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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 34.4
  • Total Fat: 0.1 g
  • Cholesterol: 0.0 mg
  • Sodium: 40.5 mg
  • Total Carbs: 7.9 g
  • Dietary Fiber: 1.0 g
  • Protein: 0.5 g

View full nutritional breakdown of Spicy Sweet Potato Chips calories by ingredient
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Spicy Sweet Potato Chips

Submitted by: CHEF_MEG
Spicy Sweet Potato Chips

Introduction

You'll never believe these sweet and crunchy chips were made in the microwave. They'll become your new favorite savory snack. You'll never believe these sweet and crunchy chips were made in the microwave. They'll become your new favorite savory snack.
Number of Servings: 4

Ingredients

    1 sweet potato
    pinch chili powder
    pinch salt


    I prefer to use free-flowing salt, which is finer than table salt. If you don't have any, place regular salt in a clean coffee grinder and pulse until it is powdery.




Tips

Microwave ovens vary, so stick close and adjust the time as needed.
Feel free to change up the spices or seasonings. Cinnamon, nutmeg, cayenne pepper, or rosemary will all work well with these chips.


Directions

Use a knife, the slicing blade of a food processor, or a mandoline to cut the sweet potato into 1/16 inch slices.
Place the slices onto paper towels and pat dry.
Place a sheet of parchment atop a microwave-safe plate. Layer the potatoes on the plate, taking care not to let them overlap.
Mist the potatoes with cooking spray, then sprinkle the thyme, salt, and pepper over the potatoes.
Microwave on high for five minutes. Let the potatoes rest for one minute, then cook for another four minutes. Remove any chips that are light brown and cook the remaining chips, if necessary, for one more minute.
Repeat with the remaining potato slices, using more parchment. Cool completely before storing in an airtight container.

OVEN INSTRUCTIONS: Bake for 20-30 minutes (or until they reach the desired crispiness) at 450 degrees F on a baking sheet lined with parchment or atop a wire rack.







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Member Ratings For This Recipe



  • 41 of 46 people found this review helpful
    I dunno - seems like an awful amount of work for 80 chips (4 servings - 20 chips per serving) I just slice mine - spray with a little butter pam - sprinkle with a little salt and bake them in the oven. Sometimes instead of salt I'll sprinkle with a little cinammon and sugar. - 9/10/12

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  • 22 of 28 people found this review helpful
    this sounds good but I think I'd stick to cooking them in the oven. why waste paper bags when I can wash & reuse pans. - 9/9/12

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  • Incredible!
    14 of 15 people found this review helpful
    I just made these and they are great. I didn't have any spray oil so I thought I would see if they work with no oil - and they do. I made a paper bag in to an accordion and sat the thinly sliced sweet potato on the folds so that no pieces were touching and microwaved. I now have lovely, crispy chips - 9/11/12

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  • 14 of 15 people found this review helpful
    I cooked the potatoes 5 minutes on high, let set 1 minute and set the timer for another 4 minutes of cooking...after 2 additional minutes they were totally burnt. - 9/9/12

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  • 7 of 7 people found this review helpful
    @BRUNO327 - It looks like the chips are cooked ON the accordion-folded bag, to keep them upright and separated...if you look at the 2nd additional photo near the top. (Thanks to whoever added that - I was confused, too!) - 9/9/12

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  • Very Good
    6 of 9 people found this review helpful
    I was thinking of using my bacon pan from the microwave for this. - 9/9/12

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  • 5 of 5 people found this review helpful
    I make these in the oven as well--I try not to microwave unless I really need to--and I can make a mess o' chips with 2 racks and 2 pans...half sweet and half savory. - 3/19/13

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  • 5 of 7 people found this review helpful
    I would not make this with brown paper bags. Who knows what went into making the bags? I am into recycling and that's great -- but when I microwave, I only use glass. Never plastic or paper. The idea of the off-gasses is too scary. Recipe sounds delicious, tho! Maybe I will try it in my oven. - 9/9/12

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  • 5 of 5 people found this review helpful
    These were fabulous! Two tips...cut as thin as possible and try to make thickness uniform. My thicker slices were a little chewy, but the thinnest slices were crispy and perfect. I definitely will make these again. Maybe I'll let my honey have some next time. - 9/9/12

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  • 4 of 4 people found this review helpful
    Not a review but a question. Since many of the recipes from Meg have very inaccurate photos and there is no tab to attach your own photo, how is it that there are 2 photos from members when there is no link to post one? Can someone from SP answer that question? - 9/9/12

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  • 3 of 4 people found this review helpful
    Good tip re: Grinding the salt. Thanks to other SP members for the comments about how to cook (accordian shape folded paper bag) & directing us to the other pic. - 9/9/12

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  • Very Good
    2 of 2 people found this review helpful
    These work perfectly. I put them on a plate and flip after 3 mins. Perfectly crispy chips. It works with white potatoes too. - 9/18/12

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  • Bad
    1 of 1 people found this review helpful
    I kept reducing the amount of time in the microwave but still only had about 10 edible chips. The rest were totally burned. I guess I'll try it in the oven sometime. - 11/13/13

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  • Very Good
    1 of 2 people found this review helpful
    This works with any type of potato or almost any veg. -Last night I made chips using fresh okra pods sliced in half longways - delish and crispy - not slimy at all - green beans cut lengthwise are great too. I always use my oven for this. - 9/12/13

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  • 1 of 2 people found this review helpful
    Interesting has anyone tried to do this in a dehydrator? Just wondering if the temp is to low in a dehydrator? Hmmmm maybe I will do an experiment!! - 11/28/12

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  • Good
    1 of 1 people found this review helpful
    I am still undecided on this recipe. While I like the taste, I don't like the method. It may just be my microwave. I also can do a larger batch in the oven with crispier chips. My microwave seems to turn mine to a leathery consistency even when sliced thinly with my veggie slicer.Good crunchy snack - 11/8/12

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  • 1 of 1 people found this review helpful
    I read the recipe as "filing" the slices into the folds of the bags, like an accordion file - that second photo clinches it! - 9/9/12

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  • 1 of 2 people found this review helpful
    OK... the 2nd photo is near the top of the right panel... under 'More Photos of this Recipe' - 9/9/12

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  • 1 of 2 people found this review helpful
    Or are the chips actually cooked in a folded bag or on a folded bag?
    Is the bag just used to hold the pieces separated?
    - 9/9/12

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  • Lovely, I also use white potatoes and courgettes (zucchini) to make them. I usually just lay them on a sheet of kitchen paper on a plate...works well. - 7/25/14

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  • Wow, this was great! I put a little cinnamon on the potatoes before I nuked them and they turned out great. The only problem was that they were soooo good that I ate all 4 portions. - 5/30/14

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  • Looks great!... I will trying these soon. Thanks for posting! - 3/26/14

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  • Wow! These were great and I don't do sweet potatoes at all! I used a dash of creole seasoning on mine. - 1/8/14

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  • 0 of 1 people found this review helpful
    I never thought about using cooking spray and putting them in the oven. It takes a long time for them in the microvwave - 10/6/13

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  • O.K.
    0 of 1 people found this review helpful
    Too much work to get thin, crispy chips.
    Baked wedges were just as good - 9/17/13

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