Preheat oven to 325° F. Line 2 large baking sheets with foil. Use a paper towel or brush to fully coat with about 1 tablespoon olive oil.

Evenly slice sweet potato just under 1/8-inch thick with a mandolin slicer or very sharp knife.

Place half of the sweet potato slices in a large bowl and toss with a little less than 1 tablespoon oil to coat both sides of every slice. You want a thin coat to make them glossy.

Place each slice on the pan without overlapping. The edges can touch but keep them in a single layer.

Repeat with the other half of the slices to fill the other pan.

Place pans on separate racks and bake for 15 minutes. Switch the position of the pans after 8 minutes.

Remove pans from the oven and flip every potato slice, carefully with your fingers. Switch pan position and bake for another 8 minutes.

Repeat this process until the edges are curled and their coloring starts to turn a light shade of brown. This will take about 6-10 rounds of baking/flipping/switching pans. Some slices may finish before others. As they start to brown, remove those slices and place on a cooling rack. Top with salt immediately. Continue to bake/flip/switch until all potatoes are finished.

Let potatoes fully cool for the crispiest bite (about 5-10 minutes). The slices don’t need to be evenly browned all over. Once they start browning that’s the sign that they’ll be crispy when cooled.

To serve nachos; mix Greek yogurt and maple syrup in a small bowl. Top sweet potato chips with Greek yogurt mix, Van's Soft-Baked Whole Grain Granola Clusters and other optional toppings. Enjoy!