You will be amazed at just how crispy these Oil-Free Sweet Potato Chips are! Made in the microwave, they cook from raw in just 4 minutes and only require two ingredients – sweet potato and salt. Slice them as finely as possible using a mandolin to get the crispiest chips.
Ingredients
If you’re like me and always on the hunt for quick, wholesome snacks then this one’s for you. The recipe card is at the bottom so you can grab the full details:
- sweet potato (keep the skin on for extra nutrients + crunch)
- fine salt
- iced water (for soaking)
- non-stick baking paper (for microwave crisping magic)
Instructions
Follow along with this step-by-step guide to make my Oil Free Sweet Potato Chips. You’ll find all the exact times, temperatures, and measurements in the recipe card below.
Step one: Grab a large sweet potato and slice it as thinly as possible—this part’s key for max crispiness. I always use a mandolin (carefully!) to get those super thin slices. Keep the skin on—adds extra crunch and saves time.
Step two: Pop the slices into a bowl of iced water. This helps remove some of the starch so the chips don’t end up soggy. I like to give them a little jiggle with my fingers to separate them, then just let them sit for about 10 minutes.
Step three: Once they’ve had their soak, lay the slices out and pat them dry with a clean tea towel or some paper towels. The drier they are, the crispier they’ll get. Don’t skip this step!
Step four: Place a piece of non-stick baking paper straight onto your microwave plate, then lay out the slices in a single layer. Make sure they’re not overlapping—trust me, they won’t crisp up if they’re touching.
Step five: Sprinkle over a little fine salt, then microwave on high. Start with a few minutes, and keep an eye out for those golden edges.
Step six: Once they’re out of the microwave, give them a couple of minutes to cool. Eat them fresh for the best crunch! I love serving them with a little mayo on the side.
These are an adaptation of my viral regular Microwave Potato Chips which got nearly 17 million views on Instagram!
Oil Free Sweet Potato Chips – made in the microwave!
Equipment
- Microwave
- Mandoline
Ingredients
- 1 large sweet potato washed; skin on; approx. 10 oz / 280g
- ⅛ tsp salt fine table salt
- 1 large bowl of iced water for soaking the slices (not consumed; optional for texture)
Instructions
- Using a mandoline, slice the sweet potato (skin on) as thinly as possible.
- Place the sweet potato slices into a large bowl of iced water. Use your fingers to gently separate the slices, then let them sit for 10 minutes to remove excess starch.
- Drain the sweet potato and pat the slices dry thoroughly using paper towels or a clean dish towel.
- Line a microwave-safe plate with non-stick parchment paper. Arrange the sweet potato slices in a single layer, making sure they don’t overlap or touch at the edges. Lightly sprinkle with salt.
- Microwave on high for 4 minutes, then check for browning. Continue cooking in 30-second intervals until the chips are golden and beginning to crisp—typically 4 to 5 minutes total depending on your microwave. Note: The chips will continue to crisp up slightly as they cool.
- Remove from the microwave and let cool on a wire rack or plate. Repeat with the remaining slices.
- Enjoy immediately for maximum crispness, or store in an airtight container for up to 1–2 days.
sarah says
This was a hit.
Hong Nguyen says
This is truly the best.
Tine says
so crispy!! i kept eating them straight off the tray 🤭