Hazelnut Free Garlic-Rosemary Sweet Potato Chips
Crispy, golden, and fragrant with garlic and rosemary, these baked sweet potato chips are the kind of snack that disappears fast. The slices get tossed in melted coconut oil along with minced garlic, fresh rosemary, and a hint of ground ginger before hitting a hot oven — the result is deeply savory with just enough sweetness from the potato itself. Getting that satisfying crunch is all about slicing thin and giving each chip its own space on the pan, so nothing steams and everything crisps up beautifully. Packaged chips and flavored snacks are notorious for hiding tree nut derivatives in their seasonings, but every single ingredient here is straightforward and easy to verify. Coconut oil stands in as a clean, neutral fat that crisps the edges without any of the cross-contamination concerns that come with shared manufacturing lines. These are equally at home next to a sandwich at lunch or served in a bowl at a party — and because they crisp further as they cool, patience pays off. Once you nail the technique, you'll have a hard time going back to anything from a bag.
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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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