Low Sugar Garlic-Rosemary Sweet Potato Chips
Sweet potatoes have a natural sweetness that needs absolutely nothing added to make them shine, and this oven-baked version leans into that beautifully. Thin-sliced rounds get tossed in melted coconut oil with minced garlic, fresh rosemary, a touch of ground ginger, and sea salt — a savory, aromatic combination that lets the vegetable's own flavor do the heavy lifting. No syrups, no sweeteners, no hidden sugars anywhere in the ingredient list, just whole, real food that tastes genuinely indulgent. The mandoline technique is the secret weapon here: getting those slices paper-thin is what transforms a humble root vegetable into something legitimately crispy and snackable. Watching the edges turn golden in the final few minutes is oddly satisfying, and the payoff — chips that continue crisping as they cool — makes the careful timing completely worth it. These are the kind of snacks that disappear fast, so consider making a double batch.
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Learn more →Ingredients
4 servings
- 2 medium sweet potatoes (about 1 ½ lb total), scrubbed
- 2 tbsp coconut oil, melted
- 3 cloves garlic, minced
- 1 tbsp fresh rosemary, finely chopped
- ¾ tsp fine sea salt
- ¼ tsp ground ginger
Instructions
- 1
Preheat the oven to 375°F (190°C). Line a large baking sheet with parchment paper.
- 2
Using a mandoline or a sharp knife, slice the sweet potatoes into rounds about 1/16-inch (1.5 mm) thick — thin enough to see light through when held up, but not so thin they tear.
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