Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.

Scrub the sweet potatoes clean. Do not peel them—the skin helps hold the rounds together and adds fiber.

Using a sharp knife, slice the sweet potatoes into even 1/2-inch thick rounds. Uniform thickness is key for even cooking.

Place the rounds in a large bowl. Drizzle with olive oil and sprinkle with salt, pepper, and any optional spices. Toss gently to coat each round evenly.

Arrange the rounds in a single layer on the prepared baking sheet. Do not overcrowd—leave a little space between each round so steam can escape. Use two sheets if needed.

Roast for 12 minutes. Flip each round with a spatula, then continue roasting for another 10–13 minutes, until the edges are golden brown and crispy, and the centers are tender when pierced with a fork.

Remove from the oven and let rest on the sheet for 2 minutes. Serve warm.