Homemade Sweet Potato Chips | Quick Microwave Snack Recipe

For the past couple of weeks we have been enjoying daily rounds of warm, fresh sweet potato chips…as a family. We got the ok to add sweet potatoes to my little guys diet – so now we are certified lovers of all things apple and sweet potato.
This (why have I not done this before) recipe was given to us by CJ’s nutritionist.  These chips are the simplest to make and the fact that they are so fresh and natural
makes them pretty fantastic too.
CJ gets his plain, though I like to add some sea salt to ours. I have yet to experiment with any other yummy concoctions but I am sure a spicy batch or a sweet cinnamon and sugar mix
would be just as tasty.

A Few Sweet Potato Tips…
  • Sweet potatoes come from a completely different food family than common potatoes
  • Sweet potatoes are one of the most nutritious vegetables
  • They are in season November though December, though can be purchased year round
  • Choose sweet potatoes that are firm and do not have any cracks, bruises or soft areas
  • Store sweet potatoes in a cool, dark, well ventilated space
  • Do not store them in the refrigerator as the cold temperature can negatively alters their taste
  • The entire tuber, flesh and skin can be eaten from a organically grown sweet potato
  • The skin of conventionally grown sweet potatoes may be treated with dyes or waxes and should be discarded – or peeled after it has been cooked
  • To prevent sweet potatoes from darkening, place them in a bowl of water or cook immediately after cutting
Sweet Potato Chips
Sweet Potatoes
Canola Cooking Spray
Salt {optional}
Parchment Paper
1. Wash the sweet potatoes and peel off the skin, if desired {see tip above}
2. Cut the potatoes into equal sized slices. I like to run them through my food processor set on the slicing mode – though a mandoline slicer would also work, as well as cutting them by hand.
3. Lay a piece of parchment paper on top of the removable microwave turntable plate. I like to give the parchment paper edges a little trim so it does not jumble up when the plate spins.
4. Lay the sweet potato slices on the parchment paper, spray them lightly with the cooking spray, and sprinkle them with salt, if desired.
5. Microwave for 4 – 5 minutes, depending on the power of your microwave and the thickness of the slices. I like to run it straight for 4 minutes then give them a check. The edges will start to curl and the sweet potato will turn a significantly darker color. They do burn quickly – so if they need that extra minute – keep an eye on them.
6. Once done let cool for at least 30 seconds – this will give them that awesome crispiness.
We are always making new batches as I have yet to find away to keep these fresh for a short period of time. I have tried just about every type of container yet after a few hours they seem to get soft.
I would love to know if anyone has any ideas…though they sure are delicious fresh and a little warm!
Have a blessed Sunday – enjoy.
                  

Comments

  1. Have you tried a slice of white bread in the container with them? This is how we used to keep fried chicken crispy.

    • I tried your receipe …lrt cool….I used a paperbag so far so good the small ones they use for sandwiches….good luck:-)

  2. Thanks so much for sharing this great recipe. Can’t wait to try.

  3. Although it takes longer, I have done these in the oven on low, about a 200 degree oven, in more or less dehydrates them, but they do stay crispy longer. I was doing these also as dog treats because 2 of our “pack” have tummy troubles and can’t have regular dog treats. Problem was, we were all eating them! :D glad you are finding things that your little one can eat!
    Blessings,
    Mary

  4. I had no idea that these could be made in the microwave – thank you so much!!!!!

  5. Ive been making potato one in the microwave for years using a microvave crisp maker (if you do a search on the web you will find a pic – I cant post one here). They are brilliant. :o)

  6. This is amazing!!! We love sweet potatoes and I love the idea of trying something new Thanks so much for sharing, we’ll try these today!

  7. They are so yummy looking, thanks for sharing the recipe.

  8. I have added these to my pinterest board! We are busy adding items back into our diets too since a bout of allergies sent us running for cover.. Thanks, again.

  9. My big kiddo loves sweet potatoes, and I love sweet potato chips (with blue cheese dressing, yum!) Can’t want to try these, so I’m pinning them for later.

  10. We’re eating healthier this year. This recipe is being made tonight! Thanks!

    Doreen
    altered-artworks.blogspot.com

  11. I don’t know how well it would work but I’m going to make these and try dehydrating them.
    Thanks for the recipe.

  12. Can you make this without the parchment paper, or is that what makes it?

    • I tried your receipe …lrt cool….I used a paperbag so far so good the small ones they use for sandwiches….good luck:-)
      You can also paper towels…

  13. This is great! So easy and much cheaper than the sweet potato chips at Costco! Thanks so much for sharing. :)

  14. Just made them! So yummy, but if you don’t cut them thin enough they never crisp!! Beware (:

    • Hi Lacey, Yes, thin even slices are crucial for the best crispy chips. I always like to use the food processer on the slicer setting or a mandoline, as mentioned above, for perfect uniform slices every time.

        

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