Place cut sweet potatoes into a large bowl. Add olive oil and salt. Mix until every sweet potato slice is well coated with olive oil.
On a baking sheet that’s lined with parchment paper, spread out sweet potatoes in a single layer. If you have too many sweet potatoes, just cook in two batches. Crowding them will not allow enough air to circulate around them and they’ll just end up soggy.
Cook for about 20 minutes, turning them once at the half-way mark. Be sure to watch closely as they will burn quickly, especially the ends. Add more salt, if desired.