Thanks to an article in Cooking Light Magazine, I learned a new trick…microwaving thinly sliced sweet potatoes to make chips! That’s right, you heard me: CHIPS in the microwave. I’ve made these crispy sweet beauties in the oven for years, but they take about 30-40 minutes to bake, so I don’t do it often. Going forward, I will certainly make these more often now that I know this time-saving and delectable trick. I loved the idea so much, in fact, that I tried grating my sweet potatoes and crisping them to use as a salad topper for my Thai Peanut Spiced Salad with Shrimp and Miracle Noodles. They are calorie, fat, carb and soy-free, yet they contain a little fiber so they expand in your tummy, making you feel satisfied).
SWEET POTATO CRISPS
1-14 ounce sweet potato, sliced thin
½ tsp salt
¼ tsp pepper
Try these instead of fries or chips! Lay parchment paper over a microwave safe plate. Spray with cooking spray. Arrange ¼ of the potatoes on the paper and sprinkle with some salt and pepper. Microwave for 3.5 minutes. Check for doneness and cook at 30 second intervals until done. Crispness tends to come after they’re removed from the microwave. Repeat with remaining potatoes.
Serves 8- Calories: 43, fat: 0, protein: .8, carb, 10