Almond Free Garlic-Rosemary Sweet Potato Chips
Crispy, golden, and loaded with savory herb flavor, these oven-baked sweet potato chips are the kind of snack that disappears fast. Thin-sliced rounds get tossed in melted coconut oil with minced garlic, fresh rosemary, and a hint of ground ginger before hitting a hot oven — the result is deeply aromatic and satisfying in a way that store-bought chips rarely manage. Every single ingredient here is straightforward and naturally free from tree nuts, so there's no label-scanning or cross-contamination anxiety to deal with. The technique matters: slicing the potatoes paper-thin and baking them in a single layer is what gives you that satisfying crunch rather than a chewy, limp chip. Watching them closely in the final few minutes and pulling them while the edges are just turning golden is the key move — they firm up beautifully as they cool on the pan. A pinch of extra sea salt at the end ties everything together and makes them genuinely hard to stop eating.
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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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