Homemade Sweet Potato Chips - Microwave! Recipe - Rachel Cooks® (2024)

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GFGluten-FreeDFDairy-FreeVGVegetarian5I5 ingredients or less

4.54

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10 minutes mins

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By: Rachel GurkPosted: 01/16/2013

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Sweet potatoes can be transformed into crispy and delicious homemade sweet potato chips in a mere 5 minutes in the microwave!

Recipe Overview

Why you’ll love it: So easy and so tasty! Serve them as a tasty side dish or a quick snack, with or without dipping sauce.

How long it takes: 5 minutes to prep, 3 to 4 minutes to cook each batch
Equipment you’ll need: mandoline, box grater, or very sharp knife, parchment paper, microwave oven
Servings: 2 (or more)

Homemade Sweet Potato Chips - Microwave! Recipe - Rachel Cooks® (1)

Table of Contents close

  • 1 Recipe Overview
  • 2 About Homemade Sweet Potato Chips
  • 3 How To Slice a Sweet Potato Into Chips
  • 4 Tips For Success
  • 5 Dipping Sauce Suggestions
  • 6 Make Ahead Idea
  • 7 Storage Tips
  • 8 Healthy Snack Recipes
  • 9 Get the Recipe: Homemade Sweet Potato Chips – Microwave!

These homemade sweet potato chips are super easy and were one of the first things I wanted to make after I got my mandoline. I love that they get nice and crispy without deep-frying. And they literally only take minutes to make.

I was pleasantly surprised by how great they turn out. Sweet potato chips are perfect for a quick healthy snack and my kids love them. I can’t wait to try this with regular potatoes, and maybe even parsnips or carrots. How fun!

The first time I attempted this recipe, I had a toddler and a three week old baby at home. I wasn’t up for anything complicated and this recipe caught my eye. I needed an easy success.

Really, I shouldn’t brag too much, seeing as this recipe really doesn’t take more than ten minutes to make. I burned one batch of these sweet potato chips because the baby was crying and needed to be burped and I thought an extra fifteen seconds in the microwave was a good idea.

But homemade sweet potato chips in the microwave are surprisingly so delicious! The chips are super easy to make and they get amazingly crispy. It’s really kind of magical! Maybe I can do this “mom-of-two-kids-food-blogger” thing …

Homemade Sweet Potato Chips - Microwave! Recipe - Rachel Cooks® (2)

About Homemade Sweet Potato Chips

  • The ingredients are simple. The only ingredients you need are a sweet potato, olive oil, salt and pepper. You may have what you need already in your pantry! Clean up is easy, too. No pans to wash! Just arrange the chips on a circle of parchment paper.
  • Making the sweet potato chips is easy. The most difficult part of the recipe is slicing the sweet potato (more about that later). Then you simply toss the slices with a little bit of oil (just one teaspoon!), and microwave them in a single layer. Easy-peasy! It only takes a few minutes.
  • Sweet potato chips are healthy. These chips aren’t deep fried in oil and coated with salt. Sweet potatoes are low calorie and nutritious. Did you know that they are high in antioxidants and fiber? They’re also a good source of vitamin C and potassium (Healthline). Since they are prepared so simply, you benefit from the goodness of nature in these homemade chips.
  • They make a great snack or easy side dish. Serve them with a dipping sauce and watch them disappear. Kids love them! They’re perfect for after-school snacks (be sure to check out my list of 30 after school snacks!). Sweet potato chips go well with a quick dinner too. Serve them with air fryer hot dogs, turkey burgers, roasted vegetable wraps, or English muffin pizzas.
Homemade Sweet Potato Chips - Microwave! Recipe - Rachel Cooks® (3)

How To Slice a Sweet Potato Into Chips

The slices have to be as thin as you can possibly make them so they crisp up. Thicker slices tend to be chewier (and that’s not necessarily a bad thing, either!).

A mandoline makes quick work of slicing the potato. You can also slice it using the slicing side of a box grater or a long sharp knife. A vegetable peeler will give you very thin slices, too. The slicing blade of the food processor doesn’t work well unless you have an extra wide chute.

