1 large sweet potato, unpeeled, washed, and dried (about 9 ounces)
salt & freshly ground black pepper
1 Heat oven to 200F with two racks.
2 Line two baking pans with parchment paper, and set aside.
3 Slice potato crosswise, as thin as possible.
4 Arrange the slices on the prepared sheets, and keep them from touching as much as possible.
5 Sprinkle lightly with salt and pepper.
6 Cook for 50 minutes.
7 Slices will dehydrate and shrink; turn chips over, and rotate baking sheets if needed for even cooking.
8 Cook until slices are crisped and fluted around the edges and the centers are still orange, not brown, 30 to 40 more minutes.
9 Transfer to cooling racks, and cool chips on baking sheets.
10 (Chips will be soft when removed from oven and will crisp as they cool.) Store in an airtight container, at room temperature, up to 3 days.