Lactose Free Garlic-Rosemary Sweet Potato Chips
Crispy, fragrant, and deeply satisfying, these oven-baked sweet potato chips are the kind of snack that disappears fast. Coconut oil stands in beautifully for butter, giving each slice a golden, crunchy finish without any dairy in sight — no substitutions needed, no compromises on flavor. The combination of minced garlic, fresh rosemary, and a whisper of ground ginger turns a humble root vegetable into something that tastes genuinely special. The key is slicing the sweet potatoes paper-thin and giving every chip its own space on the baking sheet so the heat can work its magic evenly. Watching them closely in those final minutes is the move — pull them just as the edges deepen in color and they'll crisp up perfectly as they cool. These are the chips you make once and then find yourself making every single week.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!