MSG Free Garlic-Rosemary Sweet Potato Chips
Sweet potato chips from a bag almost always come with a long ingredient list full of additives and flavor enhancers you didn't ask for. This oven-baked version keeps things refreshingly straightforward — just real sweet potatoes, coconut oil, fresh garlic, rosemary, a touch of sea salt, and a hint of ground ginger. Every ingredient is whole and recognizable, which means you get bold, savory flavor without any of the hidden extras that make store-bought snacks a gamble. The combination of fragrant rosemary and roasted garlic gives these chips a deeply satisfying, almost herbaceous crunch that feels way more elevated than your average snack bowl. Slicing the potatoes paper-thin is the real trick here — it's what transforms a humble root vegetable into something genuinely crispy and light. They crisp up beautifully as they cool, so patience in those final minutes pays off big. Whether you're serving them at a party or just snacking straight from the bowl, these are the kind of chips that disappear fast.
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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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