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Sweet Potato Chips
1/3 cup olive oil or coconut oil
Preheat the oven to 200°C. Line several baking sheets with parchment paper and set aside. Use a mandolin slicer to cut the sweet potatoes into paper-thin rounds. (I set mine to the thinnest setting.) You can use a knife to do this, but it takes much longer.
Pile all the sweet potato rounds into a large bowl and pour the olive oil over the top
Gently toss to coat every piece with oil. Then lay the sweet potato rounds out on the baking sheets in a single layer.
Sprinkle the chips lightly with sea salt. Bake for 20–25 minutes until crisp and golden around the edges. Remove from the oven and cool for 5 minutes on the baking sheets. Then move the chips to a bowl or plastic bag to store.
If you happen to find a few chips with soft centres, pop them back in the oven for about 5 minutes.
(Credit: www.aspicyperspective.com/baked-sweet-potato-chips/2/)