Preheat the oven to 300°F (150°C). Line several baking sheets with parchment paper and set aside. Use a mandolin slicer to cut the sweet potatoes into thin rounds.

Place the sweet potato rounds in a large bowl. Pour the olive oil over the potatoes and toss gently to coat.

Season with rosemary, parsley, garlic salt, paprika, and white pepper. Lay the sweet potato slices out on the baking sheets in a single layer. Sprinkle lightly with additional salt if desired.

Bake for 20-25 minutes until crisp and golden around the edges. Remove from the oven and let cool for about 5 minutes on the baking sheet, then transfer to a bowl. If some chips are soft, return them to the oven for an additional 5 minutes until crisp.