Nightshade Free Garlic-Rosemary Sweet Potato Chips
Crunchy, aromatic, and deeply satisfying, these oven-baked sweet potato chips are the kind of snack that disappears fast. Thinly sliced rounds get tossed in melted coconut oil with minced garlic, fresh rosemary, and a hint of ground ginger before hitting a hot oven — the result is golden, crispy edges with a flavor that feels way more elevated than a typical chip. For anyone navigating a nightshade-free lifestyle, store-bought snack options can feel frustratingly limited, since so many chips and crackers rely on paprika, chili, or tomato-based seasonings that are off the table. This recipe sidesteps all of that with a simple, clean ingredient list that delivers serious flavor without any of the usual workarounds. The mandoline technique is the real secret here — getting those slices paper-thin is what allows them to dry out and crisp in the oven rather than steam and go soft. They continue to firm up as they cool on the pan, so patience in those last few minutes pays off with a genuinely satisfying crunch. Serve them straight from the bowl or alongside a dip, and don't be surprised when you find yourself making a second batch.
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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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