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Baked Sweet-Potato Chips

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    A mandoline or a hand-held slicer will quickly turn out thin, even slices of sweet potato, although a sharp knife and a steady hand will also work fine.
    Martha Stewart Living, October 2007
    • Prep Time 5 minutes
    • Total Time 30 minutes
    • Yield Serves 4
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    Ingredients

    • 2 medium sweet potatoes, scrubbed and sliced 1/8 inch thick
    • 1 tablespoon extra-virgin olive oil
    • 1/2 teaspoon coarse salt, preferably sea salt
    • 1 lime, cut into wedges, for serving

    Directions

    1. Preheat oven to 400 degrees, with racks in center and lower positions. Divide sweet potatoes between 2 rimmed baking sheets. Drizzle with oil, toss, and spread them in a single layer on sheets. Bake, flipping once, until centers are soft and edges are crisp, 22 to 25 minutes. Sprinkle with salt, and serve with lime wedges.

    Recipe Reviews

    • alkalinemo
      19 Jan, 2011

      I've read where people blanch the sweet potatoes to help get them crispy (http://chowhound.chow.com/topics/378235). You also might try cutting them with a mandolin to get them a bit more thin. I LOVE sweet potatoes

    • kaylarae
      12 Apr, 2010

      I found these to be rather delicious - I love sweet potatoes in any form! Mine didn't get particularly crisp, but I've stopped expecting that of sweet potatoes. They were a wonderful accompaniment to a turkey burger!

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