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Crispy Sweet Potato Chips


I know it sounds too good to be true but it’s not! This recipe is quite simple. The only catch is you have to watch them cook very carefully to determine exactly how long to microwave the potato rounds. And just when you think you’ve got it down the next batch cooks differently! But they are very crispy and tasty when you get it right!

Sweet potatoes: as many as you want to cook
Olive oil
Sea salt

Peel the potatoes. Using a mandolin slicer or a good sharp knife (be careful!) cut the potatoes into very thin slices, as thin as you can get them.

Working a batch at a time — a batch is the amount that will fit in a single layer on your microwave tray — add a small amount of olive oil just to lightly coat the slices, maybe 1 teaspoon. With your hands toss to coat.

Cut a piece of parchment paper the same size as the glass tray in your microwave. Place the rounds in a single layer on the paper and sprinkle with salt. Turn on your microwave and check the potatoes after 3 minutes. Mine took about 6 minutes but someone else wrote to say her time was 3.30. Stop the microwave as soon as they start to turn brown.

If you undercook them they’ll be chewy. If you overcook them they’ll taste burnt, so be diligent.

They are so worth it. I would say they’re addictive!

Credit to: Rachelcooks

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