Gut Friendly Garlic-Rosemary Sweet Potato Chips
Crispy, golden, and fragrant with herbs, these oven-baked chips hit every snack craving without the processed ingredients or mystery additives that make conventional chips a problem for sensitive stomachs. Sweet potatoes are a naturally nourishing base, and pairing them with coconut oil, fresh rosemary, and a touch of ground ginger keeps things clean and genuinely flavorful. The ginger adds a subtle warmth that does double duty — it tastes great and is a classic ingredient for supporting digestive comfort. Minced garlic and rosemary infuse every thin slice during baking, so the flavor is deep and savory rather than just salty. The key to getting that satisfying crunch is slicing the rounds paper-thin and giving each chip its own space on the pan — the recipe walks you through exactly what to look for so nothing burns or goes soggy. They crisp up beautifully as they cool, which means you get that chip-bowl experience without a drop of seed oil or artificial seasoning in sight. Whether you're snacking solo or serving a crowd, these 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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