Preheat your air fryer to 130°F (54°C) if it has a dehydration setting, or to the lowest temperature available, typically around 170°F (77°C).
Using a mandoline slicer or a sharp knife, slice the peeled sweet potatoes into very thin, even slices about 1/16 inch thick.
Place the sweet potato slices in a large bowl and drizzle with olive oil. Toss gently to coat all slices evenly.
Arrange the slices in a single layer in the air fryer basket or tray, making sure they do not overlap to allow proper air circulation.
Sprinkle the sea salt evenly over the sweet potato slices.
Dehydrate the sweet potato slices in the air fryer for 1 hour and 30 minutes. Check every 30 minutes and rearrange or flip the slices if necessary to ensure even drying.
The chips are done when they are crisp and no longer flexible. If they are still soft, continue dehydrating in 10-minute increments until fully crisp.
Remove the sweet potato chips from the air fryer and let them cool completely on a wire rack. They will continue to crisp as they cool.
Serve immediately or store in an airtight container once completely cooled.