Preheat your oven to 300 degrees on the convection setting if possible. Line a baking sheet with parchment paper.
Cut the sweet potato with a mandolin on its very thinnest setting. Place the slices in a bowl and drizzle with olive oil. Toss to coat both sides of each potato slice then arrange them in a single layer on the prepared baking sheet. Side Note: I baked the sweet potatoes one baking sheet at a time to ensure more even baking.
Season the sweet potato slices with sea salt, to taste.
Place into the oven and bake for 20 minutes then rotate the tray and flip the chips over. Continue baking, checking on them often, for another 10-20 minutes, or until they are lightly browned and crispy. Side Note: Sweet potato chips go from perfect to burnt very quickly so keep an eye on them!
Remove from the oven and allow them to cool for 5 minutes on the baking sheet before placing them on a wire cooling rack to continue to cool and get crisper, for another 10-15 minutes. Enjoy.