Peel and slice the sweet potatoes lengthwise into 1/2-inch wedges.
Place the sweet potatoes in cold water and set them aside for one hour.
Preheat the oven to 425° F.
Rinse the potatoes, then drain the excess water and pat them dry.
Place them in a large bowl or Ziploc bag, then add grape seed oil. Mix the batch together well.
Sprinkle the mixture with black pepper, cayenne pepper and chipotle seasoning. (Reserve salt for later.)
Toss the mixture together until evenly coated.
Line a baking sheet with foil and spray evenly with cooking spray.
Place the sweet potatoes onto the baking sheet in a single layer.
Bake the sweet potatoes for 15 minutes. Remove them from the oven and flip them over.
Return the mixture to the oven and bake for an additional 15 minutes or until the sweet potatoes are golden brown and crispy on the edges.
Remove the sweet potatoes from the oven and allow them to cool for 10 minutes.
Sprinkle them with salt and serve with your favorite sauce (light mayo, ketchup, yogurt, hot sauce) or eat as is.