Preheat oven to 210 C (410 F) and line a large baking tray with baking paper.
Peel sweet potato and slice thinly and evenly into circles. Slice them as thin as possible. I used the slicer side of my cheese grater to make this step quick and easy.
Put sweet potato slices into a large ziplock bag and add olive oil. Shake the bag until all chips are coated with the oil.
Spread sweet potato slices out evenly on the prepared oven tray, taking care not to overlap any of them.
Bake for 10 minutes, then flip them all over.
Bake for about another 5 minutes. Remove from oven when the edges start to turn brown and curl up a little. Keep a close eye on them towards the end, as they will burn very easily.
Remove from oven, let cool for a few minutes, and serve.