AIP Friendly Garlic-Rosemary Sweet Potato Chips
Crispy, fragrant, and deeply satisfying, these oven-baked chips hit every snack craving without a single ingredient that conflicts with the autoimmune protocol. Sweet potatoes are tossed in melted coconut oil with minced garlic, fresh rosemary, and a touch of ground ginger before going into a hot oven — and the result is genuinely addictive. The AIP can make snacking feel like a minefield, especially when most packaged chips are loaded with seed oils, nightshade spices, or mystery additives, so having a go-to recipe like this one is a real lifesaver. Slicing the potatoes paper-thin on a mandoline is the key move here — it's what gives you that satisfying crunch rather than a chewy baked round. Watching them closely in the final few minutes of baking pays off, because they continue to crisp as they cool and the window between golden and overdone is short. This recipe makes four servings, so it's easy to prep for the week or share with the table without anyone feeling like they're eating "diet food."
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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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