Caffeine Free Garlic-Rosemary Sweet Potato Chips
Thin-sliced sweet potatoes roasted with garlic, rosemary, and a whisper of ground ginger — these chips are the kind of snack that disappears before they've even fully cooled. The coconut oil helps each slice crisp up beautifully in the oven, giving you that satisfying crunch without any frying. Getting the slices paper-thin is the real secret here, and a mandoline makes quick work of it, though a sharp knife and a steady hand will do the job just as well. The garlic and rosemary coating is simple to pull together — just toss everything in one bowl and make sure every slice gets evenly covered before it hits the pan. Watching the chips closely in those final minutes is worth the attention, because the line between golden and overdone is narrow, and pulling them at just the right moment means perfectly crisp edges with a little sweetness still in the center. These are endlessly snackable on their own, but they also hold up beautifully alongside dips or as a side to something heartier.
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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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