1 sweet potato (about 1/2 lb.)
1 tablespoon olive oil
1/4 teaspoon Kosher salt
Peel the sweet potato. Slice potato into round chips or long, thin fries or both, like I did. The chips cooked faster and were crispier.
Place foil on baking pan. Place potato slices on the foil. Brush oil onto potatoes. Flip potatoes over and brush the other side. Sprinkle salt on top. Spread potatoes out on the pan so that they aren't touching each other.
Bake at 425 degrees for 25 - 30 minutes. Using a spatula, flip potatoes over every ten minutes.
6/2/12 Update: I heard Ryan Hall, who loves sweet potatoes, say that it's best to keep the heat down at 350 degrees so you don't lose the nutrients. Instead of olive oil, you can use olive oil spray on the pan and potatoes. Turn over after 20 minutes and bake another 20 minutes for 40 total.