Food & Cooking Recipes Appetizers Finger Food Recipes Baked Sweet-Potato Chips 3.2 (1,256) 7 Reviews 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 Prep Time: 5 mins Total Time: 30 mins Servings: 4 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. Ingredients 2 medium sweet potatoes, scrubbed and sliced ⅛ inch thick 1 tablespoon extra-virgin olive oil ½ teaspoon coarse salt, preferably sea salt 1 lime, cut into wedges, for serving Directions 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. Krause, Johansen Rate it Print