My challenges with feeding Noah have been well documented here. Though I made all of my own baby food – which he happily gobbled up – and he transitioned beautifully to table food, once he hit the 2-year mark his appetite plummeted. Along with the range of foods he was willing to eat.
So the last few years have been spent coming up with a myriad of ways to ensure that whatever he DOES eat is as nutritious as can be. Wheat pasta. Whole grain waffles. No dessert unless he has a serving of fruit (I know, I know – but really? You understand, I know you do.).
And now sweet potato chips.
Sweet potatoes pack a huge nutritional punch, making them one of my very favorite vegetables. Noah had long since given up the pureed variety, and wouldn’t eat them any other way – we’re talking mashed, oven fries, and even a modified “candied” version, to no avail. So I grabbed a bag of sweet potato chips, figuring that the crunch might be to his liking.
Sure enough, he loved them, so I thought I’d try my hand at making them at home.
I experimented with a few different recipes for oven-baked sweet potato chips – all total fails. I even resorted to frying them, in an effort to get that crispy-crunch that was eluding me.
But they all had the same texture – think soggy, sweet-potato-flavored cardboard. I assumed it was just not meant to be.
And then I started to see posts popping up about microwave potato chips. Microwave chips? Really? This seemed so improbable – yet so easy – that I had to try it for myself.
It’s a keeper, guys. Easy, fast – and most importantly – CRUNCHY. I don’t understand how the microwave is a superior option to baking or frying, but I’ll take it. Noah is happy to eat a whole potato’s worth of chips in a sitting.
And you can imagine how happy that makes me.
You have to give these a try! And tell me, do you have any sure-fire “healthy” snacks that your kids will actually eat (peanut-free, please)? Share them here!
adapted from Our Best Bites
1 sweet potato (if it’s very large you can cut it in half, as you will get many more slices than you think)
non-stick cooking spray
kosher salt or sea salt (optional)
Cut a piece of parchment paper to fit your microwave’s glass plate. You can peel the sweet potato or not (I did for this post and will try it unpeeled next time – even easier!). Thinly slice the sweet potato with a mandoline or sharp knife (I love this mandoline), and lay the slices in a single layer on the parchment paper. Spray very lightly with nonstick spray and season with a little bit of salt, if using.
Microwave on 50% power for 8-10 minutes* or until the potatoes start to very lightly brown. Immediately transfer to a rack to cool completely. Repeat with remaining slices. Leftover chips can be stored in an airtight container for 1 day (they will be less crisp after that).
* Cooking length will vary depending on your microwave, the thickness of the potato slices and even the moisture content of your potato. A little experimenting will give you the perfect formula for your kitchen.
This delicious recipe brought to you by Sheri Silver