Eggless Garlic-Rosemary Sweet Potato Chips
Crispy, golden, and loaded with savory herb flavor, these 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 deeply aromatic and satisfying in a way that store-bought chips rarely manage. The entire ingredient list is naturally free of eggs, so there's no swapping or substituting required; this recipe just works as written. Getting the slices paper-thin is the real key here — a mandoline makes it easy, but a sharp knife and a steady hand will do the job. Flipping each chip halfway through baking ensures even color and that irresistible crunch on both sides. They continue to crisp as they cool on the pan, so pulling them out while the edges are just turning golden is the move — patience pays off. A final pinch of sea salt right before serving ties everything together beautifully.
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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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