Fish Free Garlic-Rosemary Sweet Potato Chips
Sweet potato chips from a bag are fine, but these oven-baked rounds are on a completely different level. Coconut oil, fresh rosemary, minced garlic, and a whisper of ground ginger coat every thin slice before they go into the oven, building a savory-sweet flavor that store-bought snacks simply can't touch. The key is slicing them paper-thin — nearly translucent — so they bake up genuinely crispy rather than chewy, and the parchment-lined pan ensures nothing sticks or steams. Watching them closely in those final minutes is the move, pulling them just as the edges deepen to gold so they finish crisping on the pan as they cool. Every ingredient here is straightforward plant-based pantry staple, so there's no need to scan labels for hidden seafood derivatives or worry about cross-contact from processed snack lines. They're impressive enough to set out for guests but honestly too good to share.
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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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