Tips For Success

  • Slice the sweet potato as thinly and evenly as possible. Thin slices get crispier. Thicker slices take longer to cook and may be chewy in the center.
  • Dry the slices if they’re wet. The oil won’t adhere to wet sweet potatoes and they will take longer to crisp up.
  • Arrange them in a single layer. Don’t overcrowd the sliced sweet potatoes on the parchment paper. It’s better to do multiple batches than to try to fit them all in one batch.
  • Watch them closely especially the first time you make them. You don’t want to burn them. Every microwave varies so cooking time can vary, too. It also depends on the thickness of the slices. Once you’ve cooked a batch or two, you’ll know how long it takes with your microwave and you won’t have to watch them as closely.

Dipping Sauce Suggestions

Sweet potato chips are great dipped in creamy jalapeño ranch dip or homemade French onion dip. Try them with French fry dipping sauce or healthy ranch dressing dip. BBQ sauce is always popular, too.

How To Add Flavors to Sweet Potato Chips

You can season homemade sweet potato chips any way you like. I stuck with kosher salt and coarse ground black pepper but feel free to add seasoning that you like. Simply add it to the olive oil. Sprinkle a little extra on when you take the chips out of the microwave, too. It’s up to you!

My all-purpose seasoning is similar to seasoned salt and is a great choice. Try Cajun seasoning or taco seasoning. I’d like to try pumpkin pie spice soon, too.

Make Ahead Idea

Slice the sweet potatoes ahead of time; immerse the slices in a bowl of cold water. They’ll keep for up to 24 hours in the refrigerator. To cook, drain well and pat the slices dry. Proceed with recipe as directed.

Storage Tips

Homemade sweet potato chips are best eaten right away. They tend to get chewy when stored. If you have leftover chips, store them in an airtight container.

To refresh them, arrange the sweet potato chips in a single layer on a baking pan. Heat them in the oven at 300°F until crisp.

Healthy Snack Recipes

Zucchini Pizza BitesAir Fryer Chickpeas – perfectly crispy!Cranberry Oatmeal Energy Balls (nut-free)Cream Cheese Fruit Dip

Browse All

Did you make this? Be sure to leave a review below and tag me @rachelcooksblog on Facebook, Instagram, or Pinterest!

Homemade Sweet Potato Chips - Microwave! Recipe - Rachel Cooks® (8)

Recipe

Get the Recipe: Homemade Sweet Potato Chips – Microwave!

4.54 from 28 votes

2 servings

Print Rate Recipe

Sweet potatoes can be transformed into crispy and delicious sweet potato chips in a mere 5 minutes in the microwave!

Ingredients

  • 1 large sweet potato (unpeeled or peeled)
  • 1 teaspoon extra virgin olive oil
  • ½ teaspoon kosher salt, or to taste
  • ¼ teaspoon coarse ground black pepper, or to taste

Instructions

  • Scrub sweet potato well, cut off the ends, and trim off any brown spots. Using the thinnest blade on a mandoline, slice sweet potato into very thin slices (see note). Be careful of your fingers!

  • Put the slices in a bowl and add oil, salt and pepper. Toss to coat. I use my hands to make sure each slice is lightly coated with oil.

  • Cut out a piece of parchment paper in a circle to fit the glass turntable in your microwave. Arrange sweet potatoes in a single layer on the paper. They won't all fit at once, you'll have to microwave them in batches.

  • Microwave on high power for 3 ½ to 4 minutes or until crispy but not browned. Watch carefully for the first batch or two to determine the proper time since all microwaves are slightly different. 3 ½ minutes was my perfect number. Repeat this step until all chips are cooked.

  • Best served immediately.

Notes

  • If you don’t have a mandoline, use a large sharp knife to very thinly slice the sweet potato. The slicing side of a box grater is another alternative.
  • The sliced sweet potatoes (pre-cooked) can be stored in a bowl of water in the fridge. Drain and pat dry before adding oil.
  • Feel free to add seasonings of your choice.

Nutrition Information

Serving: 0.5sweet potato, Calories: 165kcal, Carbohydrates: 34g, Protein: 3g, Fat: 2g, Saturated Fat: 0.3g, Polyunsaturated Fat: 0.2g, Monounsaturated Fat: 1g, Sodium: 675mg, Potassium: 576mg, Fiber: 5g, Sugar: 7g, Vitamin A: 24119IU, Vitamin C: 4mg, Calcium: 52mg, Iron: 1mg

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.

© Author: Rachel Gurk

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Reader Interactions

Leave a Review

  1. Deborah Albert says

    I’m surprised to find out that. sweet potatoe has this much recipes and only aware of the boiled or fried potatoes, potatoes porage, and chips.

