2 pounds medium-sized sweet potatoes (approximately 4 potatoes), peeled or unpeeled
Olive oil spray (may substitute 1 tablespoon olive oil)
1 teaspoon kosher salt
½ teaspoon ground cardamom
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
Preheat oven to 250 degrees F and line 2- 3 large sheet pans with either parchment paper or aluminum foil.
Using a sharp knife or a mandolin, slice the sweet potatoes to an 1/8″ thick. Place sliced sweet potatoes in a single layer on sheet pans, spray with olive oil and sprinkle with salt, cardamom, cinnamon and nutmeg.
If choosing to use olive oil, place sliced sweet potatoes in a bowl, add 1 tablespoon of olive oil, salt, cardamom, cinnamon, nutmeg and toss before placing on sheet pan.
Bake sweet potatoes for at least 60 minutes until they appear crispy and the ends start to curl up. If not crispy, continue baking, checking sweet potatoes at 10 minute intervals.
If using larger sweet potatoes, bake longer, possibly another 30 minutes.
Remove from trays and cool. Sweet potatoes will crisp a little more as they cool.
The medium sweet potatoes make smaller chips and require less baking time, but any size may be used.