Brazil Nut 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. Thinly sliced rounds 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 real trick is slicing the sweet potatoes paper-thin so they dry out and crisp up properly, and the recipe walks you through exactly what to look for so you pull them at just the right moment. Packaged snacks can be a minefield when you're navigating tree nut allergies, with shared-facility warnings making even simple chips a gamble — making your own from scratch with a short, clean ingredient list takes all of that guesswork off the table. Every ingredient here is straightforward and easy to verify, so you can snack with total confidence. They crisp up even more as they cool on the pan, so resist the urge to grab one too early and you'll be rewarded with an irresistible crunch.
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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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