1 Large Sweet Potato
1 Tablespoon Grapeseed Oil
1 Teaspoon Sea Salt
½ Teaspoon Coriander
¼ Teaspoon Cayenne Pepper (optional)
You can choose any spice you like really
Preheat oven to 250 degrees F (121 C) and position oven rack in the center of the oven.
Rinse and dry your sweet potatoes thoroughly and slice them as uniformly thin as possible. If you have a mandolin, use it. Otherwise, use a very sharp knife to get these uniformly thin. I used a cheese slicer.
Know that chips that are too thick in parts won't crisp up all the way. Still delicious, just not "chip" crispiness. Toss slices in a touch of olive oil to lightly coat, then sprinkle with salt and spices. Lay out in a single layer on a baking sheet and bake for about 2 hours, flipping chips once at halfway point to ensure even cooking. I also rotated mine for more even cooking.
Remove once crisp and golden brown. Let them rest for 10 minutes or so to cool and crisp up even more.
Serve or store in a jar or airtight container.