Sweet Potato Chips

Preheat your oven to 180°C (350°F) and line two large baking sheets with parchment paper. Wash and peel 2 medium sweet potatoes. Using a mandoline slicer or very sharp knife, slice them paper-thin — approximately 1–2mm thick for maximum crispiness. Place the slices in a large bowl and toss with 2 tbsp olive oil, 1 tsp sea salt, 1/4 tsp black pepper, and 1/2 tsp smoked paprika until evenly coated. Arrange the slices in a single layer on the prepared baking sheets, ensuring no slices overlap. Bake for 20–25 minutes, checking every 5 minutes after the 15-minute mark. Flip the chips halfway through baking for even browning. Remove chips that are golden and beginning to curl at the edges — these are done. Leave thicker or paler slices in for a few more minutes. Allow chips to cool on the baking sheet for 5 minutes — they will continue to crisp up as they cool. Serve immediately in a bowl. Tip: The key to truly crispy baked sweet potato chips is slicing them as uniformly thin as possible — a mandoline slicer is essential. Also, do not skip the resting time after baking; they crisp up significantly as they cool and release steam.