Slice your sweet potatoes.  I used my mandolin slicer to get them roughly 1/8" thick and fairly uniform.  If you don't have one...get one!  They are so much better than slicing by hand for chips, scalloped potatoes, etc.

Put your slices in a bowl and cover with water and sea salt.  This will draw out some of the starch.  Plus, you can do it ahead of time.  (I did it while preparing lunch, and we ate them with dinner.)

Drain them when you are ready to fry them (a few hours later, although I'm sure you could use them longer).  Place them on a small towel and pat dry.  If you don't, the wet chips will make the hot oil spatter, and you could get burned.

Heat some coconut oil in a pan.  I used about 1/2 - 3/4 cup to start.

When the oil is hot (keep it on medium-high -- it should be hot enough that a chip slipped in will sizzle immediately but not burn.  The oil also should not be smoking), put the first batch of chips in.

Let them fry until they're lightly crispy, but they shouldn't brown.  Some of mine did, and they're burned...but they are still yummy.  If the oil is at the right temperature, cooking should take a few minutes.  Transfer them to a plate and add sea salt to them.