Honey Free Garlic-Rosemary Sweet Potato Chips
Crispy, golden, and loaded with savory flavor, these oven-baked sweet potato chips are the kind of snack that disappears fast. Coconut oil gives each thin slice a beautifully even coat, while minced garlic, fresh rosemary, and a hint of ground ginger build a deeply aromatic seasoning that feels anything but basic. Many packaged sweet potato chips sneak in sweeteners to enhance flavor, but this recipe proves you don't need them — the natural sweetness of the potato does all the heavy lifting on its own. The key is slicing the rounds paper-thin so they bake up genuinely crisp rather than chewy, and keeping a close eye on them in those final minutes makes all the difference. They continue to firm up as they cool on the pan, so pulling them at just the right moment rewards you with that satisfying, light crunch. Serve them straight from the bowl or alongside a dip — either way, they're hard to stop eating.
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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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