Sweet and Savory Baked Sweet Potato Chips

Sweet potatoes are one of my favorite fall foods. They’re very versatile and are an awesome nutrient-packed swap for regular white potatoes (although those can be healthy too, if prepared correctly!).

I’ve shared my favorite baked fry recipe here before, and was recently inspired by a Pinterest idea to try something similar, but a even quicker: microwave sweet potato chips! To put my own spin on this concept, I created a sweet and savory version. Try either or both, depending on your mood today!

This recipe is customizable to any taste preference, so feel free to use any spices you like. There are really no rules—except for the microwave temperature. Stick with 50% power, as full power will lead to burnt, black chips (take my word for it.) :)  

Sweet or Savory Baked Sweet Potato Chips    

  • 1 small to medium sweet potato, about 5” long
  • Sweet mix: 1/2 teaspoon cinnamon + 1 teaspoon granulated sweetener of choice (stevia, sugar, etc.) OR
  • Savory mix: 1/4 teaspoon chili powder + 1/4 teaspoon paprika + 1/4 teaspoon cumin+ pinch of black pepper and salt
  1. Wash and brush potato peel to clean or remove peel with vegetable peeler.
  2. Carefully slice into this rounds using a mandolin or a knife.
  3. Arrange sweet potato slices into one layer on a microwave-safe plate.
  4. Sprinkle with seasoning mix of choice.
  5. Microwave at 50% power for 8-12 minutes, depending on your microwave and thickness of slices. The edges will begin to curl up, then the slices will begin to shrink.

These are perfect as a snack, side dish or recipe to use up any leftover tubers from Thanksgiving. One serving has about 120 calories, 0 grams of fat, 4 grams of fiber and 375 percent of your daily value of vitamin A (great for vision)!

Do you prefer sweet or savory?

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