Food & Cooking Recipes Appetizers Finger Food Recipes Sweet-Potato Chips Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Servings: 8 Use a mandoline to make thin, even potato slices for these chips. Ingredients 4 medium sweet potatoes, sliced lengthwise less than ⅛ inch thick Vegetable oil 1 tablespoon coarse salt Directions Put potatoes in a large bowl, and cover with cold water. Let stand, stirring occasionally, 15 minutes. Drain. Lay between paper towels to dry completely. Heat 2 1/2 inches oil in a large, heavy pot until a deep-fry thermometer registers 340 degrees. Working in small batches, fry potatoes, turning occasionally, until crisp and golden, 3 to 4 minutes. (Adjust heat between batches as needed to keep oil at a steady temperature.) Using a slotted spoon, transfer to a baking sheet lined with paper towels to drain. Sprinkle with salt. Serve warm or at room temperature. Rate it Print