mom-of-two-kids-food-blogger thing after all.
In reality, I shouldn’t brag too much, seeing as this recipe doesn’t really take more than 10 minutes to make. Oh well. Baby steps.
And I burned one batch of these sweet potato chips because the baby was crying and needed to be burped and I thought an extra 15 seconds in the microwave was a good idea. I guess this is going to take a little more practice.
These are super easy and were one of the first things I wanted to make after I got my mandoline. I love that they get nice and crispy without deep-frying. And they literally only take minutes to make. Great for a quick snack and my daughter loooooves them. I can’t wait to try this with regular potatoes, and maybe even parsnips or carrots. How fun!
Sweet potato chips are great dipped in creamy jalapeño ranch dip or homemade French onion dip. Or try them with French fry dipping sauce.
If you’re still feeling snacky and are looking for something healthy, try bite-sized zucchini pizzas, cherry vanilla yogurt bites, or olive oil and rosemary roasted almonds.
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Did you make this? Be sure to leave a review below and tag me @rachelcooksblog on Facebook, Instagram, or Pinterest!
servings
Sweet potatoes can be transformed into crispy and delicious sweet potato chips in a mere 5 minutes in the microwave!
Ingredients
- 1 large sweet potato, scrubbed clean and any brown spots trimmed off
- 1 teaspoon extra virgin olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon ground pepper
Instructions
- Cut off ends of sweet potato and slice using the thinnest blade on a mandoline. Take care to keep all 10 of your fingers attached.
- Put in a bowl and add oil, salt and pepper. Toss to coat. I use my hands.
- Cut out a piece of parchment paper in a circle to fit the tray in your microwave. Place sweet potatoes in a single layer on tray. Microwave on high power for 3 1/2 to 4 minutes or until crispy but not browned. Watch carefully for the first batch or two to determine the proper time since all microwaves are slightly different. 3 1/2 minutes was my perfect number. Repeat this step until all chips are cooked. Best served immediately.
Notes
- Serving size: 1/2 sweet potato.
Nutrition Information
Serving: 1/2 sweet potato, Calories: 102kcal, Carbohydrates: 19g, Protein: 2g, Fat: 2g, Polyunsaturated Fat: 2g, Sodium: 561mg, Fiber: 3g, Sugar: 6g
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
Husband’s take: Him: “They sound good, are we having them for dinner?” Me: “No, I ate them all.” Him: “Oh.”
Changes I would make: None. Might be fun to play around with spices and seasoning though.
Difficulty: Easy, as long as you have a mandoline and keep all of your fingers.
Deborah Albert says
I’m surprised to find out that. sweet potatoe has this much recipes and only aware of the boiled or fried potatoes, potatoes porage, and chips.
Rachel Gurk says
I hope you love these chips!
Renée says
Loved them!
Rachel Gurk says
Yay!
Emma says
Yummo! I am terrible in the kitchen and always try to look for super easy and fast recipes. This was a big thumbs up from everyone. I am terrible at cutting thin slices of anything so I just used a potato peeler. The chips were all different shapes and lengths. Thanks for sharing
Rachel Gurk says
What a great idea! Thanks for sharing!
Tom says
Hi it was great lost a finger tho
Rachel Gurk says
Hoping you’re joking!
Bee says
Tried this today we LOVED them!!! i always soak the sweet potatoes first in cold water for 20 minutes.They came out amazing! So good!Thanks for the recipe.
Rachel Gurk says
Such a smart idea to soak them! Keeps them from turning brown while you’re waiting to cook them, too. So glad you liked this recipe! Thanks for taking the time to leave a comment!
Cherylej says
No need to worry about the fingers if you pick up a glove that is blade/cut resistant and available at restaurant supply stores or via Amazon
Rachel Gurk says
Great tip!
Laura says
I make these all the time. My only change is that I do not use any oil. I do the same amount of time. Also I put a double layer of paper towel under the parchment paper; it helps to absorb the moisture that is put out by the sweet potatoes. Because I have it available to me, as each batch comes out I put them in my warming drawer on the rack with paper towel – it really helps to crisp them up.
Rachel Gurk says
So happy to hear you like this recipe! Thanks for taking the time to share your tips!
Arman @ thebigmansworld says
Seriously obsessed with these- My microwave will be getting a workout!
Rachel Gurk says
So happy to hear that!
Liz says
Mmmmm…..I would devour these! Can’t wait to give this recipe a try!!!
Gladys says
Can you substitute vegetable oil instead?
Rachel Gurk says
That should work fine!
Kaley says
Honestly, when I first saw this recipe I was like “yeah…I don’t think that would work…”. However, I found myself needing a quick side dish to go with some burgers and I remembered this recipe. I had little hope that it would make them actually crunchy but I decided to go for it! Let me just say THESE ARE SO GOOD! They SHATTER in your mouth and SATISFY the need for some crunch and salt. SERIOUSLY!! I could even slice a bunch of chips and keep them in a container! Then, whenever I need some crunch, just pull’em out and microwave!! Thank you so much for this recipe! I will DEFINITELY be making these again!
Rachel Gurk says
It is a little hard to believe until you try them! I’m so glad you liked them and I love your idea bout keeping some slices ready to go in the fridge – I think I’ll do that too!
Diana says
I’ve been trying several ways to make these sweet potato chips NOTHING until now has made they turn out the way I wanted “chrispy” I would have never thought microwaving would work but OMG they are the best!
Rachel Gurk says
I’m so glad you liked them!
Joleen @ Joleen Cuisine says
This is seriously the most perfect recipe for a college student, especially on days when I’m just craving beet chips/roasted root chips from Trader Joe’s (oh so amazing). Going to have to try this ASAP!!
Rachel Gurk says
I hope you love them!
Suzette Miller says
Can you do this without a mandolin? Really needing to find some healthy snacks!!
Rachel Gurk says
You can (disclaimer: I have not!), but you’ll want to get the slices as thin as possible. Happy snacking! :)
mCrow says
Try using the slicing side of a box grater!
Holly N @Spend With Pennies says
I literally can’t wait to try these!! I love microwave potato chips but never thought of sweet potatoes!!