These Microwave Sweet Potato Chips are a game-changer for snack lovers, offering a crispy, golden bite in just 13 minutes. Thinly sliced sweet potatoes transform into a satisfyingly crunchy treat with a hint of natural sweetness, perfect for guilt-free munching. The microwave method ensures they’re ready in a flash, making them ideal for busy days or sudden cravings.
With their delicate crunch and earthy flavor, these chips are a healthier alternative to store-bought snacks. A sprinkle of sea salt or your favorite spices elevates them into a customizable delight. Whether you’re craving something savory or sweet, these chips deliver a wholesome, addictive snack that’s as easy to make as it is delicious.
What You’ll Need
- 1 large sweet potato, rinsed and peeled (choose one with smooth skin for even slices)
- 1-2 tablespoons olive oil (or substitute with avocado oil for a similar result)
- 1/2 teaspoon salt (adjust to taste or try flavored salts like garlic or smoked salt for variety)
How to Make Microwave Sweet Potato Chips
- Prepare the plate: Line a large microwave-safe plate with parchment paper to prevent sticking.
- Prep the sweet potato: Wash and dry the sweet potato thoroughly, then peel it using a vegetable peeler.
- Slice the potato: Using a sharp serrated knife, cut the sweet potato into thin rounds, about 1/8 inch thick for even cooking.
- Coat the slices: Place the sweet potato slices in a large bowl, add the olive oil and salt, and toss until evenly coated.
- Arrange on the plate: Lay the slices in a single layer on the prepared plate, ensuring they don’t overlap.
- Microwave: Cook on medium power for 1 1/2 minutes, then flip the slices and microwave for another 1 1/2 minutes. (For stronger microwaves, cook in 45-second increments to avoid burning.)
- Check for crispness: If the chips aren’t crispy after 3 minutes, continue microwaving in 30-second increments until dry and crisp.
- Repeat: Repeat the process with the remaining slices until all chips are cooked.
- Serve or store: Enjoy immediately for the best texture, or store in an airtight container for up to 2 days.
Crunchy Toppings & Dips to Elevate Your Chips
Take your sweet potato chips to the next level with fun toppings and dips! Sprinkle them with a pinch of smoked paprika or chili powder for a smoky kick. For a creamy pairing, try dipping them in guacamole, Greek yogurt ranch, or a tangy hummus. Pro tip: A drizzle of honey or a sprinkle of cinnamon sugar can turn these into a sweet treat!
Quick Storage Tips for Maximum Freshness
To keep your chips crispy, store them in an airtight container at room temperature for up to 2 days. If they lose their crunch, pop them back in the microwave for 15-20 seconds to revive them. Avoid storing them in the fridge, as moisture can make them soggy.
Time-Saving Hacks for Busy Snackers
Save time by using a mandoline slicer to cut your sweet potato into even, thin slices quickly. If you’re making a big batch, prep multiple plates with parchment paper so you can rotate them in the microwave without waiting. Bonus tip: Double the recipe and store extras for a ready-to-go snack later!
Common Questions Answered
Why aren’t my chips crispy? If your chips are still soft after cooking, they may need more time. Microwave in 30-second increments until they’re dry and crisp. Can I use other oils? Absolutely! Avocado oil or coconut oil work great too. Just make sure to coat the slices evenly for the best results.
Fun Variations to Mix It Up
Experiment with different seasonings to customize your chips! Try garlic powder, rosemary, or even a sprinkle of Parmesan cheese. For a spicy twist, add a pinch of cayenne pepper. If you’re feeling adventurous, swap sweet potatoes for carrots or zucchini for a unique chip experience.
Microwave Sweet Potato Chips (Microwave Snacks)
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.
