Preparation

1.  Soak cut pieces in cold water for 30 minutes to remove excess starch. Pat completely dry with paper towels – moisture is the enemy of crispiness

2.  Preheat oven to 425-450°F

3.  Toss dried sweet potatoes with just enough oil to lightly coat (1-2 tablespoons per large sweet potato)

4.  Spread in a single layer on a baking sheet – don’t overcrowd or they’ll steam instead of roast. Season with salt and pepper. Salt helps draw out moisture.

5.  Bake for 15 minutes, then flip. Continue baking another 10-15 minutes until edges are golden and crispy. For extra crispiness, turn on the broiler for the last 2-3 minutes.

Pro tips:
Use a metal baking sheet rather than glass – it conducts heat better. 
Try tossing with a light dusting of cornstarch before adding oil for extra crunch.
Don’t add sweet seasonings until after cooking, as sugar can cause burning.