Mustard Free Garlic-Rosemary Sweet Potato Chips
Crispy, golden, and fragrant with garlic and rosemary, these oven-baked sweet potato chips are the kind of snack that disappears fast. The seasoning blend — coconut oil, fresh rosemary, minced garlic, and a hint of ground ginger — is completely clean and straightforward, which is great news for anyone navigating condiment-heavy snack aisles where mustard hides in unexpected places. Every ingredient here is exactly what it says it is, no hidden seasonings or spice blends to second-guess. The key to getting that satisfying crunch is slicing the sweet potatoes paper-thin and giving each chip its own space on the baking sheet so the heat can work evenly. Flipping them halfway through and watching closely in those final minutes makes all the difference between golden and overdone — and they crisp up even more as they cool, so patience pays off. Serve them straight from the bowl as a snack, or pile them alongside a sandwich for a side that feels a little more special than the usual chips.
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!