Anti Inflammatory Garlic-Rosemary Sweet Potato Chips
Sweet potatoes are already a powerhouse ingredient, and pairing them with coconut oil, fresh rosemary, and garlic turns a simple snack into something that genuinely feels good to eat. Every ingredient here pulls its weight — coconut oil coats the slices evenly for a satisfying crisp, while rosemary and ginger bring a warm, aromatic depth that store-bought chips simply can't touch. The thin-sliced technique is the real secret: cut close to 1/16-inch and you get that delicate, light crunch without any deep frying or inflammatory seed oils. Ground ginger adds a subtle heat that plays beautifully against the natural sweetness of the potato, making each chip taste more complex than the short ingredient list suggests. Watching the oven closely in those final minutes is worth the attention — pull them just as the edges deepen and let the residual heat do the rest. These are the kind of chips you can eat without the guilt spiral, because every single component is working in your favor.
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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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