SPICY SWEET POTATO CHIPS
		       (adapted from Martha Stewart)

2 medium sweet potatoes, peeled and then cut into home-style French-fry size
    wedges

Mix thoroughly in a small bowl
3 Tbl. olive oil (add an additional tablespoon if you have larger sweet
    potatoes, or you will run out of marinade)
1 Tbl. ground cumin
1/2 tsp. hot paprika
1/4 tsp. ground cayanne pepper (also called "ground red pepper")
1 tsp. ground ginger
1/4 tsp. salt

Coat the sweet potato wedges with the oil-spice mixture and place on a cookie
sheet.  Bake in a 400-degree oven for 15 minutes, turn, and bake for 15 minutes
more.

Squeeze juice of 1/2 lime over them just before serving.

If you find this too spicy, adjust spice downwards.