These crispy oil-free sweet potato chips are the ultimate healthy snack. Made with just one ingredient plus a sprinkle of flaky sea salt, they’re naturally sweet, perfectly crunchy, and ready in minutes—no oven, air fryer or oil required.

If you’ve been craving something salty and crunchy without reaching for a bag of chips, these microwave sweet potato chips are about to become your new obsession. The secret is slicing the sweet potato paper-thin, soaking it briefly to remove excess surface starch, then microwaving until crisp.

They’re delicious on their own, served alongside a dip, or dressed up with crème fraîche and caviar for an elegant appetiser.

Why You’ll Love This Recipe

Naturally oil-free
Made with just 2 ingredients
Crispy, crunchy texture
Ready in under 15 minutes
No oven or air fryer needed
Gluten-free, dairy-free and vegan (without toppings)

Ingredients

1 medium sweet potato
Flaky sea salt, to taste

Optional to serve

Crème fraîche
Caviar
Fresh herbs
Cracked black pepper
Smoked paprika or chilli flakes

Equipment

Mandoline slicer (highly recommended)
Sharp knife (if you don’t have a mandoline)
Large bowl
Clean tea towel or paper towels
Microwave-safe plate

How to Make Oil-Free Sweet Potato Chips

Step 1: Slice the sweet potato

Using a mandoline, slice the sweet potato as thinly and evenly as possible (around 1–2 mm thick). Uniform slices are the key to evenly cooked chips.

Step 2: Soak

Place the slices into a bowl of ice-cold water for 5 minutes.

This helps remove excess starch so the chips crisp more evenly.

Step 3: Dry thoroughly

Drain the slices and pat them completely dry using a clean tea towel or paper towels.

Any remaining moisture will steam the sweet potato instead of crisping it.

Step 4: Arrange on the plate

Lay the slices in a single layer on a microwave-safe plate.

Make sure they don’t overlap.

Step 5: Microwave

Microwave on high for 3–4 minutes.

Flip each slice over and microwave for another 3–4 minutes, checking every 30 seconds towards the end as microwave power varies.

The chips should look slightly browned around the edges.

Step 6: Cool

Sprinkle with flaky sea salt immediately.

Allow the chips to cool for 2–3 minutes—they’ll continue crisping as they cool.

Amy’s Tips

A mandoline produces the crispiest chips because every slice is the same thickness.
Dry the slices really well before microwaving.
Cook in batches rather than overcrowding the plate.
Microwave wattages vary, so keep an eye on the last minute of cooking.
If a few chips are still soft after cooling, microwave them for another 20–30 seconds.
Leave the skin on for extra fibre and nutrients—just scrub the sweet potato well first.

Flavour Variations

Once cooked, try seasoning your chips with:

Garlic powder
Smoked paprika
Everything bagel seasoning
Chilli flakes
Cinnamon (for a sweeter snack)
Rosemary and sea salt

Serving Suggestions

These sweet potato chips are delicious:

On their own as a healthy snack
Alongside sandwiches or burgers
With hummus or Greek yoghurt dip
Crumbled over salads
Topped with crème fraîche and caviar for an elegant canapé

Frequently Asked Questions

Why aren’t my chips crispy?

Usually they’re either sliced too thick, weren’t dried well enough, or simply need another 20–60 seconds in the microwave. They also continue to crisp as they cool.

Do I need to peel the sweet potato?

No. The skin becomes crispy too—just wash it thoroughly before slicing.

Can I make these ahead?

They’re best enjoyed fresh, but if they soften, simply microwave them again for 20–30 seconds to restore some crispness.

Can I use regular potatoes?

Yes. The same method works well with white potatoes, although cooking times may vary slightly.