1 (14-ounce) sweet potato, very thinly sliced, divided
1 teaspoon finely chopped fresh rosemary, divided
1/2 teaspoon salt, divided
1/4 teaspoon freshly ground black pepper, divided
How to Make It
Cut a circle of parchment paper to fit a microwave-safe plate; coat parchment lightly with cooking spray. Arrange one-fourth of the potato slices in a single layer on parchment. Sprinkle evenly with 1/4 teaspoon rosemary, 1/8 teaspoon salt, and a dash of pepper. Microwave at POWER LEVEL 9 for 4 minutes. Check for crispness. Continue to cook at 30-second intervals until done. Repeat procedure with remaining potato, rosemary, salt, and pepper.
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A Mandolin is absolutely necessary to slice thin enough. I sprayed with olive oil (from Misto) on plate and top of chips. We used chili and garlic powder for seasoning (based on what we were eating it with).
I used a mandolin to slice them thin and they turned out very tasty. You do have to change the microwave to level 9 otherwise they burn. also had to place them on a plate for them to cool and become crisp. Not a hard crisp but both my husband I really liked them. Also very fast as the microwave really does dry them out. will definitely make again. I also sprayed them with cooking spray and sprinkled a little cinnamon and sugar instead of the spices which we liked much better.