Microwave sweet potato chips? Really?!
That’s exactly what I thought when I first heard of this! I have been ignoring the concept, until I started intensely craving sweet potato chips today and decided to do something about it.
Usually I make sweet potato fries, in the oven. They are delicious, but always lack the ‘crunch’ I crave.
I was so skeptical of using the microwave, as I’m not a huge microwave user in general, but the more I thought about it, the more it started to make sense.
Have you ever tried to microwave something soft and moist, like bread, cake or cookies? And you know how hard and dried out they get if they stay in there even a few seconds too long?
Well, use that drying-out to your advantage for some homemade chips!
A light toss in some oil & spices and thin slices of sweet potatoes turn into crunchy, golden chips in just minutes!
- parchment paper
- 1 medium-large sweet potato, washed
- 1 teaspoon coconut oil or butter
- salt & pepper, to taste
Cut a piece of parchment paper to fit the tray of your microwave.
Slice the sweet potato as thinly as possible (preferably with a mandoline). Toss the slices in a bowl with a teaspoon of melted coconut oil and some salt & pepper.
Lay the coated slices out evenly on your parchment-lined microwave tray. Cook on high for 4+ minutes (this number will depend on your microwave and how thick the slices are). Start at 4 minutes and then keep adding about 30 seconds at a time until the chips are just brown.
Take them out of the microwave and let cool a few minutes for maximum crunch. Toss with a bit more salt if desired!
(I like to add chipotle chile powder and garlic powder to mine, with the salt & pepper. A salty/sweet version with cinnamon and a pinch of brown sugar would be delicious too!)