Step 1

Preheat the oven to 425 degrees F. Line a large baking sheet (or with parchment paper.

Step 2

Carefully slice the sweet potatoes into 1/3” to 1/2” rounds. Toss the sweet potatoes with olive oil on the baking sheet, then spread out into an even layer — be sure to leave an inch or so of space between the sweet potato rounds! Use two baking sheets if you have to. Sprinkle with sea salt and bake for 30 to 40 minutes, flipping once halfway through.

Step 3

Serve immediately or store in an airtight container in the fridge for up to 3 days.