Preheat oven to 425 degrees F. Line 2 baking sheets with parchment paper and set aside.

Use a mandoline to cut sweet potatoes into super thin ¼-inch slices.

Pile sliced sweet potatoes in a large bowl and drizzle with olive oil. Gently toss to coat, then spread rounds in a single layer on the prepared baking sheets.

Sprinkle chips lightly with salt (and pepper, if using).

Bake for 10 minutes, flip, then bake for an additional 5-10 minutes (depending on size & thickness) until chips are crispy and golden around the edges.

Remove from the oven and cool for 5 minutes on the baking sheets.

Store in an airtight container!