Artificial Food Coloring Free Garlic-Rosemary Sweet Potato Chips
Crispy, golden, and fragrant with garlic and rosemary, these oven-baked sweet potato chips are the kind of snack that disappears fast. Store-bought chips are a minefield of synthetic dyes and artificial additives, but every ingredient here is completely whole and recognizable — sweet potatoes, coconut oil, fresh herbs, and a pinch of sea salt and ginger. The trick to getting that satisfying crunch is slicing the rounds paper-thin and giving each one enough room on the baking sheet to dry out evenly in the oven. A mandoline makes quick work of the prep, though a sharp knife and a steady hand will get you there too. The garlic and rosemary infuse the coconut oil beautifully, so every chip is seasoned all the way through rather than just dusted on top. Keep a close eye on them in the final few minutes — they go from golden to overdone quickly, and they'll continue crisping as they cool on the pan. These are genuinely hard to stop eating, and you'll feel good knowing exactly what went into every single one.
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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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