Chicken Free Garlic-Rosemary Sweet Potato Chips
Crispy, fragrant, and impossible to stop eating, these oven-baked sweet potato chips are seasoned with garlic, fresh rosemary, and a hint of ground ginger for a snack that feels genuinely special. Coconut oil gives each thin round a beautifully golden edge and a satisfying crunch that holds up well after cooling — no fryer, no fuss. The key is slicing the sweet potatoes paper-thin, ideally with a mandoline, so they bake evenly and turn properly crisp rather than chewy. Flipping each chip halfway through ensures both sides get that delicate, lacy texture that makes homemade chips so much better than anything from a bag. Since every ingredient here is whole and plant-based, this is a snack you can feel good about serving to a crowd or keeping all to yourself. A final pinch of sea salt right before serving ties everything together and makes the rosemary and garlic really pop.
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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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