Macadamia 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 the moment you set them on the table. The secret is slicing the rounds paper-thin — nearly translucent — so the oven can drive out all the moisture and deliver that satisfying crunch without a drop of frying oil. Coconut oil coats every slice beautifully, while the ground ginger adds a subtle warmth that plays off the earthy sweetness of the potato in the best possible way. Store-bought chip options can be a minefield of shared production lines and unexpected nut-based ingredients, so making your own from scratch means you know exactly what's in the bag. The flip halfway through baking is a small but crucial step — it's what takes these from good to genuinely crispy all the way through. Let them cool fully on the pan and you'll be rewarded with chips that snap cleanly and taste like something you'd pay way too much for at a specialty grocery store.
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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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