Crispy Sweet Potato Chips

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).

You’ll see my salad photo below.  I didn’t follow or create a recipe.  I simply threw down some fresh spinach and tossed my Miracle Noodles and cooked shrimp with a Thai peanut sauce I made using some PB2, chicken broth, garlic, honey, green onion, cayenne pepper and a touch of natural peanut butter.  I threw that on top of my greens, added some sliced bell peppers and carrots and topped with my crispy sweet potatoes and a few peanuts.  I had my protein: shrimp; fat: peanuts/peanut butter and carbs: sweet potato, honey and veggies.
Miracle Salad with Crisps

Miracle Salad with Crisps

SWEET POTATO CRISPS

Cooking Spray

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

Sweet Potato Crisps

Sweet Potato Crisps

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