Microwave sweet potato crisps

    15 min

    Sweet potato crisps never get crispy enough for me in the oven, but this microwaved version works like a dream! Ready in 15 minutes!

    10 people made this

    Serves: 2 

    • 1 sweet potato, thinly sliced
    • 2 teaspoons olive oil, or as needed
    • coarse sea salt

    Prep:5min  ›  Cook:10min  ›  Ready in:15min 

    1. 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.
    2. Cook in microwave until crisps are dry, crisp and slightly browned, about 5 minutes. Cool crisps on plate before transferring to a bowl. Repeat with remaining sweet potato slices.


    An inexpensive mandolin will insure you get thin slices.

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    Reviews & ratings
    Average global rating:

    Reviews in English (17)


    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)