High Fructose Corn Syrup 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. Store-bought chips are one of the sneakiest places high fructose corn syrup hides — tucked into seasonings, coatings, and flavor blends — so making your own is genuinely the smarter move. Here, every ingredient is clean and straightforward: sweet potatoes, coconut oil, fresh herbs, and a pinch of ground ginger that adds just enough warmth to keep things interesting. The mandoline technique is the real secret to getting that satisfying crunch, slicing the rounds thin enough to crisp up beautifully in the oven without any deep-frying. Flipping each chip halfway through and watching them closely in the final minutes means you pull them at exactly the right moment — golden at the edges, dry to the touch, and ready to crisp up perfectly as they cool. They're impressive enough to set out for guests but easy enough to throw together on a weeknight when you just need something good to snack on.
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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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