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
- mandolin
Ingredients
- 1 large sweet potato washed
- salt fine
- large bowl of iced water
Instructions
- Slice sweet potato with skin on as thinly as possible using a mandolin.
- Add sweet potato slices to the bowl of iced water. Jiggle the slices with your fingers to separate then leave to sit for 10 minutes to wash away some of the starch. Pat dry using kitchen paper or a clean tea towel.
- Place a sheet of non-stick baking paper directly onto your microwave plate. Add the sweet potato slices onto the baking paper in a single layer, making sure the edges do not touch. Sprinkle with a small pinch of fine table salt.
- Microwave on high for 4 minutes or until some brown highlights are starting to appear. The exact time will depend on your microwave, I found 4-4.5 minutes was a good time for mine. Start at 4 minutes and continue to cook in 30 second increments until they are crispy. Note that it will take a couple of minutes once they have been removed from the microwave to crisp up even more. Repeat this step in batches until all slices are cooked.
- Eat immediately for the crispiest texture or store in an airtight container to save for later, they should stay crispy for about 1-2 days.
Video
sarah says
This was a hit.
Hong Nguyen says
This is truly the best.