Fructose Free Garlic-Rosemary Sweet Potato Chips
Crispy, golden, and fragrant with garlic and rosemary, these oven-baked sweet potato chips hit that perfect savory-snack craving without any of the ingredient guesswork that comes with store-bought bags. Sweet potatoes can be tricky on a fructose-conscious diet, but the modest portion size and simple whole-food ingredients here keep things straightforward and satisfying. Coconut oil gives each thin round a beautifully crisp edge, while the minced garlic, fresh rosemary, and a whisper of ground ginger layer in serious flavor without relying on any high-fructose additives or sweeteners. The key is slicing the rounds paper-thin — nearly translucent — so they bake up dry and snappy rather than soft and chewy. Watching the edges closely in those final minutes is what separates a perfectly golden chip from an overdone one, so stay close to the oven. They continue crisping as they cool right on the pan, which means patience pays off before you reach for the bowl. Whether you're serving these alongside a meal or snacking straight from the kitchen, they disappear fast.
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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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