Dehydrator potato chips

The dense nature and high sugar content of sweet potatoes can make them difficult to turn into crisp crunchy chips without burning, even when you ARE frying them. This is the reason so often sweet potato fries are soft rather than crisp.

I have never tried baking them into chips but your method seems to be very sound. Any higher temp is going to burn them even more quickly and a lower one is going to just turn them to mush by the time you cook them longer to try crisping them.

Here's a slightly adjusted method: Try slicing them closer to 1/16th of an inch and then place them between two pieces of greased foil or parchment paper. Preheat two baking sheets in the oven for about 15 minutes so that they're hot when the sheet of potatoes goes onto it. Put the sandwiched sheet of potatoes on the first hot pan and place the second one on top to "press" them so that they're essentially "oven frying" between the sheets of paper/foil. This still may not work as the steam will be trapped but pressing them between two preheated pans may help.

My primary suggestion: Fry them and don't eat the whole batch. OR Fry AND eat the whole batch and don't do it too often.

Many times it's just best to do things the traditional way and enjoy it, than to try substituting and having a less than ideal result.

Here is an excellent recipe by the guys over at Cooking Issues (and also a follow up report) with almost everything you'd ever want to know about chips. That first recipe is supposedly good even after they've cooled off:

Our standard fries are good even when cold.

Another option is to cook a lot of chips but stop after their first frying and freeze them; when you want to eat them, simply put the frozen chips into the fryer for the second frying. This also has added benefits:

Freezing acts like partial dehydration. When the frozen fries are finished, they liberate water freely, leading to rapid dehydration and good crust formation with a porous interior. Pre-frozen fries are crunchier than fresh and stay crisper longer after they are fried, but they tend toward hollow fry.