Sweet potatoes can be transformed into crispy and delicious homemade sweet potato chips in a mere 5 minutes in the microwave!
Why you’ll love it: So easy and so tasty! Serve them as a tasty side dish or a quick snack, with or without dipping sauce.
How long it takes: 5 minutes to prep, 3 to 4 minutes to cook each batch
Equipment you’ll need: mandoline, box grater, or very sharp knife, parchment paper, microwave oven
Servings: 2 (or more)
These homemade sweet potato chips 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.
I was pleasantly surprised by how great they turn out. Sweet potato chips are perfect for a quick healthy snack and my kids love them. I can’t wait to try this with regular potatoes, and maybe even parsnips or carrots. How fun!
The first time I attempted this recipe, I had a toddler and a three week old baby at home. I wasn’t up for anything complicated and this recipe caught my eye. I needed an easy success.
Really, I shouldn’t brag too much, seeing as this recipe really doesn’t take more than ten minutes to make. I burned one batch of these sweet potato chips because the baby was crying and needed to be burped and I thought an extra fifteen seconds in the microwave was a good idea.
But homemade sweet potato chips in the microwave are surprisingly so delicious! The chips are super easy to make and they get amazingly crispy. It’s really kind of magical! Maybe I can do this “mom-of-two-kids-food-blogger” thing …
About Homemade Sweet Potato Chips
- The ingredients are simple. The only ingredients you need are a sweet potato, olive oil, salt and pepper. You may have what you need already in your pantry! Clean up is easy, too. No pans to wash! Just arrange the chips on a circle of parchment paper.
- Making the sweet potato chips is easy. The most difficult part of the recipe is slicing the sweet potato (more about that later). Then you simply toss the slices with a little bit of oil (just one teaspoon!), and microwave them in a single layer. Easy-peasy! It only takes a few minutes.
- Sweet potato chips are healthy. These chips aren’t deep fried in oil and coated with salt. Sweet potatoes are low calorie and nutritious. Did you know that they are high in antioxidants and fiber? They’re also a good source of vitamin C and potassium (Healthline). Since they are prepared so simply, you benefit from the goodness of nature in these homemade chips.
- They make a great snack or easy side dish. Serve them with a dipping sauce and watch them disappear. Kids love them! They’re perfect for after-school snacks (be sure to check out my list of 30 after school snacks!). Sweet potato chips go well with a quick dinner too. Serve them with air fryer hot dogs, turkey burgers, roasted vegetable wraps, or English muffin pizzas.
How To Slice a Sweet Potato Into Chips
The slices have to be as thin as you can possibly make them so they crisp up. Thicker slices tend to be chewier (and that’s not necessarily a bad thing, either!).
A mandoline makes quick work of slicing the potato. You can also slice it using the slicing side of a box grater or a long sharp knife. A vegetable peeler will give you very thin slices, too. The slicing blade of the food processor doesn’t work well unless you have an extra wide chute.
Tips For Success
- Slice the sweet potato as thinly and evenly as possible. Thin slices get crispier. Thicker slices take longer to cook and may be chewy in the center.
- Dry the slices if they’re wet. The oil won’t adhere to wet sweet potatoes and they will take longer to crisp up.
- Arrange them in a single layer. Don’t overcrowd the sliced sweet potatoes on the parchment paper. It’s better to do multiple batches than to try to fit them all in one batch.
- Watch them closely especially the first time you make them. You don’t want to burn them. Every microwave varies so cooking time can vary, too. It also depends on the thickness of the slices. Once you’ve cooked a batch or two, you’ll know how long it takes with your microwave and you won’t have to watch them as closely.
Dipping Sauce Suggestions
How To Add Flavors to Sweet Potato Chips
You can season homemade sweet potato chips any way you like. I stuck with kosher salt and coarse ground black pepper but feel free to add seasoning that you like. Simply add it to the olive oil. Sprinkle a little extra on when you take the chips out of the microwave, too. It’s up to you!
Make Ahead Idea
Slice the sweet potatoes ahead of time; immerse the slices in a bowl of cold water. They’ll keep for up to 24 hours in the refrigerator. To cook, drain well and pat the slices dry. Proceed with recipe as directed.
Homemade sweet potato chips are best eaten right away. They tend to get chewy when stored. If you have leftover chips, store them in an airtight container.
To refresh them, arrange the sweet potato chips in a single layer on a baking pan. Heat them in the oven at 300°F until crisp.
- 1 large sweet potato (unpeeled or peeled)
- 1 teaspoon extra virgin olive oil
- ½ teaspoon kosher salt, or to taste
- ¼ teaspoon coarse ground black pepper, or to taste
- Scrub sweet potato well, cut off the ends, and trim off any brown spots. Using the thinnest blade on a mandoline, slice sweet potato into very thin slices (see note). Be careful of your fingers!
- Put the slices in a bowl and add oil, salt and pepper. Toss to coat. I use my hands to make sure each slice is lightly coated with oil.
- Cut out a piece of parchment paper in a circle to fit the glass turntable in your microwave. Arrange sweet potatoes in a single layer on the paper. They won't all fit at once, you'll have to microwave them in batches.
- Microwave on high power for 3 ½ 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 ½ minutes was my perfect number. Repeat this step until all chips are cooked.
- Best served immediately.
- If you don’t have a mandoline, use a large sharp knife to very thinly slice the sweet potato. The slicing side of a box grater is another alternative.
- The sliced sweet potatoes (pre-cooked) can be stored in a bowl of water in the fridge. Drain and pat dry before adding oil.
- Feel free to add seasonings of your choice.
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.