Black Pepper Free Garlic-Rosemary Sweet Potato Chips
Crispy, golden, and fragrant with garlic and rosemary, these oven-baked sweet potato chips hit that perfect salty-savory snack note without a single grain of black pepper in sight. Store-bought chips are a minefield for anyone avoiding that spice — it shows up in seasoning blends, "natural flavors," and even plain-looking varieties — so making your own is genuinely the smartest move. Thinly sliced sweet potatoes get tossed in melted coconut oil with minced garlic, fresh rosemary, sea salt, and a whisper of ground ginger, giving you layers of flavor that don't rely on pepper heat at all. The ginger adds just enough warmth to keep things interesting without crossing any lines. The key to getting that satisfying crunch is slicing the rounds paper-thin and giving each chip its own space on the baking sheet — patience with the single layer pays off big. They crisp up beautifully as they cool, so resist the urge to eat them straight from the oven and you'll be rewarded with a snack that genuinely rivals anything from a bag.
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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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