Wash and pat dry sweet potatoes and Yukon Gold potatoes. Use a mandoline and thinly slice evenly about 1/16 of an inch thick.
Mix the olive oil, salt, and rosemary in a large bowl.
Add the sliced potatoes to the bowl. Toss together, making sure each slice is covered by the oil mixture.
Lay the potato slices on baking sheets in a single layer, not touching. Bake in the oven for 20-25 minutes, flipping halfway through. Depending on how many potato slices you have, you will have to repeat this process 3-5 times until all potatoes are baked. Pay attention to the sweet potatoes, as they can burn very fast!
Remove from the oven and let them cool slightly before serving.
Notes
This makes a large batch, but you can easily double it or cut it in half.
Other potatoes can be used, see above for which I recommend.
To make it suit your tastes, add a seasoning blend.
Reheating in the oven or air fryer is best.
Leave the skins on or off to your preference.
Use any of your favorite dippings sauces for this recipe