Emulsifier Free Garlic-Rosemary Sweet Potato Chips
Crispy, fragrant, and deeply satisfying, these oven-baked sweet potato chips are seasoned with fresh rosemary, minced garlic, and a hint of ground ginger for a snack that feels anything but basic. Every ingredient here is exactly what it says it is — real food, no hidden additives, no emulsifiers lurking in a spice blend or coating. That matters more than you'd think with store-bought chips, where ingredient lists can get surprisingly complicated even on products that look simple. Coconut oil does the heavy lifting as the fat here, giving each slice a clean, lightly crisp finish without anything synthetic doing the work. The key to getting that satisfying crunch is slicing the potatoes paper-thin and giving every chip its own space on the baking sheet — patience with the single layer pays off. They crisp up further as they cool, so resist the urge to pull them too early or pile them straight into a bowl. A final pinch of sea salt right before serving ties everything together beautifully.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!