Step 1

Preheat oven to 400 F. Line 2 large baking sheets with parchment paper and set aside.

Step 2

Combine olive oil, salt, black pepper, and dried rosemary in a large mixing bowl.

Step 3

Peel the sweet potatoes, and use a mandolin slicer to cut the sweet potatoes into paper-thin rounds. (I set mine to the thinnest setting.)

Step 4

Add sliced sweet potatoes to the bowl and toss to coat.

Step 5

Spread sweet potato slices into a single layer on the baking sheets, and leave space around them. Bake about 10-12 minutes on each side turning them once, until golden. Remove from the oven and cool the sweet potato chips on cooling racks for about 5-10 minutes. They will crisp up a little more as they cool.