Dairy Free Garlic-Rosemary Sweet Potato Chips
Crispy, golden, and loaded with savory herb flavor, these oven-baked sweet potato chips are the kind of snack that disappears fast. Coconut oil stands in beautifully for butter, giving each slice a rich, slightly sweet base that plays perfectly against the minced garlic, fresh rosemary, and a hint of ground ginger. The result is a chip that tastes indulgent but is made entirely from whole, plant-based ingredients — no dairy, no mystery additives. Getting that satisfying crunch is all about slicing thin and giving every chip its own space on the pan, so the oven heat can work its magic evenly. The flip halfway through is a small step that makes a big difference, and that final few minutes of baking is where the edges turn that gorgeous deep gold. They crisp up even more as they cool, so patience pays off. Whether you're serving them at a party or just snacking straight from the bowl, these chips prove that clean ingredients and good technique are all you really need.
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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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