Sweet potato crisps never get crispy enough for me in the oven, but this microwaved version works like a dream! Ready in 15 minutes!
An inexpensive mandolin will insure you get thin slices.
Used coconut oil, a little maple syrup, and a dash/pinch of cayenne. Perfect combination. A REAL treat you don't have to feel guilty about!!! - 28 Aug 2015 (Review from Allrecipes US | Canada)
I used coconut oil and added a touch too much of cayenne pepper but they never got crispy. I went as long as ten minutes in the microwave or more but not crispy. The book club ladies thought they were tasty but I was not pleased with the soggy result. - 22 Oct 2015 (Review from Allrecipes US | Canada)
Addictive!!!! Not sure why some are having so much trouble. If you use a mandolin, slice them fairly thin and cook them long enough, they are PERFECT! So versatile too. I sliced up one medium sweet potato and that made 4 plates worth. The first couple batches were just seasoned with salt. The third batch I added red curry powder and the last batch had cinnamon. All amazing, so much so that I didn't have time to take a pic! In my microwave, 4:30 was a good time. When they're hot, they might be a tiny big soft, but once they cool, they crisp up nicely. Thanks for the great recipe! So much healthier than store bought fried chips! - 27 Sep 2016 (Review from Allrecipes US | Canada)