Lupin Free Garlic-Rosemary Sweet Potato Chips
Crispy, golden, and perfumed with garlic and rosemary, these baked sweet potato chips are the kind of snack that disappears faster than you can make them. The combination of coconut oil, fresh rosemary, and a whisper of ground ginger gives each chip a savory-herby depth that store-bought versions simply can't match. Because lupin flour and lupin-derived ingredients have quietly crept into a surprising number of packaged snacks and seasoning blends, making your own chips from scratch is one of the smartest moves you can make. Every ingredient here is straightforward and naturally free from that legume-family concern — just sweet potatoes, coconut oil, garlic, and a few pantry spices. The key to getting that satisfying crunch is slicing the potatoes paper-thin and giving each chip enough room on the pan to bake rather than steam. Patience in the final minutes of baking pays off big — pull them when the edges just start to deepen in color, and they'll crisp up beautifully as they cool. These are equally at home alongside a sandwich, piled into a party bowl, or eaten straight off the baking sheet while no one is watching.
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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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