Using a mandoline slicer set to the thinnest slicing setting, slice the sweet potato, and set aside.
In a medium bowl place the olive oil and sprinkle the garlic salt, cayenne pepper, ground pepper over the olive oil, and mix until evenly combined.
Place the potato slices in the bowl and toss until all potato slices are evenly coated.
Set the slices on a baking sheet and bake for 20 minutes, flipping after 10 minutes. Watch the chips closely in the last few minutes because some chips will brown quicker.
Remove the chips from the oven when they are crispy and golden edges. Sprinkle with coarse sea salt.
Allow the chips to cool for a few minutes and enjoy. Store the chips in an airtight container for 1-2 days.