From the Kitchen Window column

The hot curry lends generous heat that is tempered with the cinnamon sweetness of garam marsala. These sweet potato chips are addictive by themselves but go nicely with cooling hummus.

Makes 4 to 6 servings

2 medium sweet potatoes, sliced paper-thin

2 1/2 tablespoons olive oil

1/2 teaspoon hot curry powder

1/2 teaspoon garam marsala

1/4 teaspoon salt

Preheat oven to 400 degrees. For easy cleanup, line a large rimmed baking sheet with parchment paper.

Place sweet potato slices in a large bowl and, using your hands, toss with oil and spices until coated. Arrange in a single layer on the prepared baking sheet. Bake for 15 to 20 minutes or until golden and crisp. Remove from oven and eat. [Copyright 2012 National Public Radio]