1. Place sweet potato rounds in a medium bowl and just enough cold water so that they are fully covered. Let the sweet potato rounds soak for 20 minutes. Drain water from sweet potatoes and pat dry with a paper towel.
2. Preheat oven to 325 degrees F. Line two baking sheets with foil and spray with nonstick cooking spray.
3. Add sweet potato rounds, cornstarch, olive oil, garlic powder, sea salt and GO Veggie! Parm Topping to the bag. Shake vigorously and massage so that the sweet potatoes are fully coated.
4. Next evenly divide the rounds between the prepared baking sheets. Do not allow the rounds to touch. Bake for 15 minutes then rotate the pans and flip the chips. Bake another 10 minutes, rotate the pans again and flip once more. Repeat one more time (bake 10 minutes, flip chips). Once chips are browned and edges look a little crispy, they are done. They will crisp up more once they cool. Sprinkle with extra sea salt if desired. Chips are best the day they are first made, as that's when they are the most crispy.Recipe by Ambitious Kitchen