Gluten Free Garlic-Rosemary Sweet Potato Chips
Crispy, fragrant, and deeply satisfying, these oven-baked chips deliver everything you want from a snack without a single grain of gluten in sight. Sweet potato is naturally gluten free, and every other ingredient here — coconut oil, fresh rosemary, minced garlic, a touch of ground ginger — is whole and unprocessed, so there's no label-reading anxiety involved. The real magic is in the technique: slicing the potatoes paper-thin and baking them low and slow coaxes out a genuine crunch that rivals anything from a bag. Coconut oil helps each slice crisp up beautifully in the oven, while the garlic and rosemary toast into something almost savory-herby-caramelized. The ground ginger is subtle but smart, adding a warm undercurrent that makes these chips taste more complex than their short ingredient list suggests. They firm up even more as they cool on the pan, so resist the urge to pull them too early — patience is rewarded with that satisfying snap. Whether you're serving them at a party or just snacking straight from the bowl, these are the kind of homemade chips that 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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