Alpha Gal Friendly Garlic-Rosemary Sweet Potato Chips
Crispy, golden, and fragrant with garlic and rosemary, these oven-baked sweet potato chips hit that perfect snack-food craving without a single ingredient that could cause concern for anyone managing an alpha-gal sensitivity. The whole recipe leans on plants and coconut oil, so there's no mammalian meat, dairy, or gelatin hiding anywhere in the ingredient list. Slicing the sweet potatoes paper-thin is the real secret here — that mandoline pass makes all the difference between a limp round and a genuinely shatter-crisp chip. Ground ginger adds a subtle warmth that plays beautifully against the savory rosemary and garlic coating, making these taste far more complex than the short ingredient list suggests. The oven does most of the work, and that final cool-down on the pan is what locks in the crunch, so patience in those last few minutes pays off. These are the kind of snack you can set out at a gathering and feel completely confident about, knowing exactly what went into every single chip.
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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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