Celery 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. Thin-sliced sweet potatoes 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 mandoline technique is the real secret here, getting each round thin enough to crisp up beautifully without turning brittle or burning. Because every ingredient is whole and straightforward, there's no need to squint at a label wondering what's hiding in the seasoning blend. The flip halfway through baking is a small step that makes a big difference, helping both sides dry out evenly for that satisfying crunch. They firm up even more as they cool, so resist the urge to pull them too early — patience pays off in a genuinely crispy chip. A pinch of extra sea salt at the end ties everything together and makes them nearly impossible to stop eating.
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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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