Beef Free Garlic-Rosemary Sweet Potato Chips
Sweet potatoes roasted with garlic, fresh rosemary, and a whisper of ground ginger make for a snack that feels far more sophisticated than anything you'd pull from a bag. Coconut oil helps each paper-thin slice crisp up beautifully in the oven, giving you that satisfying crunch without any deep-frying. The mandoline technique is the real secret here — getting those slices nearly translucent means they bake evenly and turn genuinely crispy rather than chewy. Watching them closely in the final few minutes is worth the attention, because the line between golden perfection and over-browned is narrow and fast. Once they cool on the pan, they firm up into addictive little rounds that are impossible to stop eating. This is the kind of wholesome, plant-forward snack that works just as well at a party as it does on a quiet afternoon with a good book.
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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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