Cinnamon Free Garlic-Rosemary Sweet Potato Chips
Thin-sliced sweet potatoes roasted until golden and crackling — this snack hits that perfect sweet-savory note without relying on any of the warm spices that can make so many chip recipes off-limits. Coconut oil gives each slice a beautifully crisp edge, while fresh rosemary and minced garlic bring a deeply aromatic, herbaceous punch that feels anything but plain. The ground ginger adds just a whisper of warmth without crossing into territory that causes concern, keeping the flavor profile bright and clean. Getting the slices paper-thin is the real secret here — a mandoline makes quick work of it, and that extra effort pays off the moment you hear that satisfying crunch. Baking in a single layer and flipping halfway through ensures every chip crisps evenly rather than steaming into something soft and disappointing. Store-bought flavored chips are a minefield of spice blends and ambiguous seasonings, so making your own means you know exactly what's in every bite. These are the kind of snack you set out in a bowl and watch disappear before the main course even hits the table.
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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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