Preheat oven at 425 degrees. Bake sweet potatoes for about 45 minuites or until they are soft.
Once the potatoes are cooked, allow them to cool for a few minutes so you can handle them to cut.
Slice the sweet potatoes in thin slices. (If you go to thin your potato will crumble; However, if you cut them too thick they won't crisp up. So find a happy medium!)
Place a sheet of parchment down ontop of a sheetpan.
Lay the slices of sweet potato down on the pan about 1/2 an inch away from eachother.
Drizze avocado oil over the sweet potatoes and spread it with a cooking brush. Finish with a sprinkle of salt.
Turn the heat in the oven up to broil and place the sweet potatoes in the oven until the edjes are brown (about 10-15 minutes).
Once the sweet potatoes are brown on the top side, flip them over with a fork. Take your fork on the new side and run in down to creat ridged edges. (This will help the whole slice of sweet potato to crisp up.)
Return the sweet potatoes to the oven for 10 more minutes or untill the sweet potatoe medillians are golden brown and crisp. Note: they will coninue to crisp as they cool down.