Prepare the Oven and Baking Surfaces: Preheat your oven to 300°F (150°C). Line two or more large baking sheets with parchment paper to prevent sticking and make cleanup easier.
Thinly Slice the Sweet Potatoes: Using a mandoline slicer set to its thinnest setting, carefully slice the sweet potatoes into very thin, even rounds. If you don’t have a mandoline, a sharp knife will work, though it will take more time and care to achieve uniform slices.
Coat the Slices with Olive Oil: Place all the sweet potato slices into a large mixing bowl. Drizzle the olive oil over them and gently toss with your hands or a spatula, ensuring each slice is lightly coated with oil. This step is crucial for crispiness and flavor.
Arrange the Chips on Baking Sheets: Spread the oiled sweet potato slices in a single, even layer across the prepared baking sheets. Make sure the slices don’t overlap to allow proper airflow and crisping during baking.
Season and Bake: Sprinkle the sweet potato slices evenly with kosher salt. Place the baking sheets in the preheated oven and bake for approximately 20 to 25 minutes. Around the 20-minute mark, start checking frequently; the chips should be golden and crisp at the edges but not burnt.
Cool and Finish: Remove the baking sheets from the oven and let the chips cool on the trays for about 5 minutes. The residual heat will continue to crisp them. If you find any slices are still soft in the center, return them to the oven for an additional 5 minutes or until fully crisp.
Store or Serve: Once cooled, transfer the sweet potato chips to a bowl or an airtight container for storage. Enjoy immediately for the best crunch.
