1 large sweet potato, peeled
1 tablespoon extra-virgin olive oil
¼ teaspoon salt
Preheat oven to 225 degrees F. Line 2 baking sheets with parchment paper or silicone baking mats. Slice the sweet potato into thin, uniform chips. (If you’re using a mandolin slicer with 3 thickness settings, choose the second setting.) Place the potato slices on the baking sheets in a single layer and lightly brush them with oil. Season evenly with salt. Bake for 60 to 90 minutes until the chips are crispy. Flip chips to the other side after 30 minutes. Allow the chips to cool for 5 minutes before serving. Store leftovers in an airtight container.