First of all, before anybody freaks out on me, let me explain that I’m not advocating we all use our microwaves to prepare our meals and snacks everyday! However, I personally don’t have a problem with using it for certain things every once in a while. Your preference may be different than mine…and that’s OK!
A while ago I made homemade sweet potato chips in the oven and it took like…12 hours. I prefer this method much better, and to me they tasted equally delicious!
OK, so how do you do it?
1. First, get yourself a sweet potato. The bigger the sweet potato, the more chips you’ll have!
2. Rinse, scrub, and dry your sweet potato.
3. Now you’ll want to slice your sweet potato into thin little slices. If you have one of those mandolin slicer gadgets, those work great! That’s what I used. You can also use the slicer blade on your food processor but you’ll probably have to cut your sweet potatoes into smaller slices (depending on the size of the opening in your food processor) which might be kind of a pain. You need to get the slices as thin as possible, so it might be kinda hard to do that by hand.
4. Next, get yourself some parchment paper and arrange your slices in a single layer on top of the paper. Spray the slices with a little bit of coconut or olive oil. If you only have Pam cooking spray, that’s OK too…but I think coconut oil is the best! Next sprinkle with a little bit of sea salt, Himalayan salt, or cinnamon.
5. Put your slices in the microwave on HIGH for about 4 minutes. This is where things get a bit tricksy. You’ll want to make sure they cook long enough to dry out, but not too long otherwise they will start to scorch pretty quickly. So be sure to watch them closely! Depending on your microwave, the thickness of your slices, and how far apart they are spread out on the paper…it should take anywhere between 4 and 5 minutes. You’ll start to see the edges curl and they’ll turn a dark brown color.
6. Take them out of the microwave and let them sit for about 1 minute, and they’ll be nice and crispy!
Seriously…these tasted just as good as the ones I made in the oven, and they were done SO much faster. Depending on the size of your sweet potato, you’ll probably have to do a few batches. But it’s still much quicker!
As an added bonus, you can make a batch without the oil, salt, or cinnamon and share with your four-legged friends! They will gobble them right up! 🙂
Amanda is a wife, toddler mom, PMAD survivor, certified nutrition and running coach, recovering perfectionist, and minimalist-in-training. Her mission in life is to help others get off the pity potty, embrace their own brand of weirdness, and get after their dreams. Proverbs 3:5-6