I have been addicted to these microwave sweet potato chips recently! Why? Because they taste great (obviously), AND they are sooo easy to make! I’ve been keeping a peeled sweet potato in the refrigerator. When I want to have some fresh chips at lunch time, I just slice thin rounds with my mandolin, place on a parchment lined plate, season with parmesan and onion powder, and zap in the oven for three to four minutes. How easy is that?
I was inspired by this recipe for sour cream chips. I couldn’t find powdered buttermilk, so I just omitted it. I also omitted the salt, which I found unnecessary. I was dubious at first – -I have always made chips in the oven. But invariably they would burn on the edges. I thought microwaving these would produce soggy chips — and they did, the first time. The trick is to slice them REALLY thin, and you need a mandolin to do this.
Now, I keep a peeled portion of sweet potato in the fridge, and whenever I want fresh chips, I just make them. It’s so much easier than having to preheat an oven and attempting to bake them that way. For some reason, the microwave ones may brown — watch closely at the end of cooking– but not much. And it still tastes good — I actually prefer a bit of browning. It is a very different flavor than the brown/black edges I would end up with baking traditionally. Hope you try these! 🙂
Microwave Sweet Potato Parmesan Chips
1 sweet potato (I peel mine, but you don’t have to!)
1 teaspoon grated Parmesan cheese
Pinch or two of onion powder
Non-stick olive oil spray
- Line a plate with parchment paper. Spray with non-stick spray.
- Slice some thin rounds of sweet potato with a mandolin.
- Arrange in one layer on parchment. Spray with non-stick spray.
- Sprinkle with parmesan cheese and onion powder.
- Microwave on high for about four minutes checking to see if they are getting too brown at about three minutes.
- Remove and eat! If you want to make a bigger batch and save in an air tight container for later, just repeat the process until you finish slicing the sweet potato.