Chestnut Free Garlic-Rosemary Sweet Potato Chips
Crispy, golden, and fragrant with garlic and fresh rosemary, these baked sweet potato chips are the kind of snack that disappears fast. The thin-sliced rounds get tossed in melted coconut oil with minced garlic, rosemary, and a hint of ground ginger before hitting a hot oven — and the result is deeply savory with just a whisper of natural sweetness. Getting that satisfying crunch is all about slicing the potatoes paper-thin and giving each chip its own space on the pan, so nothing steams or goes soggy. A quick flip halfway through baking and a close eye in the final minutes are the only tricks you need. The chips continue to crisp as they cool, so pulling them out right when the edges start to deepen in color is the move. Every ingredient here is straightforward and whole, so there's no need to scan labels or worry about hidden additives sneaking into your snack bowl. Serve them as a side, a party appetizer, or honestly just eat them straight off the pan — no judgment.
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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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