Barley 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 sweet potatoes 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. The ingredient list is refreshingly short and completely grain-free, so anyone navigating barley or other grain sensitivities can dig in without a second thought. Getting the slices paper-thin is the real secret here — a mandoline makes it easy, but a sharp knife and a steady hand work just as well. The chips firm up beautifully as they cool on the pan, so resist the urge to pull them too early and you'll be rewarded with that perfect, shatteringly crisp bite. A final pinch of sea salt right before serving 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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