Abstract: A microwave susceptor composite which includes a first layer of polymeric fibrous material, and a second layer of thermoplastic polymer material having microwave susceptive characteristics. The polymeric susceptor and polymeric fibrous material layers are arranged in lamina surface-to-surface contact and bonded into an integral structure by application of heat and pressure. A uniform composite material is obtained by carding the polymeric fibrous materials prior to bonding the first and second layers. In microwave cooking applications the fibrous layer of the composite absorbs excess effluents from the food product. Browning and crisping of food products is effected by microwave excitation of the metallized second layer of the composite.