Cashew Free Garlic-Rosemary Sweet Potato Chips
Thin-sliced sweet potatoes meet garlic, fresh rosemary, and a whisper of ground ginger in a snack that feels far more elevated than anything you'd pull from a bag. Coconut oil coats every round evenly, helping the chips bake up golden and satisfyingly crisp without a single nut or tree-nut ingredient in sight — no label-reading required. The mandoline technique is the real secret here: getting those slices paper-thin is what separates a genuinely crunchy chip from a chewy disappointment. Flipping each piece halfway through the bake ensures both sides caramelize evenly, and that final cool-down on the pan is where the magic happens — they firm up beautifully as they rest. A last pinch of sea salt right before serving ties everything together and makes it nearly impossible to stop at just one handful. These are the kind of homemade chips you bring to a gathering and watch disappear before you've even set down the bowl.
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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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