Using a mandoline slicer or a sharp knife, thinly slice the peeled sweet potatoes into 1/16-inch thick rounds.
Place the sweet potato slices in a large bowl and drizzle with olive oil. Toss gently to coat each slice evenly.
Sprinkle the sea salt over the slices and toss again to distribute the salt.
Preheat the air fryer to 130°F (54°C) if your model allows dehydration temperature; if not, set it to the lowest temperature available (usually around 160°F/71°C).
Arrange the sweet potato slices in a single layer in the air fryer basket or tray, making sure they do not overlap. You may need to do this in batches.
Air fry the slices for 45 to 60 minutes, checking every 15 minutes. Flip the slices halfway through the cooking time for even dehydration.
The chips are done when they are crisp and brittle. If they are still soft, continue drying in 5-minute increments until fully dehydrated.
Remove the chips from the air fryer and let them cool completely on a wire rack to crisp up further.
Store the cooled sweet potato chips in an airtight container at room temperature for up to 1 week.