For the chips: Position a rack in the center of the oven and preheat the oven to 450 degrees F. Line 2 baking sheets with parchment paper.
Using a mandoline slicer or a sharp knife, cut the sweet potatoes into 1/16-to-1/8-inch-thick slices. Place in a bowl and toss with the olive oil. Arrange in single layers on the prepared baking sheets and sprinkle with the herbes de Provence. Bake until golden, 12 to 16 minutes, checking and removing any smaller-sized chips that bake first. Season with salt and pepper.
For the mayonnaise: In a small bowl, mix together the mayonnaise, mustard, honey, lemon juice, lemon zest, 1/2 teaspoon salt and 1/4 teaspoon pepper until smooth.
Place the chips in a bowl and serve with the honey-mustard mayonnaise for dipping.
Recipe courtesy of Giada De Laurentiis