Microwave Sweet Potato Chips

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:
Recipe from Cooking Light

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Recipe Time

Hands On: 5 Minutes
Total: 15 Minutes

Nutritional Information

Amount per serving
  • Calories: 43
  • Fat: 0.1g
  • Saturated fat: 0.0g
  • Monounsaturated fat: 0.1g
  • Polyunsaturated fat: 0.0g
  • Protein: 0.8g
  • Carbohydrate: 10.1g
  • Fiber: 1.5g
  • Cholesterol: 0.0mg
  • Iron: 0.3mg
  • Sodium: 175mg
  • Calcium: 15mg

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. 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.

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