Carrageenan Free Garlic-Rosemary Sweet Potato Chips
Crispy, golden, and perfumed with garlic and rosemary, these baked sweet potato chips are the kind of snack that disappears faster than you can make them. Packaged chips are one of the sneakiest places to encounter carrageenan, tucked into coatings, seasonings, and flavor additives — so making your own is genuinely the smartest move. Every ingredient here is whole and straightforward: fresh sweet potatoes, coconut oil, real garlic, and herbs you can actually see and smell. The mandoline technique is the secret weapon, getting those slices thin enough to turn genuinely crisp in the oven without any frying. Ground ginger adds a subtle warmth that plays beautifully against the savory rosemary, making these taste far more complex than the short ingredient list suggests. They crisp up even more as they cool, so patience in those last few minutes pays off with a satisfying crunch in every bite.
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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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