Citrus Free Garlic-Rosemary Sweet Potato Chips
Crispy, fragrant, and deeply savory, these oven-baked sweet potato chips are the kind of snack that disappears fast. Thin-sliced rounds 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 golden, aromatic, and seriously addictive. For anyone navigating a citrus-free lifestyle, store-bought chips can be a minefield of hidden citric acid used as a preservative, so making your own is genuinely the smarter move. Every ingredient here is straightforward and easy to verify, which means you can snack with total confidence. The mandoline technique is the real secret weapon — getting those slices paper-thin is what gives you that satisfying crunch without any frying. Keep a close eye on them in the final few minutes of baking, because the line between perfectly golden and overdone is narrow, and the chips continue to crisp as they cool on the pan. Serve them straight from the bowl or alongside a dip, and don't be surprised when the whole batch is gone before dinner.
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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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