Ingredients:

  • 2 large sweet potatoes (approx. 1.5 lbs / 680g), peeled and sliced extra-thin
  • 2 tbsp extra-virgin olive oil
  • 1 tsp fine sea salt
  • 1/2 tsp smoked paprika
  • 1/4 tsp cracked black pepper

Instructions:

  1. Peel the sweet potatoes and use a mandoline to slice them into rounds approximately 1/16th of an inch thick.
  2. In a large bowl, toss the slices with the olive oil, sea salt, smoked paprika, and black pepper until every slice is lightly coated.
  3. Preheat the oven to 300°F (150°C) and line a baking sheet with parchment paper.
  4. Arrange the slices in a single layer on the baking sheet, ensuring they do not overlap.
  5. Bake for 20–25 minutes, flipping the slices halfway through, until the edges are slightly curled and the centers are firm.
  6. Remove from the oven and let the chips rest on the pan for 5 minutes to harden before transferring them to a wire rack to cool completely.