• Line baking sheets with parchment paper, or oil the baking pan.
• Slice the sweet potatoes into thin, uniform slices, about 1/4 inch thick.
• Once sliced, arrange the sweet potato slices in a single layer on the prepared baking sheets.

Oven Method

• Preheat oven to 250℉ (121℃). Bake for 2 1/2 - 3 hours. Flipping slices at about the 1hr -1.5 hr mark and switching sheets on the rack so that they are evenly dried.

Dehydrator Method

• Arrange slices on the dehydrator racks. Set to manufacturer setting for vegetables for 6-8 hours. Typically 135℉ (57℃) for most dehydrators. Check on the sweet potatoes every couple hours and rotate racks if needed.
• Once the sweet potato slices are fully dehydrated, remove them from the food dehydrator or oven and allow them to cool completely. They should be crispy but a little soft. You want them to have a slight chewy texture. 
• Cool and store in an air-tight container.