Gelatin Free Garlic-Rosemary Sweet Potato Chips
Thin-sliced sweet potatoes roasted with garlic, rosemary, and a whisper of ground ginger — these chips are the kind of snack that disappears from the bowl before it even makes it to the table. The coconut oil coats every slice beautifully, helping the edges turn golden and crisp in the oven without any frying required. Packaged snack foods can be a minefield of hidden additives, but every single ingredient here is straightforward and plant-based, making it easy to feel confident about what you're eating. The mandoline technique is the real secret — those paper-thin rounds are what give you that satisfying crunch once they cool on the pan. Fresh rosemary and minced garlic bring a savory, almost herb-garden depth that makes these feel far more special than your average chip. They're equally at home alongside a sandwich, served at a party, or eaten straight off the baking sheet while no one is watching.
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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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