Martha Stewart Baked Sweet-Potato Chips

Martha Stewart baked sweet-potato chips are a crispy, lightly salted snack with sweet potatoes, olive oil and fresh lime that comes together in 30 minutes. This easy oven-baked party appetizer with few ingredients fits game day, potlucks, summer cookouts and cozy weeknight snacking.

Slice the sweet potatoes 1/8 inch thick and keep them even, because thin, matching slices crisp at the same pace. Thick or uneven slices stay soft in the middle while the thin ones burn at the edges.

Martha bakes the chips on two racks, one in the center and one in the lower position, so both pans get enough heat to crisp. She also waits to add the salt until the chips come out and serves them with lime wedges for a bright finish.

Martha Stewart Baked Sweet-Potato Chips

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Course: AppetizerCuisine: AmericanDifficulty: Easy

Servings

4

servings

Prep time

5

minutes

Cooking time

25

minutes

Calories

130

kcal

Thin sweet potato rounds roast in a single layer until the edges turn crisp and the centers stay tender. A squeeze of lime then cuts the sweetness right before you eat them.

Ingredients

• 2 medium sweet potatoes, scrubbed and sliced ⅛ inch thick
  

• 1 tablespoon extra-virgin olive oil
  

• 1/2 teaspoon coarse salt, preferably sea salt
  

• 1 lime, cut into wedges, for serving
  

Directions

• Preheat the oven: Preheat the oven to 400°F, with racks in the center and lower positions. Two racks let both pans bake at the same time.
• Slice the sweet potatoes: Scrub 2 medium sweet potatoes and slice them 1/8 inch thick. A mandoline or hand-held slicer makes this quick, though a sharp knife and a steady hand work too.
• Oil and arrange: Divide the slices between 2 rimmed baking sheets and drizzle with 1 tablespoon extra-virgin olive oil. Then toss them and spread the slices in a single layer so they crisp instead of steaming.
• Bake the chips: Bake for 22 to 25 minutes, flipping the slices once halfway through. They are done when the centers are soft and the edges are crisp.
• Salt and serve: Sprinkle the hot chips with 1/2 teaspoon coarse salt, preferably sea salt. Then serve them with lime wedges from 1 lime for squeezing over the top.

Tools for this recipe

• Nordic Ware half sheet pan, Benriner Japanese mandoline, Partanna Sicilian extra virgin olive oil, 1 liter. As an Amazon Associate I earn from qualifying purchases.

FAQs

Do I need a mandoline to slice the sweet potatoes?

No, a mandoline or hand-held slicer just makes thin, even slices faster. A sharp knife and a steady hand work fine too, as long as you aim for 1/8 inch so the chips bake evenly.

How do I keep baked sweet potato chips crisp?

Let them cool completely on the pan, then store them in an airtight container at room temperature. They are best the day they are made, since sweet potato chips soften as they sit.

Why are my sweet potato chips soggy instead of crisp?

Crowding the pan is the usual cause, because overlapping slices trap steam. Spread them in a single layer across 2 baking sheets and flip them once so both sides dry out and crisp.

Can I use a different oil or seasoning?

Any neutral oil works in place of olive oil, though extra-virgin olive oil adds a little flavor. For seasoning, a pinch of chili powder or smoked paprika goes well with the sweet potato, but add it with the salt at the end.

Can I bake all the chips on one pan to save time?

I wouldn't, because one pan means overlapping slices that steam instead of crisp. Two rimmed baking sheets on the center and lower racks give each slice room and bake in the same 22 to 25 minutes.