Peel sweet potatoes and cut into thin disk slices, approximately 1/8 of an inch thick.
In a medium mixing bowl, combine extra virgin olive oil, fresh rosemary, garlic, fine sea salt, black pepper, and parmesan cheese. Toss with sweet potato disks.
Line a rimmed baking sheet with aluminum foil and assemble stacks 4-5 slices high, using wider slices for the base. Make sure to get Parmesan cheese in between each slice to serve as the "glue".
Bake for 20-25 minutes or until stacks are tender on the inside but have crispy exteriors.
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