Step 1

Preheat oven to 250 degrees F (121 C) and position oven rack in the center of the oven.

Step 2

Rinse and dry your sweet potatoes thoroughly and slice them as uniformly thin as possible (~1/8 inch thick slices). If you have a mandolin, use it. Otherwise, use a very sharp knife to get these uniformly thin. Know that chips that are too thick in parts won't crisp up all the way. Still delicious, just not "chip" crispiness.

Step 3

Toss slices in a touch of olive oil to lightly coat, then sprinkle with salt. Lay out in a single layer on a parchment-lined baking sheet and bake for about 2 hours, flipping chips once at halfway point to ensure even cooking. I also rotated mine for more even cooking (optional but recommended). Note: thickness of slices will impact cooking time. Check at ~15 minute intervals during the second hour of cooking to ensure they aren't burning.

Step 4

Remove once crisp and golden brown. Some may feel a little tender in the middle but take them out and let them rest for 10 minutes or so to crisp up before sampling. Serve immediately.