Cut clean sweet potatoes into thin slices about 1/8-inch thick. Toss the sweet potatoes with olive oil and seasonings, and spread them on a baking sheet in a single layer. Bake at 400 degrees Fahrenheit for 20 to 25 minutes, flipping once until edges are crisp and centers are soft.
The thickness of the sweet potato slices affects the crispiness and the length of time required to bake the chips. Thin slices get very crispy in a shorter amount of time than thicker slices. You can leave the skins on or peel the sweet potatoes. If you leave the skins on, scrub the sweet potatoes to remove all dirt.
Use about 1 tablespoon of olive oil for every 2 sweet potatoes. Substitute other types of oil if desired. Salt and pepper are basic seasonings to add to the chips, but you can experiment with other seasonings such as cayenne pepper or garlic powder. Toss the slices until the oil and seasonings coat the pieces evenly.
Line the baking sheets with parchment paper to prevent sticking. A single layer of sweet potato slices results in even crispness. Flipping the slices once during the baking time also helps the slices toast evenly. Check the chips after 15 minutes to determine if they are crisp enough. Bake longer if necessary, watching closely to avoid burning the chips.