Preheat your oven to 150°C (300°F) and line a baking sheet with parchment paper.
Wash and dry the sweet potatoes thoroughly. Using a mandoline slicer or a sharp knife, slice the sweet potatoes into very thin, even rounds about 1/16 inch thick. Aim for uniform slices for even baking.
Arrange the slices in a single layer on the prepared baking sheet, ensuring they don’t overlap for maximum crispness.
Using a silicone brush, lightly coat each slice with olive oil. This helps them brown and crisp up nicely.
Sprinkle a pinch of salt and your choice of spices—like cinnamon or paprika—over the slices for added flavor.
Place the baking sheet in the oven and bake for about 25-30 minutes. Keep an eye on the edges—they should turn a deep golden brown and curl slightly when ready.
Once baked, turn off the oven and let the chips rest inside for 5 minutes to finish crisping up.
Transfer the chips onto a cooling rack to cool completely, which helps maintain their crunch.
Once cooled, sprinkle with a little more salt or optional toppings like sesame seeds or a drizzle of honey for extra flavor.
Serve the chips immediately for the best crunch, or store in an airtight container for up to 2 days, reheating briefly in the oven if needed.
