Mushroom Free Garlic-Rosemary Sweet Potato Chips
Thin-sliced sweet potatoes hit the oven with a coating of coconut oil, fresh rosemary, minced garlic, and a whisper of ground ginger — and what comes out is genuinely hard to stop eating. The mandoline technique is the real secret here, getting each round thin enough to turn properly crispy without turning brittle or burning at the edges. Coconut oil gives the chips a subtle richness that pairs beautifully with the herby, garlicky seasoning, and the whole thing comes together with ingredients you can feel completely confident about. Store-bought snack chips can be a minefield of mystery seasonings and shared production lines, so making your own means you know exactly what went into the bag. The flip halfway through baking is a small step that makes a big difference, helping both sides develop that golden, crackly finish. Let them cool on the pan and they'll crisp up even further — patience pays off in a serious way here.
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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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