Preheat oven to 425 degrees.
Slice sweet potatoes (it helps if you use a mandolin slicer, but you may also be able to accomplish this with a peeler or knife. Be careful!) Place the slices in a large mixing bowl.
Toss sweet potatoes with oil until both sides of sweet potato slices are lightly coated.
Place sweet potatoes evenly across 1-2 baking sheets. Spreading out is key here – it allows air to circulate around the chips, ensuring their crunchiness. Leave at least 1/2 an inch between pieces.
Bake 10 minutes. Turn chips to other side.
Bake additional 10 minutes or until crisp.
Place chips in mixing bowl and toss with salt and pepper. Enjoy!