There's a few notes about this recipe! I was on a mission to make the crisipiest BAKED sweet potato chips I could, and I feel I've succeeded. The spices can be played with, however, the method cannot. You need to use a mandolin slicer for even cuts; you need to bake these one batch at a time; you need to use the aluminum-parchment method; you need to space them away from each other; don't toss them in oil, the brushing is important. I've detailed all the steps below for easy follow-along. You're going to burn a few, especially the smaller ones; some will come out very crunchy, some will have a tiny bit of softness to them in the middle. Also, the longer you wait to serve them, the less crunchy they'll be, so whip up a batch to go with dinner instead of tomorrow's lunch! Sweet potato chips need salt, so don't be afraid of being a little heavy-handed with it. And most of all, have fun! —Ashley Marie
Preheat oven to 450F with the baking rack on the second highest shelf (not the highest).
Line several baking sheets with aluminum foil, and then top with a layer of unbleached parchment paper. You can only bake one baking pan full of potatoes rounds at a time, so you may want to prepare one baking sheet, and then prepare the next while the first is baking, and so forth.
Combine the spices and salt in a small dish and set aside.
Cut the smaller, ugly ends off your sweet potatoes and discard.
Using your mandolin slicer, carefully cut the potatoes into 1/8" thick rounds. It's important they're even and thin.
Lay each potato slice onto your prepared baking sheets, leaving at least a 1/2" between each round.
Pour the grapeseed oil into a small dish. Take a silicone pastry brush, dip it completely into the grapeseed oil, and then wipe off any excess onto the side of the dish.
Lightly brush each potato round top with the grapeseed oil.
Sprinkle each potato round top with a little bit of spices. Use your finger to smear it around.
Flip the round over carefully, and repeat the steps above - brush with grapeseed oil & top with seasoning. Make sure to keep them spaced as specified too.
Bake for 6 to 7 minutes, open the oven and, using tongs, flip each round over. Bake for another 5 to 6 minutes, watching very carefully for burning.
Remove baking pan and put then next batch in. Using your tongs, remove the cooked batch onto a wired cooling sheet. Sprinkle with more salt if you desire.