    Reply

    • Rachel Gurk says

      I hope you love these chips!

      Reply

  2. Renée says

    Homemade Sweet Potato Chips - Microwave! Recipe - Rachel Cooks® (16)
    Loved them!

    Reply

  3. Emma says

    Yummo! I am terrible in the kitchen and always try to look for super easy and fast recipes. This was a big thumbs up from everyone. I am terrible at cutting thin slices of anything so I just used a potato peeler. The chips were all different shapes and lengths. Thanks for sharing

    Reply

    • Rachel Gurk says

      What a great idea! Thanks for sharing!

      Reply

  4. Tom says

    Hi it was great lost a finger tho

    Reply

    • Rachel Gurk says

      Hoping you’re joking!

      Reply

  5. Bee says

    Tried this today we LOVED them!!! i always soak the sweet potatoes first in cold water for 20 minutes.They came out amazing! So good!Thanks for the recipe.

    Reply

    • Rachel Gurk says

      Such a smart idea to soak them! Keeps them from turning brown while you’re waiting to cook them, too. So glad you liked this recipe! Thanks for taking the time to leave a comment!

      Reply

  6. Cherylej says

    No need to worry about the fingers if you pick up a glove that is blade/cut resistant and available at restaurant supply stores or via Amazon

    Reply

    • Rachel Gurk says

      Great tip!

      Reply

  7. Laura says

    I make these all the time. My only change is that I do not use any oil. I do the same amount of time. Also I put a double layer of paper towel under the parchment paper; it helps to absorb the moisture that is put out by the sweet potatoes. Because I have it available to me, as each batch comes out I put them in my warming drawer on the rack with paper towel – it really helps to crisp them up.

    Reply

    • Rachel Gurk says

      So happy to hear you like this recipe! Thanks for taking the time to share your tips!

      Reply

  8. Arman @ thebigmansworld says

    Seriously obsessed with these- My microwave will be getting a workout!

    Reply

    • Rachel Gurk says

      So happy to hear that!

      Reply

  9. Liz says

    Mmmmm…..I would devour these! Can’t wait to give this recipe a try!!!

    Reply

  10. Gladys says

    Can you substitute vegetable oil instead?

    Reply

    • Rachel Gurk says

      That should work fine!

      Reply

  11. Kaley says

    Honestly, when I first saw this recipe I was like “yeah…I don’t think that would work…”. However, I found myself needing a quick side dish to go with some burgers and I remembered this recipe. I had little hope that it would make them actually crunchy but I decided to go for it! Let me just say THESE ARE SO GOOD! They SHATTER in your mouth and SATISFY the need for some crunch and salt. SERIOUSLY!! I could even slice a bunch of chips and keep them in a container! Then, whenever I need some crunch, just pull’em out and microwave!! Thank you so much for this recipe! I will DEFINITELY be making these again!

    Reply

    • Rachel Gurk says

      It is a little hard to believe until you try them! I’m so glad you liked them and I love your idea bout keeping some slices ready to go in the fridge – I think I’ll do that too!

      Reply

  12. Diana says

    I’ve been trying several ways to make these sweet potato chips NOTHING until now has made they turn out the way I wanted “chrispy” I would have never thought microwaving would work but OMG they are the best!

    Reply

    • Rachel Gurk says

      I’m so glad you liked them!

      Reply

  13. Joleen @ Joleen Cuisine says

    This is seriously the most perfect recipe for a college student, especially on days when I’m just craving beet chips/roasted root chips from Trader Joe’s (oh so amazing). Going to have to try this ASAP!!

    Reply

    • Rachel Gurk says

      I hope you love them!

      Reply

  14. Suzette Miller says

    Can you do this without a mandolin? Really needing to find some healthy snacks!!

    Reply

    • Rachel Gurk says

      You can (disclaimer: I have not!), but you’ll want to get the slices as thin as possible. Happy snacking! :)

      Reply

    • mCrow says

      Try using the slicing side of a box grater!

      Reply

  15. Holly N @Spend With Pennies says

    I literally can’t wait to try these!! I love microwave potato chips but never thought of sweet potatoes!!

    Reply

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Homemade Sweet Potato Chips - Microwave! Recipe - Rachel Cooks® (2024)

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