Microwave Sweet Potato Chips Recipes

MICROWAVE SWEET POTATO CHIPS

Steps:

• Combine sweet potato slices and and olive oil in a large bowl; toss to coat. Arrange sweet potato slices in a single layer on a large microwave-safe plate; season with salt.
• Cook in microwave until chips are dry, crisp, and slightly browned, about 5 minutes. Cool chips on plate before transferring to a bowl. Repeat with remaining sweet potato slices.

SWEET POTATO CHIPS RECIPE BY TASTY

Steps:

• Preheat the oven to 400˚F (200˚C). Line a baking sheet with parchment paper.
• Cut the sweet potato into ⅛-inch to ¼-inch (3- to 6-mm) slices. In a medium bowl, toss the sweet potato slices with olive oil until fully coated. Add the seasonings and toss to coat. Arrange the slices on a baking sheet without overlapping the potatoes.
• Bake for 25 - 35 minutes, flipping halfway, until golden brown. Let the slices cool to room temperature.
• Enjoy!

2-MINUTE SWEET POTATO CHIPS RECIPE BY TASTY

Steps:

• Working in batches, place the sliced sweet potatoes on a piece of parchment paper and sprinkle with salt.
• Microwave for 2 minutes and 30 seconds, flipping halfway, until the chips begin to brown. Continue to microwave at 30 second intervals if necessary.
• Allow to cool
• Enjoy!

MICROWAVE POTATO CHIPS

Steps:

• Fold a piece of parchment paper into eighths, paper airplane-style. Place the tip of the folded parchment in the center of a microwave-safe plate and measure the radius; cut remaining parchment off and unfold into a circle to fit the plate.
• Slice potato thinly using a mandolin and transfer to a bowl of cold water; rinse off as much starch as possible. Transfer potato slices to a clean kitchen towel to dry; blot tops as well to ensure they are as dry as possible.
• Brush some oil over the parchment paper. Working in batches, place as many potato slices on the oiled parchment that will fit; brush tops of slices with more oil.
• Cook in a microwave for 3 ½ minutes. Flip and continue to cook until browned and stiff, about 4 minutes more, checking the appearance often to make sure they don't burn.
• Transfer chips to a cold plate and season with salt. Let cool before serving. Continue with remaining potato slices.

MICROWAVE POTATO CHIPS

Steps:

• Thinly slice the potatoes about 1/16-inch thick using a mandolin. Put the potato slices in a large bowl of cold water and stir to release the starch. Drain and refill the water as many times as necessary until the water remains clear. Line a baking sheet with paper towels. Transfer the potatoes to the paper towels and pat dry.
• Line a large microwave-safe plate (the biggest that will fit in your microwave) with two layers of paper towel. Arrange as many potato slices on the paper towels as will fit in one layer without touching. Lightly brush the potatoes on both sides with oil and sprinkle lightly with salt. Microwave at full power for 3 minutes. Flip the slices over and microwave at 60-percent power until crispy and golden brown in spots, about 2 minutes more. Transfer the chips to a serving bowl and repeat with the remaining potatoes.

MICROWAVE SWEET POTATO CHIPS

Steps:

• Place sweet potatoes, in single layer, in microwavable dish.
• Sprinkle with water.
• Microwave at HIGH 5 minutes.
• Stir in brown sugar and margarine.
• Microwave at HIGH 2 to 3 minutes.
• Let stand a few minutes before serving.