AbstractA microwave reaction to convert 99 ± 1% of Ag⁺ to silver nanoparticles (AgNPs) of size <10 nm within 4.5 min with a specific production rate and energy input of 5.75 mg AgNP L⁻¹ min⁻¹ and 5.45 W mL⁻¹ reaction volume was developed. The glucose reduced and food grade starch stabilized particles remained colloidally stable with less than a 4% change in the surface plasmon resonance band at 425–430 nm at t > 300 days. TEM determined the size of AgNPs, while TEM-EDS and XRD verified elemental composition. The conversion was determined by inductively coupled plasma atomic emission spectroscopy (ICP-AES) and thermal gravimetric analysis (TGA). Additionally, the required silver to starch input mass ratio, 1.0:1.3, to produce colloidally stabilized AgNPs is significantly reduced compared to previous studies. The antibacterial activity of freshly prepared AgNPs and AgNPs aged >300 days was demonstrated against E. coli as determined by agar diffusion assays. This result, corroborated by spectrophotometric and TEM measurements, indicates long-term colloidal stability of the product. Thus, this study sustainably produced antibacterial AgNPs from minimal inputs. In the broader context, the current work has quantified a sustainable platform technology to produce sphere-like inorganic nanoparticles with antimicrobial properties.