Capsaicin Free Garlic-Rosemary Sweet Potato Chips
Crispy, golden, and fragrant with garlic and rosemary, these oven-baked sweet potato chips hit that perfect snack-food craving without a single drop of hot sauce or chili heat in sight. For anyone who needs to avoid capsaicin — whether for a medical reason or simple sensitivity — packaged chips can be a minefield of hidden spice blends and "bold flavor" seasonings that sneak in pepper derivatives. This recipe keeps things completely clear, leaning on coconut oil, fresh rosemary, minced garlic, and a whisper of ground ginger to build real, satisfying flavor the safe way. The mandoline technique is the real secret here: slicing the sweet potatoes paper-thin means they bake up with that addictive crunch you'd expect from a bag of store-bought chips. Watching them closely in those final minutes and pulling them while the edges are just turning golden ensures they crisp up beautifully as they cool rather than going bitter or overdone. A pinch of extra sea salt at the end ties everything together and makes it genuinely hard to stop at just one handful.
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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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