Microwave Sweet Potato Chips

Microwave Sweet Potato Chips Recipe
Photo: Romulo Yanes; Styling: Paige Hicks

You'll need a mandoline to slice the potato thin enough to crisp.

Yield:

Serves 8 (serving size: 1/2 cup)

Total time: 15 Minutes

Recipe from

Cooking Light

Recipe Time

Hands-on: 5 Minutes
Total: 15 Minutes

Nutritional Information

Calories 43
Fat 0.1 g
Satfat 0.0 g
Monofat 0.1 g
Polyfat 0.0 g
Protein 0.8 g
Carbohydrate 10.1 g
Fiber 1.5 g
Cholesterol 0.0 mg
Iron 0.3 mg
Sodium 175 mg
Calcium 15 mg

Ingredients

Cooking spray
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

Preparation

1. 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.

Note:

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Robin Bashinsky,

Cooking Light

May 2013
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