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Hi Bold Bakers!
As much as I love baking up all kinds of treats sometimes I want a snack that is super easy. After sharing my recipe for Microwave Potato Chips you guys showed me that you love simple snacks too! Once I perfected the potato chip recipe I knew I had to do a follow up, another version with delicious Microwave Sweet Potato Chips!
My Microwave Sweet Potato Chips are unbelievable! This snack is both impressive and delicious. Your friends and family will not believe that you made these crispy chips at home and they will never know that you made them in minutes in the microwave! They are so crisp and crunchy and actually super healthy as they are made of just sweet potato and a touch of olive oil and salt.
I love the idea that any old day I could make homemade potato chips to go along with all kinds of dips and sandwiches. And of course, they are incredible to eat on their own. Depending on your taste feel free to toss these in whatever seasonings you like from garlic powder to cumin to just plain, these chips are addicting!
Do you want more Microwave Snack recipes? Check out my Microwave Sweet and Salty Nuts and my Microwave Kale Chips.
Try These Recipes!
Watch The Recipe Video!
Microwave Sweet Potato Chips
Ingredients
- 1 large sweet potato , rinsed and peeled
- 1-2 tablespoons olive oil
- 1/2 teaspoon salt
Instructions
- Line a large microwave safe plate with parchment paper.
- Wash and dry your sweet potato then peel with a vegetable peeler.
- Using a sharp serrated knife cut the sweet potato into 1/8 of an inch thick rounds.
- Put your slices of sweet potato in a large bowl then add the oil and salt then toss to coat.
- Place sweet potatoes in a single layer on your plate. Microwave on medium power for 1 1/2 minutes then turn over and microwave for another 1 1/2 minutes. (if you have a particularly strong microwave cook at 45 second increments)
- If your chips are not crisp after the 3 minutes continue to microwave in 30 second increments until done.
- Repeat this step until all the chips are cooked. They should be dry and crispy when finished. Enjoy immediately or store in an air tight container for up to 2 days.
Recipe Notes
You can use a peeler to get uber-thin slices of sweet potato if you don’t have great knife skills (or a good knife, like me) 🙂
Love your site and Facebook page. Just one question. Can this recipe be used with zucchini instead of the potato?
Thanks
We are eating them faster than I can make them! How can I make these in a bigger batch
ThanksGemma
Hi Gemma, thanks for the great idea! Even tho I’m a seasoned cooker, I managed to make every mistake possible on this very simple recipe, lol, but persisted & got at least a nice sized bowl of various seasoned chips to serve hubby tonight for the Super Bowl! I’ll do better next time!!
Perfect quick fix for a snack craving! I used white flesh sweet potato and also added smoked paprika to season the chips. It turned out great. Thanks for the recipe!
Could you share how to make this in the oven please
Don’t know what I did wrong but even after 30 sec intervals I didn’t get anything close to crispy or done
Hi. Can I leave the skins on sweet and normal potatoes if I wash the skins thoroughly, as I like the skins plus most of the vitamins and minerals are in the skins? Thanks
Hi Gemma, it’s really a good recipe. I cooked in microwave for 11 mins may due to low power. Just wandering to know if I can make it with mushroom in same method? Thanks
So cool! definitely gonna try! thank you so much !^w^