Turn on your oven to preheat at 150C/300F/Gas Mark 2.
For best result use either a mandolin slicer or a food processor with a slicer part. Which ever you use, set to the thinnest setting possible to make the crispiest chips. Wipe the sweet potatoes with a damp kitchen paper but do not peel.
680 g sweet potatoes
Slice the sweet potatoes into thin slices leaving the skin on.
Place the slices into a mixing bowl and add the olive oil. Toss the slices so they all get coated with oil.
80 ml olive oil
Line at least two large baking trays with parchment paper (greaseproof) and place the now oil coated slices in a single layer on the tray.
Sprinkle the crisps with salt and paprika, chilli powder or cayenne (optional) giving them all a good coverage.
Salt, Paprika
Place in the heated oven for 20 minutes or until the slices are lovely and crispy.
Remove from the oven and cool for 5 – 10 minutes whilst on the baking sheets. I do a touch test so make sure they are all cooked properly. Any that have a soft part, just put back in the oven for another few minutes.
Transfer the chips/crisps to a bowl to serve or into an airtight container/bag to store.