peeled and very finely sliced sweet potatoes or yams

olive oil

crunchy salt

Preheat oven to 300° F. Place sliced sweet potatoes in a bowl. Drizzle on a little bit of olive oil and a pinch of salt. Gently mix the sweet potatoes until each slice is covered with a thin layer of olive and salt. Add more olive oil if any of the slices feel dry. Line a sheet pan with parchment or a silpat. Line up the slices in a single layer on the sheet pan. Bake for 10-15 minutes. You want the heat low enough so that the chips dry out and get crisp. Don't let them brown. Using tongs, place the chips on a paper towel to cool. If your first batch is soggy, turn the oven temperature down for the next batch so they dry out enough to get crispy without browning. Store in an airtight container.