Citric Acid Free Garlic-Rosemary Sweet Potato Chips
Sweet potato chips from a bag almost always hide citric acid as a preservative or flavor enhancer, making store-bought snacking a frustrating label-reading exercise. This oven-baked version keeps things completely clean — just sweet potatoes, coconut oil, fresh garlic, rosemary, sea salt, and a touch of ground ginger. The result is a savory, aromatic chip with crispy golden edges and that satisfying crunch you'd expect from anything that came out of a deep fryer. Slicing the potatoes paper-thin is the real secret here, and a mandoline makes it almost effortless. The garlic and rosemary infuse every slice during baking, so the flavor is bold all the way through rather than just dusted on top. They crisp up beautifully as they cool, which means patience pays off — resist the urge to pull them too early. Whether you're snacking solo or serving a crowd, these disappear fast.
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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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