Set oven to 420F.
Wash the sweet potatoes, then spiralize into noodles (using the thickest setting of noodles if possible).
Pat the noodles dry with a paper towel or towel. Place the noddles in a bowl and add the olive oil and seasonings. Add a pinch of sea salt, then toss the noodles in the seasoning.
Spread the shoestrings on a baking tray lined with parchment paper, allowing them room to breathe.
Bake for 15 to 20 minutes, then immediately begin monitoring the potatoes to remove any burned or browning pieces every 5 minutes, until they are all baked. No worries if they are limp when you remove them, they get crispier as they dry. This should take about 30 minutes.
Season to taste with sea salt!