Potato Crisp making

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.

I can't say which things are actually used, but this would seem to confirm my above guess, along with the other one - you can use more chemicals in industry than you would in a home.

Product and process of blanching nuts

A product and process of removing the skins from nuts involves wetting the nut kernels with an alkaline solution and then with a peroxygen solution. The two substances react underneath the skin to liberate gas between the nut meat and the skin. The gas bubbles blister the skin, causing it to become loosened. Slight mechanical brushing is used to dislodge the blistered skins from the nut meats.

Method and apparatus for blanching nuts

Two counter rotating rollers are provided having elastomeric exterior coatings into which ribs and grooves are formed for intermeshing to blanch nuts at a pinch point therebetween. Grooves in the lower roller hold nuts as ribs on the upper roller pass across the nuts to break skins on the nuts. The elastomeric exterior coatings have surface hardness values which measure around 30 durometer. The squeeze at the pinch point between the two rollers can be repeatably adjusted for running different sizes of nuts.

Not really helpful for doing it at home. Hard to say which ones are commonly used in industry, of course. You can find a lot more patents along these lines.